Using white sugar instead of brown sugar when making a glaze for ham is certainly an option, but there are some differences between the two sweeteners that are worth considering.
Texture
One of the main differences between brown and white sugar is texture. Brown sugar has a soft, moist texture due to the presence of molasses, while white sugar is dry and granular. When making a glaze for ham, brown sugar will lend a thicker, stickier texture that helps the glaze adhere to the meat. White sugar may make a thinner, less sticky glaze.
Flavor
In addition to texture, brown and white sugar have slightly different flavors. Brown sugar has a richer, deeper, more complex flavor thanks to the molasses. Molasses provides notes of caramel and toffee that come through when brown sugar is used. White sugar has a sweeter, simpler flavor.
So for ham glaze, brown sugar will provide more of a rich, robust, caramelized flavor, while white sugar will give you more basic sweetness. If you want a glaze with deep, molasses-like flavor notes, brown sugar is the better choice.
Moisture Content
Since brown sugar contains molasses, it also has a higher moisture content than white sugar. This moisture can help a ham glaze stay smooth, loose, and liquidy, rather than crystallizing into a hard, sugary coating.
White sugar’s lower moisture content means a glaze made with it may end up drier and potentially crystallized. However, you can help counteract this by adding a touch of water, juice, or other liquid when mixing up a white sugar glaze.
Color
Unsurprisingly, brown and white sugar also differ in color. Brown sugar lends a rich tan or golden brown hue to whatever you add it to. White sugar provides no color change.
For a ham glaze, opt for brown sugar if you want the nice caramelized, golden tone it will impart. Stick with white if you don’t want the glaze color to be altered.
Measuring and Substituting
When substituting brown sugar for white or vice versa in baking recipes, it’s important to take into account the moisture and texture differences. As a general guideline:
- Use 1 cup white sugar for every packed cup of brown sugar
- Use 1 packed cup brown sugar for every 1 1/4 cups white sugar
For a wet glaze, the extra moisture in brown sugar isn’t as much of an issue. You can likely substitute equal measured amounts of brown for white and achieve a decent finished product.
However, the flavor and color will still differ, so keep that mind. You may want to add a splash of molasses or other brown sugar alternatives like maple syrup, honey, or malt syrup to try to replicate the brown sugar flavor in a white sugar glaze.
Conclusion
While white sugar can be used as a substitution, brown sugar is best for ham glazes. The moisture, texture, bold molasses flavor, and golden color brown sugar brings to the table give it an advantage over plain white sugar. However, in a pinch, white sugar will still get the job done!