Brown Sugar Mustard Ham Glaze
Sticky brown-sugar Dijon glaze for a spiral or bone-in holiday ham—sweet, tangy, and glossy for early Christmas USA tables. Brush on in the last bake; heat fully cooked ham to 140°F.
🛒Ingredients
- 1 cup packed dark brown sugar
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard (optional)
- 1/4 cup apple cider or pineapple juice
- 2 tablespoons honey or maple syrup
- 1/4 teaspoon ground cloves
- 1/2 teaspoon black pepper
- Pinch cayenne (optional)
- 1 fully cooked bone-in or spiral ham (7–10 pounds)
🔧Kitchen Tools Needed
- Roasting pan
- Foil
- Pastry brush
- Instant-read thermometer
- Mixing bowl
📝Instructions
- 1
Heat oven to 325°F. Place ham cut-side down in a roasting pan with 1/2 cup water; cover loosely with foil.
- 2
Bake about 10–12 minutes per pound until the thickest part reaches 120–125°F (for a fully cooked ham).
- 3
Stir brown sugar, mustards, cider, honey, cloves, pepper, and cayenne into a thick glaze.
- 4
Uncover ham; brush generously with glaze. Raise oven to 400°F and bake 15–25 minutes more, basting once, until glaze is bubbling and sticky and ham reaches 140°F.
- 5
Rest 15 minutes before slicing. Refrigerate leftovers within 2 hours up to 4 days; reheat slices to 165°F.
🥗Nutrition Information
⚡Calories per serving: 90
🏷️Recipe Tags
❓Frequently Asked Questions
Spiral ham tip?
Brush glaze between slices so every layer gets sticky caramelization.
Fresh (uncooked) ham?
Roast to 145°F with a 3-minute rest—much longer cook; this glaze still works at the end.
Make glaze ahead?
Yes—refrigerate up to 1 week; warm slightly before brushing.
Food safety?
Reheat fully cooked ham to 140°F; chill leftovers within 2 hours; reheat to 165°F.
