Summertime Ham Delight is a glazed ham dish with a caramelized exterior and tender, juicy meat inside. The ham gets brushed with a sticky glaze during roasting that browns and clings to the surface, while a simple pan sauce captures all the drippings for serving alongside.
Ingredients for Summertime Ham Delight
Ham is the star and needs little more than gentle heat to stay tender. Brown sugar and honey create the glaze that browns and sticks to the meat. Dijon mustard adds depth and tang so the dish does not taste one-note sweet. Apple cider vinegar brightens the glaze and balances the sugar. Butter enriches the pan sauce. Cloves and black pepper give warmth and spice, while salt brings out the ham’s natural flavor.
Why This Summertime Ham Delight Works
Ham is already fully cooked when you buy it, so the oven time is just about warming it through and developing a caramelized crust on top. The glaze is painted on partway through roasting so the sugar has time to brown and stick without burning.
As the ham roasts, its juices drip into the pan and mix with the glaze to form a sauce. When you deglaze the pan with a splash of liquid after roasting, you capture all that flavor and turn it into something you can spoon over slices. The butter stirred in at the end makes the sauce glossy and rich without needing cream.
Mistakes To Avoid
Roasting the ham at too high a temperature will char the outside before the inside warms through. Keep the oven at 325°F (163°C) so the meat stays moist and the glaze browns gently. A ham that roasts too fast tastes dry and the glaze can turn bitter.
Painting on the glaze too early means it burns to a bitter crust instead of caramelizing. Wait until the ham has been in the oven for at least 20 minutes, then brush it every 10 to 15 minutes. Early glazing leaves you with charred sugar, not a shiny crust.
Skipping the score marks on the surface means the glaze slides off instead of clinging to the meat. Take a sharp knife and cut a crosshatch about 1/4 inch deep all over the top. Without it, you lose most of the glaze into the pan.
Carving the ham while it is still hot makes slices fall apart and juices run out onto the board. Let it rest for 10 minutes after roasting so the muscle fibers relax and hold together. Slices carved too soon look shredded and taste drier than they should.
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Ingredients
- 1 bone-in ham, 6 to 8 pounds
- 1/3 cup brown sugar, packed
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup water or apple juice, for roasting
- 2 tablespoons butter
- 1/4 cup water, for pan sauce
Step-by-step Instructions
- Heat the oven to 325°F (163°C). Place the ham in a roasting pan cut-side down. Pour 1 cup water around it.
- Score the top of the ham in a crosshatch pattern, cutting about 1/4 inch deep through the fat layer.
- Cover the pan tightly with foil and roast for 30 minutes, or about 10 minutes per pound, until the ham reaches 140°F (60°C) on an instant-read thermometer inserted into the thickest part without touching bone.
- While the ham roasts, whisk together brown sugar, honey, Dijon mustard, apple cider vinegar, cloves, black pepper, and salt in a small bowl until smooth.
- Remove the foil from the pan after 20 minutes of roasting. Brush the glaze all over the scored top of the ham.
- Return the ham to the oven uncovered for the remaining 10 to 15 minutes, brushing with any extra glaze halfway through, until the surface is caramelized and glossy.
- Transfer the ham to a cutting board and let it rest for 10 minutes while you make the sauce.
- Place the roasting pan on the stovetop over medium-high heat. Scrape up the browned bits from the bottom with a wooden spoon. Add 1/4 cup water and stir until it comes together into a thin sauce, about 2 minutes.
- Remove the pan from heat and stir in the butter until it melts and the sauce is glossy.
- Carve the ham into slices and serve with the pan sauce spooned over.
Frequently Asked Questions
How do I know when the ham is fully heated through?
Insert an instant-read thermometer into the thickest part of the ham without touching bone. It should read 140°F (60°C). Since ham is already cooked when you buy it, this temperature is just to warm it evenly through.
Can I make the glaze ahead of time?
Yes. Mix the brown sugar, honey, mustard, vinegar, cloves, pepper, and salt in a bowl and refrigerate it for up to 2 days. Bring it to room temperature before brushing it on the ham so it spreads more easily.
Can leftovers be refrigerated or frozen?
Slice any leftover ham and store it in an airtight container in the refrigerator for up to 4 days. Freeze slices for up to 2 months. The pan sauce does not freeze well and is best made fresh, but leftover ham is excellent in sandwiches or chopped into casseroles.
Serving Ideas for Summertime Ham Delight
Serve the ham with soft dinner rolls to soak up the pan sauce and make sandwiches. A bright salad with vinaigrette cuts through the sweetness of the glaze. Roasted or buttered green beans add a vegetable that pairs well with the caramelized exterior. A simple potato salad rounds out the plate and gives the meal a classic feel.
