Go ahead and toss out the packet that came with your ham - this Rum Ham Glaze Recipe will take your holiday ham to next-level deliciousness. Made with spiced rum, brown sugar, apple juice, and a spice blend that has been tested for years, it is the perfect blend! The best part? It is done from start-to-finish in 10 minutes and can be made up to a week ahead! Let's get started!
After years of perfecting dishes that take your dinners to next-level deliciousness, we have mastered the flavors that make a whole menu of Thanksgiving Recipes unforgettable.
With over 100,000 people visiting our ham glazes every year, we feel pretty confident in ditching the store-bought packet because, honestly, in just a few minutes you can create something that is so much better. After plenty of testing (and decades of ham experience), we know a keeper when we taste one.
If looking for ways to cook your ham, start with How to Make Ham in a Roaster for that classic holiday feel, or mix things up with Smoked Pulled Ham - a totally different experience that will change the way you think about ham.
When it comes to switching up glazes, we have a 3-Ingredient Ham Glaze or our popular Pineapple Glaze For Ham. All are great additions to your Easter recipes collection as well as your Christmas ham.
Why this recipe gets our approval
- It can't be overstated - the secret that makes this glaze extra delicious is the spiced rum. We hadn't used rum in a ham glaze before, and after testing it we were sold! It adds a rich depth that makes every bite feel special.
- So versatile that it can be used on every kind of ham: spiral ham, boneless ham, bone-in ham, half ham, or smoked ham.
- The combination of flavors in this recipe isn't an accident. After testing many combinations and adjusting as needed, this is the version that stood out. The result is both approachable and impressive.
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Rum ham glaze ingredients
This recipe comes together with just a few pantry ingredients plus a handful of simple spices! Below you will find a quick note about each, and exact amounts are listed in the recipe card below.
- Spiced rum: Rum that has been infused with warm spices, and sometimes warm notes of molasses or brown sugar, creating a smooth cozy note to the glaze.
- Brown sugar: Light brown sugar creates just enough sweetness but with a little more depth than granulated sugar.
- Apple juice: Mildly sweet with a nice fruity note that pairs well with ham.
- Mustard: Stone ground mustard adds a little tang and the acidity balances out the sweetness.
- Cornstarch: Helps thicken the glaze so that it sticks to the ham instead of running off.
- Butter: Adds a much needed richness to the sauce.
- Spices:
- Cinnamon: Warm spice that gives classic holiday vibes.
- Nutmeg: Adds another warm flavor to round it out.
- Onion powder: Brings a subtle, savory note.
- Cloves: The tiniest bit so that it isn't overpowering.
- Garlic powder: A savory note that keeps things balanced.
Helpful kitchen tools
How to make a glaze for a ham
Grab a small saucepan, a whisk, measuring cups, and measuring spoons and let's get to it.
Add all the ingredients to the pan over low heat or medium heat, whisking occasionally. It really important to not let the mixture get too hot so watch the temperature carefully.
Continue to whisk until it is beginning to thicken, then remove it from the heat. It will thicken as it cools, so don't let it go too far. Let it cool a bit before using.
Note: If it ends up too thick, no worries! Warm it gently over low heat, whisking in a tablespoon of apple juice at a time until it is thick enough to coat the back of the spoon but is still spreadable.
Substitutions and variations
- Use dark brown sugar for an even deeper flavor.
- Try maple syrup in place of the sugar, but it will need additional cornstarch so the glaze thickens up correctly.
- Dijon mustard, brown mustard, or even spicy mustard can be used.
- Other fruit juices like white grape, orange juice, pineapple juice, apricot nectar, or even cherry juice would all be good options.
Make-ahead and storage instructions
To make ahead: Once the glaze has thickened, allow it to cool in the saucepan for about 30 minutes. Pour into a glass container with a tight fitting lid, and pop in the refrigerator until needed.
Storage: For any leftovers, store in the refrigerator in an airtight container for up to two weeks. Warm gently before using.
FAQs
If the ham is baking uncovered, wait until the last hour to baste on the glaze, otherwise it can burn. But if the ham is covered with aluminum foil or a lid at first, go ahead and glaze from the beginning.
The very best ham glaze is made up of sweet, sticky ingredients like brown sugar, honey, or maple syrup along with mustard and a fruit juice. You want it to be thick enough to cling to the meat with just a bit of dripping, without it being so thin that it runs off and pools in the bottom of the pan. All of our ham glazes hit that sweet spot perfectly.
Tips & tricks
- The glaze can be made a week or two ahead, just store in a jar with a tight fitting lid in the refrigerator.
- When cooking, keep the heat low and stir a few times as the butter is melting to ensure that the cornstarch doesn't clump.
- It'll thicken as it cools, so pull it off the heat just before it's as thick as you want it.
- When reheating, get it just warm enough to be loose. If it gets too hot it will not cling to the ham - it will run right off.
More recipes
Looking for other recipes like this? Try these:
Recipe
Rum Ham Glaze Recipe
Ingredients
- 1 cup apple juice
- 1 cup brown sugar packed
- ½ cup spiced rum
- 4 tablespoon cornstarch
- 2 tablespoon butter
- 1 tablespoon stone ground mustard or dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cinnamon
- ¼ teaspoon paprika
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
Instructions
- Add all ingredients to a small saucepan set over low heat. Whisk occasionally while the butter is melting so ensure that the cornstarch does not clump.
- Continue to stir every thirty seconds or so, until the glaze thickens just enough to coat the back of a spoon. It will continue to thicken as it cools so pull it off the heat just before it is fully thickened. If using immediately, allow to cool a bit before glazing the ham so that it clings nicely and doesn't run off.
Notes
- The glaze can be made a week or two ahead, just store in a jar with a tight fitting lid in the refrigerator.
- When cooking, keep the heat low and stir a few times as the butter is melting to ensure that the cornstarch doesn't clump.
- It'll thicken as it cools, so pull it off the heat just before it's as thick as you want it.
- When reheating, get it just warm enough to be loose. If it gets too hot it will not cling to the ham - it will run right off.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
I love how versatile this glaze is! And it only takes 10 minutes to make!