Description
A delicious brown sugar mustard glazed ham recipe featuring a sweet and tangy glaze baked to a golden-brown crust, perfect for large gatherings and holiday celebrations.
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 and Prepare Ham: Preheat your oven to 300°F (150°C) and place a rack in the lower third. Remove plastic packaging, netting, and rind from the ham, trimming away the rind but leaving the fat on. Let the ham rest at room temperature for 1 to 2 hours.
- Prepare Baking Tray and Score Ham: Line a baking tray with aluminum foil or parchment paper for easy cleanup. Score a 1-inch diamond pattern on the ham surface, cutting no deeper than 1/4 inch. Place the ham in the tray and pour 1/3 cup of water into the base. Cover the ham with foil or parchment and bake for 30 minutes.
- Make the Glaze: While the ham bakes, melt the unsalted butter in a small saucepan over medium heat until golden browned. Stir in brown sugar, honey, dijon mustard, ground cinnamon, and ground cloves until the sugar dissolves, about 2 minutes. Reduce heat to low, add smashed garlic cloves, and cook for another 1 to 2 minutes until fragrant and glaze begins to simmer. Remove from heat and let cool to lukewarm consistency similar to room-temperature honey.
- Increase Oven Temp and Glaze Ham: After 30 minutes, remove the ham from oven and increase temperature to 425°F (220°C). Discard the foil and pour one third of the glaze over the ham, brushing it into the scored cuts evenly. Return ham to oven uncovered and bake 15 minutes.
- Baste and Bake Further: Remove ham and brush with another third of the glaze and pan juices. Bake for an additional 15 minutes, then repeat one more time with remaining glaze and pan juices, baking until a dark golden-brown crust forms, about 30 minutes total.
- Optional Broil for Crust: If the crust is not dark enough after baking, use the broiler for 2 to 5 minutes, watching carefully to avoid burning the sugary glaze.
- Rest and Serve: Let the ham rest for 10 to 20 minutes before slicing to allow juices to redistribute for tender, juicy servings.
Notes
- If glaze thickens too much between basteings, add reserved pan juices and warm over low heat to thin to honey-like consistency.
- Score the ham without cutting too deep to allow glaze to penetrate without drying meat.
- Resting at room temperature before baking helps the ham cook evenly.
- Using foil or parchment under the ham simplifies cleanup of sticky glaze and drippings.
- Monitor the broiler carefully because sugar in the glaze can burn quickly.
Nutrition
- Serving Size: 1 slice (approx. 4 oz)
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 70 mg
