Description
This sweet and tangy ham glaze combines brown sugar, citrus juice, Dijon mustard, garlic powder, and a hint of cloves to create a delicious coating that enhances the flavor and appearance of your baked ham. Easy to prepare and perfect for holiday meals, the glaze caramelizes beautifully under the broiler for a glossy, flavorful finish.
Ingredients
Scale
Ham Glaze Ingredients
- â…” cup brown sugar
- ¼ cup orange juice (or pineapple juice)
- 2-3 tablespoons Dijon mustard (or grainy mustard)
- ½ teaspoon garlic powder
- 1 pinch ground cloves
Instructions
- Mix the glaze: In a small bowl, whisk all ingredients together until fully combined and smooth, ensuring the brown sugar dissolves well in the citrus juice and mustard.
- Apply initial glaze: Brush the glaze evenly over a spiral cut or scored ham about 20-30 minutes before the ham finishes cooking or when the ham’s internal temperature reaches 115 to 120°F. Continue baking the ham according to your main recipe until it reaches 138°F internally.
- Broil for caramelization: If desired, brush a second layer of glaze over the ham once it is fully cooked, then place under the oven broiler for 3 to 4 minutes. Watch closely to caramelize the glaze without burning, which produces a shiny and flavorful crust.
- Rest the ham: Remove the ham from the oven and let it rest for at least 15 minutes before slicing and serving to allow juices to redistribute and the glaze to set perfectly.
Notes
- Use a spiral cut or scored ham for optimal glaze absorption and presentation.
- Adjust the mustard quantity to your taste preference, starting with 2 tablespoons and adding more if you like a stronger mustard flavor.
- Orange juice can be substituted with pineapple juice for a tropical twist.
- Monitor closely when broiling to avoid burning the glaze.
- Letting the ham rest after cooking improves juiciness and flavor.
