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Finding a brown sugar substitute can feel like a daunting task. Comprised of granulated sugar and molasses, this distinctly flavored sweetener adds softness, moistness, and richness to desserts. Brown sugar also brings its signature depth of flavor to savory dishes, like glazed ham and barbecue sauce.
If you like to bake or grill, you should always have brown sugar on hand. But there are other options that taste a lot like the real thing. There are two kinds of brown sugar you can find at the store before we talk about those swaps:
Baked ham is a beloved centerpiece for countless holiday meals and potlucks. Slathered with a glistening maple brown sugar glaze ham becomes an irresistible treat that even picky eaters can’t turn down.
But what if you’re prepping your holiday ham and discover you’re completely out of brown sugar? Don’t panic! With a few handy ingredients from your pantry, fridge or freezer, you can whip up easy homemade brown sugar substitutes for your ham glaze.
Keep reading for 8 simple swaps to use when you’re missing that brown sugar for ham.
White Sugar and Molasses
This substitute recreates brown sugar by combining the ingredients it’s actually made from Light brown sugar gets its distinctive color and flavor from having molasses added to refined white sugar
To make a homemade version:
- For light brown sugar – Mix 1 cup white sugar with 1 tablespoon molasses
- For dark brown sugar – Mix 1 cup white sugar with 2 tablespoons molasses
The molasses replicates the caramel notes, moisture and texture brown sugar lends to glazes. Be sure to stir until fully blended. Use this mixture just as you would regular brown sugar in your ham recipe.
White Sugar and Maple Syrup
Maple syrup makes another excellent stand-in for brown sugar’s signature sweetness and complexity.
Simply combine:
- 1 cup white sugar
- 2 to 3 tablespoons maple syrup
The maple syrup provides a similar dark color and rich flavor as molasses. Feel free to use real maple syrup or maple-flavored pancake syrup.
Increase the maple syrup for a stronger maple taste. This substitute works great in maple brown sugar ham glazes.
Honey
Sticky-sweet honey can also step in for brown sugar in ham glazes and recipes. It brings a lovely caramelized flavor.
Substitute 2/3 to 3/4 cup honey for every 1 cup of brown sugar called for. You may also want to slightly reduce any other liquids in the recipe to account for honey’s extra moisture.
Honey works wonderfully in honey-baked holiday hams. Drizzle it on near the end of baking or add it to the glaze. The touch of honey shine makes hams extra festive.
Maple Syrup
Pure maple syrup is another popular pancake topper that shines in brown sugar’s place on ham. Its amber color mimics brown sugar’s hue.
Use 2/3 to 3/4 cups of maple syrup in place of 1 cup brown sugar. You may also need to decrease other liquids slightly.
Maple syrup has a distinctive sweet, earthy flavor that enhances maple-glazed and maple-baked hams.
Agave Nectar
Like honey and maple syrup, agave nectar makes an excellent liquid brown sugar substitute. It has a mild, neutral taste that won’t overpower other ingredients.
Replace brown sugar with 2/3 to 3/4 cups agave nectar per 1 cup sugar. Consider reducing other liquids to prevent thinning of glazes.
Agave nectar works well in any type of ham recipe. Feel free to experiment with flavored versions like vanilla.
Coconut Sugar
This natural sugar made from coconut palm sap contains traces of minerals and has an earthy, caramel-like flavor. It can substitute 1:1 for brown sugar in ham glazes.
However, coconut sugar doesn’t have the same moisture content. Add a touch of coconut milk or coconut oil to add moisture to glazes and prevent burning.
Coconut sugar brings a lovely depth of flavor to baked hams.
Muscovado Sugar
Muscovado is an unrefined cane sugar with a high molasses content. It has an intensely rich flavor that mimics dark brown sugar.
Use muscovado sugar in place of dark brown sugar at a 1:1 ratio by weight. Or try using 3/4 cup for every 1 cup of light brown sugar called for.
Muscovado works wonderfully in gingery glazed hams or those with robust spices.
Plain White Sugar
Don’t overlook basic white sugar! You can use it as a simple 1:1 substitute for recipes calling for brown sugar.
Keep in mind that white sugar doesn’t have the same moisture and molasses flavor. Baked goods may end up more crispy rather than chewy.
But for ham glazes, the difference is negligible. Plain white sugar still adds sweetness and sheen.
Key Tips for Using Brown Sugar Substitutes on Ham
When using brown sugar alternatives in ham recipes, keep these tips in mind:
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Reduce other liquids slightly to account for the thinner consistency of liquid sweeteners like honey or maple syrup.
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Add a splash of milk, cream or coconut milk to glazes made with dry sugars to enhance moisture.
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Mix in a pinch of molasses for color and flavor if your glaze seems too light.
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Up the seasonings like ginger, nutmeg, cloves or allspice to complement the alternate sugars.
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Brush glazes on hams multiple times during baking to ensure an evenly caramelized, shiny exterior.
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Let baked hams sit at least 10-15 minutes before slicing for the juiciest results.
Frequently Asked Questions
What’s the healthiest brown sugar substitute for ham?
Natural liquid sweeteners like honey, maple syrup and agave nectar make great healthy substitutes with minerals and fewer calories than brown sugar.
Can I use raw sugar like turbinado or demerara?
Yes! Raw sugars work well in place of brown sugar. Just grind them first for a finer texture.
What about sugar-free brown sugar alternatives?
You can try sugar-free pancake syrup. But the results won’t be quite the same as real brown sugar.
Can I use chocolate or caramel syrup on ham?
Absolutely! Drizzle on these sweet syrups near the end of baking for a fun flavor twist.
The Sweet Bottom Line
Don’t let a lack of brown sugar stop you from baking up fabulous holiday hams. With ingredients like molasses, maple syrup and honey likely already in your kitchen, you can easily whip up homemade stand-ins.
Get creative with different natural sugars and liquids to put your own unique spin on classic brown sugar-glazed ham. Just remember to reduce other liquids to prevent thinning of the glaze.
Any of these handy brown sugar swaps will have you on your way to tender, caramelized baked ham perfection. Give them a try this holiday season!
Light vs. dark brown sugar:
Brown sugar has a deeper flavor and color because of molasses. It also has more water than regular white sugar, which can make it clump up. The molasses content is what distinguishes light brown sugar (3–4% molasses), from dark brown sugar (6–10% molasses).
Can light and dark brown sugar be used interchangeably? Pretty much, though they present slight nuances in flavor. “Light brown sugar has a milder caramel flavor,” writes Epi staffer Zoe Denenberg. “It adds fluffiness and moisture to chocolate chip cookies and pecan pie. Dark brown sugar is used in both sweet and savory recipes that want the molasses flavor to stand out more. For example, it’s used in barbecue sauce, banana muffins, and gingerbread cookies. ” You may also notice color variations in the final baked goods.
You can substitute light brown sugar for dark brown sugar (and vice versa) in a 1:1 ratio. But if you want even more accurate results, try these changes: If you’re out of light brown sugar but don’t want the stronger flavor that comes with using only dark brown sugar, use a mix of equal parts dark brown and white sugar. If you’re out of dark brown sugar, add 1 Tbsp. molasses per cup of light brown sugar for a deeper, richer substitute.
Domino Dark Brown Sugar, 1 lb (Pack of 3)