Brown Sugar Mustard Glazed Ham

My grandmother always hosted Easter, and the moment everyone walked through her door, they knew exactly what was filling the house with that incredible sweet-savory aroma. The ham would emerge from her oven, glistening like it had been dipped in pure gold, and we would all gather around just watching her carve. I have made this glaze dozens of times since, and every single time it pulls people into the kitchen the same way.

Last Christmas, my sister asked me to bring the ham instead of the usual sides. I was nervous taking over the centerpiece dish, but when I pulled it out of the oven and that perfect brown sugar crust caught the light, my brother actually applauded. The table went completely silent for that first bite, and that is the moment this recipe became my go-to for any big family gathering.

Ingredients

• Fully cooked bone-in ham: The bone adds incredible depth to the flavor and makes for better leftovers later
• Brown sugar: Packed tight creates that beautiful caramelized crust everyone will talk about
• Dijon mustard: Adds the sharp tang that cuts through all the sweetness perfectly
• Whole-grain mustard: Provides texture and a more complex, robust mustard flavor
• Honey: Helps the glaze cling to the ham and adds a floral sweetness
• Apple cider vinegar: Balances everything out with just enough acid
• Ground cloves: A little goes a long way, giving that classic holiday spice profile

Instructions

Prep your ham:

Preheat the oven to 325°F and place the ham flat side down on a rack in your roasting pan. Score the surface in a diamond pattern with shallow cuts about 1/4 inch deep, which helps the glaze really soak in.

Start the bake:

Cover the ham loosely with foil and bake for 1 hour, letting it warm through gently while you prepare the magic.

Make the glaze:

Combine the brown sugar, both mustards, honey, vinegar, and cloves in a small saucepan over medium heat. Stir until the sugar dissolves completely and the mixture turns into this beautiful smooth glaze.

First glaze:

Remove the foil after that first hour and brush half the glaze all over the ham, getting it into all those scored cuts.

Caramelize to perfection:

Bake uncovered for another 45-60 minutes, basting every 15-20 minutes with the remaining glaze until the ham is sticky and gorgeous inside and out. The internal temperature should hit 140°F.

Rest before serving:

Let the ham rest for 15 minutes before carving, which keeps all those juices right where they belong.

Save

There is something almost ceremonial about carrying that ham to the table, all caramelized and shining. My youngest niece always asks for the end piece with the most glaze, and seeing her face light up reminds me why this recipe matters so much more than just the food itself.

Making It Ahead

You can fully glaze and bake the ham a day ahead, then slice it and rewarm gently with some of the pan juices. This actually makes it easier to serve and the flavors seem to meld even more beautifully overnight.

The Leftover Situation

This ham makes absolutely incredible sandwiches the next day, especially with some extra mustard and a sharp cheddar. I also love chopping it into breakfast hash or folding it into a creamy potato soup for those lazy post-holiday meals.

Pairing Suggestions

Scalloped potatoes are the classic choice here, but I have found that roasted Brussels sprouts with balsamic create this amazing sweet-savory balance. A simple green salad with bright vinaigrette cuts through the richness perfectly.

• Crusty bread is essential for sopping up every last bit of glaze
• Something acidic like roasted apples helps refresh the palate
• Do not forget something green to balance out all that gorgeous brown

Save

This is one of those recipes that turns a regular dinner into something people will talk about for years. The way the sweet and tangy glaze hits the salty ham just works magic every single time.

Recipe FAQs

→ What type of ham works best for this glaze?

A fully cooked bone-in ham weighing 8–10 pounds is ideal. The bone adds flavor during cooking and helps retain moisture. Spiral-cut hams also work beautifully with this glaze.

→ Can I prepare the glaze ahead of time?

Yes, prepare the glaze up to 2 days in advance and store it in an airtight container in the refrigerator. Warm it gently before brushing over the ham to ensure it spreads evenly.

→ How do I know when the ham is done?

The ham is fully heated when it reaches an internal temperature of 140°F (60°C). Use a meat thermometer inserted into the thickest part without touching the bone for accurate results.

→ What sides pair well with glazed ham?

Classic accompaniments include scalloped potatoes, roasted green beans, glazed carrots, dinner rolls, and a fresh spring salad. The sweet and savory profile complements both rich and light sides.

→ How should I store leftovers?

Wrap leftover ham tightly in plastic wrap or transfer to an airtight container. Refrigerate within 2 hours of serving and use within 3–5 days. Leftover ham works wonderfully in sandwiches, omelets, and soups.

→ Can I substitute the mustards in the glaze?

You can adjust the mustard varieties to taste. Try spicy brown mustard for more heat or stone-ground mustard for texture. For a milder version, increase the honey slightly and reduce the mustard quantity.