Brown Sugar Mustard Glazed Ham
A juicy bone-in ham baked low and slow, then brushed with a sticky brown sugar, Dijon and honey glaze until lacquered and caramelized. A showstopper for holiday tables.
- Prep
- 15 min
- Cook
- 120 min
- Total
- 2 hr 15
- Serves
- 10
Check the ham label, as some cured hams include added seasonings. Bake it covered first so the meat stays juicy, and add the glaze only at the end so the sugar doesn’t burn. Leftovers keep 4 days in the fridge and are great in sandwiches.
Method
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Heat the oven to 325°F (165°C). Set the ham cut-side down in a roasting pan, pour in the water and cover tightly with foil.
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Bake for about 1 3/, or per pound, until the center reaches 120°F (49°C).
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Meanwhile, simmer the brown sugar, Dijon, honey, vinegar, butter, cloves and pepper in a small saucepan for , until syrupy.
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Raise the oven to 400°F (200°C). Remove the foil and brush half the glaze over the ham, working it between the slices.
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Bake uncovered for , brush with the remaining glaze and bake more, until the glaze is bubbling and deeply golden.
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Rest for , then carve and serve with the pan juices and orange slices.
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