Description
This Brown Sugar Mustard Glazed Ham recipe features a succulent bone-in cooked ham coated with a rich, sweet, and tangy glaze made from brown sugar, honey, Dijon mustard, and warm spices. Baked to a golden-brown crust, this ham is perfect for holiday meals or any special occasion.
Ingredients
Scale
Ham
- 8-10 pound bone-in cooked ham
- 1/3 cup water (for baking)
- 1/2 cup water (additional for glaze and pan juices)
Glaze
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup honey
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 cloves garlic, smashed
Instructions
- Prepare the Ham: Preheat the oven to 300°F (150°C) and position a rack in the lower third. Remove any plastic packaging or netting from the ham, trim away the rind and discard, leaving the fat layer. Let the ham rest at room temperature for 1-2 hours.
- Score and Bake Initial: Line a baking tray with aluminum foil or parchment paper for easy cleanup. Using a sharp knife, score a 1-inch-wide diamond pattern, cutting no more than 1/4 inch deep over the entire ham. Place the ham in the tray, pour 1/3 cup water into the pan base, cover the ham with foil or parchment, and bake for 30 minutes.
- Make the Glaze: Heat butter in a small saucepan over medium heat until browned. Stir in brown sugar, honey, Dijon mustard, cinnamon, and cloves until the sugar dissolves (about 2 minutes). Reduce heat to low, add smashed garlic, and cook until fragrant and glaze starts to simmer, about 1-2 more minutes. Remove from heat and let cool to lukewarm; glaze should resemble room-temperature honey.
- Glaze and Bake: Remove ham from oven after 30 minutes and increase oven temperature to 425°F (220°C). Discard foil/parchment, brush 1/3 of the glaze evenly over the ham, ensuring it gets into the cuts. Return ham uncovered to the oven and bake for 15 minutes.
- Repeat Glazing: Remove ham, brush with another third of the glaze plus some pan juices, then bake another 15 minutes. Repeat one more time for a total of approximately 30 minutes to develop a dark golden-brown crust. If crust isn’t fully browned, use the broiler for 2-5 minutes, watching closely to prevent burning.
- Rest and Serve: Let the ham rest for 10-20 minutes before slicing to allow juices to redistribute. Serve warm.
Notes
- If the glaze thickens too much between bastings, add pan juices and gently warm it over low heat to restore a brushable honey-like consistency.
- Be careful not to score too deeply; cutting more than 1/4 inch can dry out the ham.
- Using foil or parchment in the baking tray helps with easier cleanup after baking.
- Resting the ham before baking at room temperature improves even heating and juiciness.
- Monitor closely when broiling to avoid burning the sugar in the glaze.
Nutrition
- Serving Size: 1 slice (approximately 4 ounces)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 25 g
- Cholesterol: 70 mg
