Paula Deen’s Ham Recipe: Brown Sugar Glaze for Holiday Perfection

Holiday gatherings demand a centerpiece that delivers both flavor and tradition, and this brown sugar-glazed ham embodies Paula Deen’s signature Southern indulgence. The combination of slow-roasting and a sticky-sweet glaze creates a perfect balance of smoky depth and caramelized sweetness that defines celebratory meals.

What sets this recipe apart is its simplicity paired with showstopping results. A carefully timed bake ensures tender, juicy meat while the glaze—built on brown sugar, honey, and warm spices—develops a glossy finish. This is the kind of dish that becomes an annual request, making it ideal for holiday tables where tradition matters most.

Ingredients for Paula Deen Ham

This holiday centerpiece requires just twelve ingredients to achieve Paula Deen’s signature balance of smoky depth and caramelized sweetness.

The ham quality determines the final result. Optimal selection requires a bone-in, fully cooked specimen—preferably spiral-cut for even glazing. HoneyBaked Ham or Smithfield brands offer consistent quality. For the brown sugar, Domino Light Brown provides the ideal molasses content. Whole cloves should be freshly purchased from a reputable spice merchant like Penzeys to ensure maximum aromatic potency. The Dijon mustard serves as the glaze’s acid backbone—Grey Poupon delivers the necessary balance without overpowering.

Substitutions must maintain the glaze’s chemical balance. Maple syrup can replace honey at a 1:1 ratio, though flavor profiles will differ. Dark brown sugar may be used, but reduce quantity by 15% to compensate for increased molasses. For alcohol-free preparation, omit apple cider vinegar and increase Dijon mustard by 1 tbsp. Pineapple rings may be fresh, though canned (in juice) offers more consistent texture. Maraschino cherries are traditional, but fresh Bing cherries (pitted) provide superior flavor when briefly poached in simple syrup.

Storage requires careful temperature management. The glazed ham maintains optimal quality for 5 days refrigerated in airtight containers. For longer preservation, slice and freeze portions for up to 3 months—reheat gently in foil to prevent drying. Unused glaze components (pre-mixed) keep for 1 week refrigerated. Whole cloves should be stored in airtight containers away from light to preserve volatility. The pineapple rings and cherries may be prepared 24 hours in advance and stored separately in syrup.

Step-by-Step Instructions for Paula Deen’s Glazed Ham

This professional method ensures a showstopping centerpiece with perfect caramelization and holiday-worthy presentation.

Step 1: Prepare the Ham for Glazing

Begin by preheating your oven to 325°F. Place the 10 lb bone-in fully cooked ham cut-side down in a large roasting pan. If using a spiral-cut ham, arrange the slices carefully to maintain the shape. The bone-in variety provides superior flavor and moisture retention during the glazing process.

Score the ham surface in a diamond pattern, cutting about ¼-inch deep through the fat layer. This scoring allows the glaze to penetrate deeper and creates attractive serving portions. Insert the 20 pieces whole cloves at the intersections of the diamond pattern, pressing them firmly into the meat.

Step 2: Create the Signature Brown Sugar Glaze

In a medium saucepan, combine the 2 cups light brown sugar, 0.5 cup pure honey, 0.33 cup Dijon mustard, 0.5 cup unsalted butter, 0.5 tsp ground cloves, 1 tsp ground cinnamon, 2 tbsp apple cider vinegar, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper.

Cook over medium heat, stirring constantly with a wooden spoon, until the mixture reaches a smooth, syrupy consistency—about 8-10 minutes. The glaze should coat the back of a spoon and have a deep amber color. Remove from heat immediately to prevent over-reducing, which could make the glaze too thick to properly adhere to the ham.

Step 3: Apply the Glaze and Begin Roasting

Brush approximately one-third of the prepared glaze evenly over the entire surface of the ham, ensuring it penetrates the scored lines. Cover the ham loosely with the 1 sheet aluminum foil, leaving some ventilation to prevent steam buildup. Place in the preheated oven and roast for 1 hour.

After the initial hour, remove the foil and brush with another third of the glaze. Arrange the 8 slices pineapple rings around the ham, securing each with a toothpick if necessary. Place a maraschino cherry in the center of each pineapple ring using the 12 pieces maraschino cherries provided. Return to the oven uncovered.

Step 4: Finish with Final Glazing and Caramelization

Increase the oven temperature to 375°F. Brush the remaining glaze over the ham and pineapple rings. Roast uncovered for an additional 20-25 minutes, or until the glaze develops a deep mahogany color and the pineapple edges begin to caramelize. The internal temperature should reach 140°F when measured in the thickest part of the ham.

Watch carefully during this final phase—the high sugar content in the glaze can transition from perfectly caramelized to burned quickly. The finished ham should have a glossy, crackling surface with visible spice speckles from the cloves and cinnamon. The pineapple rings will develop golden edges while maintaining their shape.

Step 5: Rest and Present for Serving

Transfer the ham to a cutting board and tent loosely with fresh foil. Allow it to rest for 15-20 minutes before carving. This resting period lets the juices redistribute throughout the meat and allows the glaze to set properly. The pineapple rings and cherries will firm up slightly, making them easier to serve intact.

To serve, transfer the ham to a large platter, rearranging any displaced pineapple rings and cherries. The glaze should have a slight sheen and audible crackle when sliced. Carve between the natural score lines, serving each portion with a portion of the caramelized pineapple and cherry garnish. The meat should be tender and moist with a perfect balance of sweet, spicy, and tangy flavors from the complex glaze.

Flavor Customization for This paula deen ham

Spicy Bourbon Glaze

For a Southern twist with kick, add ¼ cup bourbon (I prefer Maker’s Mark) and 1 tsp cayenne pepper to the glaze mixture. The bourbon’s caramel notes complement the brown sugar while the cayenne adds subtle heat. Reduce the apple cider vinegar to 1 tbsp to balance the flavors. 🔥

Maple Mustard Variation

Replace the honey with ½ cup pure maple syrup (grade B for robust flavor) and increase the Dijon mustard to ½ cup. This creates a deeper, more complex glaze with earthy undertones. I love this version for fall gatherings—it pairs beautifully with roasted sweet potatoes.

Citrus Bright Glaze

Add 2 tbsp orange zest and ¼ cup fresh orange juice to the glaze for a vibrant citrus lift. The acidity cuts through the richness while enhancing the cinnamon and clove notes. Use this variation when serving with lighter sides like asparagus or green beans.

Smoky Coffee Rub

Before glazing, pat the ham dry and rub with a mixture of 2 tbsp finely ground coffee, 1 tbsp smoked paprika, and 1 tsp brown sugar. This creates a sophisticated crust that complements the sweet glaze. I discovered this trick at a Memphis BBQ competition.

Honey Balsamic Twist

Replace the apple cider vinegar with 3 tbsp balsamic vinegar and add 1 tbsp fresh rosemary to the glaze. The balsamic adds fruitiness while the rosemary provides aromatic depth. This works wonderfully with a bone-in shank ham for extra richness.

Pineapple Upside-Down

Arrange 1 cup crushed pineapple (drained) in the bottom of your roasting pan before adding the ham. The pineapple caramelizes during cooking, creating a delicious “upside-down” effect when served. Use this when you want to emphasize the tropical flavors in your holiday spread. 🍍

Frequently Asked Questions