This Brown Sugar Mustard Glazed Ham is the epitome of sweet and savory perfection, guaranteed to be the star of your holiday table. A tender, bone-in spiral ham is lavishly brushed with a rich, buttery Dijon honey glaze, generously coated in aromatic brown sugar and warm spices, then baked to achieve a magnificent caramelized crust and incredibly juicy interior. The result is a deeply flavorful holiday ham that’s moist, succulent, and tastes absolutely phenomenal, leaving your guests utterly impressed and asking for the recipe!
Reader Favorite: ⭐⭐⭐⭐⭐ “This ham was absolutely incredible! I prepared it for our Sunday dinner, and my entire family couldn’t stop raving about it. The glaze turned wonderfully sticky and sweet, caramelizing beautifully in the oven. My husband literally declared it the best ham he’s ever tasted and immediately requested it again for Easter. This recipe is definitely a keeper!”
Can I share a little secret with you? Two years ago, I attempted to make a Thanksgiving ham, and it was a complete disaster. I mean, it was as dry as a brick. I followed an online recipe, and it was just… bad. The meat was tough, lacked flavor, and definitely didn’t live up to the festive expectations of a holiday meal.
That unfortunate holiday experience fueled my mission: to create the most reliably delicious baked ham recipe imaginable. I envisioned a ham that was consistently juicy, bursting with flavor, and so straightforward that anyone could make it without fear of ruining their precious holiday dinner. After countless trials and adjustments, I finally perfected a recipe that delivers on all fronts, ensuring your ham is always a resounding success.
The Ultimate Glazed Ham Recipe You’ll Ever Prepare
This baked ham recipe truly excels in every aspect. I meticulously tested and refined it until it reached absolute perfection – promising a bold, unforgettable flavor in every single bite, and a tenderness so profound it practically melts off the bone!
The cooking process is surprisingly simple, designed to deliver maximum flavor with minimal fuss. We begin by coating the spiral ham with a quick yet incredibly effective honey mustard base. This not only infuses the ham with initial layers of taste but also acts as a perfect adhesive for our sweet and savory spice blend. The ham is then baked low and slow, allowing the flavors to meld and the meat to become wonderfully tender. The grand finale involves brushing it repeatedly with our signature orange brown sugar glaze, which is, without a doubt, the best part. This final glazing stage creates that irresistible, glossy, caramelized crust.
The mouthwatering result? A perfectly caramelized, intensely flavor-packed ham that consistently turns out flawless every single time. Say goodbye to tragic Thanksgiving ham memories – this recipe ensures a triumphant culinary experience!
Recipe Snapshot: Brown Sugar Mustard Glazed Ham
- Prep Time: Approximately 1 hour and 20 minutes (includes bringing ham to room temperature).
- Cook Time: Around 2 hours and 30 minutes, depending on ham size.
- Serves: 12-16 people, making it ideal for gatherings.
- Best Ham to Buy: For optimal results, select a fully cooked, spiral-cut bone-in ham. While boneless spiral-cut hams can be used, be extra vigilant not to overcook them, as they tend to dry out more easily.
- Cook Method: A strategic process of glazing, baking, re-glazing, and baking again until thoroughly caramelized and sumptuously juicy!
- Flavor Profile: A harmonious balance of sweet and savory, with subtle, warming spices that tantalize the taste buds.
- Difficulty: Easy – designed to be foolproof for home cooks of all skill levels.
Table of Contents
- The Ultimate Glazed Ham Recipe You’ll Ever Prepare
- Recipe Snapshot: Brown Sugar Mustard Glazed Ham
- Choosing the Perfect Ham for Your Feast
- Essential Ingredients for an Unforgettable Glazed Ham
- Step-by-Step Guide to Making Glazed Ham
- Expert Tips for a Flawless Glazed Ham
- Serving Your Brown Sugar Mustard Glazed Ham
- Storing, Freezing, and Reheating Leftover Ham
- Frequently Asked Questions About Glazed Ham
- More Holiday Main Course Ideas
Choosing the Perfect Ham for Your Feast
Opt for Bone-In for Superior Flavor and Moisture
I wholeheartedly recommend choosing a bone-in ham whenever possible. The bone plays a crucial role in retaining moisture throughout the baking process, preventing the meat from drying out and contributing immense depth of flavor. This seemingly small detail makes a significant difference in the final taste and texture. Bone-in hams also tend to offer a richer, more traditional texture compared to boneless varieties, which can sometimes feel a bit dense or even spongy. The bone marrow slowly releases flavor into the meat, creating a more complex and satisfying experience.
Spiral-Cut Ham vs. Whole Uncut Ham: Convenience Meets Tradition
Spiral-cut hams are incredibly convenient, as they come pre-sliced, making carving and serving an absolute breeze. This pre-sliced nature also allows the delicious glaze to seep down between each layer of meat, ensuring every single bite is thoroughly coated and bursting with flavor. If you opt for a whole, uncut ham, it tends to remain slightly more moist during baking, but it does require additional preparation, such as carefully removing the rind and scoring the fat in a diamond pattern to help the glaze adhere and penetrate the meat.
Pro Tip: Invest in Quality! Not all hams are created equal, and you will undoubtedly notice the difference between a budget-friendly option and a higher-quality ham sourced from a reputable butcher or specialty market. If you’re preparing this ham for a special holiday gathering or an important dinner, and your budget allows, it is absolutely worth splurging a little on a premium ham. The superior taste and texture will elevate your meal to an unforgettable experience.
Essential Ingredients for an Unforgettable Glazed Ham
(The full, detailed list of ingredients and precise measurements can be found in the recipe card below.)
- Spiral-Cut Bone-In Ham (fully cooked): This is the foundation of our recipe. Using a fully cooked, pre-sliced ham simplifies the process immensely, allowing the glorious glaze to penetrate every succulent layer, ensuring maximum flavor saturation.
- Brown Sugar: A dual-purpose ingredient, brown sugar is incorporated into both the initial seasoning blend and the exquisite glaze. Its deep molasses notes not only add a rich sweetness but, as the ham bakes, it caramelizes beautifully in the oven, forming that signature glossy, sticky, and utterly delicious coating.
- Honey and Dijon Mustard: These two ingredients form the essential base of our luxurious glaze. Honey provides natural sweetness and helps create that wonderful stickiness, while Dijon mustard introduces a delightful tang and a nuanced depth that perfectly balances the richness of the ham. I particularly favor whole-grain Dijon mustard for its added texture and slightly more robust, piquant flavor.
- Orange Marmalade: This vibrant addition contributes a burst of bright citrusy sweetness to the glaze, cutting through the richness of the meat and imparting a beautiful, shiny, glossy finish that makes the ham truly irresistible. Its subtle bitterness also adds complexity.
- Chicken Bouillon Paste: This is our secret weapon! A small but mighty ingredient, chicken bouillon paste dramatically deepens the savory, umami notes of the ham, providing a fantastic counterbalance to the sweetness of the glaze and enhancing the overall flavor profile.
- Cajun Seasoning, Mustard Powder, Garlic Powder, Onion Powder, and Chinese Five Spice: This carefully selected blend of spices adds warmth, complexity, and an exotic aromatic depth that elevates this recipe far beyond a typical glazed ham. Chinese five spice, a blend of star anise, cloves, Chinese cinnamon, Szechuan peppercorns, and fennel seeds, imparts a unique, fragrant quality. It’s readily available at most local grocery stores. If you don’t have Chinese five spice on hand, you can create a delightful substitute by mixing together 1/2 teaspoon of ground allspice and 1/2 teaspoon of ground cloves.
Step-by-Step Guide to Making Glazed Ham
Step 1: Prep the Ham. Begin by allowing your ham to come to room temperature for about an hour before baking. This ensures more even cooking. Preheat your oven to 325°F (160°C). Place the spiral-cut ham on a wire rack set within a sturdy baking dish. In separate bowls, whisk together the honey mustard mixture and combine your brown sugar seasoning blend.
Step 2: Season the Ham. Pour one cup of pineapple juice into the bottom of the baking pan. Using a pastry brush, generously apply the honey mustard mixture all over the ham, making sure to work it down into the spiral slices. Next, thoroughly coat the ham with the brown sugar spice blend, again ensuring it reaches between the slices. Cover the ham tightly with aluminum foil; this crucial step helps to trap moisture and guarantees a tender, juicy ham.
Step 3: Bake and Make the Glaze. Bake the covered ham for approximately 10-11 minutes per pound, or until its internal temperature reaches 115°F (46°C). While the ham bakes, prepare the glorious glaze. In a small saucepan, combine pineapple juice, brown sugar, orange marmalade, and Dijon mustard. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until it thickens to a syrupy consistency, much like maple syrup. Remove from heat, then stir in the butter and lemon juice.
Step 4: Glaze and Finish Baking. Remove the foil from the ham and increase your oven temperature to 425°F (220°C). Begin brushing the ham generously with the prepared glaze. Return the ham to the oven and continue baking until its internal temperature reaches 140°F (60°C). During this final baking stage, brush the ham with additional glaze every 10-15 minutes to build multiple layers of sticky, caramelized crust. Once cooked, let the ham rest for at least 15 minutes before carving.
Expert Tips for a Flawless Glazed Ham
- Avoid Overbaking the Ham! Remember, most hams sold today are already fully cooked. Your primary goal is to gently warm the ham through, not cook it further. Bake until the internal temperature reaches a perfect 140°F (60°C). Overcooking will result in a dry, unappetizing ham.
- Apply Glaze in Layers for Maximum Flavor and Crust. Instead of applying all the glaze at once, build it up gradually during the final baking stage. Brushing the ham with glaze every 10-15 minutes helps create those beautiful, deep layers of sticky, caramelized crust and ensures every bite is infused with flavor.
- Never Skip the Foil! Covering the ham with aluminum foil during the initial baking phase is absolutely crucial. This simple step traps steam and moisture within the roasting pan, acting like a gentle sauna for the ham. This prevents it from drying out, keeping it incredibly tender and juicy.
- Resting is Key: Once the ham is out of the oven, resist the urge to slice into it immediately. Allow it to rest for at least 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a truly moist and flavorful ham when carved.
- Use a Meat Thermometer: An accurate meat thermometer is your best friend when baking ham. It’s the only way to ensure your ham reaches the ideal internal temperature of 140°F (60°C) without overcooking.
Serving Your Brown Sugar Mustard Glazed Ham
This magnificent brown sugar mustard glazed ham is the perfect centerpiece for any festive meal, be it a lavish holiday spread or a comforting Sunday dinner. It pairs wonderfully with classic, hearty side dishes. Consider serving it alongside creamy brown butter garlic and herb mashed potatoes or sweet and tender old-fashioned candied sweet potatoes. A vibrant green bean casserole adds a touch of freshness, while rich creamed corn offers a delightful sweetness. Don’t forget a basket of fluffy Hawaiian sweet rolls to soak up all the delicious glaze and juices! For more inspiring accompaniment ideas, feel free to browse our extensive collection of side dishes here!
Storing, Freezing, and Reheating Leftover Ham
Leftover ham is a culinary gift that keeps on giving, and thankfully, it stores beautifully so you can enjoy its deliciousness for days to come.
Storing: To maintain its freshness and flavor, place any leftover glazed ham in an airtight container. When properly stored in the refrigerator, it will keep wonderfully for 5 to 6 days. This makes it perfect for delicious sandwiches, quick salads, or adding to other dishes throughout the week.
Freezing: If you find yourself with an abundance of ham and wish to store it for a longer period, it freezes exceptionally well for up to 4 months. For best results, wrap individual portions or slices tightly in plastic wrap, then transfer these wrapped pieces into a freezer-safe zip-top bag. This double-layer protection helps to prevent freezer burn and preserves the ham’s texture and flavor. When you’re ready to enjoy it again, simply thaw the ham overnight in the refrigerator.
Reheating:
For reheating larger portions, place the ham in a roasting pan with a small splash of water or chicken broth at the bottom. Cover the pan tightly with aluminum foil and warm it in a 325°F (160°C) oven for approximately 20-30 minutes, or until it is heated through to your desired temperature. If you have already sliced portions, you can quickly reheat individual servings in the microwave for a convenient, time-saving option. Be careful not to overheat, as this can dry out the ham.
Frequently Asked Questions About Glazed Ham
No, you do not need to cook a fully cooked ham. These hams are already safe to eat right out of the package. The baking process in this recipe serves primarily to warm the ham through, infuse it with the delicious glaze, and create that irresistible caramelized crust on the exterior.
A helpful rule of thumb is to calculate approximately ½ pound of bone-in ham per person for a main course. Therefore, an 8–10 pound spiral ham will typically feed about 12–16 people, depending on individual portion sizes and the number of side dishes served.
Initially, cook the ham at 325°F (160°C) for 10–12 minutes per pound until its internal temperature reaches 115°F (46°C). After this, increase the oven temperature to 425°F (220°C) for the glazing process. Continue baking, basting frequently, until the internal temperature reaches a final 140°F (60°C), which usually takes an additional 30-40 minutes for the glaze to properly caramelize.
Yes, you can certainly use a whole ham for this recipe. However, keep in mind that whole hams are generally much larger (often weighing 16–20 pounds or more), so the overall cooking time will be significantly longer. Follow the same initial baking method at 325°F (160°C) for about 10–11 minutes per pound. If your ham is not spiral-cut, I highly recommend removing the rind and scoring the fatty layer in a diamond pattern before applying the seasonings and glaze. This crucial step helps the seasonings and glaze penetrate deep into the meat and contributes to forming that beautiful caramelized crust as it bakes.
To ensure your ham stays incredibly moist and juicy, there are a couple of key steps. Firstly, always cover the ham tightly with aluminum foil during the initial baking phase. Secondly, add a little liquid, such as pineapple juice (as used in this recipe), chicken broth, or even just water, to the bottom of your roasting pan. This liquid creates a steamy environment around the ham, preventing it from drying out and locking in all that wonderful moisture.
More Holiday Main Course Ideas
Main Course
Thanksgiving Chicken
Thanksgiving
Herb Roasted Turkey with Citrus Gravy
Main Course
Bourbon Maple Glazed Ham
Main Course
Mississippi Pot Roast
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If you prepare this incredible brown sugar mustard glazed ham recipe, please consider leaving a star rating on the recipe card below and sharing your thoughts in the comments! Your feedback is invaluable. You can also tag @BritneyBreaksBread on Instagram and use the hashtag #britneybreaksbread so I can celebrate your beautiful culinary creations!
Brown Sugar Mustard Glazed Ham
This Brown Sugar Mustard Glazed Ham is sweet, savory, and coated in a delicious caramelized glaze made with brown sugar, orange marmalade, mustard, and warm spices. It bakes low and slow, resulting in a moist, juicy, and flavorful ham. Perfect for holidays, Sunday dinners, or any special gathering!
Equipment
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Roasting Pan with Wire Rack
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Mixing Bowls
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Small Saucepan
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Pastry Brush
Ingredients
- 8-10 lb Fully Cooked Bone In Spiral Cut Ham
- 1/2 cup Salted Butter, (melted)
- 1/4 cup Whole Grain Dijon Mustard
- 1/2 cup Honey
- 1 tsp Chicken Bouillon Paste
- 1 cup Pineapple Juice, (for the bottom of the pan)
Ham Seasonings
- 1 cup Brown Sugar
- 1 1/2 tbsp Cajun Seasoning
- 1 tbsp Onion Powder
- 1 tsp Ground Mustard
- 1 tsp Garlic Powder
- 1 tsp Chinese Five Spice, (or mix together 1/2 tsp ground cloves and 1/2 tsp allspice)
Brown Sugar Mustard Glaze
- 2 cups Pineapple Juice
- 2 tbsp Whole Grain Dijon Mustard
- 1 cup Brown Sugar
- 1/2 cup Orange Marmalade
- 1/4 tsp Chinese Five Spice, (or 1/4 tsp ground cloves)
- 4 tbsp Salted Butter
- 1 tbsp Lemon Juice
Instructions
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Take the ham out of the refrigerator about 1 hour before baking and let it sit at room temperature. Allowing the ham to warm up slightly helps it cook more evenly throughout.
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Remove the ham from its packaging and discard any glaze packet or plastic disk covering the bone. Cover the bottom of a roasting pan with aluminum foil – this makes for easier cleanup as the juices can caramelize and stick to the bottom of the pan. Place a wire rack into the roasting pan or a large, deep baking dish and set the 8-10 lb Fully Cooked Bone In Spiral Cut Ham onto the wire rack.
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We’re going to bake the ham on the center rack, so ensure the top rack is removed if necessary for the roast to fit comfortably into the oven. Preheat the oven to 325 degrees F (160°C).
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In a small bowl, combine 1/2 cup Honey, 1/4 cup Whole Grain Dijon Mustard, 1/2 cup Salted Butter (melted), and 1 tsp Chicken Bouillon Paste. Whisk together until the mixture is smooth and well combined.
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In a separate bowl, mix together the ham seasoning blend: 1 cup Brown Sugar, 1 1/2 tbsp Cajun Seasoning, 1 tsp Ground Mustard, 1 tbsp Onion Powder, 1 tsp Garlic Powder, and 1 tsp Chinese Five Spice.
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Pour 1 cup of Pineapple Juice into the bottom of the pan. Using a pastry brush, liberally coat the ham with the honey mustard mixture, ensuring it gets in between each slice of meat and all around the exterior. Then, apply the seasoning blend generously between each slice and coat all around the ham. Place the ham onto the roasting rack, cut side down, and cover tightly with a piece of aluminum foil on top (this step is vital for a tender, moist ham). Bake for 10-11 minutes per pound (for example, a 10 lb bone-in spiral cut ham would bake for approximately 2 hours, or 120 minutes), until the internal temperature of the ham reaches 115 degrees F (46°C).
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While the ham bakes, prepare the rich glaze. Combine 2 cups Pineapple Juice, 1 cup Brown Sugar, 1/2 cup Orange Marmalade, 2 tbsp Whole Grain Dijon Mustard, and 1/4 tsp Chinese Five Spice in a small saucepan over medium heat. Bring the mixture to a boil, then reduce the heat and cook for 15-20 minutes, stirring occasionally, until it achieves a thick, syrupy consistency, much like maple syrup. Stir in 4 tbsp Salted Butter and 1 tbsp Lemon Juice. Reduce the heat to low and simmer for another 10 minutes. Remove from heat and set aside to cool; it will thicken further as it cools down.
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Remove the ham from the oven and increase the oven temperature to 425 degrees F (220°C). Apply a generous layer of the prepared glaze evenly around the ham using your pastry brush. Once the oven reaches 425 degrees F, continue to bake the ham, coating it with the remaining glaze every 10-15 minutes, until the internal temperature of the ham reaches 140 degrees F (60°C) and the glaze is beautifully caramelized.
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Once cooked to perfection, remove the ham from the oven and let it rest undisturbed for 15 minutes. This allows the juices to redistribute, ensuring maximum tenderness and flavor. Slice the ham from off the bone and serve warm with any remaining glaze on the side. Enjoy your magnificent glazed ham!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.