World’s Best Brown Sugar Ham [+ Video]

We've tried many a ham recipe, but this is probably the World's Best Brown Sugar Ham. The best part is, you can make it in the oven or slow cooker.


We’ve tried many a ham recipe, but this is probably the World’s Best Brown Sugar Ham. The best part is, you can make it in the oven or slow cooker. 


Are Ham and Pork the Same Thing?

Generally, in the US, “ham” is a cured leg of pig, or cured section of same.

If i’m not mistaken, pork refers to any meat that comes from a pig.

Like we say beef is from an adult cow, veal is from a young cow, pork is from a pig.

Ham, however, is a specific cut of meat from the pig – the thigh.



Burshing Brown Sugar on a Ham on a grey plate.



This is a story I read last year and it really touched my heart. Seemed perfect for the Christmas season which is quickly approaching. So we hope you’ll read it, enjoy it and share it with someone and of course after that make sure you pin the World’s Best Brown Sugar Ham because it is so stinking delicious. Best ham ever and I don’t say that lightly.



Honey Mustard and Pina Colada sauces next to a white plate of ham.



Brown Sugar Ham Dipping Sauce

Do you like to serve your Brown Sugar Ham with dipping sauce? If you want to serve the Brown Sugar Ham with dipping sauces our family and extended family are obsessed with two, a pina colada and honey mustard that is the best honey mustard in all the land. Really. It’s fantastic and we absolutely never serve ham without it.



Brush in dipping sauce for Brown Sugar Ham on a wooden table.



Check out this video on exactly how to make it!!



Brown Sugar Ham Recipe

Now, this Brown Sugar Ham recipe is perfect for the oven as the sugars caramelize into the most beautiful site ever. However, this Brown Sugar Ham actually really fantastic in the slow cooker as well, so if you’re sitting here going, how will I make Thanksgiving or Christmas dinner if the oven is already being used, we’ve totally got you covered.


Are Slow Cookers and Crock Pots the Same Thing?

Crock-Pots and slow cookers use moist heat to cook food over a long period of time.

These wonderful, small kitchen appliances even contain the same three components: a pot, glass lid, and heating element.

But they’re not actually the same thing!

A true slow cooker consists of the same three components as a crockpot: glass lid, pot, and heating element.

However, instead of the ceramic or porcelain pot of the crockpot, slowcookers generally have a metal pot.



You’re going to bust out your crock pot and make this ham in it and the whole family will probably keep walking by the kitchen singing your praises and offering to clean the house and get the little one a drink every 500 times he/she asks so that you can just sit back with a good book.


Can Crock Pots and Slow Cookers be Used Interchangeably?

Crock-Pots and slow cookers use moist heat to cook food over a long period of time.

Both are used to cook the same types of foods, and both produce the same delicious results.


Pretty sure that’s going to happen.


And you all feel me on the drink thing, right? I know my kids need me so I don’t get too bugged about being asked for things, but the drink thing with our second daughter was a little much. The girl was always thirsty and would drink the entire cup at once, mostly milk by the way so there wasn’t any way to just let it site out.


Which is interesting because as a baby she had MAJOR food intolerances, especially milk. Sure enough, just like the doctor said, she grew out of it! But man, that first year was a beast!



Brown Sugar Ham smothered in sauce on a plate.



No? Well they will be happy at least. 😉


Make sure you check out our post on How to Carve a spiral ham too! And these other famous ham recipes…


 Slice Brown Sugar Ham smothered in sauce with a cup of Honey Mustard and Pina Colada sauce next to it.


 Brown Sugar Ham smothered in Honey Mustard Sauce and Pina Colada Sauce.


More HAM RECIPES You Will Love:


World’s Best Brown Sugar Ham

Yield: 18-20

World's Best Brown Sugar Ham

World's Best Brown Sugar Ham
We've tried many a ham recipe, but this is probably the World's Best Brown Sugar Ham. The best part is, you can make it in the oven or slow cooker. 
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Additional Time 1 hour 45 minutes
Total Time 3 hours 30 minutes


  • 10 Pound Spiral Cut Ham (Use this information on the proper and easiest way to cut a ham)
  • 20 ounce can pineapple tidbits or crushed pineapple
  • 3/4 Cup Brown Sugar
  • 1 Tablespoon Dijon Mustard
  • 1 Cinnamon Stick


  1. Place the ham in a roasting pan, cut side down.
  2. Preheat the oven to 325 degrees.
  3. In a saucepan over medium high heat, combine the pineapple tidbets as well as the juice, brown sugar, mustard and cinnamon stick.
  4. Bring to a boil and then turn down to medium heat to simmer until thickened, about 10-15 minutes depending on your stove.
  5. Brush 3/4 of the glaze over and in between the layers of the ham.
  6. Bake for 90 minutes.
  7. Remove the ham for the oven and brush the last bit of glaze and serve!

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 404 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 161mg Sodium: 2487mg Carbohydrates: 17g Fiber: 1g Sugar: 15g Protein: 56g
 photo collage - World's Best Brown Sugar Ham

On to the sweet story!! This is the full talk if you are like me and love to listen to good, uplifting things during the week. It’s called Shepherds of Israel and you will love it.


“Some years ago, it was my privilege to visit the country of Morocco as part of an official United States government delegation. As part of that visit, we were invited to travel some distance into the desert to visit some ruins. Five large black limousines moved across the beautiful Moroccan countryside at considerable speed. I was riding in the third limousine, which had lagged some distance behind the second. As we topped the brow of a hill, we noticed that the limousine in front of us had pulled off to the side of the road. As we drew nearer, I sensed that an accident had occurred and suggested to my driver that we stop. The scene before us has remained with me for these many years.

An old shepherd, in the long, flowing robes of the Savior’s day, was standing near the limousine in conversation with the driver. Nearby, I noted a small flock of sheep numbering not more than fifteen or twenty. An accident had occurred. The king’s vehicle had struck and injured one of the sheep belonging to the old shepherd. The driver of the vehicle was explaining to him the law of the land. Because the king’s vehicle had injured one of the sheep belonging to the old shepherd, he was now entitled to one hundred times its value at maturity. However, under the same law, the injured sheep must be slain and the meat divided among the people. My interpreter hastily added, “But the old shepherd will not accept the money. They never do.”

Startled, I asked him why. And he added, “Because of the love he has for each of his sheep.” It was then that I noticed the old shepherd reach down, lift the injured lamb in his arms, and place it in a large pouch on the front of his robe. He kept stroking its head, repeating the same word over and over again. When I asked the meaning of the word, I was informed, “Oh, he is calling it by name. All of his sheep have a name, for he is their shepherd, and the good shepherds know each one of their sheep by name.”

It was as my driver had predicted. The money was refused, and the old shepherd with his small flock of sheep, with the injured one tucked safely in the pouch on his robe, disappeared into the beautiful deserts of Morocco.

As we continued our journey toward the ruins, my interpreter shared with me more of the traditions and practices of the shepherds of that land. Each evening at sundown, for example, the shepherds bring their small flocks of sheep to a common enclosure where they are secured against the wolves that roam the deserts of Morocco. A single shepherd then is employed to guard the gate until morning. Then the shepherds come to the enclosure one by one, enter therein, and call forth their sheep—by name. The sheep will not hearken unto the voice of a stranger but will leave the enclosure only in the care of their true shepherd, confident and secure because the shepherd knows their names and they know his voice.

The words of the Master Shepherd rang loudly in my ears:

“But he that entereth in by the door is the shepherd of the sheep.

“To him the porter openeth; and the sheep hear his voice: and he calleth his own sheep by name, and leadeth them out.

“And when he putteth forth his own sheep, he goeth before them, and the sheep follow him: for they know his voice.”

I love that message. What a great lesson to be learned from such a simple story.

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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50 comments on “World’s Best Brown Sugar Ham [+ Video]”

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  6. Ham is not from the pig’s thigh, it is the entire hind leg. Veal is not from a young cow, it is from milk fed calf about 200-300 pounds.

  7. How long would I bake a 15 pound ham for

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  11. Do you cover them ham with foil? Thank you

  12. This is by far our favorite ham recipe.
    However, we have a family member coming for dinner next week that is allergic to pineapple. Any suggestions on substitute for this one occasion?

  13. How long would it go in the slow cooker for?

  14. Making this now for Thanksgiving dinner on a 9 pound smoked semi-boneless ham. I used a similar recipe on my spiral ham that’s going to be eaten also. Will definitely make the mustard dip as well.

  15. I made this for Easter yesterday and loved the glaze! So perfect with the ham for that sweet and salty combo. YUM!

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  17. About to put mine in the oven… do I cover it with foil??

  18. Made this beauty. It is wonderful. Took me a little extra time to get it to thicken, and I made it with Boetje’s mustard instead of Dijon. Came out fantastic! I appreciate you for posting this amazing recipe!

  19. My glaze did not thicken, any suggestions why/what I could do differently?

    • Hi Kylee, it probably did not simmer long enough. If you need to cut down on time just turn up the heat but make sure you stand there and watch it so it doesn’t burn. It just takes time to reduce down. 🙂

  20. Hi! On the recipe it doesn’t say if the ham it’s “bone in or boneless”. Happy holidays!

  21. Thanks for the recipe = I have the ham in the oven now – will let you know how it goes – hopefully as wonderful as your pictures – fingers crossed. Now – where’s the rumpopo?

  22. Hi Happy Holidays… I have a ham but it’s not a spiral ham, will your lovely glaze work on just a normal ham?

  23. Would you say this is better made in the oven or made in the crockpot?

  24. Hi! If I’m getting a smaller ham (about 5lbs) -do I still cook in slow cooker for 4 hrs on low or would you decrease any time? Don’t want it to dry out!

  25. Is the preparation the same for the crockpot? Place cut side down, cover with 3/4 of the glaze. Then cook for four hours on low. After it is cooked put on remainder of the glaze?

  26. You cook uncovered in the oven? And if I need to feed more people could I just double up the glaze for a 20ld ham?

  27. So do you put the ham cut side down and leave it cut side down in the crock pot for the duration of cook time? Thanks in advance!

  28. would you use an uncooked ham for this recipe? i’ve never made a ham before but this looks delicious!

  29. Chris, if you click on “recipes” at the top of the page, the sauces are under the “condiments” section.

  30. how long do we cook this in the slow cooker and do you have the recipes for the sauces