By Becky Hardin
Published Oct 22, 2025
When the holidays roll around, this Brown Sugar Glazed Ham is always the star of my dinner table. It’s incredibly easy to make, full of sweet and savory flavor, and turns out perfectly juicy every time. The simple glaze combines brown sugar, honey, Dijon mustard, and a few pantry staples to create a sticky, caramelized coating that tastes just as amazing as it looks. Whether you’re hosting Easter, Christmas, or Thanksgiving, this baked ham makes a beautiful and impressive holiday centerpiece.
5-Star Review
“This recipe is a keeper! I was gifted a pit ham and wasn’t sure what to do with it. I scored it and followed this recipe to cook and glaze it. It came out so delicious. The glaze had such amazing flavor! Everyone raved how good it was. Thank you for the great recipe!” -Margaret
Easy Brown Sugar Ham
Tips for Beginners
- Choose the right ham. A bone-in ham stays the juiciest and most flavorful. Skip the pre-sliced spiral hams if you can. Whole or half bone-in cuts cook more evenly and retain moisture.
- Plan your portions . You’ll need about ¾ pound per person for bone-in ham (a 15-pound ham serves roughly 20 people).
- Score before you glaze. Use a sharp knife to cut shallow, crisscross lines over the surface. This helps the glaze soak in for that signature caramelized crust.
- Bake covered first, then uncovered. Start with foil on to keep the ham moist, then uncover once you begin glazing so the sugar can caramelize beautifully.
- Baste in layers. Brush on about one-third of the glaze after the first hour of baking, repeat an hour later, and again near the end—saving a little for the final glossy coat.
- Know your cook time. Bake at 325°F for 10–14 minutes per pound until the ham reaches 140°F internally (it’ll rise to 145°F as it rests).
Ingredients1x2x3x
- ▢ 14-16 lb. bone-in ham
- ▢ 3 cups water
- ▢ 1 cup brown sugar
- ▢ ½ cup honey
- ▢ ⅓ cup Dijon mustard
- ▢ ¼ cup unsalted butter (½ stick)
- ▢ ¼ cup apple cider vinegar
- ▢ 3 cloves garlic minced
- ▢ ¼ tsp ground cinnamon
- ▢ ¼ tsp ground ginger
Video
Instructions
- Preheat oven to 325°F.
- Place the ham on a cutting board. Score the ham by using a sharp knife to cut parallel lines about ½-inch deep and 1 inch apart across the entire ham. Turn the ham, and then repeat this process, cutting lines across the previous lines to create small diamond shapes. 14-16 lb. bone-in ham
- Place the ham, flat side down, in a roasting pan. Pour 3 cups of water into the pan. Cover with foil. The ham should cook for about 12 minutes per pound. 3 cups water
- After 1 hour, prepare the glaze. Add the brown sugar, honey, dijon mustard, butter, apple cider vinegar, garlic, cinnamon, and ginger to a saucepan over medium heat. Once it starts bubbling, turn down the heat to low and continue cooking for a couple more minutes. The glaze may seem runny at first, but that’s okay. It will thicken up as it sits. 1 cup brown sugar, ½ cup honey, ⅓ cup Dijon mustard, ¼ cup unsalted butter, ¼ cup apple cider vinegar, 3 cloves garlic, ¼ tsp ground cinnamon, ¼ tsp ground ginger
- Remove the ham from the oven and spread ⅓ of the glaze over the ham and return to the oven without the foil. Continue cooking for another hour.
- Remove the ham from the oven again, and spread another ⅓ of the glaze over the ham. Cook for the remaining time based the weight of your ham.
- Remove the ham from the oven and spread the remaining glaze over the ham.
- Let the ham rest for at least 15 minutes before carving.
Becky’s Tips
- A whole ham (10–16 pounds) is ideal for large gatherings ; half hams work great for smaller families.
- Boneless or pre-cooked hams may need slightly different cook times—check your label or a ham cooking guide for accuracy.
- The glaze will look thin while simmering, but don’t worry— it thickens as it cools and coats the ham perfectly.
- Add a splash of orange juice or apple cider to the glaze for a hint of brightness.
- If the glaze darkens too quickly near the end, loosely tent the ham with foil to prevent burning.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Brown Sugar Glazed Ham Step by Step
Prep the ham: Preheat your oven to 325°F. Place a 14-16 pound bone-in ham on a cutting board. Score the ham using a sharp knife to cut parallel lines about ½-inch deep and 1 inch apart across the entire ham. Turn the ham, and then repeat this process, cutting lines across the previous lines to create small diamond shapes.
Cook the ham: Place the ham, flat side down, in a roasting pan. Pour 3 cups of water into the pan, then cover with foil. The ham should cook for about 12 minutes per pound total, but you’ll want to start the next step at the 1-hour mark.
Prepare the glaze: After the ham has cooked for 1 hour, start making the glaze. Add 1 cup of brown sugar, ½ cup of honey, ⅓ cup of Dijon mustard, ¼ cup of unsalted butter, ¼ cup of apple cider vinegar, 3 cloves of minced garlic, ¼ teaspoon of ground cinnamon, and ¼ teaspoon of ground ginger to a saucepan set over medium heat. Once it starts bubbling, turn down the heat to low and continue to cook for a few more minutes. The glaze may seem runny at first, but it will thicken up as it sits.
Glaze the ham: Remove the ham from the oven, spread ⅓ of the glaze over the ham, and return to the oven without the foil. Continue cooking for another hour.
Glaze again: After 1 hour, remove the ham from the oven again, and spread another ⅓ of the glaze over the ham. Cook for the remaining time based on the weight of your ham (again, 12 minutes per pound).
Rest and carve: Remove the ham from the oven and spread the remaining glaze over the ham. Let the ham rest for at least 15 minutes before carving.
How to Store and Reheat
I store leftover brown sugar glazed ham in an airtight container, resealable bag, or wrapped in foil, in the refrigerator for up to 4 days. I wrap the whole/partial ham in layers of aluminum foil or cut it into slices before storing. Our family enjoys cold, or I reheat it in the oven at 325°F until warmed through.
When we have extra ham glaze, I store it in an airtight container in the fridge up to 3 days. I can gently reheat it on the stovetop and use it with your leftover ham.
How to Freeze
I freeze slices of baked ham in a freezer-safe resealable bag for up to 3 months. I let it thaw overnight in the refrigerator before reheating and serving.
If I’m freezing it to use later, I just make the brown sugar glaze for ham, properly store it in an airtight container, and then freeze it until ready. I let it thaw overnight in the refrigerator or microwave on low for 30-60 seconds at a time, stirring between, until thawed.
Serving Suggestions
With this easy brown sugar glazed ham at the center of my holiday table, whether it’s Easter, Christmas, or Thanksgiving, I always plan a lineup of favorite sides. I love pairing it with roasted Brussels sprouts or green beans with bacon , Crockpot glazed carrots , and either roasted or mashed potatoes for something hearty. Fresh dinner rolls or homemade Hawaiian rolls are a must!
More Holiday Mains to Try
Stuffing Stuffed Pork Roast Recipe (Pork Roulade)
Roasted Turkey Breast
Apple Ginger Glazed Ham
Beef Tenderloin with Mushroom Sauce
Our Brown Sugar Glazed Ham recipe was originally published 10/30/23. It was retested, reworked, and republished to be better than ever 10/22/25.
Brown Sugar Glazed Ham Recipe
Ingredients
- 14-16 lb. bone-in ham
- 3 cups water
- 1 cup brown sugar
- ½ cup honey
- ⅓ cup Dijon mustard
- ¼ cup unsalted butter (½ stick)
- ¼ cup apple cider vinegar
- 3 cloves garlic minced
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
Instructions
- Preheat oven to 325°F.
- Place the ham on a cutting board. Score the ham by using a sharp knife to cut parallel lines about ½-inch deep and 1 inch apart across the entire ham. Turn the ham, and then repeat this process, cutting lines across the previous lines to create small diamond shapes. 14-16 lb. bone-in ham
- Place the ham, flat side down, in a roasting pan. Pour 3 cups of water into the pan. Cover with foil. The ham should cook for about 12 minutes per pound. 3 cups water
- After 1 hour, prepare the glaze. Add the brown sugar, honey, dijon mustard, butter, apple cider vinegar, garlic, cinnamon, and ginger to a saucepan over medium heat. Once it starts bubbling, turn down the heat to low and continue cooking for a couple more minutes. The glaze may seem runny at first, but that’s okay. It will thicken up as it sits. 1 cup brown sugar, ½ cup honey, ⅓ cup Dijon mustard, ¼ cup unsalted butter, ¼ cup apple cider vinegar, 3 cloves garlic, ¼ tsp ground cinnamon, ¼ tsp ground ginger
- Remove the ham from the oven and spread ⅓ of the glaze over the ham and return to the oven without the foil. Continue cooking for another hour.
- Remove the ham from the oven again, and spread another ⅓ of the glaze over the ham. Cook for the remaining time based the weight of your ham.
- Remove the ham from the oven and spread the remaining glaze over the ham.
- Let the ham rest for at least 15 minutes before carving.
Video
Notes
- A whole ham (10–16 pounds) is ideal for large gatherings ; half hams work great for smaller families.
- Boneless or pre-cooked hams may need slightly different cook times—check your label or a ham cooking guide for accuracy.
- The glaze will look thin while simmering, but don’t worry— it thickens as it cools and coats the ham perfectly.
- Add a splash of orange juice or apple cider to the glaze for a hint of brightness.
- If the glaze darkens too quickly near the end, loosely tent the ham with foil to prevent burning.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
