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Brown Sugar Glazed Ham (with Raisins)

  • Author: Meagan
  • Total Time: 3 Hours


You can see from the photo how glorious this looks, and ham is such a handy protein to have on hand for leftovers that of course I needed to try yet another recipe.  I found this in Michael Smith’s book, ‘Make Ahead Meals’ – enjoy!



Brown Sugar Glazed Ham (with Raisins)

1 large bone-in ham (make sure you have a large oven proof pot to hold it!)

1 c. dark brown sugar

1/2 c. EACH Dijon mustard AND apple juice (or any wine)

1 c. raisins

a handful of whole cloves


Preheat the oven to 325, using convection is you have it.  Whisk together the sugar, mustard and juice in a small pot and bring it to a boil, then reduce the heat and allow it to simmer for a few minutes.  Set it aside to cool for a bit.

Tightly pile the raisins into the middle of your roasting dish (or large Dutch oven in my case), and unwrap the ham, being careful to remember to remove the plastic bit that usually covers the bone.  Using a sharp knife, carefully score the whole ham into a diamond pattern, being careful to cut all the way through the fat (usually about a half inch).  Place the ham flat side down (diamond pattern facing up) perfectly on top of the pile of raisins, then pour about half of the slightly cool glaze over top – use your fingers to work the glaze in between all of the crevices.  Poke a clove into the center of each diamond, and then cover the ham.  My pot was large enough that the lid fit, but if yours doesn’t then crimp together a couple of pieces of foil to make yourself a nice, tight lid.

Bake for about 2 and half hours until the ham is nice and tender, then uncover it and pour on the rest of the glaze.  For the next half hour, remove the ham every 5 or so minutes and baste it with it’s juices – you’ll be happy you did.  Allow the ham to rest for about 15 minutes before slicing it up and serve the ham with the accumulated sauce.

  • Category: Ham


From Meagan's Kitchen

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