This sticky-sweet glaze checklist is clear: nothing here contains peanuts or tree nuts, so there's no swapping to speak of, just a straightforward simmer of dark brown sugar, tangy Dijon mustard, and a splash of apple cider vinegar. Cinnamon, cloves, and a touch of black pepper build warmth, while a pinch of cayenne adds a whisper of heat if you want it. Whisked over medium heat until glossy and just beginning to bubble, then simmered down until it clings to the back of a spoon, this glaze turns into that deep, lacquered coating everyone fights over at the edges of the ham. Brush it on during the final stretch of roasting, layering on fresh coats every 10 to 15 minutes for a shiny, caramelized crust. It's a reliable, kitchen-friendly glaze to reach for when you need something peanut free without sacrificing that classic sweet-savory finish on your holiday ham.
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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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