Brown Sugar Mustard Glazed Ham (Printable Version)

Tender, caramelized ham with a sweet-tangy brown sugar mustard coating. Easy preparation yields impressive results for holidays and celebrations.

# What You Need:

→ Ham

01 - 1 (8–10 lb) fully cooked bone-in ham

→ Glaze

02 - 1 cup brown sugar, packed
03 - 1/4 cup Dijon mustard
04 - 1/4 cup whole-grain mustard
05 - 1/4 cup honey
06 - 1/4 cup apple cider vinegar
07 - 1/2 teaspoon ground cloves

# How to Make It:

01 - Preheat your oven to 325°F. Place the ham, flat side down, on a rack in a large roasting pan. Score the surface of the ham in a diamond pattern, making shallow cuts about 1/4 inch deep.
02 - Cover the ham loosely with aluminum foil and bake for 1 hour.
03 - In a small saucepan, combine brown sugar, Dijon mustard, whole-grain mustard, honey, apple cider vinegar, and ground cloves. Heat over medium heat, stirring, until the sugar dissolves and the glaze is smooth. Remove from heat.
04 - After the first hour, remove the foil from the ham. Brush half of the glaze over the surface of the ham.
05 - Continue baking the ham, uncovered, for another 45–60 minutes, basting every 15–20 minutes with the remaining glaze, until the ham is caramelized and heated through (internal temperature should reach 140°F).
06 - Remove the ham from the oven and let it rest for 15 minutes before slicing. Serve warm.

# Expert Advice:

01 -
  • The glaze creates this gorgeous sticky coating that everyone fights over at the carving board
  • It is mostly hands-off cooking time, leaving you free to prep sides or entertain guests
  • The leftovers make incredible sandwiches for days
02 -
  • Do not skip the scoring step, it is what allows the glaze to penetrate and create those beautiful caramelized pockets
  • The glaze can burn quickly near the end, so keep a close eye during those last 20 minutes
03 -
  • Room temperature glaze spreads more evenly, so let it sit out while the ham has its initial bake
  • Save that ham bone even if you think you will not use it, it transforms into the most incredible split pea soup

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