Brown Sugar Mustard Glazed Ham

The aroma of brown sugar and mustard filling the kitchen always takes me back to my grandmother's Easter Sundays. She'd have that ham in the oven by dawn, and the entire house would smell incredible before any of us even woke up. I've tweaked her glaze over the years, but that first whiff still hits me exactly the same way.

Last Christmas, my sister-in-law actually asked to take home the ham bone before she even touched the main meal. She said my ham makes the best split pea soup she's ever had, and honestly, that might be the highest compliment I've ever received. Now I always save the bone for her on purpose.

Ingredients

• Fully cooked bone-in ham (8-10 lbs): The bone adds incredible flavor and moisture during roasting, plus you'll want it later for soups
• Packed brown sugar (1 cup): Dark brown sugar gives a deeper caramel flavor, but light works perfectly too
• Dijon mustard (1/4 cup): Provides that sharp tangy backbone that cuts through the sweetness
• Whole-grain mustard (1/4 cup): Adds texture and a more complex mustard flavor than Dijon alone
• Honey (1/4 cup): Helps the glaze adhere better and creates a beautiful glossy finish
• Apple cider vinegar (1/4 cup): Balances all the sugar and prevents the glaze from becoming cloyingly sweet
• Ground cloves (1/2 teaspoon): Just enough warmth to make it taste like the holidays without overwhelming everything else

Instructions

Prep and score the ham:

Position your oven rack to the lower middle position and heat to 325°F. Place the ham cut-side down on a rack in your roasting pan, then use a sharp knife to score the surface in a diamond pattern about 1/4 inch deep. This helps the glaze really sink in.

Start the roast:

Tent the ham loosely with foil and bake for exactly 1 hour. While it's cooking, you can start getting excited about how good your kitchen is about to smell.

Make the magic glaze:

Whisk together the brown sugar, both mustards, honey, vinegar, and cloves in a small saucepan over medium heat. Stir constantly until the sugar completely dissolves and the mixture is smooth and bubbling slightly.

First glaze application:

Pull the ham out and remove the foil. Brush about half of that beautiful glaze all over the surface, working it into the scored cuts.

The caramelization phase:

Return the ham to the oven uncovered and roast for 45-60 minutes, basting with the remaining glaze every 15-20 minutes. You're looking for deep mahogany color and sticky caramelized bits.

The resting period:

Let the ham rest for 15 minutes before carving. This is non-negotiable—the juices need time to redistribute so every slice stays incredibly moist.

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My husband's grandmother used to make ham for every single family gathering, and I remember being slightly intimidated the first time I took over the tradition. But honestly, this recipe is so forgiving that it turned out perfectly, and now I'm the designated ham person for every holiday.

Getting The Most From Your Glaze

The glaze will thicken as it cools on the ham, which is exactly what you want. If you find it's too thick to brush during the last few bastings, just warm it slightly for 10 seconds in the microwave. The warmer the glaze, the easier it spreads.

Serving Suggestions That Actually Work

I've learned the hard way that you don't need six side dishes with a glazed ham. The ham is the star, so keep sides simple. Roasted green beans with almonds or a simple arugula salad with vinaigrette will cut through the richness perfectly.

Leftover Strategy

Plan for leftovers because this ham makes some of the best meals of the week. I freeze chunks in freezer bags for easy additions to scalloped potatoes or breakfast hash. The bone makes absolutely incredible soup that freezes beautifully for months.

• Dice leftover ham and freeze in 2-cup portions for easy recipe additions
• Save the ham bone even if you don't plan to make soup immediately
• Ham and cheese croissants made with leftovers are better than most bakery versions

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There's something deeply satisfying about putting a glazed ham on the table and watching everyone's eyes light up. It's comfort food at its absolute finest.

Recipe Q&A

→ What type of ham works best?

A fully cooked bone-in ham weighing 8-10 pounds yields the best results. The bone adds flavor and moisture during roasting, while the size provides plenty for gatherings with leftovers.

→ Can I prepare the glaze ahead?

Yes, whisk the glaze ingredients together up to 2 days in advance and store refrigerated. Warm gently before brushing onto the ham 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 registers 140°F (60°C). The exterior should appear deep golden and slightly sticky from the caramelized glaze.

→ What sides pair well with this dish?

Classic accompaniments include scalloped potatoes, roasted green beans, glazed carrots, or a fresh arugula salad with citrus vinaigrette. The slight sweetness also balances well with tangy coleslaw.

→ Can I use spiral-cut ham?

Spiral-cut ham works beautifully and may even absorb more glaze between the slices. Reduce initial covered baking time to 45 minutes since spiral hams heat more quickly than whole muscle cuts.

→ How should I store leftovers?

Wrap sliced ham tightly in plastic or store in an airtight container for up to 5 days. Freeze portions for up to 2 months if not planning to use within a week.