Are you searching for the ultimate holiday showstopper? A magnificent, jaw-dropping centerpiece for your Christmas or Thanksgiving dinner table that looks and tastes like a million bucks, but is secretly simple to make? This incredible, from-scratch “Millionaire’s” Brown Sugar Glazed Ham is that perfect recipe. We’re talking an impossibly juicy and tender, smoky ham, with a beautiful, deep diamond-scored crust, all lacquered in a luscious, sticky, and rich glaze of brown sugar, orange juice, and a surprising, gentle warmth from cayenne pepper.
This isn’t just another holiday ham recipe; it’s your definitive guide to creating a truly unforgettable holiday feast. We’ll show you the simple but crucial secrets to mastering this iconic centerpiece, from the perfect scoring technique to a flawless, multi-layered glaze. This is a satisfying, soulful, and deeply impressive meal that is destined to become your new family tradition.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Festive & Easy Holiday Main
What makes this “Millionaire’s” Ham so spectacularly delicious is its incredible depth of flavor and its stunning, jewel-like presentation. This recipe is a masterpiece of classic, festive cooking. The star of the show is a magnificent, bone-in, fully-cooked smoked ham. The ham’s surface is beautifully scored all over into a deep diamond pattern, which allows the rich, from-scratch glaze to penetrate deep into the meat. The real magic happens in the oven, where the ham is gently heated through and then lacquered in three stages with a luscious, from-scratch glaze made from rich brown sugar, tangy orange juice, and a hint of cayenne. The result is an unbelievably juicy ham with a beautiful, glossy, and deeply caramelized crust.
| Metric | Time / Level |
| Total Time | 4 hours (includes resting) |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 12-16 |
The Holiday Pantry: The Essential Ingredients
This iconic dish uses a handful of high-quality, classic ingredients to create its signature rich and savory-sweet flavor.
- The Ham (Bone-in is KEY!):
- For the absolute most flavorful and juiciest result, it is essential to use a bone-in, fully-cooked, smoked ham. As the ham cooks, the bone adds an incredible, deep flavor, and it helps the meat to stay wonderfully moist.
- The “Millionaire’s” Glaze: A simple but perfect combination of rich and complex flavors.
- Light Brown Sugar: The molasses in brown sugar provides a deep, rich, and caramel-like sweetness that is the heart of our glaze.
- Orange Juice: The bright, citrusy acidity of orange juice is the perfect counterpoint that cuts through the richness of the ham and the sweetness of the sugar.
- Cayenne Pepper: This is the brilliant secret ingredient! Just a teaspoon of cayenne pepper won’t make the glaze spicy; instead, it adds a wonderful, subtle, and pleasant warmth that beautifully balances all the sweet and tangy notes.
The Glazing Masterclass: The Secret to a Perfect, Lacquered Crust
This recipe uses a simple but brilliant “three-stage” glazing process. Here’s why each step is so important:
- The Deep Scoring: The number one secret to a ham that is flavorful through and through is to score it deeply. By cutting a beautiful, 1-inch deep diamond pattern all over the surface of the ham, you are creating dozens of channels for your delicious glaze to seep into, seasoning the meat from the inside out.
- The Low and Slow Roast: The initial, long bake at a low temperature (350∘F) is designed to gently heat your fully-cooked ham all the way through to the bone without drying it out. You do not glaze the ham during this stage, as the long cooking time would cause the sugary glaze to burn.
- Multiple Coats are Key: By brushing the glaze on in three separate, thin layers during the final hour of cooking, you are allowing each layer to caramelize and set. This is the secret that builds up that beautiful, thick, glossy, and deeply flavorful, lacquered crust.
Step-by-Step to the Perfect Brown Sugar Glazed Ham
This elegant, festive meal is a joy to prepare.
Part 1: Prepare the Ham and the Glaze
Step 1: First, let your ham sit at room temperature for about 30 minutes. Preheat your oven to 350°F (175°C). Line a roasting pan and its rack with foil.
Step 2: Use a sharp knife to deeply score the entire surface of the ham in a diagonal, crosshatch pattern to create diamond shapes. Make your cuts about 3/4-inch long and 1-inch deep.
Step 3: Place the ham, fatty-side up, on the rack in your roasting pan.
Step 4: In a medium bowl, mix together the 3 cups of brown sugar, the 3/4 cup of orange juice, the 1/2 teaspoon of cayenne pepper, 1 tablespoon of salt, and 1 teaspoon of pepper to create your glaze.
Part 2: The Low and Slow Roast and the Final Glaze
Step 1: Roast your ham for about 2 hours, until it is warm in the center and the fat has started to crisp up. Step 2: Carefully brush about one-third of your prepared glaze all over the ham. Bake for 20 minutes. Step 3: Brush the ham with another third of the glaze and bake for another 20 minutes. Step 4: Brush the remaining glaze all over the ham and continue to cook for about 30 more minutes. You will know the ham is perfectly done when the glaze is shiny and the skin is a beautiful, dark golden brown and crispy. The final internal temperature should register 140∘F. Step 5 (The Most Important Step!): Transfer the ham to a cutting board and let it rest for at least 15 minutes before you carve it.
Part 3: The Bonus Pan Sauce
While your ham is resting, in a small saucepan, combine the remaining 1/2 cup of sugar, 1 cup of orange juice, and 1/2 teaspoon of cayenne pepper. Bring this to a boil and cook for 7 to 8 minutes, until the sugar is dissolved and the sauce has reduced by about half.
Slice your rested ham and serve it with this delicious sauce on the side.
‘Millionaire’s’ Brown Sugar Glazed Ham (An Easy Showstopper!)
An easy yet impressive recipe for a ‘Millionaire’s Ham,’ perfect as a showstopper for a holiday meal. This dish features a large, bone-in, fully-cooked ham that is scored in a diamond pattern to allow the flavors to penetrate. The ham is slow-roasted and then repeatedly brushed with a sweet and spicy glaze made from brown sugar, orange juice, and cayenne pepper, creating a thick, dark, and caramelized crust. A separate, syrupy sauce is also made from the same ingredients to be served on the side.
Ingredients
- One 8-to-10-pound bone-in fully-cooked ham
- 3 1/2 cups packed light brown sugar
- 1 3/4 cups orange juice
- 1 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
Instructions
- Let the ham sit at room temperature for about 30 minutes. Preheat the oven to 350°F. Line a roasting pan and its rack with foil.
- With a sharp knife, score the surface of the ham in a diamond crosshatch pattern, cutting about 1-inch deep.
- Place the ham, fatty-side up, on the rack in the roasting pan. Cook for about 2 hours, rotating the pan halfway through, until the ham is warm in the center and the fat begins to crisp.
- Make the Glaze: Meanwhile, in a medium bowl, mix 3 cups of the brown sugar, 3/4 cup of the orange juice, 1/2 teaspoon of the cayenne pepper, 1 tablespoon of salt, and 1 teaspoon of pepper.
- Glaze the Ham: After the initial 2-hour bake, carefully brush one-third of the glaze all over the ham. Return it to the oven and bake for 20 minutes.
- Brush the ham with another third of the glaze and bake for 20 more minutes.
- Brush the remaining third of the glaze over the ham and cook for about 30 more minutes, until the glaze is shiny and the ham is dark golden brown and crispy. The final internal temperature should be 145°F.
- Make the Serving Sauce: While the ham is finishing, combine the remaining 1/2 cup of sugar, 1 cup of orange juice, 1/2 teaspoon of cayenne pepper, and a generous amount of black pepper in a small saucepan. Bring to a boil and cook for 7-8 minutes, until the sauce has reduced by about half.
- Remove the ham from the oven and let it rest for 15 minutes before carving. Serve with the sauce on the side.
Notes
- This is a showstopper main course, perfect for holidays like Christmas or Easter.
- Scoring the fat on the ham not only creates a beautiful presentation but also allows the rich glaze to penetrate the meat.
- The three-stage glazing process is a key technique that builds up a thick, caramelized, and flavorful crust on the ham.
- Resting the ham before carving is a crucial step to ensure the meat remains juicy and tender.
Storage and Leftover Ideas
- Storage: Store any leftover ham, well-wrapped, in the refrigerator for up to 5 days.
- The Best Leftovers: Leftover glazed ham is a true holiday treasure! It makes the absolute best sandwiches, is fantastic diced up in an omelet or a frittata, and you can use the ham bone to make an incredible, flavorful split pea or a bean soup.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a juicy, not dry, holiday ham?
The two most important secrets are to not overcook it and to let it rest. Since you are starting with a fully-cooked ham, you are essentially just reheating it. Using an instant-read thermometer to pull the ham from the oven just as it reaches the perfect temperature, and then letting it rest for at least 15 minutes, are the non-negotiable keys that will guarantee an incredibly juicy and tender result.
Q2: What kind of ham is best for this recipe?
A bone-in, fully-cooked, smoked ham is the absolute best choice for the most flavor and a super juicy result.
Q3: How do I properly score a ham?
It’s easy! Use a small, sharp paring knife to make shallow, diagonal cuts (the recipe suggests about 1-inch deep) all across the surface of the ham, spaced about 3/4-inch apart. Then, simply turn the ham and make another set of diagonal cuts going in the opposite direction to create that classic, beautiful diamond pattern.
Q4: Can I make the glaze ahead of time?
Yes, absolutely! The brown sugar and orange juice glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. You may need to gently warm it on the stovetop to loosen it up before you glaze the ham.
Q5: Is the cayenne pepper optional?
Yes, of course! If you are sensitive to any heat, you can reduce the amount of cayenne or omit it completely. It will still be a delicious, classic brown sugar and orange glaze.