Brown Sugar Mustard Glazed Ham

The kitchen smelled incredible the moment that brown sugar and mustard hit the heat. I remember watching the glaze bubble and thicken, practically dripping off the spoon, and knowing this ham was going to be something special. My husband walked in from work and immediately asked what I was making. That caramelized tanginess filled the whole house before the ham even went into the oven.

I made this for our first holiday dinner after we moved into our new place. The oven was ancient and ran a bit hot, but honestly, that extra caramelization on the edges turned out to be a happy accident. Everyone kept asking what I did differently. Sometimes those little kitchen mishaps become your signature touch without you even trying.

Ingredients

• 1 (8–10 lb) fully cooked bone-in ham: The bone adds incredible flavor and moisture, plus you can use it later for soup
• 1 cup brown sugar, packed: Dark brown sugar gives a deeper molasses flavor, but light works perfectly too
• 1/4 cup Dijon mustard: Provides that sharp tang that cuts through the sweetness
• 1/4 cup whole-grain mustard: Adds texture and visual interest with those visible mustard seeds
• 1/4 cup honey: Helps the glaze adhere and creates that beautiful lacquered finish
• 1/4 cup apple cider vinegar: Balances all the sugar with just the right amount of acid
• 1/2 teaspoon ground cloves: Warm spice that pairs so naturally with ham

Instructions

Prep the ham:

Preheat your oven to 325°F and place the ham flat side down on a rack in your roasting pan. Use a sharp knife to score the surface in a diamond pattern, cutting about 1/4 inch deep. This helps the glaze work its way into the meat.

Start the bake:

Cover the ham loosely with aluminum foil and bake for 1 hour. This initial covered cooking keeps everything juicy while it warms through.

Make the magic glaze:

In a small saucepan, combine the brown sugar, both mustards, honey, vinegar, and cloves. Heat over medium heat, stirring constantly until the sugar dissolves completely. The glaze should become smooth and slightly thickened.

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 those scored cuts.

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This recipe has become our Easter and Christmas staple, but honestly, I will make it for a Sunday dinner just because. Last year my sister asked me to teach her how to get the glaze just right. We spent the afternoon in the kitchen, taste-testing and adjusting, and now she has her own little variation that she swears is better than mine.

Getting That Perfect Score

Scoring the ham feels intimidating the first time, but it is simpler than it looks. Use a sharp knife and cut through just the fat layer, not deep into the meat. The diamond pattern is traditional and pretty, but even random cross-hatching works fine for glaze absorption.

Choosing Your Mustard

The combination of Dijon and whole-grain mustard creates layers of flavor. Sometimes I will use spicy brown mustard instead of Dijon for more kick. The whole-grain mustard adds those little pops of texture that people will notice and ask about.

Making It Ahead

You can make the glaze up to three days in advance and store it in the refrigerator. Just warm it gently before brushing it on the ham. This is a huge time-saver when you are juggling multiple dishes for a big meal.

• Warm the glaze in 30-second intervals in the microwave, stirring between each
• If the glaze has crystallized, add a splash of vinegar and whisk vigorously
• Never brush glaze onto a cold ham, let it come to room temperature first

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There is something so satisfying about serving a beautifully glazed ham to people you love. Watching everyone go back for seconds makes all the careful basting completely worth it.

Recipe FAQs

→ What type of ham works best?

A fully cooked bone-in ham weighing 8–10 pounds yields excellent results. The bone adds flavor and moisture during roasting while providing a convenient serving handle.

→ Can I prepare this ahead of time?

Yes! You can glaze and roast the ham a day in advance, then reheat gently at 275°F for 10–15 minutes per pound. The flavors actually develop more depth overnight.

→ What should I serve alongside?

Roasted vegetables, scalloped potatoes, or a fresh green salad complement the rich sweetness. Dinner rolls, corn on the cob, or glazed carrots also make excellent sides.

→ How do I store leftovers?

Slice remaining ham and store in airtight containers in the refrigerator for up to 5 days. Leftovers work beautifully in sandwiches, omelets, quiches, or hearty split pea soup.

→ Can I substitute the mustard?

Whole-grain mustard provides excellent texture, but you can use additional Dijon mustard instead. For a different flavor profile, try stone-ground mustard or even a spicy brown mustard variety.

→ Why score the ham before roasting?

Scoring creates shallow cuts that allow the glaze to penetrate deeper into the meat while providing more surface area for caramelization. The diamond pattern also creates an attractive presentation.