Main dish

Brown sugar and coffee glazed ham

Coffee and brown sugar glazed ham DSC 3764 2

Ham has long been a favorite celebration dish in my family. We usually serve it on big feast days such as Easter, Thanksgiving, and Christmas, though it’s also been known to make an appearance on Sundays, too. For instance, whenever my great-grandma Blanche didn’t have time to prepare fried chicken for her Sunday guests, she would instead offer them ham when they got home from church.

Back when my family were working farmers, they would cold smoke their hams themselves after butchering their hogs. These days, however, the hams we enjoy come from the grocery store, already cured and perhaps smoked, as well. (Though if you’d like to someday cure your own ham, here’s my method for doing that.)

Since not all store-bought hams are created equal, I tend to look for ones that have minimal processing with the bone still intact for the best flavor and texture. Though if you’re worried about carving a ham with a bone, I recommend getting one that’s been spiral sliced.

Cured hams have already been cooked, so all you’re doing is heating it up in the oven. Ease of preparation is part of ham’s appeal, which is why it’s important to invest in one of quality. Even though it’s already cooked, however, you can add your own touch with a glaze brushed on at the end of heating. While the glazing process won’t penetrate deep enough to change the flavor of the meat, it does add an appealing flourish to the ham’s edges.

Brown sugar and coffee glazed ham | Homesick Texan

Typically, glazes skew super sweet in Texas, with molasses, honey, or brown sugar commonly used as the base. In my second book, I included a recipe for a balsamic one with tarragon that was both sweet and herbal, which is always appealing in the spring. Though sometimes I like to go for a more intense caramelized flavor, and in this case I stick with the classic combination of brown sugar and mustard.

Brown sugar and mustard glazes are syrupy with just a hint of tang. Warming spices such as cinnamon and clove are usually included, and I also throw in a hearty shake of black pepper, too. It’s a classic finish.

That said, recently I decided to pour some coffee into my usual brown sugar glaze. Coffee and pork have long paired well together, such as in this Texas pulled pork or the coffee-rubbed bacon I’ve been spotting recently in Houston grocery stores. Not to mention, I was also inspired by red eye gravy, a sopping sauce whipped up with black coffee and the pan drippings from a fried ham steak.

After cooking the glaze down on the stove until slightly thickened and glossy, I tasted it and it had a hint of bitterness that offset the heaviness of the brown sugar. Its dark flavors were a surprising yet familiar contrast. I shellacked my baked spiral-sliced ham and then slid it back into a hot oven to let it caramelize a bit more. As it finished, my kitchen was fragrant with the sweet and savory coffee glazed ham.

Once I removed the ham from the oven, it had a handsome dark shine. I let it cool then sliced off a piece to taste. The glaze wasn’t overpowering and the bitterness had mellowed a bit in the final cook. Indeed, it added a good balance to the ham’s rich, sweet flavor without overtaking the meat. The juices at the bottom of the pan were excellent too, so I served them on the side for additional dipping.

Brown sugar and coffee glazed ham | Homesick Texan

Ham is a favorite as it’s such a cinch to prepare yet still makes for a fine and dramatic main course. And there are usually leftovers, and the coffee and brown sugar in this ham make it an excellent contender for breakfast, either nestled into hot biscuits or served with eggs.

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Coffee and brown sugar glazed ham DSC 3764 2
5 from 4 votes

Coffee and brown sugar glazed ham

Servings 6
Author Lisa Fain


  • 1 (5-6 pound) spiral sliced, bone-in ham
  • 1/2 cup packed brown sugar
  • 1/4 cup brewed dark coffee
  • 2 tablespoons yellow mustard
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cloves


  1. Preheat the oven to 275°F and line a deep roasting pan with foil. Place the ham flat-side down in the pan and then cover loosely with foil. Cook 15 minutes per pound or until an inserted thermometer reads 135°F.
  2. Meanwhile, in a pot whisk together the brown sugar, coffee, mustard, cinnamon, black pepper, salt, and clove. While stirring, cook on low heat until slightly reduced and glistening, about 5 minutes.
  3. Once the ham is warmed, remove it from the oven and turn up the heat to 425°F. Brush all sides of the ham with the glaze, and then return the ham to the oven. Cook uncovered for 15-20 minutes or until the glaze is browned and glossy. Allow the ham to rest for 20 minutes before serving. Serve with the pan juices on the side, if you like.

  1. Les C. from woodland ca.

    Would this glaze work in smoker set at 225-275 degrees?If so what wood would compliment the glaze? I usually like fruit woods with pork but also have almond,oak and hickory.What do you think?

    • Lisa Fain

      Les–Well, I’ve never used a glaze in a smoker so I can’t answer that from experience, but a little Google searching says that it’s possible! And I think oak or a fruit wood would go well with both the glaze and the ham.

  2. Les C. from woodland ca.

    Thanks for the response will let u know after Easter.

    • Lisa Fain

      Look forward to hearing how it goes!

      • Les C. from woodland ca.

        Happy to report this was very good,the coffee,and almond wood that was used in the pit barrel smoker (highly recommend!) was a good compliment to each other.Next time I will finish the ham with high heat,either in the oven or indirect in the gas grill to get that caramelization.I was short on time.Thank you for the post.

  3. Hi… the blog…..all the stories of the farm and your grandparents….its great. So I made your homemade refried beans…
    They were amazing! Had them with the cheese enchilladas with chili gravy….soooo good. Hubby liked them too! Thank you!

    • Lisa Fain

      Danillee–Thank you for the kind words! I’m so pleased y’all enjoyed the refried beans and enchiladas!

  4. What’s your favorite unconventional way to use up leftover ham? I’m thinking enchiladas, quesadillas, street tacos, etc…. Just curious as to what you would do if you wanted something out of the ordinary.

    • Lisa Fain

      Jimmyd–I like to use it in quesadillas, pasta, and breakfast tacos.

  5. Vernell Mills

    Could you use on carrots

    • Lisa Fain

      Vernell–While I haven’t tried it, I reckon this glaze would be very good on carrots!

  6. This looks great!  I will prepare it for my children……..Thanks for sharing 

  7. Hello, how much would you scale this recipe up for a 9lb ham? Going to make this for Thanksgiving! 😊

  8. Hello. I’m attempting this recipe later today on a ham I cured using the recipe included in the article where I found this one. In the curing ham article you recommend cooking for 30 min/lbs at 325 but here you call for 15 min/lbs at 275. Is that due to the fact that you raise the temp and cook it a bit longer to set the glaze or are these times only for a fully cooked ham?

    • Lisa Fain

      This recipe calls for a fully cooked ham so that’s why it’s different.

  9. Ryan Watson

    Gotcha. Glad I thought to ask. So 30 min/lbs then how long should I cook it at the higher temp with the glaze on?

  10. Ryan Watson

    Fantastic! Thank you so much for your helpful and prompt replies. I’ll post how both experiments went after the test run tonight.

    Thanks again and have a fantastic day!

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