Order Your Almanac Today!

Ham with Brown Sugar Glaze

Photo Credit
Bochkarev Photography/shutterstock
The Editors
Yield
Makes 14 to 18 servings.
Category
Meat
Course
Main Dish
Occasions
Easter Sunday
Preparation Method
Bake
Boil
Sources
The Old Farmer's Almanac Everyday Cookbook
Print Friendly and PDF

This recipe for Ham With Brown Sugar Glaze creates a perfect, sticky glaze made from three simple ingredients. The salty ham and sweet brown sugar make a mouthwatering pairing. Use the directions below to prepare your ham or prepare in your own favorite way, but in either case, make the glaze—it is what puts the meat over the top!

Ingredients
1 uncooked, bone-in ham (7 to 9 pounds)
1/3 cup brown sugar
1 to 2 tablespoons orange juice
1/2 teaspoon ground mustard
Instructions
  1. Scrub the ham and soak it for several hours or overnight in water to cover. Drain, cover with water, and simmer on the stove for 15 minutes per pound or until an instant-read thermometer reads 160 degrees F.
  2. Remove from the water bath, drain, and let cool. Trim off fat. Score the meat.
  3. Preheat oven to 350 degrees F. Place ham in a baking dish.
  4. In a small bowl, mix together brown sugar, orange juice, and mustard. Spread glaze on the surface of the ham. Bake for 20 to 30 minutes.
About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

What's cooking in The Old Farmer's Store?
More Like This

Comments

P. Dyer (not verified)

10 months 3 weeks ago

I use a brown sugar glaze on my ham as well ... always purchasing a "low sodium ham" ... no need for soaking any goodness out of the ham. Read the directions on your ham and put the glaze on at least 30 minutes prior to serving, remove from oven, and serve (I don't rest the meat, but slice it so the meal is hot). I make my ham the way my mother did. The ham sits on a rack in the pan, orange juice and ginger ale are added to the bottom of the pan, tent the ham loosely with aluminum foil, and baste every 30 minutes with the drippings. Use the last 30 minutes of cooking time for glazing. Remove ham from oven 30 minutes prior to required heating/cooking time, pat on and put on as much brown mustard ( I love Gulden's Spicy Brown Mustard) as you can, pack on brown sugar atop the mustard, and dot ham with whole cloves spaced anywhere between 1-2" apart. Ham always comes out moist and delicious. This glaze is wonderful and tastes even better when you slice leftover ham for ham sandwiches.