7 Best Glazes for Holiday Ham (With Recipes)
Quick answer: the most reliable holiday ham glaze is brown sugar and mustard, because it balances sweetness with acidity against salty cured pork. Whichever glaze you pick, apply it during the final 20 to 30 minutes once the ham hits 125F to 130F internal, in two or three thin coats about 10 minutes apart. Plan on roughly 1 1/2 cups for a 6 to 8 lb ham.
There is no single best ham glaze, and that is good news. A fully cooked smoked ham is essentially one giant sweet-and-savory canvas.
A great holiday ham glaze balances sweetness, acidity, savory flavor and enough character to stand up to salty, smoky cured pork. Here are seven that belong on your holiday table, with real measurements.
1. Brown Sugar Mustard Glaze
The classic. Best wood: apple. Best for: Thanksgiving traditionalists.
Hard to beat, because it hits exactly what ham needs. Brown sugar provides sweetness and caramelization, mustard provides acidity and sharpness.
Ingredients: 1 cup packed dark brown sugar, 1/3 cup Dijon mustard, 2 tablespoons apple cider vinegar, 2 tablespoons butter, 1 teaspoon coarse black pepper.
Method: Combine everything in a small saucepan over medium heat. Whisk until the sugar dissolves and the glaze simmers, about 3 to 4 minutes. Brush on in thin coats starting at 125F to 130F internal.
2. Honey BBQ Glaze
The crowd pleaser. Best wood: apple plus cherry. Best for: families who would rather be at the smoker than the dining room table.
Honey brings floral sweetness while BBQ sauce adds tomato, vinegar, spice and smoke. Use a sauce that is not overwhelmingly smoky, since your ham already has plenty of smoke character.
Ingredients: 3/4 cup BBQ sauce, 1/2 cup honey, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon black pepper.
Method: Warm everything over medium-low heat, whisking to combine. Simmer 3 minutes until glossy, then brush on over the last 30 minutes of the cook.
3. Maple Dijon Bourbon Glaze
The cold-weather ham. Best wood: maple plus pecan. Best for: Christmas dinner.
Maple syrup and ham are natural partners. Dijon keeps the sweetness in check, and a splash of bourbon brings vanilla, oak and warmth. Reduce this one before it goes near the ham.
Ingredients: 3/4 cup pure maple syrup, 1/4 cup Dijon mustard, 1/4 cup bourbon, 2 tablespoons butter, 1/2 teaspoon cracked black pepper.
Method: Simmer the syrup, Dijon and bourbon over medium heat for 8 to 10 minutes, until reduced by about a quarter and coating the back of a spoon. Whisk in butter and pepper off the heat.
4. Pineapple Brown Sugar Glaze
The throwback. Best wood: cherry. Best for: anyone who secretly still wants the pineapple-ring ham they remember.
There is a reason pineapple-glazed ham became a holiday classic. Pineapple brings sweetness and acidity, which is particularly effective against salty cured pork.
Ingredients: 1 cup pineapple juice, 3/4 cup packed brown sugar, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 2 tablespoons butter.
Method: Simmer the juice and sugar 8 to 10 minutes until syrupy. Whisk in the Dijon, vinegar and butter.
5. Cherry Pecan Pineapple Glaze
The showstopper. Best wood: pecan plus cherry. Best for: the centerpiece people photograph before eating.
Cherry brings tart fruit, pecan brings warm nutty depth, pineapple brings bright tropical sweetness. Against wood smoke and cured pork you get a ham that feels festive without tasting like dessert. This is the inspiration behind our Drunken Pineapple Glazed Ham.
Ingredients: 3/4 cup Drunken Pineapple BBQ Sauce by Whiskey Bent, 1/2 cup crushed pineapple with juice, 1/4 cup orange juice, 2 tablespoons The Pecanerry Rub by Whiskey Bent, 2 tablespoons butter.
Method: Warm everything over medium-low heat until the butter melts. Simmer 5 to 8 minutes, then brush on in thin layers over the final 30 minutes.
6. Hot Pepper Bacon Brown Sugar Glaze
The pitmaster ham. Best wood: hickory plus apple. Best for: the BBQ fanatic at the Thanksgiving table.
This is what happens when traditional glazed ham meets the BBQ pit. Brown sugar sweetness, pepper for warmth, smoky bacon character, then fresh citrus and herbs to balance it out.
Ingredients: 3/4 cup Hot Pepper Bacon Grill & Wing Squeeze by Terrapin Ridge Farms, 1/2 cup packed dark brown sugar, 4 tablespoons butter, juice of 1 orange, 1 tablespoon Brown Sugar Chili Rub by The Spice Lab, 1 sprig thyme, 1 sprig rosemary.
Method: Melt the butter, add everything else, and simmer 5 to 8 minutes until the sugar dissolves and the glaze thickens slightly. Remove the herb sprigs before brushing.
7. Cranberry Orange Honey Glaze
The Thanksgiving ham. Best wood: cherry plus apple. Best for: Thanksgiving or Friendsgiving.
Ham does not have to surrender the holiday to turkey. Cranberry and orange communicate Thanksgiving immediately, while honey rounds off cranberry's tartness and a little Dijon keeps it savory.
Ingredients: 1 cup whole berry cranberry sauce, 1/3 cup honey, zest and juice of 1 orange, 1 tablespoon Dijon mustard, 1/2 teaspoon black pepper.
Method: Simmer 8 to 10 minutes, mashing the berries as they soften. Strain for a smoother glaze if you like.
When Should You Glaze a Ham?
During the final 20 to 30 minutes, once the internal temperature reaches roughly 125F to 130F.
Most ham glazes are built on sugar. Honey, brown sugar, maple syrup, BBQ sauce, fruit preserves, pineapple juice. Sugar exposed to heat for too long goes caramelized, then dark, then scorched, then bitter. You want to stop at caramelized.
Build it in three coats
- First coat. At 125F to 130F, brush a thin layer over the exterior and a little between some of the slices. Close the lid and let it set.
- Second coat. After about 10 minutes, add another thin layer. The first coat should be tacky enough for the second to grab.
- Final coat. Near the end of the cook, apply the last layer. If you want more color, raise the cooker temperature briefly and watch it closely.
How do you know the glaze is ready?
Three things. Shine: the surface should look glossy. Tack: touch a little with the back of a spoon and it should feel sticky rather than watery. Color: deep mahogany with caramelized edges. You are not trying to turn the entire ham black.
Our favorite glazing trick: cook the ham in a pan with butter, citrus, pineapple, juice and herbs underneath it. During the glazing stage, mix some of that pan liquid into your glaze. You are putting the ham's own flavor back onto itself.
The Secret to Any Ham Glaze
Do not let it become one-dimensional. A great glaze needs four things, and not in equal amounts. Just enough contrast to keep sweet from becoming cloying.
| Element | Where it comes from |
|---|---|
| Sweet | Honey, maple, brown sugar, fruit preserves |
| Acid | Mustard, citrus, apple cider vinegar, pineapple |
| Savory | BBQ sauce, Worcestershire, garlic, spices |
| Heat or spice | Black pepper, chili, cayenne, ginger, warm spices |
Cannot Decide? Neither Could We.
So we put two completely different holiday ham flavor profiles into one box. The Double Smoked & Glazed Ham Kit includes the rubs and sauces for both the Hot Pepper Bacon and Drunken Pineapple glazed hams, plus a 12 inch cotton mop brush and recipe cards. Make one for Thanksgiving and the other for Christmas, or put both on the table and let the family argue about it.
Frequently Asked Questions
How much glaze do you need for a ham?
About 1 1/2 cups for a 6 to 8 lb half ham, in two or three thin coats. Save a few tablespoons for the table.
Why did my ham glaze burn?
It went on too early, or the cooker ran too hot. Wait for 125F to 130F internal and build thin layers.
Can you make ham glaze ahead of time?
Yes. All seven keep in the refrigerator for up to a week. Warm gently before brushing so it spreads smoothly and sets faster.
Should you glaze between the spiral slices?
Yes, carefully. Work a little between sections with a brush or mop, but do not pull every slice wide open or you will dry the ham out.
What wood should you use with each glaze?
Match the wood to the glaze. The full chart is in Best Wood for Smoking Ham.
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