Brown Sugar Glazed Ham

Brown Sugar Glazed Ham

This four-ingredient ham is a party staple you’ll make again and again.

It is easy to bring as a contribution to a meal you are attending.

A church picnic or a friendly get together are also great options.

All you need is ham, brown sugar, red wine vinegar, and fresh mint sprigs.

I leave the sprigs of fresh mint off the ham. But sometimes I place it in the juices for a brighter flavor.

We just love a ham that is cooked in a brown sugar glaze in my home.

These are the INGREDIENTS you will need:

• 1 5 pound cooked bone-in ham, rump half or shank portion
• 1 1/2 cups packed brown sugar
• 1 1/2 cups red wine vinegar
• 4 sprigs sprigs fresh mint, each sprig about 2 inches
• Green onions and leeks, optional
• Cracked black pepper, optional

These are the INSTRUCTIONS for preparation:

• Preheat oven to 325 degrees 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 degrees 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.
• Bake ham for 20 to 30 minutes more or until thermometer registers 135 degrees F, brushing three more times with additional glaze. Sprinkle with pepper. 
• Let stand 15 minutes before carving. (The meats temperature will rise 5 degrees F during standing to the safe temperature of 140 degrees 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.
• Serve remaing glaze with ham.

NOTES

Makes 15-20 servings.

We have a company named Honey Bake Ham here that serves up ready made side dishes to be heated. They also have fully baked hams and turkeys for purchase.

A half ham costs over $75. Depending on weight. An 8-9 pound ham is big enough for my family. But the price tag is prohibitive.

So, I make this copycat recipe and fix the glaze myself. It is a mere fraction of their purchase price.

The Honey Baked Ham Company sells sides however are quite reasonable.

With my ham being fully cooked it takes a lot less time for dinner to be on the table.

Serving it cold after the glaze sets though is another option.

It becomes immediately available to be served side by side with all your complimentary dishes. Baked beans are one veggie that perfectly compliment the ham.

When I make a ham for just a gathering of my kids and their families I serve this ham.

The brown sugar glaze stays on top while the glaze on the sides seems to melt into the liquid at the bottom of the pan.

This extra glaze is perfect to use as a separate sauce on your potatoes, sweet potatoes and some casseroles.

There is never waste to put in the fridge after this meal.

I prefer not to heat my plate of ham since it is fully cooked when I buy it. It is just as delicious cold as well as heated.

Everyone dining at your table will ask for seconds. try this for another option at Thanksgiving, Christmas or Easter.

Brown Sugar Glazed Ham

This four-ingredient ham is a party staple you’ll make again and again. 

4.78 from 9 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: easter, holiday, Thanksgiving

Method: Bake

Skill Level: Intermediate

Prep Time: 10 minutes

Cook Time: 1 hour 35 minutes

Total Time: 1 hour 45 minutes

Adjust Servings: 16 People

Calories: 570kcal

Author: Marilyn

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Ingredients

• 1 5 pound cooked bone-in ham, rump half or shank portion
• 1 1/2 cups packed brown sugar
• 1 1/2 cups red wine vinegar
• 4 sprigs sprigs fresh mint, each sprig about 2 inches
• Green onions and leeks, optional
• Cracked black pepper, optional

Instructions

• Preheat oven to 325 degrees 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 degrees 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.
• Bake ham for 20 to 30 minutes more or until thermometer registers 135 degrees F, brushing three more times with additional glaze. Sprinkle with pepper.
• Let stand 15 minutes before carving. (The meats temperature will rise 5 degrees F during standing to the safe temperature of 140 degrees 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.
• Serve remaing glaze with ham.

Notes

Makes 15-20 servings.

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 5oz | Calories: 570kcal (29%) | Carbohydrates: 16g (5%) | Protein: 20g (40%) | Fat: 3g (5%) | Saturated Fat: 1g (5%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 50mg (17%) | Sodium: 700mg (29%) | Potassium: 0mg | Fiber: 0g | Sugar: 13g (14%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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