Are you looking for the best brown sugar substitute? Brown sugar is an important ingredient for baking, and you need it for everything from chewy chocolate chip cookies to healthy granola. Its unique, rich molasses flavor is used in candies, barbecue sauces, honey glazes and oatmeal recipes. Most kitchens have a bag hidden somewhere in the fridge or pantry, but if you forget it when you need it most, you could be in a tough spot.
Don’t worry—we’ve found a few brown sugar alternatives that will work if you run out. Also, these brown sugar alternatives are easy to use if your previously opened bag has hardened into a solid mass. This can happen if your brown sugar stash is left out in the air or moisture for too long between uses. Even better, many of these alternatives are already in your kitchen.
Brown sugar is a beloved ingredient used to make sweet, sticky glazes that perfectly complement the salty flavor of ham. The rich molasses notes in brown sugar balance out the savoriness for a mouthwatering ham glaze. However, you may find yourself without brown sugar when you need it most – like when you are about to glaze your holiday ham!
Not to worry – you have options. With a few handy ingredients, you can whip up a homemade brown sugar substitute to glaze your ham. Keep reading for the best alternatives so your ham turns out moist and flavorful.
Why Use Brown Sugar for Ham?
Brown sugar is commonly used to make glazes and sauces for ham because it provides
- Sweetness to balance the saltiness of ham
- Distinct molasses flavor
- Soft texture and moisture
- Caramelized crust when baked
The molasses gives brown sugar its trademark dark color, richness, and slight acidity. This allows it to pair perfectly with savory meats like ham. The natural moisture helps the glaze evenly coat the ham without being too thin.
When baked brown sugar glazes form a sticky candied outer layer on the ham. This sweet crust complements the salty, umami interior of the meat. Brown sugar is the ideal way to glaze a ham before baking it to juicy perfection.
Best Substitutes for Brown Sugar on Ham
Don’t let a lack of brown sugar stop you from preparing a show-stopping glazed ham. With a couple easy substitutions, you can mimic both the flavor and properties of brown sugar in your ham glaze:
1. White Sugar plus Molasses
Since brown sugar is just white sugar with molasses added, this combo makes the best replacement Use 1 tablespoon molasses per 1 cup white sugar to recreate standard brown sugar. For dark brown sugar, use 2 tablespoons molasses per 1 cup white sugar The molasses mimics the sweetness, moisture and acidity of brown sugar.
2. White Sugar plus Maple Syrup
Maple syrup contains similar notes to molasses like caramel sweetness with a hint of earthiness. Combine maple syrup with white sugar in a 1:1 ratio to create a handy brown sugar substitute. Reduce other liquids in the glaze slightly to account for the maple syrup.
3. Coconut Sugar
This natural brown sugar made from coconut palm sap can be used 1:1 in place of brown sugar. It has a hint of caramel flavor that mimics brown sugar nicely. However, coconut sugar doesn’t contain the same moisture, so add a touch of extra butter or oil to your glaze.
4. Honey, Maple Syrup or Agave Nectar
On their own, these liquid sweeteners can substitute for brown sugar in glazes. Use 2/3 cup honey, maple syrup or agave per 1 cup brown sugar. Adjust the liquid amounts in the rest of the glaze to balance the extra moisture.
5. Raw Sugars
Unrefined sugars like turbinado, muscovado and demerara contain traces of molasses for subtle brown sugar notes. Use them 1:1 in place of brown sugar. Grinding them to a finer texture helps them better integrate into glazes.
6. Muscovado Sugar
This minimally refined sugar is the closest to brown sugar in flavor. Opt for light muscovado rather than dark varieties, which can be overly bitter in ham glazes. Use muscovado 1:1 in place of brown sugar.
7. Plain White Sugar
In a true pinch, plain white sugar can work as a brown sugar substitute in ham glazes. The flavor won’t have as much depth, but the sweetness will balance the ham. Use a 1:1 ratio. Expect a thinner, lighter glaze.
How to Make a Brown Sugar Glaze for Ham
Once you have your brown sugar substitute selected, making a simple yet delicious glaze is easy:
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Combine the brown sugar substitute with other glaze ingredients like honey, maple syrup, mustard or fruit preserves.
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For 1 cup of brown sugar, use around 1/4 cup of maple syrup, honey or other liquid sweetener. Add spices like ginger or cloves.
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Heat the glaze over medium heat until combined and thickened slightly.
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Brush glaze over ham during the last 30 minutes of baking time.
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Broil ham 5 minutes to caramelize glaze. Repeat layers as needed.
Tips for Making Ham with Brown Sugar Substitutes
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When baking ham coated in a brown sugar glaze substitute, add extra butter or oil to prevent drying out.
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If the glaze is too thin or won’t stick to the ham, simmer it for longer to reduce and thicken.
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For darker glaze, add a couple tablespoons of soy sauce, barbecue sauce or Kitchen Bouquet.
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For shiny glaze, brush with honey, maple syrup or preserves at the very end.
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If glaze burns, tent ham loosely with foil and reduce oven temp 25 degrees.
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Let glazed ham rest at least 15 minutes before slicing for juicy results.
Frequently Asked Questions
What’s the best brown sugar substitute for ham?
A mixture of white sugar and molasses mimics brown sugar the closest. Maple syrup or coconut sugar also work well.
Can I use maple syrup instead of brown sugar on ham?
Yes, maple syrup makes a tasty brown sugar substitute in ham glazes. Reduce other liquids to account for the maple syrup.
What is a good homemade brown sugar substitute?
Mix 1 cup white sugar with 1-2 tablespoons molasses for homemade brown sugar. Or use maple syrup, honey or coconut sugar.
Can I use regular sugar instead of brown sugar on ham?
You can use plain white sugar, but the glaze won’t be as dark, rich or sticky. Use white and brown sugar in equal parts for better flavor.
What is the best sweetener for ham glaze?
Brown sugar, maple syrup and honey are ideal sweeteners for ham glazes. They provide balanced sweetness and moisture.
The Takeaway
While brown sugar may be the first choice for making a scrumptious glazed ham, you have plenty of pantry-friendly options if you find yourself out of this sweetener. Simple substitutions like molasses, maple syrup or coconut sugar can mimic brown sugar in terms of flavor, moisture and caramelization when baking ham. With the right homemade swap, your holiday ham will turn out just as tender and decadent.
Purpose of Brown Sugar in Cooking and Baking
Brown sugar is often used in baking because it adds both flavor and texture and is known for having a deep, rich molasses flavor. Most of the time, using brown sugar as a main ingredient makes the texture chewier and more moist, which is great for cookie recipes.
Brown sugar is also often used in glazes and sauces because it adds sweetness to foods like meat and fruit. It is also a common ingredient in candy-making, as well as a popular topping for oatmeal and granola.
What Is Brown Sugar?
Sugar cane or sugar beets are picked, cleaned, chopped, milked, and pressed to make raw molasses, which is the base of most types of refined sugar. The crystals that are made in this way are then separated, dried, and ground into what we know as white sugar.
Brown sugar, on the other hand, is less refined because the crystals and some of the molasses that gives brown sugar its unique flavor are taken out earlier in the process. There are different intensities and darknesses of molasses content, creating light brown sugar (3. 5% molasses), dark brown sugar (6. 5% molasses) and muscovado, a coarse type of brown sugar from Barbados that has more molasses and is often used in tea.
Christopher Columbus brought sugar and sugar cane farming back to Europe from Asia in the late 1400s. Sugar cane became a major crop in the Caribbean because of the similar climate and widespread desire for the sweet substance in Europe and the American colonies. Here, unscrupulous farmers made money off sugar crops and the deadly slave trade to maintain them.
Brown sugar became popular as an alternative to white sugar, which was harder to find and cost more. By the 1700s, it was used in a lot of baking recipes.
