Sugar-Glazed Ham Recipe

5 13 16
Sugar-Glazed Ham Recipe
Sugar-Glazed Ham Recipe photo by Taste of Home
Publisher Photo

Sugar-Glazed Ham Recipe

Read Reviews
5 13 16
Publisher Photo
This old-fashioned sugar glaze gives your ham a pretty, golden-brown coating just like Grandma used to make. The mustard and vinegar complement the brown sugar and add tangy flavor. Be prepared to serve seconds! —Carol Strong Battle Heathville, Virginia
MAKES:
10-14 servings
TOTAL TIME:
Prep: 5 min. Bake: 1-3/4 hours
MAKES:
10-14 servings
TOTAL TIME:
Prep: 5 min. Bake: 1-3/4 hours

Ingredients

  • 1 fully cooked bone-in ham (5 to 7 pounds)
  • 1 cup packed brown sugar
  • 2 teaspoons prepared mustard
  • 1 to 2 tablespoons cider vinegar

Directions

Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake 1-1/2 to 2 hours or until a thermometer reads 130°.
Meanwhile, in a small bowl, combine the brown sugar, mustard and enough vinegar to make a thick paste. Remove ham from oven. Spread sugar mixture over ham. Bake ham, uncovered, 15-30 minutes longer or until a thermometer reads 140°. Yield: 10-14 servings.
Originally published as Sugar-Glazed Ham in Taste of Home April/May 1993, p31

Nutritional Facts

3 ounces ham: 284 calories, 16g fat (6g saturated fat), 57mg cholesterol, 1110mg sodium, 15g carbohydrate (15g sugars, 0 fiber), 20g protein.

  • 1 fully cooked bone-in ham (5 to 7 pounds)
  • 1 cup packed brown sugar
  • 2 teaspoons prepared mustard
  • 1 to 2 tablespoons cider vinegar
  1. Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake 1-1/2 to 2 hours or until a thermometer reads 130°.
  2. Meanwhile, in a small bowl, combine the brown sugar, mustard and enough vinegar to make a thick paste. Remove ham from oven. Spread sugar mixture over ham. Bake ham, uncovered, 15-30 minutes longer or until a thermometer reads 140°. Yield: 10-14 servings.
Originally published as Sugar-Glazed Ham in Taste of Home April/May 1993, p31

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Reviews forSugar-Glazed Ham

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Angel182009 User ID: 6228642 260277
Reviewed Jan. 25, 2017

"Absolutely delicious! This ham turned out perfectly and the recipe was easy to follow. Will definitely make this again!"

MY REVIEW
hadunfey75 User ID: 3853404 4294
Reviewed Mar. 3, 2014

"Love this glaze for ham. We're big vinegar fans. I add a can of drained peaches because we like peaches with our ham."

MY REVIEW
kallee User ID: 1377067 4670
Reviewed Oct. 30, 2013

"This is my go to recipe for ham. It is simple but tastes amazing. If the ham comes with a glaze packet, I throw it out and use this recipe."

MY REVIEW
bancheta86 User ID: 4860859 199055
Reviewed Nov. 25, 2011

"great taste I used white vinegar and it worked perfect. Very very delicious my family enjoyed it tonight."

MY REVIEW
jmwkrw User ID: 6012474 3882
Reviewed Oct. 21, 2011

"This was delicious...and I used the bone later and made split pea soup in the crock pot...it was wonderful..."

MY REVIEW
Lvnglyf73 User ID: 2458754 5853
Reviewed Apr. 26, 2011

"I made this for Easter, and it was absolutely delicious! Sweet and tangy both, but not overpowering. I'm not even a huge ham lover, but I really enjoyed it. The ham was also delicious served cold the next day. A keeper!"

MY REVIEW
Aquarelle User ID: 985301 2115
Reviewed Jan. 8, 2011

"I've adapted this recipe for small pit hams: half the glaze ingredients and a much shorter baking time. Very good and very simple."

MY REVIEW
mbrindle User ID: 2514308 6894
Reviewed Dec. 26, 2010

"Absolutely wonderful! First time I've ever tried to glaze a ham. Simple receipe - tasted fantastic!"

MY REVIEW
Whimipig User ID: 4545936 2114
Reviewed Dec. 25, 2010

"I used this recipe last Christmas and made a note to use it again. easy and very tasty."

MY REVIEW
mamamartha User ID: 3873178 4264
Reviewed Apr. 4, 2010

"Took this to a church Easter Sunday dinner and everyone was coming back for more. It was tender and sooooooooooo good! Definately a keeper."

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