Brown Sugar Mustard Glazed Ham

The smell of brown sugar and mustard hitting a warm ham fills the whole house with something that feels like celebration. I first made this on a rainy Sunday when I needed comfort food that could feed a crowd all week. My brother showed up with a bottle of cider, and we stood around the oven watching the glaze bubble and turn deep amber in the spots where it caught the heat.

Last Christmas, my neighbor knocked on the door while this was resting on the counter, drawn by whatever was wafting through the vents. She ended up staying for dinner and taking home the bone for soup. Some recipes become traditions because they work every single time.

Ingredients

• Fully cooked bone-in ham: The bone adds flavor and you can use it later for split pea soup or beans
• Brown sugar packed: Pack it down into the measuring cup so you get the full sweetness and proper texture for the glaze
• Dijon mustard: Provides the sharp tangy base that cuts through all that sugar richness
• Whole-grain mustard: Adds texture and visual interest to the finished glaze with those visible seeds
• Honey: Helps the glaze cling to the ham and contributes floral sweetness
• Apple cider vinegar: Balances the sugar with acid so the glaze tastes complex not just sweet
• Ground cloves: Warm spice that people associate with holidays but use sparingly

Instructions

Get the oven ready:

Preheat to 325°F and set the ham flat side down on a rack in your roasting pan, then score the fat in a diamond pattern about 1/4 inch deep so the glaze can work its way into the meat

Start the baking:

Cover loosely with foil and bake for an hour to let the ham warm through gently

Make the magic glaze:

Whisk brown sugar, both mustards, honey, vinegar and cloves in a small saucepan over medium heat until the sugar dissolves completely

First glaze application:

Pull back the foil and brush half that warm glaze all over the ham, getting it into every cut and crevice

The finish:

Bake uncovered for 45 to 60 minutes, basting with remaining glaze every 15 minutes, until everything bubbles and turns deep caramel colored and the ham reaches 140°F inside

Let it rest:

Give it 15 minutes before carving so the juices redistribute and the glaze sets slightly

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My youngest cousin always asks for the end pieces where the glaze gets thickest and almost burns into candy. Watching people crowd around the carving board, picking at the edges while I slice, is my favorite part.

Making It Ahead

You can glaze and bake the ham a day ahead, then refrigerate it whole. Slice it cold and arrange on a platter, or rewarm covered at 300°F until it reaches 140°F again.

Leftover Strategy

This ham keeps giving for days. Cube it for breakfast hash, layer it in sandwiches with sharp cheddar, or simmer the bone with dried split peas until everything collapses into soup.

Serving Ideas

Roasted Brussels sprouts or scalloped potatoes pair beautifully because their bitterness and creaminess balance that sweet glaze. A bitter green salad with sharp vinaigrette helps cut the richness too.

• Crusty bread for sopping up extra glaze
• Mustard on the side for those who want extra tang
• A simple fruit compote if you want even more sweetness

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There is something deeply satisfying about a main dish that looks like you fussed for hours while actually giving you time to be with people.

Recipe FAQs

→ What type of ham works best for this preparation?

Fully cooked bone-in ham weighing 8-10 pounds delivers optimal flavor and moisture. The bone adds depth during roasting while keeping the meat juicy.

→ Can I prepare the glaze ahead of time?

Yes, mix the glaze ingredients up to two days in advance and store refrigerated. Warm slightly before brushing to ensure smooth application.

→ How do I know when the ham is done?

The ham is properly heated when an instant-read thermometer inserted into the thickest part reaches 140°F. The exterior should appear deep golden and caramelized.

→ What sides complement this glazed ham?

Scalloped potatoes, roasted root vegetables, green bean casserole, or dinner rolls pair beautifully. The sweetness also balances well with tart cranberry sauce.

→ How should I store leftovers?

Slice remaining ham and store in airtight containers for up to five days. Freeze portions for up to two months. Use in sandwiches, omelets, or split pea soup.