This sticky-sweet glaze comes together fast in a single saucepan, with dark brown sugar melting down into a deep, molasses-rich base. Tangy Dijon mustard and a splash of apple cider vinegar cut through the sweetness, while cinnamon, cloves, and a hint of black pepper add warmth and a little spice-market depth. A touch of cayenne brings optional heat if you want the glaze to have some kick alongside all that caramelized richness. Simmered until it thickens and coats the back of a spoon, this glaze brushes onto ham in lacquered layers, building a glossy, deeply browned crust as it roasts. The result is a holiday centerpiece with a sticky, spiced finish in every slice, and it's a solid pick for a gluten free spread since nothing about the flavor here needs flour or breading to shine.
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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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