For years I made the same brown sugar and mustard glaze for every holiday ham.
It was fine. Nobody complained. But nobody raved about it either.
Then I found a recipe in an old community cookbook that called for a cup of applesauce in the glaze, and I figured why not.
That Christmas ham was the first one my family actually fought over.
The applesauce creates this glaze that's sweeter, tangier, and stickier than anything made from straight sugar.
It caramelizes on the outside of the ham without burning, which is the problem I always had with pure sugar glazes.
Now I make applesauce glazed ham for every holiday, every big Sunday dinner, and honestly whenever I find a good ham on sale.
My wife says it's the best ham she's ever had. I'm not arguing.
The whole thing is ridiculously simple. You mix the glaze, brush it on in the last 30 minutes of baking, and let the oven do the rest.
If you can stir a bowl and open an oven, you can make a showstopping ham.
Why Applesauce Makes the Best Ham Glaze
Applesauce does something that brown sugar and honey alone can't: it gives the glaze real body and fruity depth.
The natural sugars in applesauce caramelize beautifully without burning as fast as refined sugar.
The fruit pectin helps the glaze cling to the ham surface instead of sliding off into the pan.
Apple and smoked ham are a classic European pairing that goes back centuries. There's a reason for that.
You'll need less refined sugar overall because the applesauce carries its own sweetness.
And the combination of honey, brown sugar, Dijon mustard, and applesauce hits every note: sweet, tangy, savory, and a little warm from the cinnamon.
How can you go wrong with that?
Ingredients You'll Need
The ingredient list is short, and the glaze comes together in about 2 minutes.
The Ham
- Bone-in pre-cooked ham (8-10 pounds). Spiral-cut is the easiest to serve since the slices are already done for you. A whole ham gives you more control over thickness. Either works great.
The Applesauce Glaze
- Unsweetened applesauce (1 cup). The foundation of the glaze. Unsweetened gives you control over the final sweetness level.
- Honey (¼ cup). Adds a floral sweetness and helps the glaze get that gorgeous caramelized finish.
- Brown sugar (¼ cup, packed). Deepens the molasses notes and encourages browning.
- Dijon mustard (2 tablespoons). Adds tang and complexity. You won't taste "mustard" in the final product, just depth.
- Ground cinnamon (½ teaspoon). Warm spice that makes the apple flavor sing.
- Ground cloves (¼ teaspoon, optional). Classic holiday flavor. A little goes a long way.
For the Pan
- Apple juice or apple cider (1 cup). Goes in the bottom of the roasting pan to create warmth and keep the ham moist.
- Granny Smith apples, sliced (2, optional). Pretty presentation and they soak up the drippings. Totally optional but nice for holidays.
How to Choose the Right Ham
Not all hams are created equal, and the one you pick affects your cook time and results.
- Bone-in vs. boneless. Bone-in has more flavor and stays juicier. Boneless is easier to carve. For a holiday centerpiece, go bone-in.
- Spiral-cut vs. whole. Spiral-cut is the easiest to serve and lets the glaze seep between the slices. Whole ham gives you thicker, more uniform slices if you prefer that.
- Size guide. Plan for about ½ pound per person for bone-in, ⅓ pound per person for boneless. An 8-10 pound ham feeds 12-16 people comfortably.
- Pre-cooked vs. uncooked. Nearly every ham at the grocery store is pre-cooked. You're just reheating and glazing. Check the label to be sure.
How to Make Applesauce Glazed Ham
Step 1: Prep the Ham
Preheat your oven to 325°F.
Remove the ham from its packaging and pat it dry.
If it's not spiral-cut, score the surface in a diamond pattern with a sharp knife, about ¼ inch deep. This lets the glaze sink into the meat.
Place the ham cut-side down in a large roasting pan. Add the apple slices around it if using.
Step 2: Mix the Glaze
Whisk together the applesauce, honey, brown sugar, Dijon mustard, cinnamon, and cloves in a bowl.
This takes about 1 minute.
Step 3: First Bake
Pour the apple juice or cider into the bottom of the pan.
Tent the ham loosely with foil.
Bake for approximately 15-18 minutes per pound. For an 8-pound ham, that's about 2 hours of covered baking.
Step 4: Glaze and Baste
In the last 30-45 minutes, remove the foil.
Brush the ham generously with the applesauce glaze.
Baste every 15 minutes with pan juices and more glaze.
You'll use the glaze in 2-3 applications, building up layers of flavor.
Pro tip: Don't apply the glaze too early. Sugar-based glazes burn if they cook too long. The last 30-45 minutes is the sweet spot.
Step 5: Check Temperature and Rest
The ham is done when it reaches 140°F internal temperature.
Remove from the oven and let it rest for 15-20 minutes before carving.
The glaze will be sticky, caramelized, and deeply golden.
Don't worry about a few dark spots on the glaze. That's flavor, not burnt sugar.
Expert Tips for a Perfect Glaze
- Timing is everything. Apply the glaze only in the last 30-45 minutes. Too early and it burns. Too late and it doesn't caramelize.
- Baste 2-3 times. Each layer builds more flavor and a thicker, stickier coating.
- Apple juice in the pan. Creates warmth that keeps the ham moist from the inside. Also makes fantastic pan juices for drizzling.
- Spiral-cut trick. If using spiral-cut, gently separate the slices and spoon glaze between them. Every slice gets flavor, not just the surface.
- Foil tent for most of the cook. This prevents the outside from drying out while the inside heats through.
Slow Cooker Applesauce Ham (Alternative Method)
If you need the oven for other dishes, the slow cooker works great.
Dice 2-3 apples and place them on the bottom of a large slow cooker as a bed.
Set a 4-5 pound ham on top of the apples.
Rub the ham with brown sugar and cinnamon, then pour the applesauce glaze over it.
Add ½ cup apple juice to the pot.
Cook on low for 4-5 hours until the internal temperature reaches 140°F.
Bonus: the cooked apples become a ready-made applesauce side dish. Two for one!
What to Serve with Applesauce Glazed Ham
Ham is the ultimate crowd-pleaser, and it pairs with practically everything.
Scalloped potatoes or mashed sweet potatoes are my top picks.
Green bean casserole or roasted brussels sprouts add something green to the plate.
Dinner rolls or cornbread for soaking up the pan juices.
For holidays: add stuffing, cranberry sauce, and mac and cheese for the full spread.
Don't forget that the leftover applesauce glaze in the pan makes an incredible condiment at the table.
How to Store and Use Leftover Ham
- Refrigerator. Wrap tightly in foil or plastic wrap. Keeps for 5-7 days.
- Freezer. Slice and portion into freezer bags. Good for up to 2 months.
- Leftover ideas. Ham and bean soup, ham fried rice, ham sandwiches with extra applesauce glaze, or a ham and egg breakfast hash. You'll find ways to use every last piece.
Frequently Asked Questions
Can you use applesauce to glaze a ham?
Absolutely. Applesauce mixed with honey, brown sugar, and mustard creates one of the best ham glazes you'll ever try. The fruit pectin helps it cling to the surface, and the natural sugars caramelize beautifully.
When should you apply the glaze to avoid burning?
Apply the glaze only during the last 30-45 minutes of baking. If you glaze too early, the sugars will burn before the ham finishes heating through. Baste 2-3 times in those final minutes for the best results.
How long do you bake a pre-cooked ham?
Plan for about 15-18 minutes per pound at 325°F. An 8-pound ham takes roughly 2 to 2.5 hours total. The ham is done when the internal temperature reaches 140°F.
Can I make applesauce glazed ham in a slow cooker?
Yes. Use a 4-5 pound ham, place it on a bed of diced apples, pour the glaze over it, and cook on low for 4-5 hours. The slow cooker method is completely hands-off and produces incredibly tender, juicy ham.
How much ham should I buy per person?
For bone-in ham, plan about ½ pound per person. For boneless, about ⅓ pound per person. An 8-10 pound bone-in ham comfortably feeds 12-16 people.
Recipe
Applesauce Glazed Ham
Ingredients
Ham
- 1 bone-in pre-cooked ham 8-10 pounds, spiral-cut or whole
Applesauce Glaze
- 1 cup unsweetened applesauce
- ¼ cup honey
- ¼ cup brown sugar packed
- 2 tablespoons Dijon mustard
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves optional
For the Pan
- 1 cup apple juice or apple cider
- 2 Granny Smith apples sliced, optional
Instructions
Prepare and Bake the Ham
- Preheat oven to 325°F. Remove ham from packaging and pat dry. If not spiral-cut, score the surface in a diamond pattern about ¼ inch deep.
- Place ham cut-side down in a large roasting pan. Arrange apple slices around the ham if using. Pour apple juice or cider into the bottom of the pan.
- In a bowl, whisk together the applesauce, honey, brown sugar, Dijon mustard, cinnamon, and cloves.
- Tent the ham loosely with foil. Bake for approximately 15-18 minutes per pound (about 2 hours for an 8-pound ham).
- In the last 30-45 minutes, remove the foil. Brush the ham generously with the applesauce glaze. Baste every 15 minutes with pan juices and more glaze, using 2-3 applications total.
- The ham is done when the internal temperature reaches 140°F. Remove from oven and rest for 15-20 minutes before carving.
Notes
- Glaze timing: Apply only in the last 30-45 minutes to prevent burning. Baste 2-3 times for layers of flavor.
- Pan liquid: Apple juice or cider in the pan creates warmth and keeps the ham moist. The pan juices are great for drizzling.
- Spiral-cut tip: Gently separate slices and spoon glaze between them for flavor in every bite.
- Slow cooker option: Use a 4-5 lb ham on a bed of diced apples. Pour glaze over, add ½ cup apple juice, and cook on low for 4-5 hours.
- Storage: Wrap tightly and refrigerate for 5-7 days, or freeze sliced portions for up to 2 months.
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