Brown Sugar Mustard Glazed Ham

The smell of brown sugar and mustard hitting a hot ham has become my personal signal that holiday season has officially arrived. I stumbled onto this combination during a rushed Christmas dinner prep years ago when I realized I had no maple syrup for my usual glaze. That happy kitchen mistake turned into the most requested dish at every family gathering since. Something about the sharp mustard cutting through all that caramelized sweetness just works perfectly.

Last Easter, my sister-in-law hovered around the oven the entire final hour, watching the glaze bubble and caramelize into deep amber pockets. She admitted later that she had never bothered making a glazed ham before, always buying the pre-glazed ones from the store. After tasting this version, with its layers of sweet tangy heat, she texted me the very next day for the recipe.

Ingredients

• Ham: An 8 to 10 pound bone-in fully cooked ham serves about 10 people comfortably and provides better flavor and moisture retention than boneless options
• Brown sugar: Packed brown sugar creates the caramelized base and gives the glaze its beautiful deep color and molasses undertones
• Dijon mustard: Smooth Dijon provides sharp heat that cuts through the sweetness and creates balance in every bite
• Whole-grain mustard: The mustard seeds add texture and pops of intense flavor throughout the glaze
• Honey: Honey helps the glaze adhere to the ham and adds floral sweetness that complements the brown sugar
• Apple cider vinegar: Vinegar provides necessary acidity to brighten all the rich flavors and prevent the glaze from becoming cloying
• Ground cloves: Just half a teaspoon adds warm spiced depth that people notice but cannot quite identify

Instructions

Prep the ham:

Preheat your oven to 325°F and set the ham flat side down on a rack in your roasting pan. Score the surface in a diamond pattern with shallow cuts about a quarter inch deep, which helps the glaze penetrate and creates those classic presentation lines.

Initial bake:

Cover the ham loosely with foil and bake for one hour to heat it through gently without drying out the surface.

Make the glaze:

While the ham bakes, whisk brown sugar, both mustards, honey, vinegar, and cloves in a small saucepan over medium heat until the sugar dissolves completely and the mixture becomes smooth and fragrant.

First glazing:

Remove the foil from the ham and brush half the glaze generously over the surface, getting it into all those scored sections you created earlier.

Caramelize and finish:

Bake the ham uncovered for 45 to 60 minutes longer, basting every 15 to 20 minutes with the remaining glaze, until the exterior develops a rich caramelized color and the internal temperature reaches 140°F.

Rest before serving:

Let the ham rest for 15 minutes outside the oven, which allows the juices to redistribute and makes carving much easier and neater.

Save

My father started requesting this ham for his birthday instead of cake a few years ago, which tells you everything about how much flavor this recipe delivers. There is something profoundly satisfying about bringing a massive glistening ham to the table and watching everyone lean in a little closer.

Serving Suggestions

Roasted vegetables like Brussels sprouts or carrots become sweeter when cooked alongside the ham. Scalloped potatoes or a simple green salad with sharp vinaigrette provide perfect contrast to the rich meat.

Make Ahead Strategy

You can make the glaze up to three days ahead and store it in an airtight container in the refrigerator. The ham itself can be scored and prepped the night before, wrapped tightly in plastic, which saves precious time on cooking day.

Storage and Leftovers

Leftover ham keeps beautifully in the refrigerator for up to a week and freezes well for up to three months if tightly wrapped.

• Dice leftover ham into breakfast hash with potatoes and onions
• Layer thin slices in grilled cheese with sharp cheddar
• Add cubed ham to split pea soup for incredible depth

Save

This recipe has turned into the one dish I can always rely on to make a gathering feel special without requiring restaurant-level skills or stress.

Recipe FAQs

→ What type of ham works best for this preparation?

A fully cooked bone-in ham weighing 8-10 pounds is ideal. The bone adds flavor and helps keep the meat moist during roasting. You can use spiral-cut or whole ham, though whole ham typically retains more juices.

→ Can I make the glaze ahead of time?

Yes, prepare the glaze up to 2 days in advance and store it in an airtight container in the refrigerator. Gently reheat before applying to the ham, stirring until smooth and pourable.

→ How do I know when the ham is properly heated?

Use a meat thermometer to check the internal temperature, which should reach 140°F (60°C). This ensures the ham is heated through without drying out. The exterior should be deep golden-brown with sticky caramelized spots.

→ What sides pair well with this glazed ham?

Roasted vegetables such as Brussels sprouts, carrots, or parsnips complement the sweetness. Scalloped potatoes, mashed potatoes, or a green bean casserole make excellent accompaniments. Fresh dinner rolls help soak up the extra glaze.

→ How should I store leftovers?

Slice any remaining ham and store in an airtight container in the refrigerator for up to 5 days. The ham also freezes well for up to 2 months. Thaw overnight in the refrigerator before using in sandwiches, omelets, or soups.