How to Make Ham Glaze Recipes 

Learn how to make ham glaze recipes which will change the whole flavor of the ham. When learning how to bake a ham, special ingredients like brown sugar, honey and various fruit juices (and there are many more) add to the delicious flavor of a home baked ham.


Because of the high salt content so commonly found in ham, we often look for ways of cutting the salty taste. Many of the products used in ham glazes like sugars, fruit, fruit juices and Coca Cola products do just that.


Wines and vinegars added to glazes also help gut fat and salt taste. Note: Cook hams to internal temperature (away from bone) of 160F degrees on meat thermometer.

How to Make Ham Glaze RecipesHow to Make Ham Glaze Recipes

HOW TO MAKE HAM GLAZE RECIPES (for use in baked ham recipes)

  • 1 Cup dark corn syrup
  • ½ Cup water
  • 2 Teaspoons vinegar

Combine the corn syrup, water and vinegar. Remove skin from hot cooked whole ham. Score fat in diamond pattern and place a clove in the center of each scored section. Place ham on a rack in a shallow pan. Pour syrup mixture over surface of ham. Bake in oven at 325F degrees for 1 hour, basting frequently until brown.


For a quick glaze, pour only the corn syrup from the bottle over surface of the cooked ham. Bake in a hot oven 400F degrees for 10 minutes. Remove ham from oven and pour more syrup over the ham. Return to hot oven and bake 10 more minutes or until brown.

PEACHY GLAZED HAM STEAK

Easy glaze recipes offer delicious variations to taste.

  • 1 Can (16 Ounces) sliced peaches (Light syrup)
  • 2 Tablespoons dark brown sugar
  • 3 Teaspoons Dijon mustard
  • 1 Center cut ham slice (1 Pound)
  • 1/3 cup sliced green onion

Drain peaches reserving ½ cup of liquid.

Set peaches aside and put liquid in large skillet.

Add sugar and mustard to the skillet.

Bring mixture to a boil over medium high heat.

Cook 2 minutes or until mixture is slightly reduced.

Add ham; cook 2 minutes on each side; REDUCE HEAT to low.

Add peaches and green onions to ham.

Cover and cook 3 minutes until peaches are thoroughly heated.

Serves 3 to 4.


Any one of the following list can be used as ham glazed recipes.

  • ¾ Cup of canned crushed pineapple and ¾ cup brown sugar

  • Pat ham with brown sugar and drizzle honey over top

  • 1 Cup brown sugar mixed with juice and grated rind of 1 orange
Ham Glaze Made with Brown Sugar and OrangesHam Glaze Made with Brown Sugar and Oranges
Cranberry Sauce Ham GlazeCranberry Sauce Ham Glaze
  • 1 Cup canned cranberry sauce beaten with a fork

  • 1 Cup orange marmalade beaten with a fork

  • 1 Cup brown sugar combined with 1 cup apple juice.

  • 1 Cup pureed applesauce, apricots or peaches

  • 1 Cup brown sugar mixed with 1 teaspoon dry mustard, 2 tablespoons vinegar, fruit juice, 1 teaspoon horseradish

  • Pat ham with 1 cup brown sugar and ¼ cup fine bread crumbs

  • Pat brown sugar over ham; place drained pineapple slices over top and maraschino cherries in center of each slice. Fruit can be attached with toothpicks. Use pineapple juice for basting.

  • Canned pineapple juice, cider, canned fruit nectar, maple syrup, grape juice or wine can be used for basting.
  • 1 Cup honey and grated peel of ½ orange; spread on ham 45 minutes before removing from oven.
  • 1 ½ Cups red jelly and ½ cup hot water; spread over ham 30 minutes before removing from oven.

PINEAPPLE CHERRY HAM GLAZE (to serve with ham)

  • 1 ¾ Cup pineapple juice
  • ¼ Cup sugar
  • 1 Tablespoon corn starch
  • 2 Tablespoons water
  • 1 Cup pineapple tidbits
  • 1 Cup maraschino cherries

Blend cornstarch, pineapple juice, sugar and water; cook over medium stirring until thickened.

Add well drained pineapple tidbits and cherries; stir until hot.

Serve with sliced baked ham.


HAM GLAZE RECIPE

  • 1 ¾ Cup orange juice
  • ¼ Cup sugar
  • 1 Tablespoon corn starch
  • 2 Tablespoons water
  • 1 Cup pitted dried prunes
  • 1 Cup dried apricots

Combine orange juice sugar finely chopped prunes and apricots in saucepan.

Heat mixture over medium until boiling; blend cornstarch with water until smooth.

Blend cornstarch mixture into boiling fruit mixture; stir and cook until thickened.

Serve with sliced baked ham.


CRANBERRY SAUCE GLAZE

  • 1 Can jellied cranberry sauce
  • 2 Tablespoons brown sugar
  • 1 Tablespoon lemon juice

Combine ingredients in small saucepan and heat until sugar is dissolved.

Baste precooked ham with glaze every 20 minutes.


HONEY APRICOT GLAZE RECIPE

Although orange is a fruit used in many of the ham glaze recipes and adds a lot of flavor, in this one the apricot preserves make it special.

  • 1/8 Cup honey
  • ½ Teaspoon ground cloves
  • 2 Jars (12 ounces each) apricot marmalade

Combine ingredients and heat until warm; baste ham frequently while baking.


RAISIN SAUCE RECIPE

Unlike the ham glaze recipes, the following is for raisin sauce recipe which is served with the ham to give added flavor. The many flavors in it like the raisins, orange and spices blend well with the ham.

  • 1 Tablespoon bacon fat
  • ¼ Cup chopped onions
  • 1 Tablespoon cornstarch
  • 1 ½ Cups water
  • 1/3 Cup orange juice
  • 1 Lemon, juice and finely chop rind
  • 2 ½ Tablespoons brown sugar
  • 1/8 Teaspoon cinnamon
  • 1/8 Teaspoon ground cloves
  • ½ Cup chopped raisins

Combine all ingredients in a saucepan; cook over medium heat stirring until thickened, about 2 minutes).


RAISIN SAUCE RECIPE

This is another version of the raisin sauce recipe to serve with ham in place of or along with ham glaze recipes.

  • 1 Cup packed brown sugar
  • 1 ½ Tablespoons cornstarch
  • ¾ Cup raisins
  • ½ Cup water
  • 2 Tablespoons orange juice
  • 2 Tablespoons vinegar
  • 1 Tablespoon butter

Combine all ingredients and cook over low heat stirring until thickened.


PINEAPPLE HAM GLAZE

  • 1 Cup pineapple juice
  • ¼ Cup soy sauce
  • ¼ Cup apricot preserves
  • 2 Teaspoons cornstarch
  • ½ Cup maraschino cherries
  • ½ Cup crushed pineapple

Combine juice, soy sauce, apricot preserves, pineapple, cherries and cornstarch; cook over medium heat until preserves melt and mixture begins to thicken.

Pour over ham and baste with drippings during last 45 minutes of cooking.


CHERRY HAM GLAZE

  • 1 Cup cherry juice
  • 1 Cup honey

Combine and baste ham frequently during last hour of cooking.

PINEAPPLE HAM GLAZE

  • 1 Cup crushed pineapple
  • 1 Cup brown sugar

Combine and spread over top of ham; baste with pineapple drippings in pan.

BROWN SUGAR HAM GLAZE

  • 1 Cup brown sugar
  • 1 Cup honey

Heat and stir until sugar is dissolved; baste ham frequently.


RED CURRANT HAM GLAZE RECIPE

  • 1 Cup red currant jelly
  • 2 Tablespoons dark corn syrup
  • 1 Teaspoon dry mustard
  • 1 Tablespoon white vinegar

Combine all ingredients in a small saucepan.

Cook over low stirring until jelly is melted.

Brush over ham several times during baking.


PINEAPPLE HAM GLAZE RECIPE

  • 1 Cup pineapple juice
  • 1 Tablespoon cornstarch
  • 1/3 Cup light corn syrup
  • ¼ Cup brown sugar

Combine and stir together ¼ cup pineapple juice and cornstarch in a small saucepan.

Add remaining juice and remaining ingredients; bring to a boil over medium heat.

Cook until glaze is slightly thickened and translucent; brush over ham during baking.


BURGUNDY HAM GLAZE RECIPE

  • 1 Can (16 Ounces) dark sweet cherries (Drain; reserve juice)
  • ¾ Cup liquid from cherries
  • 2 Tablespoons cornstarch
  • ¾ Cup Burgundy
  • 2 Tablespoons wine vinegar
  • ¼ Cup light corn syrup
  • 2 Teaspoons lemon juice

Combine cherry liquid and cornstarch in small saucepan stirring until smooth.

Add Burgundy, vinegar and corn syrup; bring to boil over medium stirring constantly.

Stir in lemon juice; stir until slightly thickened and translucent.

Measure ½ cup of glaze for brushing ham during baking.

Stir cherries into remaining glaze; heat slowly to serve with ham.

› Ham Glazes

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