This sticky-sweet glaze gets its deep flavor from packed dark brown sugar, tangy Dijon mustard, and a splash of apple cider vinegar, all warmed together until smooth and glossy. Cinnamon and cloves bring cozy warmth, while a pinch of black pepper and optional cayenne add just enough kick to balance the sweetness. Simmered until it thickens and coats the back of a spoon, it's brushed onto the ham in the final stretch of roasting for that irresistible, lacquered, caramelized crust. Each fresh coat builds another layer of shine and flavor, so by the last brushing you've got a deeply glossy, sticky-sweet exterior. It's an easy make-ahead glaze that fits neatly into a dairy free holiday spread, and it turns even a simple baked ham into the centerpiece of the table.
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Combine the brown sugar, Dijon mustard, apple cider vinegar, butter, cinnamon, cloves, black pepper, and cayenne (if using) in a small saucepan over medium heat.
Whisk constantly until the butter melts and the sugar dissolves completely, about 2–3 minutes, until the mixture is smooth and just beginning to bubble at the edges.
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