Irresistible Brown Sugar Mustard Glazed Ham

Ham is one of those dishes that makes any meal feel special. I’ve been making glazed ham for family gatherings for years, but I always felt like something was missing. Then I discovered the magic of combining brown sugar and mustard for the glaze, and everything changed.

The sweet and tangy combo is perfect. The brown sugar gives you that caramelized coating everyone loves, while the mustard adds just enough bite to balance things out. Plus, it’s so much easier than I thought it would be. Most of the work happens in the oven while you’re getting other dishes ready.

This recipe has become my go-to for Easter, Christmas, or really any time I want to make dinner feel like a celebration. The best part? The leftovers make incredible sandwiches. Trust me, you’ll be looking forward to those almost as much as the main event.

What Kind of Ham Should I Use?

For this recipe, you’ll want to grab a bone-in cooked ham from your grocery store – these are usually found in the refrigerated meat section and are already fully cooked, so you’re really just heating it through and adding that delicious glaze. A spiral-cut ham works great because the cuts allow the glaze to get into all those nooks and crannies, but a regular bone-in ham will work just fine too. If you can only find a boneless ham, that’s okay, though the bone does add extra flavor and helps keep the meat moist during cooking. Just make sure whatever ham you choose says “fully cooked” on the package, since we’re not actually cooking the ham from raw – we’re just warming it up and making it taste amazing with that sweet and tangy glaze.

Options for Substitutions

This glazed ham recipe is pretty forgiving when it comes to swaps:

• Brown sugar: You can use white sugar mixed with 1 tablespoon molasses, or try maple syrup (reduce to 3/4 cup and cut back on the honey slightly). Coconut sugar works too if you want a less refined option.
• Honey: Maple syrup makes a great substitute here, or you can use corn syrup or even apple jelly for a different flavor twist.
• Dijon mustard: Yellow mustard works fine, though the flavor will be milder. Whole grain mustard adds nice texture, or try spicy brown mustard for more kick.
• Ground cloves: If you don’t have ground cloves, try a pinch of allspice or nutmeg instead. You can also leave it out entirely – the glaze will still taste great.
• Bone-in ham: A boneless ham works just fine, though cooking time might be slightly different. Spiral-cut hams are especially good for this glaze since it gets into all those crevices.
• Butter: You can use margarine or even skip it entirely if you want to reduce the fat – just add an extra tablespoon of honey to keep the glaze smooth.

Watch Out for These Mistakes While Cooking

The biggest mistake when glazing ham is applying the glaze too early, which causes the sugars to burn and turn bitter – wait until the last 30-45 minutes of cooking time to start brushing on your brown sugar mixture.

Another common error is not scoring the ham properly before cooking, so make shallow diagonal cuts about 1/4 inch deep in a diamond pattern to help the glaze penetrate and create those beautiful caramelized edges.

Temperature control is crucial here – keep your oven at 325°F or lower to prevent the honey and brown sugar from burning, and if the glaze starts getting too dark, simply tent the ham with foil.

For the best flavor, baste the ham with the pan juices every 15-20 minutes during the glazing period, and let it rest for at least 15 minutes before carving to keep all those delicious juices from running out.

What to Serve With Brown Sugar Mustard Glazed Ham?

This sweet and savory glazed ham is perfect for holiday dinners and pairs beautifully with classic sides that complement its rich flavors. I love serving it with creamy mashed potatoes and roasted vegetables like carrots, Brussels sprouts, or green beans – the earthy flavors balance out the sweetness of the glaze perfectly. For something a bit different, try pairing it with sweet potato casserole or maple-glazed acorn squash, which play up those warm spices in the ham. Don’t forget some dinner rolls or cornbread for soaking up any extra glaze that pools on the plate!

Storage Instructions

Refrigerate: Your glazed ham will stay delicious in the fridge for up to 5 days when wrapped tightly in foil or stored in an airtight container. I like to slice it up after it cools so it’s ready for sandwiches and quick meals throughout the week.

Freeze: Ham freezes really well for up to 3 months! Slice it into portions before freezing so you can grab just what you need. Wrap individual portions in plastic wrap, then place in freezer bags to prevent freezer burn.

Warm Up: To enjoy your leftover ham warm, cover slices with foil and heat in a 325°F oven for about 10-15 minutes. You can also microwave individual portions on medium power for 1-2 minutes. The glaze might caramelize a bit more, which actually makes it even more tasty!

Preparation Time	60-120 minutes
Cooking Time	45-60 minutes
Total Time	105-180 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 8500-10000
• Protein: 750-900 g
• Fat: 500-600 g
• Carbohydrates: 300-370 g

Ingredients

For the ham:

• 1/2 cup water
• 1 (8-10 lb) bone-in cooked ham

For the glaze:

• 4 cloves garlic, crushed (freshly crushed for best flavor)
• 1/2 cup honey (local honey is great if you can find it)
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup packed brown sugar
• 1/2 cup unsalted butter (I use Kerrygold unsalted butter)
• 2 tbsp dijon mustard (Grey Poupon is always a good choice)

Step 1: Prepare the Ham and Pan

• 1 bone-in cooked ham (8 to 10 lb)

Preheat your oven to 300°F (150°C) with a rack in the lower third.

Remove any plastic packaging or netting from the ham.

Trim away and discard the rind or skin, making sure to leave the fat on the ham.

Let the ham rest at room temperature for 1-2 hours.

Meanwhile, line a baking tray or dish with several sheets of aluminum foil or parchment paper to make cleanup easier.

Using a sharp knife, score a 1-inch wide diamond pattern across the fat of the ham without cutting deeper than 1/4 inch.

Step 2: Start Baking the Ham

• 1 bone-in cooked ham (8 to 10 lb) from Step 1
• 1/2 cup water (use only 1/3 cup here)

Place the prepared ham in the baking tray.

Pour 1/3 cup of water into the base of the tray to prevent sticking and keep the meat moist.

Cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.

This helps gently warm the ham through before glazing.

Step 3: Make the Brown Sugar Honey Glaze

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 cup honey
• 2 tbsp dijon mustard
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 4 cloves garlic, crushed

While the ham is baking, prepare the glaze.

In a small pot or saucepan, heat the butter over medium heat until it turns golden and browned.

Stir in the brown sugar, honey, Dijon mustard, ground cinnamon, and ground cloves.

Mix well until the brown sugar completely dissolves, about 2 minutes.

Lower the heat and add the crushed garlic, cooking for another 1-2 minutes until the glaze becomes fragrant and just begins to simmer.

Set aside and allow the glaze to cool to lukewarm—this should have the consistency of room-temperature honey.

I like to let the glaze rest a few minutes so the flavors meld and the glaze thickens slightly for easier brushing.

Step 4: Glaze and Roast the Ham

• baked ham from Step 2
• brown sugar honey glaze from Step 3

After the ham has baked for 30 minutes, remove it from the oven.

Increase oven temperature to 425°F (220°C).

Discard the foil or parchment covering.

Pour 1/3 of the glaze from Step 3 all over the ham, brushing the glaze into the diamond cuts for even coverage.

Return the ham to the oven and bake, uncovered, for 15 minutes.

After 15 minutes, remove the ham, brush it with another third of the glaze and some pan juices, then return to the oven for another 15 minutes.

Repeat once more with the remaining glaze and pan juices and bake until the ham has a dark golden-brown crust (about 30 minutes total).

For extra flavor, I like to mix a little of the pan juices back into the glaze between bastings so it’s easier to brush on and gets a savory depth.

Step 5: Rest and Serve

Once your ham has a deep golden crust, remove it from the oven and let it rest for 10-20 minutes before slicing.

Resting allows the juices to redistribute, resulting in a more tender and flavorful ham.

I always wait at least 15 minutes before cutting to avoid losing those tasty juices!