Juicy Baked Honey Mustard Ham

Growing up, our holiday ham always came from a can. Mom would slice it thin and serve it cold – that’s just how we did things. I remember the first time I saw my mother-in-law bake a honey mustard ham for Easter dinner. The smell filled the whole house, and I couldn’t believe it was the same meat I’d known all my life.

The thing about baked honey mustard ham is that it’s actually pretty simple to make, even though it looks fancy when it comes out of the oven. You don’t need to be a cooking expert to get it right – just a few basic ingredients and some patience while it bakes. Trust me, once you try it this way, you might never go back to the canned version.

What Kind of Ham Should I Use?

For this honey mustard ham recipe, you’ve got a couple of good options to choose from at the grocery store. A smoked ham shank is already fully cooked, and you can pick either a whole ham or a spiral-cut version – both will turn out great. Spiral-cut hams make serving easier since they’re pre-sliced, but whole hams tend to stay a bit juicier during baking. If you’re feeding a crowd, look for a bone-in ham since they typically have more flavor, though boneless ones are perfectly fine and easier to slice. Just make sure to check the label for “smoked” rather than “fresh” ham, since fresh ham requires different cooking times and temperatures.

Options for Substitutions

This ham recipe is pretty adaptable – here are some helpful swaps if you need them:

• Ham: While a shank portion is ideal, you can use a butt portion or even a fully cooked spiral ham. Just adjust cooking time based on weight – about 18-20 minutes per pound.
• Apple juice: No apple juice? Try pineapple juice, white grape juice, or even chicken broth. Each will give a slightly different but still tasty flavor to your ham.
• Whole grain mustard: You can use all Dijon mustard if you don’t have whole grain, or try yellow mustard mixed with a bit of horseradish for a similar texture and kick.
• Beer: Not a beer fan? Replace it with more apple juice, ginger ale, or even cola. Each will add its own nice flavor to the ham.
• Honey: Maple syrup or agave nectar work great instead of honey. You might need to adjust the amount of brown sugar slightly since these alternatives have different sweetness levels.
• Apple cider vinegar: Regular white vinegar or rice vinegar will work fine – you just need that bit of acidity to balance the sweet flavors.

Watch Out for These Mistakes While Baking

The biggest mistake when baking a honey mustard ham is not letting it come to room temperature before cooking – take it out of the fridge at least 1-2 hours before baking to ensure even heating throughout the meat. A common error is forgetting to baste the ham regularly during cooking, which can lead to a dry exterior – aim to baste every 20-30 minutes with the pan juices and glaze mixture for a moist, flavorful result. To prevent the glaze from burning, don’t apply it until the last 30 minutes of cooking time, and keep an eye on the temperature – overcooking will make your ham tough and dry, so use a meat thermometer to reach an internal temperature of 140°F (since it’s pre-cooked). For the best flavor development, let the ham rest for 15-20 minutes after removing it from the oven, tented with foil, which allows the juices to redistribute throughout the meat.

What to Serve With Honey Mustard Ham?

This sweet and tangy ham pairs perfectly with classic holiday side dishes that can soak up all that delicious glaze. Creamy mashed potatoes or sweet potato casserole make excellent companions, while green beans or roasted Brussels sprouts add a nice fresh element to balance the rich meat. I love serving this ham with warm dinner rolls or buttermilk biscuits – they’re perfect for making mini sandwiches with the leftovers. For a complete meal, try adding some homemade mac and cheese or scalloped potatoes, which complement the honey mustard flavors really well.

Storage Instructions

Keep Fresh: Got leftover ham? No problem! Place it in an airtight container or wrap it tightly in aluminum foil and pop it in the fridge. It’ll stay good for 4-5 days, making it perfect for sandwiches, omelets, or adding to your favorite recipes throughout the week.

Freeze: This honey mustard ham freezes really well. Cut it into smaller portions, wrap tightly in plastic wrap, then foil, and place in freezer bags. It’ll keep its flavor for up to 2 months in the freezer. Just remember to squeeze out as much air as possible to prevent freezer burn!

Warm Up: When you’re ready to enjoy your leftover ham, you can warm it up in the oven at 325°F, covered with foil and a splash of apple juice to keep it moist. Heat until it reaches your desired temperature, usually about 10-15 minutes per pound. For smaller portions, the microwave works too – just heat in short intervals to avoid drying it out.

Preparation Time	15-30 minutes
Cooking Time	90-120 minutes
Total Time	105-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 4000-4500
• Protein: 200-220 g
• Fat: 150-180 g
• Carbohydrates: 400-450 g

Ingredients

• 7-10 pound smoked ham shank (whole or spiral-cut, boneless)
• 1 cup apple juice (split)
• 1/2 cup honey
• 1/3 cup whole grain mustard
• 1/4 cup dijon mustard
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon ground cloves
• 12 ounces of beer

Step 1: Prepare the Ham and Cookware

Start by placing the ham, flat side down, on a rack in a roasting pan.

Pour ½ cup of apple juice and the beer into the bottom of the pan.

This will add moisture and flavor during cooking.

Step 2: Prepare the Glaze

In a saucepan, combine the glaze ingredients and bring them to a simmer.

Stir continuously until the mixture is smooth and well-blended.

This glaze will enhance the flavor of the ham.

Step 3: Initial Glazing and Baking

Brush half of the prepared glaze over the ham, ensuring it is evenly coated.

Cover the roasting pan with foil to retain moisture.

Bake the ham at 325ºF.

For a whole ham, bake for 1-½ to 2 hours, and for a spiral-cut ham, bake for 1 to 1½ hours.

The goal is to reach an internal temperature of 140°F for optimum results.

Step 4: Final Glazing and High-Temperature Baking

Once the initial baking is complete, remove the foil and brush the rest of the glaze over the ham.

Increase the oven temperature to 375°F and place the ham back in the oven.

Cook until the ham reaches an internal temperature of 130°F.

For a caramelized finish, you may broil the ham briefly, monitoring closely to prevent burning.

Step 5: Resting and Serving

After cooking, transfer the ham to a cutting board.

Allow it to rest for about 20 minutes before carving.

This resting period helps the juices redistribute throughout the ham, ensuring a moist and flavorful result.

Serve and enjoy your deliciously glazed ham!