Best Brown Sugar Glazed Ham Recipes

PINEAPPLE BROWN SUGAR-GLAZED BONELESS HAM

Steps:

• Let the ham sit at room temperature for about 30 minutes. Preheat the oven to 350 degrees F.
• Place the ham on a cutting board. Using a sharp paring knife, score the top and sides in a diagonal crosshatch pattern about 1/4 inch deep. Push the cloves into the ham if using, placing them at the intersections of the cuts. Put the ham, scored side-up, on a rack set in a roasting pan.
• Drain the pineapple rings, reserving the juice. Arrange the sliced pineapple all over the ham, securing with toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick.
• Pour 1/4 inch water into the bottom of the pan and tent the ham loosely with foil. Roast until an instant-read thermometer inserted in the thickest part of the ham registers 130 degrees F, about 1 hour.
• Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Bring to a simmer and cook, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25 to 30 minutes. Set aside.
• Increase the oven temperature to 425 degrees F.
• Uncover the ham and carefully brush a third of the glaze all over. If the water in the roasting pan has evaporated, add more. Bake the ham for 15 minutes more. Brush with another third of the glaze and bake for 15 minutes more. Brush the remaining glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 15 minutes more. Let rest for 15 minutes before slicing.

PINEAPPLE BROWN SUGAR GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place ham, cut-side down, into a roasting pan. Pin pineapple slices onto ham using toothpicks.
• Mix pineapple juice and 1/2 cup brown sugar together in a saucepan; bring to a boil until glaze is slightly thickened, about 5 minutes. Remove saucepan from heat.
• Bake ham in the preheated oven for 30 minutes. Pour glaze over ham and pineapple rings; continue baking for 30 minutes more. Sprinkle remaining 1 1/2 cups brown sugar over ham and pineapple rings; continue baking until ham is cooked through, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Pour the remaining glaze over cooked ham.

BROWN-SUGAR-GLAZED HAM WITH PINEAPPLE

Steps:

• Preheat oven to 275 degrees.
• Place the ham facedown in a roasting pan.
• Cover tightly with foil and bake for 1 1/2 hours.
• Meanwhile, in a medium saucepan, combine the brown sugar, maple syrup and mustard and bring to a boil over medium-high heat, stirring constantly.
• Cook until reduced slightly, about 2 minutes, set aside.
• Brush the baked ham with the glaze, then top with the pineapple rings, securing them with toothpicks.
• Return the ham to the oven and bake uncovered until heated through, 25-30 minutes.

BROWN SUGAR GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a roasting pan fat-side up. Score the fat with a crisscross pattern. Cook the ham for about 1 hour to allow the scored fat to open up.
• In the meantime, in a small saucepan over medium heat, stir together the brown sugar, apple jelly, mustard, vinegar, ginger and garlic along with 2 tablespoons water. Bring to a simmer and cook for about 2 minutes until it has a smooth syrupy consistency.
• Remove the ham from the oven. Generously brush the ham with half of the glaze. Place back in the oven and bake an additional 1 hour and 30 minutes, basting with the remaining glaze every 20 minutes. If the ham starts to get too brown, cover with foil. Remove from the oven, cover and allow the ham to rest for 30 minutes before slicing and serving.

BROWN SUGAR-ORANGE GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a roasting pan, fat side up. Score the ham in diamond shapes with a sharp knife. Insert the cloves in the center of each diamond. Bake until a meat thermometer registers 140 degrees F when inserted in the thickest portion (avoiding bone), 18 to 20 minutes per pound.
• Meanwhile, make the glaze. Combine the honey, brown sugar, orange juice and butter in a medium saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes.
• Remove the ham from the oven. Increase the oven temperature to 375 degrees F.
• Remove about 2 tablespoons pan drippings from the roasting pan and add to the glaze. Whisk to combine. Pour the glaze over the ham. Return the ham to the oven and continue baking, basting with the pan juices frequently, until the ham is browned, about 20 more minutes. Slice the ham and serve with the pan juices, if desired.

BROWN SUGAR GLAZED HAM BALLS

Steps:

• In a large bowl, combine the eggs and cracker crumbs. Crumble ham and pork over mixture and mix well., Shape into 1-1/2-in. balls. Place into two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 40 minutes or until lightly browned., Meanwhile, in a large saucepan, combine the brown sugar, vinegar and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain ham balls; drizzle with syrup mixture; toss to coat. Bake 10 minutes longer or until glazed.

BROWN SUGAR AND PINEAPPLE GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place the ham, cut side down, into a roasting pan.
• Cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. Slice the pineapple into 1/2-inch slices and cut the cores out of the slices. Pin the slices onto the ham with toothpicks.
• Bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees F (60 degrees C), 1 1/2 to 2 hours.
• While the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. Work carefully because the glaze will be sticky and very hot.
• Pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.

MAPLE AND BROWN SUGAR GLAZED HAM

Steps:

• For Ham: Place ham in roasting pan with 2 ounces water in the bottom of pan.
• Cover with foil and heat at 350 degrees for 1 hour.
• Uncover and baste with glaze and heat uncovered for 30 minutes more.
• For Glaze: Combine 4 glaze ingredients in saucepan and bring to a boil.
• Boil for 2 minutes (careful not to let it boil over).
• Glaze ham as directed above.

SCRUMPTIOUS CINNAMON MAPLE BROWN SUGAR GLAZED HAM

Steps:

• Preheat oven to 325.
• Place ham face-down in large roasting pan. Pour soda over ham and cover. Bake ham at 325 for 25 minutes per pound. (7 lbs. comes to 3 hours 25 minutes).
• 30 minutes prior to the end of baking time, mix syrup, brown sugar, cinnamon, and nutmeg. Microwave on high for 25 seconds. Stir.
• Brush onto ham liberally, reserving about 1/8 - 1/4 cup glaze.
• Return ham, uncovered, to oven for 20 minutes.
• Cover and reduce heat to 200 degrees for remaining 10 minutes. Remaining glaze can be used to glaze sliced ham prior to serving (Glaze may have to be reheated in microwave to maximize "brushability"). Enjoy!

BROWN SUGAR PINEAPPLE GLAZED CANNED HAM

Steps:

• 1. Open and remove ham from package and rinse. Put in large zipper sealed gallon plastic bag.
• 2. In large bowl combine syrup from pineapples (reserve pineapple slices for baking) and brown sugar. Mix should be very thick. Add mix to bag with ham and marinate in fridge overnight.
• 3. To Bake: Preheat oven to 350 degrees F. Place ham and mix into a large baking pan with deep sides to avoid spillage in oven. Place pineapple slices on ham so they overlap each other and pile on top what's left.
• 4. Cover with aluminum foil and bake for 1 hour. Take off foil and bake an additional 20 minutes. Remove pineapples and serve separately. Very tasty. Slice ham for serving.

COCA COLA GLAZED HAM WITH BROWN SUGAR & DIJON RECIPE - (4.4/5)

Steps:

• Trim any excess skin and/or fat from the ham. Using a sharp knife, score the ham in a diamond pattern making 1/4-inch deep slices. Don't fret over getting this perfect - mine certainly wasn't! Place the ham (on its side - not face down) in the oven bag set in a large roasting pan*. Roll the sides of the bag down so that the bag is open wide and you can get your hands around the ham easily. Combine brown sugar and dijon mustard in a small bowl and stir until thoroughly combined. Rub sugar mixture all over ham. Place orange wedges in the bottom of the bag around the ham. Pour the coke into the bag (don't pour the coke over the ham or it will wash the sugar mixture off - just pour it in near the bottom of the ham). "Puff up" the bag a little by gathering air or blowing into the bag so that the bag isn't touching the ham. Making sure to keep a "loose fit" around the ham, close the bag tightly with the provided tie. You should end up with what looks something like a two-day old mylar balloon with a ham inside it. Using a small, sharp knife, make three small slits in the top of the bag for ventilation (don't skip this step or the bag will burst wide open and the ham won't be able to self-baste). Move your oven rack just low enough that the bag won't touch the upper elements in your oven then bake at 350°F for 2 to 2.5 hours (2.5 to 3 hours if using a 13 top 15 pound ham) or until nicely browned and caramelized. Remove ham from oven and rest, inside the bag, for 30 minutes before serving. Note: Do not use a spiral sliced ham with this recipe. Just want to make sure you realize that you do still need a pan when you cook with an oven bag.

COCA-COLA GLAZED HAM WITH BROWN SUGAR & DIJON

Steps:

• Trim any excess skin and/or fat from the ham. Using a sharp knife, score the ham in a diamond pattern making 1/4-inch deep slices.
• Place the ham (on its side - not face down) in the oven bag set in a large roasting pan*. Roll the sides of the bag down so that the bag is open wide and you can get your hands around the ham easily.
• Combine brown sugar and dijon mustard in a small bowl and stir until thoroughly combined. Rub sugar mixture all over ham.
• Place orange wedges in the bottom of the bag around the ham. Pour the coke into the bag (don't pour the coke over the ham or it will wash the sugar mixture off - just pour it in near the bottom of the ham).
• "Puff up" the bag a little by gathering air or blowing into the bag so that the bag isn't touching the ham. Making sure to keep a "loose fit" around the ham, close the bag tightly with the provided tie. You should end up with what looks something like a two day-old mylar balloon with a ham inside it. Using a small, sharp knife, make three small slits in the top of the bag for ventilation (don't skip this step or the bag will burst wide open and the ham won't be able to self-baste).
• Move your oven rack just low enough that the bag won't touch the upper elements in your oven then bake at 350 degrees for 2-2.5 hours (2.5-3 hours if using a 13-15 pound ham) or until nicely browned and caramelized.
• Remove ham from oven and rest, inside the bag, for 30 minutes before serving.

BROWN-SUGAR-GLAZED HAM

Steps:

• Preheat oven to 325°F If desired, score ham by making diagonal cuts 1-inch apart in fat in a diamond pattern. Place on rack in a shallow roasting pan. Insert meat thermometer. Thermometer should not touch bone. Bake until thermometer registers 125°F For rump, allow 1-1/4 to 1-1/2 hours; for shank, allow 1-3/4 to 2 hours.
• Meanwhile, for glaze, in a medium saucepan stir together sugar, vinegar, and mint sprigs. Bring to boiling. Reduce heat. Boil gently, uncovered, about 30 minutes or until reduced to 1 cup. Remove from heat. Remove and discard mint. Brush ham with some of the glaze.
• Baked ham for 20 to 30 minutes more or until thermometer registers 135°F, brushing three more times with additional glaze. Sprinkle with pepper. Let stand 15 minutes before carving. (The meats temperature will rise 5 degrees during standing to the safe temperature of 140°F.) Serve meat on a platter layered with green tops of uncooked leeks and green onions, if desired. Sprinkle with pepper, if desired. Bring any remaining glaze to boiling and serve with ham. Makes 16 to 20 servings.

PEACHY, BROWN SUGAR GLAZED HAM

Steps:

• 1. Heat oven to 325. Place ham in roasting pan. Cook 30 mins. In saucepan over low heat, combine preserves, brown sugar, mustard, bourbon, and apple juice.
• 2. Heat, stirring occasionally until everything is melted and smooth. Remove ham from oven, brush w/ glaze. Continue cooking ham until heated through.
• 3. Serve ham w/ remaining glaze.