Brown Sugar Mustard Glazed Ham with Sweet Honey Crust Tips, FAQ & printable recipe

Tips for success

For the best presentation and flavor, baste the ham with the pan juices immediately after removing it from the oven and right before serving. The juices that collect at the bottom of the roasting pan are packed with savory ham flavor and caramelized glaze, making them the perfect natural sauce.

Spooning this rich liquid over the sliced meat adds an extra layer of moisture and shine, ensuring every serving looks as beautiful as it tastes.

If you have leftover glaze, do not throw it away. You can reduce it slightly on the stovetop to create a thick, pourable sauce that can be served alongside the ham at the table.

This allows guests who prefer a sweeter flavor profile to drizzle extra glaze over their portions. Additionally, any remaining caramelized pan drippings can be incorporated into a homemade gravy or used to flavor roasted vegetables like Brussels sprouts or carrots.

Variations

• Spiced Maple Glaze: Substitute the honey with pure maple syrup and add a half teaspoon of ground cloves and cinnamon to the glaze mixture for a warm, spiced autumn flavor.
• Bourbon Brown Sugar Ham: Whisk two tablespoons of bourbon into the brown sugar and mustard mixture before simmering to create a rich, smoky glaze with deep caramel notes.

Storage and make-ahead

Fridge

Store cooled leftover ham in airtight containers in the refrigerator for up to 4 days.

Freezer

Freeze sliced ham wrapped tightly in foil and placed in freezer bags for up to 2 months.

Reheat

Reheat covered with foil in a 325°F (163°C) oven with a splash of water or broth until hot.

Allow the leftover ham to cool completely at room temperature for no more than two hours to ensure food safety. Carve the remaining meat off the bone and store it in airtight containers or wrap it tightly in aluminum foil.

Store the ham in the refrigerator for up to four days. Keep the ham bone separately in a sealed bag; it is incredibly flavorful and can be used to make delicious split pea soup, ham chowder, or savory broths.

This recipe can be partially prepared ahead of time to save effort on busy holiday mornings. You can mix the brown sugar, honey, and Dijon mustard together in a container and store it in the refrigerator up to three days in advance. On the day of cooking, simply warm the glaze on the stovetop while the ham is baking. You can also bake the ham a day in advance, slice it, and reheat it covered with foil and a splash of broth.

Serving ideas

Presenting this ham on a large serving platter makes a spectacular centerpiece for any dining table. Surround the sliced ham with fresh herbs like rosemary sprigs, parsley, or thyme, and garnish with roasted fruit slices such as oranges or pineapples to add visual appeal. Serve the ham warm or at room temperature, allowing guests to easily pull away the pre-sliced portions with serving tongs.

This sweet and savory ham pairs beautifully with classic holiday side dishes. Creamy mashed potatoes, baked macaroni and cheese, or scalloped potatoes help balance the sweetness of the glaze.

For green sides, roasted green beans, glazed carrots, or a crisp autumn salad with vinaigrette provide a refreshing contrast. Freshly baked dinner rolls are also a must, allowing guests to assemble delicious mini ham sandwiches at the table.

Frequently asked questions

Recipe card

Brown Sugar Mustard Glazed Ham with Sweet Honey Crust

Prep 15 minCook 2 hRest 15 minTotal 2 h 30 minServes 12

Ingredients

• 8-10 lb fully cooked spiral-sliced bone-in ham
• 1 cup packed brown sugar
• 1/2 cup honey
• 1/2 cup Dijon mustard

Instructions

1. Place the spiral-sliced ham cut-side down in a heavy metal roasting pan. Pour a half cup of water into the bottom of the pan to create steam. Cover the entire roasting pan tightly with heavy-duty aluminum foil, creating a secure tent that traps moisture inside.
2. Bake the covered ham in the preheated oven at 325°F (163°C) for approximately 12 to 15 minutes per pound, which is about 1 to 2 hours for an 8 to 10-pound ham, until the internal temperature reaches 130°F (54°C).
3. While the ham is baking, combine the packed brown sugar, honey, and Dijon mustard in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture comes to a gentle simmer, cooking for 2 to 3 minutes until smooth.
4. Carefully remove the ham from the oven and peel back the steaming aluminum foil. Increase the oven temperature to 400°F (204°C). Use a pastry brush to generously apply the hot brown sugar mustard glaze all over the ham, ensuring it gets between the spiral slices.
5. Return the uncovered ham to the oven and bake at 400°F (204°C) for 15 to 20 minutes until the glaze is bubbling and caramelized. Remove from the oven, spoon the pan juices over the ham, cover loosely with foil, and let rest for 15 minutes before serving.

Contains: mustard

Estimated nutrition per serving

Calories

345

Protein

32 g

Carbohydrates

22 g

Fat

14 g

Fiber

0.1 g

Sugar

21 g

Sodium

1450 mg

Automatic estimate from the ingredient list, not laboratory-verified.