Brandied Ham Recipe (With Video and Step-by-Step)

Prep Time:

15 mins

Cook Time:

2 hrs 10 mins

Total Time:

2 hrs 25 mins

Servings:

12

Our sweet-and-savory brandied ham is a holiday home run. The brown sugar-mustard glaze is spiked with brandy, lending it deep and complex flavor despite the short ingredient list (only three items!). You’ll need a six-pound smoked ham, which will feed 10 to 12 people (or eight with ample leftovers). Buying it with the bone intact ensures a juicier, more moist result than a boneless ham can provide—plus you'll be left with a ham bone for flavoring soups, beans, and stews. Serve this gorgeous, glossy centerpiece with classic sides like creamy scalloped potatoes, fluffy dinner rolls, and buttery asparagus.

A glazed ham served on a platter garnished with slices of the ham alongside — Jake Sternquist

Dos and Don'ts for a Great Glazed Ham

Do let it come to room temperature: Take the ham out of the refrigerator at least an hour before you plan to bake it. It will take the chill off the meat and allow it to warm through more evenly.

Don't trim off the fat: Remove any of the hard rind from the outside of the ham, but don't trim off the fat—it provides flavor and will prevent the meat from drying out in the oven.

Do take it slow: Low and slow is the name of the game when you're baking a fully-cooked ham, otherwise you'll risk turning that moist, succulent meat tough and dry. An oven thermometer is useful for ensuring your oven isn't running hot (or cold), which can throw off the cook time.

Buying Brandy for This Ham Recipe

When choosing brandy to cook with, select an inexpensive option aged two to four years; the age ensures it has a bold enough flavor to stand up to the other ingredients. A bottle labeled VS (for very special) or VSOP (very superior old pale) will suffice—this is not the time to splurge on anything too fine or special, but we also don't recommend choosing the cheapest bottle available.

How to Make This Recipe Ahead

You can make the glaze up to two days before you plan to bake the ham. Cover and refrigerate it in an airtight container and warm it over medium-low heat before using.

Directions

A cooked ham on a cutting board accompanied by a bowl of brown sugar a small bowl of spices and a measuring cup of liquid — Jake Sternquist

Preheat oven; score fat and transfer ham to baking sheet and bake:

Preheat oven to 275°F. Using a sharp knife, cut off hard rind from ham (if any); score the fat in a diamond pattern. Place ham, cut side down, in a roasting pan or on a rimmed baking sheet and cover tightly with foil. Bake until an instant-read thermometer inserted in thickest part reads 145°F, 1 1/2 hours.

Jake Sternquist
Mix glaze and cook until syrupy:

In a small saucepan, combine sugar, brandy, and mustard. Bring to a boil over medium; cook until glaze is thick and syrupy, 3 minutes.

Jake Sternquist
Brush ham with glaze and bake:

Brush ham generously with glaze, making sure to coat all exposed areas. Increase oven temperature to 350°F and bake, uncovered, until glaze is sticky and ham is browned, about 35 minutes. Serve warm or at room temperature.

Jake Sternquist

How to Store Glazed Ham

Refrigerate leftover ham in an airtight container for up to five days. For longer storage, transfer the ham to a freezer bag and freeze for up to three months.

The Ham Bone

Don't toss that bone! It makes an incredible addition to soups and beans, and can be wrapped in plastic and frozen for up to three months.

Putting Leftovers to Use

There are many delicious ways to use leftover ham, from soups and casseroles to salads and sandwiches. A few of our favorites include:

Soups and beans: You can't go wrong with a classic split pea soup, like this recipe, which utilizes both the bone and the leftover meat. That bone would also add deep and delicious flavor to vegetable soups (like this hearty winter number) or a pot of brothy beans.

Breakfasts: Add diced ham to a breakfast bake like this ham-and-cheese strata or our ham-and-Swiss quiche. Or slice it thinly and tuck it into crepes, then top each with a sunny-side up egg.

Sandwiches: Whether hot or cold, there's likely a ham sandwich in your future. Try a rich and indulgent croque monsieur or slide a few slices into this grown-up grilled cheese with Gruyère and onion jam.

Pastas: Chopped ham lends a smoky boost to this creamy macaroni and cheese and would make a formidable substitute for prosciutto in this simple yet satisfying pasta recipe.