3-Ingredient Ham Glaze
Making a glazed ham isn't hard, especially not when you use this easy 3-ingredient ham glaze. It's perfect, sweet sticky and oh-so delicious.
Why This Recipe Works
- 3 Ingredients are all you need for this ham glaze recipe!
- A gorgeous glazed ham that is always a crowd-pleaser
- The easy way to the perfect Christmas ham.
Ingredients you will need
3 Ingredient Ham Glaze
- Brown sugar
- Pineapple juice
- Mustard
- Cloves (optional)
- Leg ham (bone-in)
Ingredient Notes and Substitutes
- Brown sugar: Can be substituted for honey, maple syrup, apricot jam or marmalade.
- Pineapple juice: Pineapple juice can be substituted for orange juice, apple juice or apricot nectar.
- Mustard: Use your favourite mustard, I used Dijon mustard but wholegrain mustard, English mustard, or American yellow mustard will all work just fine.
- Cloves: The cloves are optional your glazed ham will taste amazing without them, but a clove-studded ham always looks so good on the Christmas table. Cloves do add a warming spice extra flavor to the ham
- Leg ham: (bone-in ham): I used a half-leg pre-cooked ham. For a glazed ham to be good you need a thick fat layer when you remove the skin, so look for that fat layer when you purchase.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Glazed Ham with a 3 ingredient ham glaze, if you prefer just the written instructions then head straight to the printable recipe card below.
Preheat your oven to 160 degrees Celsius (320 F)
Step one: Remove the rind/skin from your ham leaving a generous layer of fat. (The fat layer is what will caramelise with the glaze so you want that!)I find the easiest way to take the rind off is to just use your fingers. First, cut a ring around the hock end of the ham. Then use a small sharp knife and run it between the rind and the fat. Then slide your fingers under and the rind it will lift away. You want to keep the fat layer as thick and as intact as you can.
Step two: Use a small sharp knife to make diamond-shaped cuts into the fat layer of the ham. Optional: Press cloves into the corner of each of the diamonds.
Step three: Use a piece of tin foil to wrap the hock end of your ham (this will stop the bone from burning)
Step four: I place a rack into a large roasting pan and then I pour a cup of water into the bottom of the roasting tray, this keeps the ham moist. Bake the ham for 40 minutes at 160 degrees Celsius.
Step five: In a small mixing bowl or jug, whisk together the juice, brown sugar and mustard until glossy.
Step six: After 40 minutes remove your baked ham from the oven. Pour over approximately half the brown sugar ham glaze, use a pastry brush to make sure the glaze gets into all the nooks and crannies of the diamond-shaped cuts you have made in the fat layer of the ham. Return your ham to the oven for another 20 minutes.
Step seven Remove your baked ham from the oven, pour over the remaining glaze, and use a pastry brush to make sure the glaze gets into all the nooks and crannies of the diamond-shaped cuts you have made in the fat layer of the ham. Return your ham to the oven for another 20 minutes.
Step eight: Check the temperature of your ham, it should have reached 60 degrees Celsius.
Enjoy!
Top Tips
Here is how you can make this 3 ingredient-glazed ham perfectly every time!
- I used a pre-cooked ham, if your ham has not been pre-cooked be sure to follow the cooking instructions before glazing your ham.
- When it comes to a perfect glazed ham it is all about the sweetness penetrating the fat layer and caramelising, so choose a ham with a nice visible fat layer.
- Serve your ham with your favourite sides for Christmas, new potatoes, green beans, Christmas rice salad, kumara salad or chickpea avocado salad.
FAQs
Add water to the roasting pan when you are glazing your pre-cooked ham this will keep the meat moist.
3 Ingredient Ham Glaze
RATE THIS RECIPE
Ingredients
- ¼ cup brown sugar
- ¼ cup pineapple juice
- 2 Tablepsoons Mustard
- cloves (optional)
- ½ leg ham (bone-in)
Instructions
Prepare and Bake Ham
- Preheat your oven to 160 degrees celsius (320 F)
- Remove the rind/skin from your ham leaving a generous layer of fat. (The fat layer is what will carmalise with the glaze so you want that!)I find the easiest way to take the rind off is to just use your fingers.First, cut a ring around the hock end of the ham. Then use a small sharp knife and run it between the rind and the fat. Then slide your fingers under and the rind it will lift away. You want to keep the fat layer as thick and as intact as you can.
- Use a small sharp knife to make diamond-shaped cuts into the fat layer of the ham. Optional: Press cloves into the corner of each of the diamonds.
- Use a piece of tin foil to wrap the hock end of your ham (this will stop the bone from burning)
- I place a rack into a large roasting dish and then I pour a cup of water into the bottom of the roasting tray, this keeps the ham moist.
- Bake the ham for 40 minutes at 160 degrees clesius.
Glaze Ham
- In a small mixing bowl or jug, whisk together the juice, brown sugar and mustard until glossy.
- After 40 minutes remove your baked ham from the oven.
- Pour over approximately half the glaze, use a pastry brush to make sure the glaze gets into all the nooks and crannies of the diamond-shaped cuts you have made in the fat layer of the ham.
- Return your ham to the oven for another 20 minutes.
- Remove your baked ham from the oven, pour over the remaining glaze, and use a pastry brush to make sure the glaze gets into all the nooks and crannies of the diamond-shaped cuts you have made in the fat layer of the ham.
- Return your ham to the oven for another 20 minutes.
- Check the temperature of your ham, it should have reached 60 degrees celsisu.
- Enjoy
Video
Notes
- I used a pre-cooked ham, if your ham has not been pre-cooked be sure to follow the cooking instructions before glazing your ham.
- When it comes to a perfect glazed ham it is all about the sweetness penetrating the fat layer and caramelising, so choose a ham with a nice visible fat layer.
- Brown sugar: Can be substituted for honey, maple syrup, apricot jam or marmalade.
- Pineapple juice: Pineapple juice can be substituted for orange juice, apple juice or apricot nectar.
- Mustard: Use your favourite mustard, I used Dijon mustard but wholegrain mustard, English mustard, or American yellow mustard will all work just fine.
- Cloves: The cloves are optional your glazed ham will taste amazing without them, but a clove-studded ham always looks so good on the Christmas table. Cloves do add a warming spice extra flavor to the ham
- Leg ham: (bone-in ham): I used a half-leg pre-cooked ham. For a glazed ham to be good you need a thick fat layer when you remove the skin, so look for that fat layer when you purchase.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.