Brown Sugar Mustard Glazed Holiday Ham
By Beth Kaminski ·
A brown sugar and mustard glaze gives this holiday ham a glossy finish with just enough tang to balance the sweetness. Start with a fully cooked spiral-cut ham, warm it gently under foil, then brush on the glaze near the end. The oven does most of the work, leaving you time for the sides.
A Holiday Ham That Stays Moist
This recipe starts with a fully cooked, bone-in, spiral-cut half ham, not a fresh or cook-before-eating ham. Check the package carefully before shopping. Spiral slices make serving easier, but their exposed edges can dry out. A covered roasting pan, a little water, and gentle heat help protect the meat while the center warms.
The glaze goes on late because brown sugar can burn during a long bake. Dijon mustard adds tang and body, while apple cider vinegar keeps the coating from being overly sweet. A small amount of butter helps the glaze spread across the ham. Ground cloves are traditional, but the measured pinch is enough; too much can overwhelm the other ingredients.
Choosing Your Ham and Glaze Ingredients
- Ham size: An 8-pound bone-in ham serves about 12 people generously, with some leftovers. Use temperature rather than the clock if your ham is larger or smaller.
- Mustard: Replace up to half the Dijon with yellow mustard for a milder glaze. Whole-grain mustard also works, but it leaves a visibly speckled coating.
- Brown sugar: Light brown sugar gives a lighter finish. Dark brown sugar adds a deeper molasses color and flavor.
- Spices: Omit the cloves if your family prefers an unspiced glaze. There is no need to replace them.
Make-Ahead, Storage, and Reheating
Make the glaze up to 3 days ahead and refrigerate it in a covered container. Warm it gently before brushing, adding a teaspoon or two of water if it has thickened too much. Keep the ham refrigerated until you are ready to put it in the oven; there is no need to bring it to room temperature first.
Refrigerate leftover ham in shallow containers within 2 hours of serving. Keep it refrigerated for 3 to 4 days, or freeze portions for 1 to 2 months for best quality. Reheat covered portions with a splash of water in a 325°F oven until they reach 165°F. Save the bone for soup.
Frequently Asked Questions
What temperature should a fully cooked ham reach?
For a fully cooked ham packaged at a USDA-inspected plant, reheat to 140°F. A cooked ham that has been repackaged outside the plant, or leftover ham, should reach 165°F. Follow any higher temperature required on your package.
Can I use an unsliced ham?
Yes. Use a fully cooked bone-in half ham of similar weight. Lightly score the fat without cutting deeply into the meat, and allow extra time if needed to reach the target temperature.
Should I use the glaze packet included with the ham?
No. Set that packet aside; this recipe provides all the glaze you need.
What if the glaze darkens before the center is hot?
Loosely cover the darkened areas with foil, reduce the oven to 325°F, and continue heating. Check the thermometer in the thickest meat without touching the bone.
Recipe
Brown Sugar Mustard Glazed Holiday Ham
By Beth Kaminski · American
- Prep
- 15 min
- Cook
- 2 hr 45 min
- Total
- 3 hr
- Serves
- 12
- Level
- Easy
Ingredients
- 8 lb fully cooked, bone-in, spiral-cut half ham, preferably in its original USDA-inspected packaging
- 1 cup water, divided
- 1 cup packed light brown sugar
- ½ cup Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp unsalted butter
- ⅛ tsp ground cloves
Method
- 1
Heat the oven to 325°F with a rack in the lower third, leaving room for the ham and its foil cover.
- 2
Remove all packaging from the ham, including any plastic bone guard and glaze packet. Place the ham flat cut-side down in a 16-by-12-inch roasting pan, or a similar pan that holds it comfortably.
- 3
Pour 3/4 cup of the water into the bottom of the pan. Cover the pan tightly with heavy-duty foil, tenting it over the ham.
- 4
Bake until the thickest part of the ham reaches 130–135°F, generally 1 1/2 to 2 1/2 hours. Begin checking at 1 1/2 hours with an instant-read thermometer inserted into the thickest meat without touching bone. If the pan is drying out, add a little more water and reseal the foil.
- 5
Meanwhile, combine the brown sugar, Dijon mustard, vinegar, butter, cloves, and remaining 1/4 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently, then cook for 3–5 minutes until smooth and slightly thickened. Remove from the heat.
- 6
Remove the foil from the ham and increase the oven temperature to 400°F. Carefully spoon off excess pan liquid if it is more than 1/2 inch deep, then brush one-third of the glaze over the exposed ham, gently working a little between the outer slices without pulling them apart.
- 7
Bake uncovered for 10 minutes, then brush with half the remaining glaze.
- 8
Bake for another 10 minutes, then brush with the last of the glaze.
- 9
Continue baking for 5–10 minutes, until the glaze is glossy and browned at the edges and the thickest meat reaches 140°F for a fully cooked ham in original USDA-inspected packaging. If the package requires a higher temperature, follow it. If the glaze darkens too quickly, tent loosely with foil and reduce the oven to 325°F until the target temperature is reached.
- 10
Rest the ham loosely tented with foil for 15–20 minutes before transferring it to a serving platter and cutting the spiral slices away from the bone.
Serve the ham with mashed potatoes, green beans, or roasted carrots. Tuck leftover slices into sandwiches, breakfast casseroles, or a pot of beans.
