Brown Sugar Mustard Ham

Let me tell you, there’s a reason this Brown Sugar Mustard Ham recipe is a staple in our family gatherings. It’s not just ham; it’s a symphony of flavors that dance on your palate. The sweetness of brown sugar perfectly complements the tangy mustard, creating a glaze that’s both sticky and caramelized, infusing the ham with an irresistible depth. Every time I pull this out of the oven, the aroma alone is enough to gather everyone around the table, anticipation hanging thick in the air. The first slice is always the best – juicy, tender ham with that incredible crust of sweet and savory glaze. It’s incredibly easy to make, yet it looks and tastes like you’ve spent hours slaving away. Trust me, if you’re looking for a centerpiece dish that’s guaranteed to impress and satisfy, this Brown Sugar Mustard Ham is it. It’s been a hit at every holiday dinner, Sunday brunch, and even just a regular Tuesday night when we felt like treating ourselves. This recipe is more than just food; it’s about creating memories and sharing delicious moments with the people you love.

Ingredients

• Bone-in Ham: (7-10 pounds) – The star of the show, providing a rich, savory base for the glaze. Bone-in ham offers more flavor and moisture compared to boneless.
• Brown Sugar: (1 cup, packed) – Adds a deep, molasses-like sweetness and helps create a beautiful caramelized crust.
• Dijon Mustard: (1/2 cup) – Provides a tangy, sharp counterpoint to the sweetness of the brown sugar, creating a balanced flavor profile.
• Yellow Mustard: (1/4 cup) – Adds a milder mustard flavor, complementing the Dijon and enhancing the overall mustard notes.
• Apple Cider Vinegar: (1/4 cup) – Lends a subtle acidity that cuts through the richness of the ham and glaze, adding complexity.
• Worcestershire Sauce: (2 tablespoons) – Contributes umami depth, enhancing the savory notes and adding a touch of complexity to the glaze.
• Garlic Powder: (1 tablespoon) – Provides a savory, aromatic backbone that rounds out the flavors of the glaze.
• Ground Cloves: (1/2 teaspoon) – Adds a warm, slightly spicy note that complements the sweetness and mustard, creating a holiday-inspired flavor.
• Water: (1/2 cup) – Used to thin the glaze slightly and add moisture during baking, preventing it from becoming too thick or burning.

Instructions

1. Preheat Your Oven and Prepare the Ham: Begin by preheating your oven to 325°F (160°C). While the oven is heating, prepare your ham. If your ham is pre-cooked (most hams sold in grocery stores are), you’re primarily warming it through and adding flavor. If it has a skin or rind, you can score it in a diamond pattern with a sharp knife, being careful not to cut too deeply into the meat. Scoring helps the glaze penetrate the ham and also creates visually appealing slices after cooking. Place the ham in a large roasting pan. If your ham is very lean, you might consider placing it on a roasting rack within the pan to prevent it from sitting directly in any rendered fat. Add about 1 cup of water to the bottom of the roasting pan. This creates steam, which helps keep the ham moist during baking.
2. Make the Brown Sugar Mustard Glaze: In a medium-sized bowl, whisk together the brown sugar, Dijon mustard, yellow mustard, apple cider vinegar, Worcestershire sauce, garlic powder, and ground cloves. Ensure all ingredients are well combined to create a smooth, homogenous glaze. The brown sugar should be fully incorporated, and there should be no lumps of dry spices remaining. Taste the glaze – it should be a balance of sweet, tangy, and savory. Adjust seasonings to your preference if needed. For instance, if you prefer a spicier glaze, you can add a pinch of cayenne pepper or a dash of hot sauce.
3. Glaze the Ham: Pour about half of the prepared brown sugar mustard glaze evenly over the ham, ensuring it coats all sides, especially the top and sides where the glaze will caramelize beautifully. If you’ve scored the ham, make sure the glaze seeps into the scores. Gently massage the glaze into the ham using your hands or a pastry brush. Reserve the remaining glaze for basting later.
4. Bake the Ham: Cover the roasting pan tightly with aluminum foil. This step is crucial for keeping the ham moist and preventing the glaze from burning prematurely. Place the covered roasting pan in the preheated oven and bake for approximately 15-20 minutes per pound of ham. For a 7-10 pound ham, this will be around 1 hour 45 minutes to 2 hours 30 minutes. However, always use a meat thermometer to ensure the ham reaches an internal temperature of 140°F (60°C) for pre-cooked hams. If you are cooking a raw ham, the internal temperature should reach 160°F (71°C).
5. Baste and Glaze Again: After about 1 hour to 1 hour and 30 minutes of baking (depending on the size of your ham), carefully remove the foil from the roasting pan. Baste the ham with the pan juices. Then, brush the remaining brown sugar mustard glaze all over the ham, ensuring it’s evenly coated. This second layer of glaze will create a richer, more pronounced flavor and a beautiful, glossy finish.
6. Continue Baking Uncovered: Return the ham to the oven, uncovered, and continue to bake for another 20-30 minutes, or until the internal temperature reaches 140°F (60°C) and the glaze has caramelized and become sticky and slightly browned. Keep a close eye on the ham during this final stage to prevent the glaze from burning. If the glaze starts to brown too quickly, you can loosely tent the ham with foil.
7. Rest Before Carving: Once the ham is cooked and beautifully glazed, remove it from the oven and let it rest for at least 10-15 minutes before carving. Resting allows the juices to redistribute throughout the ham, resulting in a more tender and flavorful final product. Tent the ham loosely with foil while it rests to keep it warm.
8. Carve and Serve: After resting, carve the ham against the grain for maximum tenderness. Serve immediately and enjoy the delicious Brown Sugar Mustard Ham! If you have pan juices remaining, you can skim off excess fat and serve them alongside the ham as a flavorful sauce.

Nutrition Facts
(Per Serving, assuming 12 servings from a 8-pound ham. Note: Nutritional values are estimates and can vary based on specific ingredients and ham cut.)

• Serving Size: 1 slice (approx. 4 oz / 113g)
• Calories: 350-400 kcal
• Protein: 30-35g

Preparation Time

• Prep Time: 20 minutes (includes glaze making and ham preparation)
• Cook Time: 2 – 2.5 hours (depending on ham size and oven)
• Total Time: Approximately 2 hours 20 minutes to 2 hours 50 minutes (including resting time) – A relatively straightforward recipe that primarily requires oven time, making it ideal for busy cooks.

How to Serve

This Brown Sugar Mustard Ham is incredibly versatile and can be served in various ways, making it perfect for numerous occasions. Here are some serving suggestions:

• Classic Holiday Dinner:
  • Serve as the centerpiece of your holiday feast, alongside traditional sides like mashed potatoes, green bean casserole, sweet potato casserole, and cranberry sauce.
  • Offer warm dinner rolls or biscuits to soak up the delicious pan juices.
  • Pair with a crisp green salad to balance the richness of the ham.
• Sunday Brunch:
  • Slice the ham thinly and serve it on a platter with a selection of cheeses, fruits, and croissants for a delightful brunch spread.
  • Use leftover ham to make eggs Benedict with ham instead of Canadian bacon.
  • Serve ham slices alongside pancakes, waffles, or French toast for a savory-sweet brunch combination.
• Casual Weeknight Meal:
  • Serve with simple sides like roasted vegetables (broccoli, asparagus, carrots), a quick potato salad, or a fresh green salad for an easy and satisfying weeknight dinner.
  • Make ham sandwiches on crusty bread with your favorite condiments for a quick and flavorful meal.
• Leftover Magic:
  • Dice leftover ham and add it to quiches, frittatas, or omelets for breakfast or brunch.
  • Use diced ham in soups, stews, or pasta dishes to add protein and flavor.
  • Create ham and cheese sliders or mini sandwiches for appetizers or snacks.
  • Make a hearty ham and bean soup for a comforting and budget-friendly meal.
  • Add ham to salads for a protein boost and enhanced flavor.

Additional Tips for the Perfect Brown Sugar Mustard Ham

1. Choose the Right Ham: Opt for a good quality bone-in ham for the best flavor and moisture. Shank-end hams tend to be meatier and more flavorful, while butt-end hams are easier to carve. Spiral-cut hams can also be used, but be mindful that they can dry out more easily, so baste them more frequently.
2. Don’t Skip Scoring: Scoring the ham (if it has skin) is not just for aesthetics; it allows the glaze to penetrate deeper into the meat, infusing it with flavor from the inside out. It also creates crispy, caramelized edges that are incredibly delicious.
3. Adjust the Glaze to Your Taste: Feel free to customize the glaze to your liking. If you prefer a sweeter glaze, increase the brown sugar. For a tangier glaze, add more Dijon mustard or apple cider vinegar. A pinch of smoked paprika can add a smoky depth, and a touch of maple syrup can enhance the sweetness with a different flavor profile.
4. Baste Generously: Basting the ham with pan juices and the reserved glaze is crucial for keeping it moist and adding layers of flavor. Don’t be shy with basting, especially during the last hour of cooking.
5. Use a Meat Thermometer: A meat thermometer is your best friend when cooking ham. Ensure you cook it to the correct internal temperature (140°F for pre-cooked ham, 160°F for raw ham) to avoid overcooking or undercooking. Insert the thermometer into the thickest part of the ham, avoiding the bone.
6. Rest is Key: Resist the temptation to carve the ham immediately after it comes out of the oven. Resting allows the juices to redistribute, resulting in a more tender and flavorful ham. Covering it loosely with foil during resting helps retain heat.
7. Prevent Burning: Keep a close eye on the glaze during the final uncovered baking stage, especially if using a high-sugar glaze. If it starts to brown too quickly, tent the ham loosely with foil or reduce the oven temperature slightly.
8. Make Ahead Options: You can prepare the glaze a day or two in advance and store it in an airtight container in the refrigerator. You can also glaze the ham the day before and store it in the refrigerator overnight, ready to bake the next day. This can save time, especially when preparing for a large gathering.

Frequently Asked Questions (FAQ)

Q1: Can I use a boneless ham for this recipe?
A: Yes, you can use a boneless ham. The cooking time might be slightly shorter, so use a meat thermometer to ensure it reaches the correct internal temperature. Boneless hams are generally easier to carve.

Q2: Can I make this glaze without Dijon mustard?
A: While Dijon mustard adds a unique tanginess, you can substitute it with another type of mustard like whole grain mustard or even more yellow mustard. However, Dijon mustard is highly recommended for the best flavor profile.

Q3: How do I store leftover Brown Sugar Mustard Ham?
A: Store leftover ham in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze cooked ham for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Q4: How do I reheat leftover ham without drying it out?
A: To reheat leftover ham, wrap it in foil with a little bit of broth or water to keep it moist. Bake it in a preheated oven at 325°F (160°C) until heated through. You can also reheat slices in a skillet with a bit of butter or olive oil over medium-low heat.

Q5: Can I use honey instead of brown sugar in the glaze?
A: While brown sugar provides a deeper, molasses-like sweetness, you can use honey as a substitute. Honey will impart a different flavor profile, but it can still create a delicious glaze. You might want to reduce the amount of liquid in the glaze slightly if using honey as it is already liquid.

Q6: What are some good side dishes to serve with Brown Sugar Mustard Ham?
A: Classic side dishes that pair well with ham include mashed potatoes, scalloped potatoes, sweet potato casserole, green bean casserole, roasted vegetables (like carrots, Brussels sprouts, asparagus), cranberry sauce, coleslaw, and macaroni and cheese.

Q7: Can I make this recipe in a slow cooker?
A: While baking in the oven is the traditional and recommended method for achieving a caramelized glaze, you can adapt this recipe for a slow cooker. Place the ham in the slow cooker, pour the glaze over it, and cook on low for 6-8 hours or on high for 3-4 hours, or until heated through. You might not get the same level of caramelization in a slow cooker, but it will still be flavorful and moist. You can finish it under a broiler for a few minutes to caramelize the glaze if desired.

Q8: Can I add pineapple or cherries to this glaze?
A: Yes, pineapple and cherries are classic additions to ham glazes and can complement the brown sugar and mustard flavors beautifully. You can add canned pineapple rings or maraschino cherries to the glaze or arrange them around the ham during the last 30 minutes of baking for a festive touch.

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