Brown Shuss Honey Ham Glaze Recipe

This brown sugar honed ham glaze coats baked ham with a glossy, sticky, honey-glued ham. It makes a great ham!

I always knew it was a special year when my family ordered me to bake honey. It was my favorite holiday dish, and may still be. That’s why I begged chef Richard to share his ham recipe, and I’m happy to say, here it is.

Use this glaze with your favorite ham recipe, or use our glazed ham recipe that calls for this. It comes together in 5 minutes, and you can fix it until next week.

Essential ingredients

• Apple Juice: This forms the base of the glaze. I reach for bottled apple juice, but when it’s freshly pressed, it adds more apple flavor.
• Brown sugar: The brown sugar dissolves the glaze, making it shiny and sticky. Light brown sugar is perfect, but dark brown sugar works.
• Honey: Use good honey. The combination of honey and mustard is a classic for ham and adds a really floral flavor.
• Mustard: I use dijon for a smooth, velvety glaze. Mixing in a spoonful of whole grain mustard adds texture and bakes into small flecks through the ham.
• Apple Cider Vinegar: The lump woke everything up. It adds a light, zippy punch that keeps the light from being too cute.
• Worcestershire Sauce: You just add more, more flavor. I highly recommend installing it.
• Black pepper and allspice: These warm spices are all round. You don’t need salt here, because the ham is already abundant.

Get the full recipe with the measurements below.

How to make a ham glaze

Tip 1: Put everything in the pan. This glaze comes together quickly. Put all the ingredients in a small saucepan and bring to a gentle simmer. Whisk well, then let it bubble gently over low heat until it thickens slightly. As it simmers, the sugar and honey melt and transform, turning the mixture into a thick, syrupy glaze. Keep an eye on it so it doesn’t double over.

Tip 2: Save until ready. You can make the glaze until next week. Pour into an airline container and refrigerate. When it’s time to light your ham, it’s warm enough to unwrap, and brush it all over.

Tip 3: How to light a ham. You can follow our Ham recipe for all the details, but here’s a quick version of how we make it.

1. Start with a fully cooked or smoked ham. Then remove any rind from the ham, leaving all the lovely fat behind. Place the whole ham over the crosshatch pattern, cutting about 1/4 inch deep so that the glaze has more room to sit.
2. Cook the ham, covered with foil, until the internal temperature reaches 115 ° F. After that, uncover, brush a generous layer of glaze, and slide it into a hot oven (375 ° F). Roast for about 40 minutes, or until the ham reaches about 140°F.
3. As it bakes, continue making the glaze. Open the oven door every 10 to 15 minutes and brush another layer. I usually add 4 to 5 coats, and each one caramelizes a little.

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