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Perfect Brown Sugar Glazed Ham with Apple Cider Reduction

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A stunning holiday ham with a sticky-sweet brown sugar glaze and tangy apple cider reduction that caramelizes into a crackly crust. This easy, crowd-pleasing recipe requires just 15 minutes of active prep and delivers a centerpiece-worthy dish perfect for any gathering.

Ingredients

Scale
  • 1 spiral-sliced ham (8–10 pounds), fully cooked, bone-in
  • 2 cups apple cider (unfiltered, not apple juice)
  • 1 cup brown sugar, packed (light or dark)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • Whole cloves (optional, for garnish)
  • 1 cup water or low-sodium chicken broth (for the pan)

Instructions

  1. Preheat oven to 325°F (163°C). Remove ham from refrigerator 30 minutes before baking. Remove packaging and netting, leaving thin skin layer if present.
  2. Make apple cider reduction: In a small saucepan, bring 2 cups apple cider to a boil over medium-high heat. Reduce heat to a steady simmer and cook for 15-20 minutes, stirring occasionally, until reduced to about 1/3 cup and syrupy.
  3. Mix glaze: In a medium bowl, whisk together reduced apple cider, packed brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and ground cinnamon until thick and sticky. Set aside 1/4 cup for final basting.
  4. Score ham (if not already scored): Use a sharp knife to make shallow 1/4-inch deep cuts in a crosshatch pattern on the surface.
  5. Place ham flat-side down on a roasting rack in a large roasting pan. Pour 1 cup water or chicken broth into the bottom of the pan (not over the ham).
  6. First bake (covered): Tent ham loosely with aluminum foil. Bake at 325°F for about 10 minutes per pound (about 1 hour 20 minutes for an 8-pound ham), until internal temperature reaches about 120°F.
  7. Apply first glaze layer: Remove foil carefully. Brush a generous layer of glaze all over the ham, getting into cuts and crevices. Reserve remaining glaze.
  8. Second bake (uncovered): Return ham to oven, uncovered. Increase temperature to 375°F (190°C). Bake for 20 minutes until glaze starts to bubble and caramelize.
  9. Apply more glaze: Brush on another layer of glaze. If using whole cloves for garnish, press them into the ham about 1 inch apart in the diamond pattern.
  10. Final bake: Continue baking uncovered for 20-30 minutes, basting every 10 minutes with reserved glaze, until internal temperature reaches 140°F (60°C) in the thickest part and glaze is dark, sticky, and crackly.
  11. Rest and serve: Remove ham from oven and let rest for 15-20 minutes. Transfer to cutting board, slice along spiral cuts, and serve with pan drippings spooned over the top.

Notes

Don’t skip the apple cider reduction—it concentrates flavor and thickens the glaze naturally. Watch oven temperature during uncovered baking; if glaze gets too dark, tent edges with foil. Baste regularly for a glossy finish. Let ham rest before slicing to retain juices. Use pan drippings spooned over sliced ham for extra moisture and flavor. Leftovers keep refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: brown sugar glazed ham, apple cider ham, holiday ham, Easter ham, Christmas ham, spiral ham, glazed ham recipe

Find it online: https://perkypan.com/perfect-brown-sugar-glazed-ham-with-apple-cider-reduction/