Brown Sugar Mustard Glazed Ham

The smell of brown sugar and mustard bubbling away on the stove always takes me back to my first apartment kitchen, where I attempted Easter dinner for roommates and nervousy checked the oven every ten minutes.

Last Christmas my sister called me in a panic because she'd forgotten to plan a main dish until the morning of, and this ham saved the day with its impressive presentation and foolproof timing.

Ingredients

• Fully cooked bone-in ham: The bone adds incredible flavor and keeps the meat moist during roasting, plus you can use it later for split pea soup
• Brown sugar: Packed brown sugar contains molasses which gives the glaze deeper caramel notes and helps it cling to the ham surface
• Dijon mustard: Provides that sharp tangy background that cuts through the sweetness and prevents the glaze from becoming cloying
• Whole-grain mustard: Adds texture and visual appeal with those visible mustard seeds throughout the glossy coating
• Honey: Helps create that beautiful lacquered finish and contributes floral sweetness that balances the vinegar
• Apple cider vinegar: The acid in the vinegar tenderizes the surface slightly and balances all the sweet components
• Ground cloves: Warm spice that instantly makes the kitchen smell like holidays and festive gatherings

Instructions

Prep the ham:

Preheat your oven to 325°F and position the ham flat side down on a rack in your roasting pan, then score the surface in a diamond pattern with shallow cuts about a quarter inch deep.

Initial roasting:

Cover the ham loosely with foil and bake for one hour to let it warm through gently while you prepare the glaze.

Make the magic glaze:

Combine all glaze ingredients in a small saucepan over medium heat, stirring constantly until the sugar dissolves completely and the mixture turns smooth and glossy.

First glaze application:

Remove the foil from your ham and brush about half the glaze over the surface, making sure to get it into all those scored cuts you made earlier.

Caramelization phase:

Continue baking uncovered for another 45 to 60 minutes, basting every 15 minutes with the remaining glaze until the ham develops that gorgeous deep mahogany color.

Rest before serving:

Let the ham rest on a cutting board for 15 minutes before slicing, which helps the juices redistribute so every slice stays incredibly moist.

Save

My friend Sarah served this at her New Years open house, and honestly people stood around the ham just watching it glisten under the kitchen lights, asking if they could please just have one more thin slice.

Make It Ahead

You can fully cook and glaze the ham up to two days in advance, then slice it and reheat gently with a splash of chicken broth or water to keep it from drying out.

Serving Suggestions

The sweet and tangy flavors pair perfectly with sharp cheddar mac and cheese or roasted Brussels sprouts with bacon to balance all that richness on the plate.

Leftover Strategy

Leftover ham freezes beautifully for up to three months, or cube it immediately for breakfast hashes and quiches throughout the week.

• Dice leftover ham and freeze in portioned bags for easy omelet additions
• Save the bone and any scraps in the freezer for an impromptu bean or split pea soup
• Thin slices make the most incredible Cuban sandwiches with pickles and Swiss cheese

Save

There is something deeply satisfying about putting a glaze-burnished ham on the table and watching everyone's faces light up before you even carve the first slice.

Recipe FAQs

→ What type of ham works best for this preparation?

A fully cooked bone-in ham weighing 8-10 pounds yields the best results. The bone adds flavor and moisture during roasting, while the bone-in presentation looks impressive on your table. Spiral-cut hams also work well with this glazing method.

→ Can I prepare the glaze ahead of time?

Absolutely! You can mix the glaze ingredients up to 2 days in advance and store them in an airtight container in the refrigerator. When ready to use, simply heat the mixture on the stove until smooth and the sugar dissolves completely.

→ How do I know when the ham is done?

Use a meat thermometer to check the internal temperature, which should reach 140°F (60°C). The exterior should appear deeply caramelized with sticky, glossy coating. Visual cues include rich golden-brown color and bubbling glaze on the surface.

→ What sides pair well with glazed ham?

Classic accompaniments include scalloped potatoes, roasted vegetables like carrots and Brussels sprouts, sweet potato casserole, green bean almondine, or dinner rolls. The sweet-tangy glaze also balances beautifully with slightly bitter greens or fresh salads.

→ How should I store and reheat leftovers?

Wrap leftover ham tightly and refrigerate within 2 hours of cooking. It will keep for 3-5 days. For freezing, portion into freezer-safe containers for up to 2 months. Reheat gently in a 325°F oven covered with foil to prevent drying out, or use in cold applications like sandwiches.

→ Can I substitute ingredients in the glaze?

Feel free to adjust the sweetness by reducing brown sugar or honey. Maple syrup can replace honey for a different flavor profile. If you prefer less tang, reduce the vinegar or use a milder mustard. Just maintain the overall consistency for proper glazing.