This Ham Glaze Recipe has a surprisingly deep flavor for the little effort it requires. With just the right amount sweet and warm spice accents, this glaze perfectly compliments the salt and smoke of a ham. This recipe is sure to be a crowd favorite at any holiday feast or occasion you decide to give it a try.
Ham Glaze Recipe | Brown Sugar & Apple Cider
Ingredients
- 1½ Cups Apple Cider
- ½ Cup Brown Sugar Preferably Dark
- ¼ Cup Unsalted Butter
- 1 teaspoon Kosher Salt
- 1 tablespoon Lemon Juice
- ½ teaspoon Ground Cinnamon
- ⅛ teaspoon Ground Clove
- ⅛ teaspoon Ground Allspice
Thickener
- 1 tablespoon Corn Starch
- 2 tablespoon Cold Water
Instructions
- Over medium heat in a small sauce pot, add the butter and allow it to fully melt. Then add the Brown Sugar, Cinnamon, Clove, and Allspice. Stir together and allow at least one minute for the spices to wake up.
- Next add the Apple Cider, Salt, and Lemon Juice. Bring this to a simmer for 3-5 minutes.
- In a small bowl or ramekin, add the Corn Starch to Cold Water. Gently stir to make a slurry. make sure to work out any lumps, add additional water if needed.
- Add the Corn Starch slurry to the simmering apple cider mixture and whisk together. This will thicken the Ham Glaze as it returns to a simmer. Once thickened, reduce heat to low and cook for an additional 3-5 minutes.
- Remove the Ham Glaze from the heat and allow it to cool to room temperature. It will continue thicken as it cools. You can make this a day ahead, store refrigerated. Do warm it room temperature before using.
Glazing the Ham
- Prior to glazing your ham, you should bake your Ham in a 275° F / 135° C oven to bring it up to an internal temperature of 140°F/ 60° C if precooked (most are) or 160°F / 70°C. Using a thermometer and plunging it into the thickest section is the best way to check.
- Once the Ham has reached it's internal temperature, remove it from the oven and increase the oven temperature to 400° F / 205°C.
- While the oven heats up. Pour the Glaze over the Ham, use a brush to evenly coat the ham and work the Glaze into any crevasses (especially if it is a spiral cut ham).
- With the oven heated to 400° F/ 205° C, place the glazed ham in it for an additional 8-10 minutes. Halfway way though, feel free to baste or spoon over any glaze that has run off the ham into the roasting pan.
- Serve any glaze that collected in the roasting pan along side the ham as a sauce.
Equipment Needed to Make this Recipe
In order to make this Ham Glaze Recipe you will need the following tools. These are items I personally use and recommend. Any purchases made through the Amazon Affiliate links earn a small commission that support this website.
Choosing Ingredients for your Ham Glaze
Apple Cider
The main ingredient in this ham glaze recipe is apple cider. I prefer to use the type that is found refrigerated. This type of cider typically does not have any added preservatives or sweeteners. Plus the flavor is better. If you are unable to find a quality refrigerated apple cider, most stores will have a shelf stable option.
If choosing a shelf stable apple cider, look for one that is slightly opaque. The clear “apple ciders” tend to be simply apple juice.
Spices
It is important to use spices that are within their useable lifespan. Ground spices typically have a two year shelf life. They actually start to loose flavor and potency the day they are ground. For full flavor, make sure your spices are reasonably fresh.
Common Questions about this Ham Glaze Recipe
Can I make this ham glaze recipe ahead of time?
Yes, you can make this glaze a few days in advance. Make sure to store it refrigerated and allow it to come up to room temperature prior to glazing your ham.
Is this ham glaze recipe gluten free?
Yes, there is no gluten in this recipe.
When should I add the glaze in the cooking process?
When Glazing your ham. Allow the ham to come up to an internal temperature of 140 F. Then remove your ham from the oven, increase the oven temperature to 400 F. Once the oven is heated up, glaze the ham and return to the oven for 8-10 minutes.
