I use a brown sugar glaze on my ham as well ... always purchasing a "low sodium ham" ... no need for soaking any goodness out of the ham. Read the directions on your ham and put the glaze on at least 30 minutes prior to serving, remove from oven, and serve (I don't rest the meat, but slice it so the meal is hot). I make my ham the way my mother did. The ham sits on a rack in the pan, orange juice and ginger ale are added to the bottom of the pan, tent the ham loosely with aluminum foil, and baste every 30 minutes with the drippings. Use the last 30 minutes of cooking time for glazing. Remove ham from oven 30 minutes prior to required heating/cooking time, pat on and put on as much brown mustard ( I love Gulden's Spicy Brown Mustard) as you can, pack on brown sugar atop the mustard, and dot ham with whole cloves spaced anywhere between 1-2" apart. Ham always comes out moist and delicious. This glaze is wonderful and tastes even better when you slice leftover ham for ham sandwiches.
I use a brown sugar glaze on my ham as well ... always purchasing a "low sodium ham" ... no need for soaking any goodness out of the ham. Read the directions on your ham and put the glaze on at least 30 minutes prior to serving, remove from oven, and serve (I don't rest the meat, but slice it so the meal is hot). I make my ham the way my mother did. The ham sits on a rack in the pan, orange juice and ginger ale are added to the bottom of the pan, tent the ham loosely with aluminum foil, and baste every 30 minutes with the drippings. Use the last 30 minutes of cooking time for glazing. Remove ham from oven 30 minutes prior to required heating/cooking time, pat on and put on as much brown mustard ( I love Gulden's Spicy Brown Mustard) as you can, pack on brown sugar atop the mustard, and dot ham with whole cloves spaced anywhere between 1-2" apart. Ham always comes out moist and delicious. This glaze is wonderful and tastes even better when you slice leftover ham for ham sandwiches.