Paula Deen’s Ham Recipe: Brown Sugar-Glazed Holiday Centerpiece

There’s something timeless about a perfectly glazed ham as the centerpiece of a holiday meal. This recipe delivers a brown sugar crust that caramelizes beautifully, creating a dish that’s as impressive as it is delicious.

I’ve refined this method to ensure the ham stays juicy while developing that signature sticky-sweet glaze. The secret lies in scoring the surface and basting it with a buttery brown sugar mixture that locks in flavor.

What you’ll get is a showstopping main course with a glossy, golden exterior and tender, flavorful meat underneath. It’s the kind of dish that brings everyone to the table, ready to celebrate.

Serve it with your favorite sides for a meal that feels both special and comforting. Here’s how to make it.

Ingredients for Paula Deen Ham

Holiday-worthy ham with a caramelized brown sugar crust that steals the show every time.

The ham is the star here. Spiral-cut bone-in from HoneyBaked Ham or your local butcher saves carving hassle—just heat and glaze. Look for 8-10 lbs to feed a crowd with leftovers. For the brown sugar, light or dark both work (dark gives deeper molasses notes). If you can’t find spiral-cut, a whole ham scored in a diamond pattern works too—just takes a bit more effort.

No maple syrup? Honey works in a pinch (but use the real stuff, not pancake syrup). Bourbon or orange juice can replace the vinegar for a different twist. Skip the cloves if you’re not a fan—they’re traditional but optional. For the glaze, double the amount if you want extra to drizzle over slices when serving. The pineapple and cherries? Pure nostalgia—skip or swap for fresh peaches.

Leftover ham keeps beautifully—wrap tightly and refrigerate for up to 5 days. The glaze can be made 2 days ahead and reheated gently. To freeze, slice and wrap individual portions—they’ll keep for 3 months. Reheat gently in the oven to keep it juicy.

Step-by-Step Instructions for Brown Sugar-Glazed Ham

Here’s my foolproof method for a show-stopping holiday centerpiece with minimal effort.

Step 1: Prep the Ham and Score the Surface

Remove the 8 lb Fully Cooked Bone-In Ham from its packaging and pat it dry with paper towels. Place it cut-side down on a rack in a roasting pan—this elevation ensures even heat circulation and prevents the ham from sitting in its own juices.

Using a sharp knife, score the surface of the ham in a diamond pattern, cutting about ¼-inch deep. This isn’t just for looks; it allows the glaze to penetrate deeper, creating more flavor in every bite. I always insert the 20 pieces Whole Cloves at the intersections of the diamond cuts for that classic presentation.

Step 2: Create the Brown Sugar Glaze

In a saucepan over medium heat, melt the 1 cup Unsalted Butter. Once melted, stir in the 2 cups Light Brown Sugar, 0.5 cup Pure Maple Syrup, 0.25 cup Dijon Mustard, 1 tsp Ground Cloves, 1 tsp Ground Cinnamon, 2 tbsp Apple Cider Vinegar, and 1 tsp Kosher Salt. Whisk continuously for 3-4 minutes until the mixture thickens slightly and becomes glossy.

The vinegar might seem out of place, but trust me—it cuts through the sweetness and balances the glaze perfectly. You’ll know it’s ready when it coats the back of a spoon with a syrupy consistency. Remove from heat and let it cool for 5 minutes before using.

Step 3: Baste and Bake to Caramelized Perfection

Preheat your oven to 325°F. Brush the ham generously with about a third of the glaze, making sure to get it into all those scored lines. This first coat is the foundation for the caramelized crust that everyone will rave about.

Cover the ham loosely with foil and bake for 1 hour 30 minutes. Then, uncover and bake for another 30-45 minutes, basting with more glaze every 15 minutes. The ham is done when the internal temperature reaches 140°F and the outside is deeply caramelized and glossy.

Step 4: Garnish and Rest Before Serving

While the ham bakes, slice the 1 whole Fresh Pineapple into rings and halve the 0.5 cup Maraschino Cherries if they’re whole. About 10 minutes before the ham is done, arrange the pineapple rings and cherries on top, securing them with toothpicks if needed. This not only looks festive but also infuses the ham with a touch of fruity brightness.

Once the ham reaches temperature, transfer it to a cutting board and tent loosely with foil. Let it rest for 15 minutes before slicing—this allows the juices to redistribute so every serving is moist and flavorful. Serve with the remaining glaze on the side for drizzling.

Dietary Considerations for These Flavors

Gluten-Free Friendly

This recipe is naturally gluten-free as written, making it safe for most dietary restrictions. The glaze uses only brown sugar, maple syrup, and Dijon mustard—all naturally gluten-free ingredients. Just verify your mustard brand, as some contain additives.

Lower Sugar Option

To reduce sugar content, cut the brown sugar to 1 cup and replace the maple syrup with ¼ cup sugar-free syrup. The glaze will be thinner but still flavorful. I’ve tested this with Sukrin Gold with good results. 💡

Dairy-Free Adaptation

Swap the 1 cup unsalted butter for coconut oil or a high-quality vegan butter like Miyoko’s. The flavor profile changes slightly, but the caramelization still works beautifully. The texture remains just as glossy.

Low-Sodium Considerations

Use a low-sodium ham and reduce the kosher salt in the glaze to ½ tsp. The Dijon mustard and apple cider vinegar provide enough flavor to compensate. I often omit the added salt entirely if the ham is pre-seasoned.

Pineapple Allergy

Skip the fresh pineapple garnish and replace it with peach slices or orange wheels. The cherries can stay—they’re allergy-friendly for most. This keeps the festive presentation without compromising safety.

Nut-Free Safety

This recipe contains no nuts, but always check your maple syrup and Dijon mustard labels. Some brands process in facilities with tree nuts. I recommend Pure Vermont maple syrup for guaranteed nut-free production. ✨

Frequently Asked Questions