This Brown Sugar Balsamic Glazed Ham is topped with a delicious glaze and is super easy to make for your holiday dinner.
Last month my husband turned 35, and like every birthday we have a long standing tradition where you get your choice of dinner.
He decided he wanted a Ham, Casserole Potatoes, green beans and Homemade Rolls.
So basically he wanted Easter dinner.
I was more than happy to test out a ham recipe since Easter was actually coming up. I made a Brown Sugar and Balsamic Glazed Ham for him and we all LOVED it. In fact, we all loved it so much that I decided to make another one just a couple weeks later. It’s so easy to make, and we love the leftovers on sandwiches. I’m pretty sure it’s cheaper than buying deli ham (at least where we live it is).
Brown Sugar Balsamic Glazed Ham Recipe
- You’ll want to make sure you buy a smoked ham (as in- fully cooked). Mine was a skinless, bone-in shank portion.
- Place it in a shallow roasting pan on a rack to keep it elevated. Cover it with foil and let it bake.
How Many Minutes Per Pound for Ham?
- You’ll want to bake it for 13-17 minutes per pound of ham.
- Example: if your ham is 10 pounds you would do (10 lbs. x 13 min. = 130 minutes = 2 hours 10 minutes) up to (10 x 17 = 170 minutes = 2 hours 5o minutes).
Mix together the simple brown sugar and balsamic mixture and pat it on the top of the ham. Some might fall off, just do your best to get it all on there. Then pop it back in the oven for a few more minutes so the glaze gets nice and crisp.
Do You Pre-Slice the Ham or Leave it Whole Before Baking?
- The first ham I made was pre-sliced before placing on the glaze mixture. I personally think it just made the outer parts of the ham get dry and crusty.
- The second ham I made was NOT pre-sliced and it turned out moist and juicy all over.
Ham Butt or Ham Shank? Which Cut Do I Want?
- The ham “butt’ is the upper part of the “whole ham” and is more fatty.
- The ham “shank” is the lower part with less fat, and has only one bone (which makes it easier for slicing).
- Either the butt or the shank would work for this recipe, but I prefer the shank portion which has the lesser amount of fat.
To cut it, just get a sharp carving knife and slice around the bone to your desired thickness.
We love our ham with a little bit of horseradish dijon mustard… so. good.
It’s a ham that can be enjoyed any time of the year!
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Brown Sugar and Balsamic Glazed Ham
- 6 to 8 pound fully cooked, smoked bone-in ham
- 1 cup brown sugar, packed
- 1 tbsp balsamic vinegar
- 1/2 tsp ground mustard
- Preheat oven to 325 degrees F.
- Place ham fat side up on a rack in a shallow roasting pan. Lightly cover with foil and bake for 13-17 minutes PER POUND.
- 20 minutes before ham is done, remove from oven, uncover and pour drippings from pan.
- Stir together the brown sugar, balsamic vinegar and mustard until combined. Pat or brush on ham.
- Bake uncovered for 20 minutes.
- Cover ham and let rest 10 minutes, or until internal temperature reaches 140 degrees F.
- Use a carving knife to slice ham around the bone. Enjoy!
Jen @ Jen's Favorite Cookies
This is the exact meal I request for my birthday too! I love ham!
Ok I don’t even like ham that much and I am loving these photos.
We are going to make this come Easter.. Thank you for sharing this!
Carol at Wild Goose Tea
Ya know you get beat a winning combination. I think you did a great job, especially since it was done with love for your husband’s birthday. I too prefer the shank. Soooooo are we going to find out what you made for dessert for him?
I actually didn’t get to make him a dessert for his birthday this year. He invited some friends over and they brought a cake. Although, I did make him some chocolate cupcakes with a salted chocolate frosting and caramel drizzle so he could take them to work the day before his birthday. So I guess those count right?! 🙂
I’ve made a similar recipe in my crock pot. Turned out great. My question is butt vs shank cuts of ham. Some people only use one or the other. What’s the difference?
Good question Bonnie! The “butt’ is the upper part of the “whole ham” and is more fatty, while the “shank” is the lower part with less fat, and has only one bone (which makes it easier for slicing). Either the butt or the shank would work for this recipe, but I prefer the shank portion which has the lesser amount of fat. 🙂 Hope that answers your question!
This is totally the ham I want to make for Easter this year! I love anything covered with balsamic vinegar!
Thanks Jaclyn! 🙂 I’m sure you’ll love it!