No need to fear the ham! It’s super easy with this magic 5 ingredient Brown Sugar Ham Glaze that will transform your Christmas Ham into the most incredible sticky, caramelised centrepiece! Plus, my simple tricks to make your Christmas ham look and taste as good as they do in glossy magazines (and blogs 😂). Christmas made easy!!
New to glazed ham? Start here -> How to Make Glazed Ham. Want to try my signature Maple Glazed Ham? Here it is!
BROWN SUGAR GLAZED HAM – Made Easy!
I’m abnormally paranoid about wasting your time and money – especially for grand centrepieces. Hang ups from my youth – we lived on a tight budget when I was growing up.
I hope I always remain this way!
As a result, I have somewhat of an obsession with ensuring my recipes work. Which means making them repeatedly until I’m confident I’ve covered off the “problem” areas.
So. Christmas Ham. I think I’ve made it considerably more than your average person. And today I want to share the knowledge I’ve accumulated. Making Christmas Ham easy, easy, easy!
NAGI’S BEST TIPS FOR PERFECT GLAZED HAM
- Evenly golden surface – Level the ham surface by propping it up using scrunched up foil so the surface caramelises more evenly (same tip for perfect pork crackling!)
- MUST add water into pan to stop pan drippings from burning. Burnt drippings = can’t use for basting or sauce!
- Bake at lower temp – Most recipes say 180C/350F which causes the glaze to burn too quickly. Lower it to 160C/320F.
- Don’t hesitate to foil patch bits that are browning too quickly
- Baste loads after cooking – this is when you can “paint” the ham to make it beautifully deep golden all over with a thick glaze using the caramelised pan juices!
- Get ahead – prep ham and make glaze the day before then cook on the day. OR cook the ham ahead then simply reheat!
How to make Christmas Ham: 3 simple steps
Remove rind – easy, it wants to come off!
Baste ham with 5 ingredient Brown Sugar Ham Glaze
Bake for 1.5 hours on a lowish temp (160C/320F standard, 140C/285F fan), basting every 20 minutes
Choosing the Best Ham
Best Value Recommendation (Australia): Woolworths wood smoked $9/kg ($4.50/lb). I have been buying this for years. Excellent value for money and I am convinced that most people would not know the difference between this and more expensive ones. The ham pictured in this post is a Woolworths one. If you look at the cut face of the ham in the photo above, you can see it looks like meat, not shiny rubbery deli ham. PS Don’t get the $7/kg one. The extra $2/kg is worth it, I promise.
I also get my ham from local butchers in my area (Not loyal to any, I spread the love 😂)
Here’s my take on choosing the best ham for Christmas:
Bone in or out – Bone IN – it’s juicier!! **She says adamantly** Bone out is easier to carve but you lose so much juice through the hole where the bone was. 😩
Whole or half ham – One day I might find an occasion for a 10kg/20lb whole ham leg, but for now, I always get a half leg. There are 2 types – with the handle and the other end (which looks like a half soccer ball – see below). I always get the one with the handle even though there’s less meat-to-bone because a) it looks more traditional b) it’s easier to carve; and c) you get a bigger ham bone to use later;
Type: Natural wood smoked, ready-to-eat ham. NOT raw ham eg gammon
Difference between value and quality hams: Good hams from quality butchers have a kind of “meaty” texture and a pure ham flavour. It’s completely different to the stuff you slap on sambos! Supermarket and value hams are injected with brine (salty water) to make them juicier. This isn’t necessarily a bad thing per se, it’s just that some go overboard and you end up with a rubbery, kind of wet ham texture. Lower quality hams pretty much taste like the stuff you put on your everyday sandwiches!
How to remove ham rind
{Watch the video!} The ham rind (or ham skin) that covers the ham all over is inedible. It’s rubbery and tough so we need to remove it. The rind wants to come off – so it’s not hard to remove. Here’s how:
The Handle – first, cut through the skin around the handle. We’re going to leave the skin on the handle so it holds its shape and is easy to hold for carving. If you remove the skin, it gets all buckled and twisted while baking;
Cut slits down the each side – this just makes it easier to peel off the top, then the underside in clean sections;
Run knife along rim between the rind and the fat;
Slip your fingers in the gap;
Run your fingers back and forth to release the rind whilst pulling the rind back gently;
Pull – About halfway through, you should be able to just pull most of the rind back. It will probably tear – that’s fine, just peel back / slice off the remaining bits. Repeat on underside.
Scoring – score a 2.5cm / 1″ diagonal pattern all over the surface (not underside);
Fat only – cut into the fat only, don’t cut into the skin.
Clove studding option – follow directions in this Maple Glazed Ham. It’s more for visual than flavour – needs to be removed before serving.
EXCESS FAT: If you want a beautiful glossy, caramelised ham, you have to leave fat on. But there is quite a thick layer of fat on most hams and it does not melt (render) when baked. So if you have an aversion to that amount of fat, feel free to cut excess off but make sure you leave at least 0.5 cm / 1/5″ so you still get a gorgeous caramelised surface!!
Brown Sugar Ham Glaze
Brown Sugar Ham Glaze is a classic recipe. It’s very similar to the Maple Mustard Ham Glaze I shared years ago – but made without maple. It’s truly magical how such a simple ham glaze recipe can transform into caramelised amazingness once it’s slathered on the ham.
The key with the Brown Sugar Ham Glaze is to balance the sweet (sugar and some honey) with sour. I use vinegar and mustard (which also thickens the glaze). I like to add a touch of holiday spirit with All Spice and Cinnamon, but this optional!
Making a Brown Sugar Ham Glaze is as simple as plonking the ingredients in a saucepan then just simmering until the sugar dissolves. Then slather all over the ham. And I mean ALL OVER THE HAM!!!
Baking the Glazed Ham!
This is the easiest part – if you follow a few very simple Nagi Ham Rules that make all the difference!
Level the surface – this will ensure your ham caramelises more evenly. If it’s sloped, the highest point browns far faster and you end up with burnt patches and some barely caramelised bits. Also the same trick I adopt to get a perfect crackling all over my Pork Roast 🙌🏻;
Water in the roasting pan – it’s a must to stop the drippings from burning! Sugar in glaze = burnt mess = can’t baste using pan juices + no sauce 😩. Plus, water = more moist environment for your ham. I use: water, white wine or OJ;
LOWER TEMP – The oven temp of most ham recipes is too high, resulting in too many burnt bits. Lower the temp slightly – you’ll thank me later!
Baste, baste, baste! Baste lots – every 20 minutes. More basting = better glaze!
Baste LOADS before serving – This is where magic happens, especially if you’ve got bits that didn’t caramelise well. As the ham rests, the liquid in the pan thickens so you get a thicker glaze on the ham. Think of it like paint – it will make your ham a glowing deep caramel colour with a super thick, glossy glaze!
Wrap the handle – for practical purposes, so you can hold it. And if you are so inclined, pretty it up with ribbon and some greenage (last year I stole a sprig off the Christmas tree!)
INTERNAL TEMPERATURE OF COOKED HAM IS 60C/140F
Ham is already “cooked” ie ready to eat, so it doesn’t need to be cooked for consumption. It’s to ensure any food germs are obliterated. When a protein is in the oven for a considerable length of time, it creates a cosy environment for bacteria to grow so it’s best to bake the ham until the internal temp is such that any bacteria inside is killed. *Sorry for off-putting germ talk!!*
DON’T HESITATE TO FOIL PATCH!
Propping up the ham to level the surface will go a long way to help your ham caramelise more evenly. But if there are patches browning faster than others, just stick a bit of foil on them. Look how many I used!!! ↑↑↑
The foil will stick to the glaze like glue – then peel off carefully once the ham is done. If you accidentally peel some caramelisation off, don’t fret! Just paint it with the pan juices and it will look as good as new!
Sauce for Ham
The glaze is everybody’s favourite part…. and there’s just not enough to go around! So some years ago, I started using the pan drippings as the sauce to serve with the ham. It’s loaded with flavour from both the Brown Sugar Ham Glaze AND the juices of the ham.
The pan drippings are usually a bit thick to use as a sauce so I just thin it with water. The flavour is very intense so you don’t lose flavour at all.
Other sauce options: chutney, Cranberry Sauce, mustard, caramelised onion jam.
And there you have it. My ultimate ham guide! There’s a few bits I haven’t covered – cooked ham storage, shelf life, making ahead (this is super handy!) – which I’ve popped in the recipe notes.
Ah – wait! And most important – save the ham bone!! Last year I promised I’d share a ham bone recipe shortly after Christmas and a mere 8 months later, I published a 3 ingredient Chinese Ham Bone Rice Soup. 😂
This time, I can 100% promise you that I am sitting at my computer eating this years’ leftover ham bone recipe. It will be with you in the first week of the New Year (because I have something else I’m super excited to share as this years’ Christmas leftovers recipe!!).
And finally. After possibly the longest post of 2018 – I present to you the Brown Sugar Glazed Ham Recipe. 😅 ~ Nagi x
PS. For a mini, everyday or economical version, you can even use this glaze on chicken pieces too – check out Sticky Glazed Christmas Chicken! Also, my other Christmas Ham child is Maple Glazed Ham. The maple flavour is lovely in this!
WORTHY OF YOUR LEFTOVER HAM
Monte Cristo (Ham French Toast Grilled Cheese)
Ham and Cheese French Toast Roll Ups – insanely good and super quick!
Also use in place of bacon in: Quiche Lorraine, Frittata, Egg Muffins
WATCH HOW TO MAKE IT
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Brown Sugar Glazed Ham
Ingredients
- 4-6 kg / 8-12 lb bone in ham, rind and fat on (Note 1)
- 2 cups water (Note 2)
Brown Sugar Ham Glaze:
- 3/4 cup brown sugar
- 1/4 cup honey (or maple)
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar (Note 3)
- 1/2 tsp black pepper
Spices (Note 4):
- 3/4 tsp cinnamon*
- 1/2 tsp All Spice*
- 3/4 tsp mustard powder * (ordinary, not hot)
Presentation (optional):
- Ribbon
- Few sprigs of rosemary or other herb / leaves
Instructions
- Take ham out of the fridge 1 hour prior.
- Preheat oven to 160C / 320F (standard) or 140C / 285F (fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (not right at the top of the oven, this causes more uneven cooking on surface).
Remove rind & scoring:
- Remove the rind (skin) of the ham, ensuring you leave the fat on (Note 5 for steps, photos in post and video above)
- Scoring – Cut 2.5cm / 1″ diamonds into the fat (don’t cut into flesh).
Brown Sugar Ham Glaze:
- Place brown sugar, honey, mustard, cider vinegar, pepper and Spices into saucepan over medium high heat. Simmer and stir until sugar is dissolved.
Baste & Cook:
- Place rack in a baking pan and place ham on rack.
- Baste all over with the glaze (except the handle), including underside and the cut face. Reserve remaining glaze for basting.
- Bake for 1.5 hours, basting every 20 minutes with reserved glaze (Note 6) and pan juices, until caramelised and the internal temperature is 60C/140F. (Note 7)
- Stick bits of foil on parts that are browning too quickly, and you can even lower the oven temp. (Note 8)
- Rest ham for 15 to 30 minutes+, basting generously with the pan drippings – use it like paint to make your ham beautifully bronzed all over with a thick glaze. (Note 9)
Sauce (Note 10):
- Whisk water into pan juices until it’s a thick honey-like pouring consistency.
Presentation & Serving:
- Wrap handle with baking paper, secure in place with ribbon. Stick in rosemary sprigs.
- Place ham on table as centrepiece with Sauce on the side. Lovely served warm or at room temp!
- Once everyone has oohed and aahed over it, nominate someone to be the Ham Carver! Slice thinly and serve with sauce.
Leftover Ham:
- Leftovers: See list in post for recipe using leftover ham and ham bone!
- Storing: Will keep for at least a week in the fridge if properly stored using a water-vinegar soaked ham bag or pillowcase. Otherwise freeze – don't forget the bone! See How to Store Glazed Ham for directions.
Recipe Notes:
a) Cut through skin at the top of the bone handle and down each side of the ham.
b) Run tip of small knife between the ham rind and fat.
c) Slip fingers under rind, then run fingers back and forth while pulling skin back. Keep on as much fat as you can! Once halfway through, should be able to pull rind off.
d) Flip ham and remove rind from underside. Also read in post about option to trim back the fat a bit. Minimum fat requirement is 0.5cm / 1/5″ in order to achieve that beautiful glazed look! 6. Basting – As the brown sugar ham glaze cools, it thickens so it sticks better to the ham as you baste during the cook time. Be generous and slather it on thickly – aim to use it all by the end of the cook time. 7. Internal temp – Ham is already cooked and ready for eating, so glazed hams are really about extra flavour + glazing. But it is best practice to ensure the internal temp of the ham is 60C/140F as this is the temperature at which any bacteria inside is killed. 8. Foil patches – Use bits of foil to cover bits browning too quickly. It will stick to the glaze. Peel off carefully. If you accidentally strip off the caramelised surface, don’t worry – just “paint” over it with the pan juices! 9. Basting while resting – pan juices thicken which allows you to glaze the ham generously. I use it like paint – to get an even colour all over and a thick glaze! 10. Sauce: It thickens as it cools so get the consistency right at the temperature you are serving it (both warm and room temp is lovely). Flavour is super intense so don’t fret about losing flavour by adding water. 11. Servings – Allow for 200 – 300g / 7 – 10 oz bone-in ham weight per person. So a 5 kg / 10 lb bone in ham will serve 15 – 20 people. The bone + decent amount of meat (for leftover ham bone recipe) is about 1 – 1.25 kg / 2 – 2.5 lb in a 5 kg / 10 lb ham. Of course, if you have TONS of other dishes, one ham will go further! If I have a turkey as well, then I use 1 x 5 kg / 10 lb ham for 25 – 30 people.
Quick links: Garlic Herb Slow Cooker Turkey Breast, Roast Turkey Breast with Garlic Butter, Juicy Slow Cooker Turkey Breast with Gravy.
12. Make Ahead – Two ways:
a) Prep ahead – Prep the ham and make the glaze up to 2 days ahead. Then baste and cook on the day (glaze may need reheating to loosen); OR
b) Bake the ham ahead. Then on the day of, reheat the ham either in your slow cooker followed by oven to resurrect the glaze or loosely covered with foil in the oven. Baste loads with preserved juices – this is the most important part. It will look as good as new – I’ve done this plenty of times, also I gift cooked hams and give jars of the pan juices for basting / serving! 13. Nutrition assumes all sauce is consumed which it probably won’t be.
Nutrition Information:
LIFE OF DOZER
It is that time of the year when we strip Dozer of what little dignity he has remaining for the amusement of myself and others at the dog park….
Linda says
Omg we are having your brown sugar ham for Christmas can’t wait thanks for all the great tips
Liz says
Hi Nagi
I took this ham to a family lunch last week and they loved it. So I am taking it again to Christmas lunch with the wild rice salad which my vegan niece will love.. My sister in law is providing all the seafood so lunch is covered. Plum pudding and a trifle will follow. Wishing you and Yumiko a wonderful Christmas and a fabulous 2019. Thank you for continuing to give us great recipes that work❤️❤️
CHRIS says
centerpiece .. HAM
Shirley Beffa says
Thank you for the recipe I’m planning to cook Rossini beef with smashed potatoes with truffle oil 🤗
PATRICIA WOOLRIDGE says
My son-in-law has a new smoker and will be smoking our ham this year with some salt trick. My nephews are very excited about it as they know what he is talking about. That will be the center of our table.
Vinnie says
Yum will definitely be making this for Christmas dinner !
Dilcia Tebrow says
Thank you for sharing these advice on how to remove the rind, It will come in handy. I’m preparing a gammon for my family for the first time this Christmas, so I really appreciate you.
Mike Zoerb says
I do a ham every year and try a different glaze every year, yours looks the best and will do it this year. Thanks for all your recipes. Merry Christmas and Happy NewYear. Mike Zoerb
Gail says
I always get a major laugh from your commentary and Dozer’s restrained response to your antics, Nagi. He looks good in every pic I’ve seen of him, but, I must say I got a major belly laugh from this one. Stay Strong Dozer…you know she loves you. Merry and Blessed Christmas to you both. (P.S. good you made amends with your Mom.) Oh! I’m making the Brown Sugar Glazed Ham – I know it will be mmmm good! Thanks Nagi
Mike Zoerb says
I do jam at Christmas and this year it is yours. Looks really good, can’t wait to do it, thanks
Putt Georgi says
Hi Nagi
We have a local butcher/smokehouse who has the most exceptional hams – boneless or bone-in. (This smokehouse had been featured on an Anthony Bourdain chapter a few years ago.)We plan to use your Glazed Ham recipe for Christmas Eve dinner. We will post photos of the ham (if there is anything left!
Jaimee says
Hi Nagi,
I love your blog! I have never cooked a something i didn’t like 🙂 Thank you!
I’m a singer who works on Christmas eve and I am hosting a quick (i mean quick) dinner for my colleagues and i in-between performances. If I baked this in the afternoon, would it last sitting in my oven for a couple of hours so its ready to carve come dinner time? I don’t have time to do a full reheat and am not fussed about the temperature served at, but prefer a basted ham to a plain one. I do have a 2/3l slow cooker, would it be best to keep sliced ham warm in this instead?
Thank you very much! and Merry Christmas 🙂
LINDA DAHL says
Trying this today for my Bible study group! I know it will be a hit. Merry Christmas to you, your Mom and Dozer!
Rosalia says
Hi Nagi, your site and recipes are just super! Don’t know which to try, they all look so yummy and easy to prepare. I’m so grateful to have discovered your site. Have a fantastic Christmas and give a huge hug to Dozer. Best wishes!
Beverley says
Made this today for my son. He will be eating ham until next Christmas. Delicious. Thankyou. Merry Christmas to you and yours.
Susie Harry says
It looks great. Can the ham be glazed the day before needed and if so how best to store it?
Vera G says
Photos are REALY good and as for ham give me the bone so I can fight with Dozer. Nagi you are trouble maker. What are you doing to your Dear Mum? Last min to do list. I would tell you do it your self. Anyway the big day is just around corner try behive your self and hugs for Doser.
Howard Hor says
Wow,delicious
Lynn says
Hi!!, hey Nagi well is my first time cooking ham, forgive me about this silly question, what other ham can you tell me to buy? I am in California and I am lost in ham names and everything about.
Thank you for your patience; I am so excited to bring this delicious recipe to my family you know for this beautiful ocassion,
Hugs and blessings 😜
Sandra K Pilon says
Lynn, If you have an Aldi discount grocery nearby, go get one of their Appleton Farms Honey Hams. You wouldn’t think it’d be so good from a discount grocer but these are wonderful and you can even get them spiral sliced. I’ve been using them now for about six years and my family loves them. I can’t wait to try it with this Brown Sugar Glaze of Nagi’s!
Lynn says
Thank you Sandra 😊, and yes! We have that store here in our city!!..all the best for you and your loved ones from the beautiful Long Beach 😊 (forgive if my english is not good but I am practicing more than that the speaking part 😜)
Jen says
Thanks for the excellent info on the hams. Perfect timing as this is my job for Xmas.