This ham recipe celebrates tender, juicy meat enriched with a sticky, caramelized glaze. A harmonious blend of brown sugar, mustard, honey, apple cider vinegar and cloves creates a perfect balance of sweet and savory notes. Ideal for family gatherings, each bite bursts with smoky flavor and truly exceptional, unforgettable deliciousness.

Jump to Recipe

I’ve been experimenting a lot in the kitchen lately and this recipe for perfect brown sugar mustard glazed ham is one of my favorites. I’m using a fully cooked bone-in ham weighing about 8-10 lbs as the base.

The blend of 1 cup brown sugar with 1/2 cup Dijon mustard gives it a unique tangy sweet flavor that really takes the taste up a notch. I also mix in between 1/4 and 1/3 cup honey with 1/4 cup apple cider vinegar to add a bright pop of acidity which helps to balance everything.

A pinch of 1/4 teaspoon ground cloves and a tablespoon of whole grain mustard round out the flavors. I always mix in 1/4 cup water to get a smooth glaze consistency and use fresh ground black pepper to taste.

This ham not only provides a good source of protein but its crisp edges are sure to elevate any ham dinner any day.

Why I Like this Recipe

I really love this recipe because it just nails that perfect balance of sweet and tangy. I mean, the brown sugar and honey mixed with the mustard gives it such an awesome glaze that makes every bite worth it. I also dig how easy the instructions are, even if I sometimes mess up the timing a bit—I still end up with a ham that’s super tender and full of flavor. Another thing is that the caramelized, crispy edges really make it feel special; it’s like a treat you look forward to every time. Lastly, making this dish always reminds me of good family times, which makes it extra meaningful for me.

Ingredients

Print Recipe (No Advertisments)

Bone-in ham: a tasty protein base that gives the dish a hearty yet tender feel.
Brown sugar: sweet carbohydrate that caramelizes well, adding rich, deep flavor to the glaze.
Dijon mustard: brings a tangy zing that balances the sweetness for a unique taste.
Honey: natural sweetener lending smooth texture and brightness to the overall flavor.
Apple cider vinegar: provides a sour note that cuts through the richness and tenderizes meat.
Whole grain mustard: adds a rustic crunch and layered flavor experience to each bite.

Ingredient Quantities

1 fully cooked bone-in ham (about 8-10 lbs)

1 cup brown sugar

1/2 cup Dijon mustard

1/4 to 1/3 cup honey

1/4 cup apple cider vinegar

1/4 teaspoon ground cloves

1 tablespoon whole grain mustard

1/4 cup water

Fresh ground black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 325°F and set your ham in a large roasting pan.

2. Pat the ham dry and if you want, lightly score the surface in a diamond pattern.

3. In a bowl, mix together the brown sugar, Dijon mustard, honey, apple cider vinegar, ground cloves, whole grain mustard, water, and a pinch of fresh ground black pepper until it’s well combined.

4. Brush a generous amount of the glaze over the whole surface of the ham.

5. Place the ham in the oven and bake it, checking it every 20 to 30 minutes.

6. Each time you check, brush on more glaze so that it builds up a nice sticky coating.

7. Keep an eye on it, letting the glaze get a little crispy and caramelized towards the end.

8. Use a meat thermometer to make sure the internal temperature reaches 140°F.

9. Remove the ham from the oven and let it rest for 10 to 15 minutes before slicing.

10. Slice it up, drizzle any extra glaze over the portions, and serve while hot. Enjoy!

Equipment Needed

1. Oven for preheating and baking
2. Large roasting pan for the ham
3. Mixing bowl to stir all the glaze ingredients
4. Measuring cups and spoons to get the right amounts
5. Basting brush used for applying the glaze
6. Meat thermometer to check if it hits 140°F
7. Sharp knife to score and later slice the ham on a cutting board
8. Cutting board for safe slicing of the ham

FAQ

Can I substitute any type of ham for this recipe?

You should use a fully cooked bone-in ham for best result, but if you use a baked or spiral cut ham it can still work, just be mindful it may cook a little different.

How long should I glaze my ham in the oven?

Most people like to brush the glaze on in the last 20-30 minutes of reheating, so it has enough time to caramelize without burning.

Can I change up the ingredients in the glaze?

Sure, you can adjust the sweetness or tanginess. If you prefer it sweeter, add more honey, or if you want it tangier, more apple cider vinegar works wonders.

How often should I baste the ham with the glaze?

A good rule of thumb is to baste it every 10 minutes during those final minutes in the oven to keep it moist and flavorful.

What's the best way to reheat leftovers with the glaze?

Reheat the leftovers in the oven at a low temperature or even in the microwave, being careful not to overcook so the glaze stays tender and not too sticky.

Perfect Brown Sugar Mustard Glazed Ham Recipe Substitutions and Variations

Brown Sugar: If you dont have brown sugar you can substitute dark brown sugar or mix white sugar with a small amount of molasses to bring in that deep flavor.
Dijon Mustard: In a pinch you can use yellow mustard or spicy brown mustard. They give a similar tang but may alter the overall flavor a bit.
Honey: Agave nectar or maple syrup can be used instead of honey if you want a slightly different sweetness.
Apple Cider Vinegar: You could use white wine vinegar or a squeeze of lemon juice as a substitute, both adding a similar acidity.
Ground Cloves: A pinch of nutmeg might work if you dont have ground cloves or you can simply omit it.

Pro Tips

1. When you score the ham, make sure you dont cut too deep so it keeps its shape and all that yummy glaze gets absorbed nicely.
2. Its super important to check the ham every 20 to 30 minutes and brush on more glaze each time so the outside really gets that sticky, caramelized flavor.
3. If you have one handy, use a meat thermometer to check that it hits 140°F. Its easy to overcook it if you dont keep an eye on it.
4. Lastly, let the ham rest a bit after taking it out of the oven so all those juices settle in. This will make slicing way easier and keep it moist.