This simple Homemade 3-Ingredient Ham Glaze Recipe is the absolute best and so easy to make! This mustard, brown sugar and orange-juice ham is baked into the ham, then glazed on top, creating the most juicy, delicious, slightly sweet ham.
Ham is popular year-round, but particularly popular as a holiday meal for Christmas and Easter. It also is a perfect quick and easy meat to serve for Sunday dinners.
Ham glaze is a flavorful and sweet mixture that is brushed over the surface of a baked ham before or during roasting to enhance its taste and appearance. Common ingredients used in ham glazes include brown sugar, honey, maple syrup, Dijon mustard, cloves, and pineapple juice, creating a deliciously caramelized and glossy coating that complements the savory flavors of the ham.
This particular 3 ingredient ham glaze is made with brown sugar, orange juice and mustard. Check out our variations section for some other flavors and ingredients.
This would go great with or in our Cheesy Cauliflower Soup or Air Fryer Butternut Squash followed by our delicious and Easy Banoffee Pie. Use the leftover ham to make our Delicious Ham and Potato Soup Crock Pot!
- ham - Get your favorite unglazed, pre-cooked ham. You can get spiral cut or not cut at all.
- brown sugar - brown sugar adds sweetness and that caramel-y goodness that is so delicious!
- orange juice - orange juice adds the perfect tang to the flavor of ham! It's sweet and tangy and keeps the glaze liquid-y too. Feel free to use fresh squeezed for maximum flavor.
- mustard - you can use any type of mustard. In this recipe we use yellow mustard for that classic zip that compliments the ham and the orange juice.
See recipe card for quantities.
This recipe is for a cooked ham. If beginning with a raw ham, fully cook the ham then follow the steps below, omitting the baking times, but complete the broiling.
1. Preheat oven to 350* F. If ham is spiral cut, skip to step 2. If ham is not spiral cut, make scores in the top of the ham in a diagonal pattern, about ½ inch deep. Place ham in a roasting pan.
2. Whisk together the brown sugar, orange juice and mustard together in a small bowl. Liberally spread glaze across the ham.
3. Place ham in the oven. Since the ham is already cooked, we don't need to cook it, but we want to heat it up and get it to to about 140*F for serving. Bake for 30 minutes then remove and coat in more glaze.
4. Bake an additional 15-45 minutes until it reaches desired serving temperature (around 140*F is recommended by the USDA) then add another coating of glaze. Turn the oven to broil and broil for about 5 minutes. Remove from oven and coat in the final layer of glaze.
Hint: Reapplying the glaze makes it juicy, delicious and flavorful! It's quick and easy to quickly rub on more glaze and makes a big difference!
- Honey - instead of brown sugar, feel free to use honey for that classic honey ham flavor.
- Stone Ground, Spicy or dijon mustard - you can use any mustard with this recipe. We love it with spicy brown mustard as well as regular mustard.
- Pineapple juice - you can switch the orange juice for pineapple juice if you prefer that pineapple/ ham flavor
- Spicy - add chili pepper flakes to the glaze to add a nice kick! We recommend starting with ½ teaspoon red pepper flakes and adjusting to personal heat desires
- Christmas- for that Christmas ham flavor, add 1 teaspoon cinnamon and ½ teaspoon cloves to the glaze.
- Deluxe - add 1 teaspoon minced garlic and 1 teaspoon lemon juice to the glaze mixture.
- Apricot- skip the orange juice and mix in ½ cup apricot preserves or jam into the glaze.
- Coke- substitute the orange juice for coke and combine with the mustard and brown sugar for coca cola ham glaze.
- Maple and Brown Sugar- Simply substitute the orange juice for maple syrup and omit the mustard. I like to add about ¼ teaspoon minced garlic for some added depth of flavor.
- basting brush - if you don't have a basting brush, you can drizzle the glaze over the top of the ham.
- large roasting pan - we like to use foil roasting pans. They are heavy duty enough to reuse many times. If using a metal roasting pan, check the temperature starting 15 minutes early to make sure it doesn't over cook.
- You may also use a large baking sheet, which works fine but may cause it to be a little dry.
Store cooked ham in the refrigerator in air tight container for up to 5 days. Reheat pieces in a fry pan til hot or in an air fryer at 360* F for 1 minute per side.
Store cooked ham in the freezer for up to 2 months. Thaw in the refrigerator and reheat as directed above.
This is such a delicious way to make ham, the flavors are baked in and seep in and it tastes amazing. Since there is sugar in the glaze, there is a risk of burning, so watch it while it broils. We like to pull ours out when the tops are almost black, but not quite.
Be liberal when applying the glaze and make sure to use every last drop for maximum flavor!
Feel free to make extra glaze to pour over the top after serving or to dip in while eating.
3-Ingredient Ham Glaze
- 1 roasting pan
- 1 basting or pastry brush
- ⅔ cup brown sugar
- ⅓ cup orange juice
- 2-3 Tablespoons your favorite mustard
- Preheat oven to 350* F. If ham is scored or spiral cut, skip to step 2. If ham is not scored, score the ham by making diagonal cuts into it, about ½ inch deep, as pictured.
- Whisk together the brown sugar, orange juice and mustard together in a bowl.
- Place the ham in a large roasting pan and using a basting brush, spread the glaze liberally over the ham. Bake for 30 minutes.
- Remove and apply more glaze. Bake an additional 15-45 minutes until ham reaches an internal temperature of 140*F.
- Remove and add another coating of glaze and change the oven to broil. Broil the ham for up to 5 minutes, or until the top has darkened, but be careful not to burn it! Add all of the remaining glaze. See photos above for some visual guidance.
- Serve and enjoy!
For the best and easiest ham glaze, mix together the brown sugar, orange juice and mustard. Baste onto the ham before, during and after cooking for the best flavor and results.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove