3-Ingredient Glazed Ham Recipe for Holiday Gatherings

This easy 3-ingredient glazed ham makes a beautiful centerpiece for holiday dinners or a relaxed Sunday brunch. Sweet, savory, and simple to prepare, the glaze caramelizes on the ham to create a glossy, flavorful finish that guests will love.

Baked ham is a classic for a reason: the aroma alone can make a meal feel special. The glaze is what elevates the ham, turning a simple roast into something memorable. You only need brown sugar, ginger ale, and Dijon mustard to make a sticky, balanced glaze that caramelizes beautifully.

Although the ingredient list is short, the combination is surprisingly nuanced. Brown sugar brings rich sweetness and caramelization, ginger ale adds brightness and helps thin the glaze for easy basting, and Dijon mustard cuts the sweetness with a pleasant tang. This glaze works well on pre-cooked spiral-cut hams heated through in the oven, and it can also be adapted for an uncooked ham roasted from raw.

3 Simple Ingredients!

The glaze uses just:

1. Brown sugar
2. Ginger ale
3. Dijon mustard

How to Make the Glazed Ham

Preheat the oven to 325°F. In a bowl, whisk together ½ cup brown sugar, ½ cup ginger ale, and 2 tablespoons Dijon mustard until smooth.

Place a spiral-cut ham cut-side down in a roasting pan and pour the glaze over the top, coating the surface. Cover the pan with foil and bake at 325°F for about 2 hours, basting once or twice during cooking. Cooking time will vary with ham size—plan roughly 15 minutes per pound and heat until the internal temperature reaches 140°F for a pre-cooked ham.

To finish, remove the foil, increase the oven temperature to 400°F, baste again, and roast for 15–20 minutes until the glaze caramelizes and becomes glossy. Let the ham rest about 10 minutes before slicing so the juices redistribute.

Tips for Perfect Ham

Apply the glaze evenly: Use a pastry brush or spoon to coat the ham so every slice gets that caramelized finish. The glaze is fairly thick, so a brush works best.

Adjust cooking time: Estimate about 15 minutes per pound at 325°F for pre-cooked hams, but always check the internal temperature. For pre-cooked spiral hams you’re typically aiming for 140°F when heated through.

Rest before serving: Allow the ham to rest for at least 10 minutes so it stays juicy when sliced.

Make the Glaze Ahead

You can mix the glaze up to 2–3 days in advance and refrigerate it in an airtight container. The glaze also freezes well for about a month; thaw in the fridge before using.

Storing Leftovers

Refrigerator: Store sliced or whole leftover ham in an airtight container or tightly wrapped in foil or plastic wrap for 3–5 days.

Freezer: Wrap tightly and freeze up to six months. Thaw in the refrigerator for 24 hours before reheating. Note that freezing may slightly change texture, but leftover ham is still excellent in casseroles, soups, frittatas, or ham salad.

Variations & Substitutions

Swap the soda: Lemon-lime soda works if you don’t have ginger ale; cola also works but changes the flavor.

Try different mustards: Honey mustard, whole-grain, or spicy horseradish mustard will each give a different character.

Alternate sweeteners: Maple syrup, honey, or agave can replace brown sugar for a different sweetness profile.

Add spices: A pinch of cinnamon, ground cloves, or some minced garlic can deepen the flavor. A splash of soy sauce adds savory umami.

Fruit additions: A little orange, pineapple, or apple juice can make the glaze fruitier and tangier.

Boozy glaze: For a richer glaze, simmer bourbon with brown sugar and Dijon until slightly reduced and thickened.

Other Ways to Use the Glaze

This brown sugar glaze is versatile: use it as a marinade for chicken, pork, or beef; drizzle it over roasted vegetables like carrots or Brussels sprouts; or brush it on grilled fruit such as peaches or pineapple to caramelize the surface. It also makes a sweet topping for pancakes or waffles.

What to Serve with Glazed Ham

This glazed ham pairs well with a wide range of sides. Consider roasted root vegetables, mashed potatoes, green beans, macaroni and cheese, cheesy potatoes, or a fresh salad with a tangy vinaigrette. Choose sides that balance the glaze’s sweet-savory profile.

FAQs

Do you glaze ham before or after cooking? For pre-cooked hams, glaze before and during the reheating process. For raw hams, add glaze toward the end of the roasting time so it can caramelize without burning.

How can I thicken a ham glaze? If the glaze is too thin, stir in a bit more brown sugar or whisk in a small amount of cornstarch mixed with cold liquid and heat briefly to thicken.

Is ham high in sodium? Yes. Cured ham tends to be high in sodium, so account for that when planning portions and accompanying dishes.

Recipe