Baked Ham with Brown Sugar Glaze is a delicious and easy recipe for any holiday including Easter, Christmas, and Thanksgiving.
We love ham around here. So, a baked ham with brown sugar glaze is the perfect recipe to cook for the holidays.
We always cook a turkey and a ham at Thanksgiving and Christmastime. But, we stick to just ham on Easter.
Now, I love a good country ham. Country ham was often on the table at my grandparent’s house. My grandfather cured the ham and my grandmother cooked it up, and oh man, if only I could eat a piece of it now.
Today, I’m sharing a recipe for more of a city ham. It’s pre-cooked and pre-sliced, which is a wonderful thing. It’s easy to heat up, glaze, and dish up at the table.
If you happen to buy a ham that is not pre-sliced, that’s fine. Just grab a big knife and cut along the ham creating diamond shapes. The juices will settle into those places and cook up nicely.
Recipe and printable instructions listed below.
I am a big believer in using what you’ve got in the kitchen. I love to buy new things, but there’s nothing wrong with an old pot. I used a large metal turkey roasting pan. It’s one of those old oval roasting pans that your grandmother probably used. I think I got it at a garage sale. And it worked great.
Preheat the oven to 325-degrees.
Line the bottom of the pan with tin foil. It just makes clean up a little easier.
Place cloves around the ham. They will slip and slide once it starts cooking, but they will add some great flavor.
I placed the cloves into the sliced grooves. I bought a small container of cloves. You really don’t need that many.
I placed a few toothpicks in the side, because otherwise your slices will start to fall and you won’t be able to keep the juices in as well.
I place the ham on the side, because it’s easier to get the glaze down in the slices.
Be sure to remember how many toothpicks you stuck in the side, so you can count when you take them out after cooking. Those things can get lost in there!
Cover the pan with tin foil and place it in the preheated oven.
Bake the ham 10 minutes for every pound. Mine was about 10 pounds, so I set my timer for about 1-1/2 hours before I started adding the glaze.
When the ham has about 20 minutes left to cook, start your glaze.
In a medium-sized saucepan add brown sugar and dijon mustard.
Next, add the apple cider vinegar.
Finally, add the coke. We don’t drink soda around here, but my son had a school project and needed a few tabs off some soda cans, so we bought a small 6-pack of Coca-Cola. The can is 7.5-oz., but worked perfectly. If you have a larger can, you can use that, as well.
Give it all a good stir.
Bring it to a boil. Once it boils, turn the burner down to a simmer and let it thicken a little. It’s not going to thicken a lot, but it will a little.
Stir it on occasion while it thickens.
After about 10-15 minutes, pull the ham out of the oven and brush the glaze all over the ham.
You can take a fork and gently lift the slices and let the glaze drizzle down into the crevices of the ham.
Cover the ham and place it back in the oven for another 10 minutes.
Repeat the steps twice, so you will be putting the glaze on a total of three times.
After you put the glaze on the third time, put it back in the oven for the last 10 minutes. Remove it from the oven and let it sit for about 15 minutes before serving.
- 8-10 lb. pre-cooked ham
- 1 Tbsp. whole cloves
- 3 cups light brown sugar
- 1/2 cup dijon mustard
- 3 Tbps. apple cider vinegar
- 7.5 oz. can Coca-Cola
- Preheat oven to 325-degrees.
- Line pan with tin foil and place ham in pan. Cover with cloves.
- Cover with tin foil and bake 10 minutes for every 1lb. (approx. 1-1/2 hours)
- Add brown sugar, dijon mustard, apple cider vinegar and Coca-Cola to a medium-sized saucepan.
- Mix and bring to a boil. Return to simmer for 15 minutes.
- Remove ham from oven and brush glaze over ham.
- Cover and return ham to oven for 10 minutes.
- Repeat steps two more times.
- After third glazing, return ham to oven for 10 minutes.
- Remove ham from oven and let rest 10-15 minutes before serving.
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