Description
This Brown Sugar Mustard Glazed Ham recipe features a tender bone-in cooked ham coated in a sweet and tangy glaze made with brown sugar, honey, Dijon mustard, and warm spices. Slow baked and finished with a golden caramelized crust, this classic dish is perfect for holiday celebrations or large gatherings.
Ingredients
Scale
Ham
- 8-10 pound bone-in cooked ham
- 1/2 cup water
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
- Preheat oven: Preheat the oven to 300°F (150°C) and arrange a rack in the lower third. Remove all packaging and netting from the ham, trim away the rind but leave the fat on, and let the ham rest at room temperature for 1-2 hours.
- Prepare baking tray: Line a baking tray or dish with several sheets of aluminum foil or parchment paper for easier cleanup. Place the ham on the tray.
- Score ham: Using a sharp knife, score a 1-inch wide diamond pattern about 1/4 inch deep over the entire ham surface.
- Initial bake: Pour 1/3 cup water into the base of the pan. Cover the ham tightly with two pieces of foil or parchment and bake at 300°F (150°C) for 30 minutes.
- Make glaze: While ham is baking, heat butter in a small saucepan over medium heat until golden brown. Add brown sugar, honey, Dijon mustard, cinnamon, and cloves, stirring until sugar dissolves (about 2 minutes). Reduce heat to low, add smashed garlic cloves, cook until fragrant and glaze simmers lightly (1-2 minutes), then remove from heat to cool to lukewarm.
- Increase oven temperature: After 30 minutes, remove ham from oven and increase oven temperature to 425°F (220°C). Discard foil or parchment paper.
- Glaze and bake: Brush one third of the glaze evenly over the ham, including inside the cuts. Return ham uncovered to the oven and bake 15 minutes.
- Repeat glazing: Brush another third of the glaze plus some pan juices over the ham. Bake another 15 minutes. Repeat glazing again with remaining glaze and pan juices and bake additional 15 minutes until a dark golden-brown crust forms (total about 30 minutes at 425°F).
- Optional broil: If the crust remains pink after baking, broil under the oven grill for 2-5 minutes watching carefully to avoid burning the sugar.
- Rest: Remove ham from oven and let rest 10-20 minutes before slicing and serving.
Notes
- If the glaze thickens too much between basting, reheat it gently with some pan juices over low heat to restore a honey-like consistency.
- Leave the fat on the ham for added flavor and moisture during cooking.
- Score the ham but do not cut too deeply to prevent drying out.
- Use a meat thermometer to ensure the ham is heated through if desired (140°F internal temperature for pre-cooked ham).
- Letting the ham rest after cooking improves juiciness when slicing.
Nutrition
- Serving Size: 4 oz
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 75 mg
