This sticky-sweet glaze builds deep caramel notes from packed dark brown sugar, sharpened with tangy Dijon mustard and a splash of apple cider vinegar. Warm cinnamon and cloves bring a holiday-spice backbone, while a pinch of black pepper and optional cayenne add a subtle kick underneath all that sweetness. Simmered on the stovetop until it thickens and coats the back of a spoon, it turns glossy and clingy — exactly what you want for brushing onto a roasting ham. Repeated coats during the last stretch of roasting build up that deeply lacquered, caramelized crust everyone fights over at the table. Since there's no egg anywhere in this glaze, it's a straightforward, no-fuss addition to an egg free holiday spread.
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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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