Old Station’s Smokey-Sweet, Brown Sugar Ham Glaze

Written By Morgan Terlouw

Our spiral hams, sourced from both Berkwood Farms and the Des Moines Bacon Company, are already pretty close to perfection. But, occasionally, we like to jazz up our preparation with a showstopper of a glaze. Here’s a recipe that is hitting all the right notes for us this year - just in time for Easter.

INGREDIENTS

  • 3/4 cup Brown Sugar

  • 1 tbsp Dijon Mustard

  • 1/2 tsp Cinnamon

  • 1/4 tsp Clove (ground)

  • 1 tbsp Apple Cider Vinegar

  • 1 tsp Worchestershire Sauce

  • 1/2 cup Honey

  • 1/4 tsp Liquid Smoke (Hickory is our favorite)

INSTRUCTIONS

Whisk together the above ingredients in a medium saucepan. Bring to a simmer, stirring often, until the brown sugar dissolves - about 1-2 minutes. Set aside.

Whether you’re baking or double smoking your ham, make sure it reaches an internal temperature of 140 degrees. Remove from the heat source and generously pour or brush the glaze over the ham.

We finished everything off by popping the glazed ham back in the oven for a few minutes, uncovered, to allow the glaze to caramelize. (Do keep a close eye on it, as you don’t want the sugars to burn.) You know it’s ready once the glaze is bubbly and sticky and well-baked into all the layers.

Morgan Terlouw
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