Brown Sugar Mustard Glazed Ham

The first time I made this glazed ham was for Easter dinner a few years ago, and my brother actually stood by the oven watching the basting process like it was the most fascinating thing he had ever seen. Something about that caramelizing sugar and mustard combination draws people into the kitchen.

Last Christmas, my neighbor knocked on my door because she could smell the cloves and honey glaze from her driveway. That is the kind of aroma that makes a house feel like home during the holidays.

Ingredients

• Fully cooked bone-in ham: An 8 to 10 pound ham feeds about 10 people generously, and the bone adds incredible depth of flavor to any soup you make later
• Brown sugar: Packed brown sugar creates that beautiful caramelized crust and gives the glaze its rich sweetness
• Dijon mustard: This provides the sharp tangy base that cuts through all that sweetness perfectly
• Whole-grain mustard: The seeds add texture and a milder mustard flavor that balances the Dijon
• Honey: Honey helps the glaze adhere to the ham and adds a floral sweetness that pairs beautifully with cloves
• Apple cider vinegar: Just enough acid to brighten everything and prevent the glaze from becoming cloying
• Ground cloves: Warm and aromatic, cloves give this ham its classic festive flavor profile

Instructions

Preheat and prepare the ham:

Heat your oven to 325°F and set the ham flat side down on a rack in your roasting pan. Use a sharp knife to score the surface in a diamond pattern, cutting about 1/4 inch deep so the glaze can really soak in.

Initial bake:

Cover the ham loosely with foil and bake for one hour. This gentle heating helps the ham warm through evenly without drying out the edges.

Make the magic glaze:

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

First glaze application:

Pull the ham from the oven, remove the foil, and brush half that beautiful glaze all over the surface. The warmth of the ham helps it stick instantly.

The transformation:

Return the ham to the oven uncovered and bake for 45 to 60 minutes, basting with remaining glaze every 15 to 20 minutes. You are looking for deep caramelization and an internal temperature of 140°F.

Rest and serve:

Let the ham rest for 15 minutes before slicing. This gives the juices time to redistribute so every slice stays moist and tender.

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My aunt told me once that the best thing about hosting holiday ham is that it feels fancy but gives you so much time to actually be present with your people. That is the real gift.

Choosing the Right Ham

I have learned that bone-in hams stay much juicier than boneless versions, and the bone becomes soup gold later. Look for a ham labeled fully cooked so you are essentially reheating and flavoring rather than cooking from raw, which keeps things foolproof.

Perfect Pairings

Scalloped potatoes are the classic partner here because their creamy richness balances the tangy glaze. A simple green salad with sharp vinaigrette cuts through all that richness beautifully, and roasted Brussels sprouts with bacon never disappoints on the side.

Making It Your Own

The basic glaze is fantastic as written, but I have experimented enough to share some variations. Sometimes bourbon adds a lovely warmth, especially for adult gatherings.

• Swap apple cider vinegar for bourbon if you want a deeper, smokier flavor
• Add a pinch of cayenne pepper if your family enjoys some heat
• Try maple syrup instead of honey for a more autumnal vibe

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There is something deeply satisfying about putting a glazed ham on the table and watching everyone light up. Simple, impressive, and absolutely delicious.

Recipe FAQs

→ What type of ham works best for this preparation?

A fully cooked bone-in ham weighing 8-10 pounds delivers the best results. The bone adds flavor during roasting and helps keep the meat moist. Boneless options work but may dry out more quickly.

→ Can I prepare the glaze in advance?

Absolutely. Mix the glaze ingredients up to two days ahead and store in an airtight container in the refrigerator. Warm gently before applying to ensure smooth consistency.

→ How do I know when the ham is done?

Use a meat thermometer to check the internal temperature reaches 140°F (60°C). The exterior should appear deep golden and slightly sticky, with visible caramelization in the scored sections.

→ What sides pair well with glazed ham?

Classic accompaniments include scalloped potatoes, roasted vegetables like Brussels sprouts or carrots, and a fresh green salad. The sweetness also complements tangy cranberry sauce or pineapple chunks.

→ How should I store leftovers?

Slice remaining ham and store in airtight containers or freezer bags. Refrigerate for up to five days or freeze for three months. Works beautifully in sandwiches, omelets, soups, and breakfast hashes.

→ Can I substitute the mustards?

Yes. If you prefer less heat, replace Dijon with yellow mustard. For more texture, increase the whole-grain mustard and decrease the Dijon. Spicy brown mustard adds extra kick.