Dijon Mustard & Brown Sugar Glazed Ham. The Best Easy Recipe! Rock Recipes

After decades of holiday hams I settled on a super simple Dijon mustard and brown sugar two-ingredient glaze that locks moisture into a pre-boiled then baked ham, and my Easy Ham Glaze is the little secret that will make you want to read on.

I’ve been slapping this Dijon Mustard & Brown Sugar Glazed Ham on holiday tables for years and I still get that look when someone tastes it, like they can’t believe it came from my oven. A fully cooked bone in ham gets a glossy coat of brown sugar and Dijon mustard that somehow keeps it ridiculously juicy, not dry like some ham you get at big dinners.

Folks always ask How Long To Cook Ham In Crock Pot or search for Ham Glaze Brown Sugar tips and I just shrug because the trick is embarrassingly simple, and totally worth pretending I labored over.

Ingredients

• Ham brings rich savory protein and a satisfying meaty texture, but it’s often high sodium.
• Pre cooked or spiral cut hams save time and glaze soaks in nicely, almost caramelizes.
• Brown sugar adds warm molasses sweetness and helps make a sticky shiny glaze on top.
• It is mostly simple carbs so not much fiber, calories go up with big servings.
• Dijon mustard gives sharp tang, cuts sweetness and adds savory depth to the glaze.
• Made from mustard seeds, white wine and spices, it packs flavor with few calories.
• Together these ingredients balance sweet sticky caramel with tangy bite and smoky ham notes.
• I love how they make a showstopper main thats easy and crowd pleasing.

Ingredient Quantities

• 1 fully cooked bone in ham, pre boiled or spiral cut, about 7 to 9 pounds
• 1 cup packed light brown sugar (or dark brown sugar if you want a deeper molasses flavor)
• 1/2 cup Dijon mustard

How to Make this

1. Preheat oven to 325°F (163°C) and place a rack in a roasting pan.

2. Remove ham from packaging, discard any glaze packet that came with it, and pat the surface dry with paper towels. If your ham is not spiral cut score the fat in a shallow diamond pattern about 1/8 to 1/4 inch deep so the glaze can stick.

3. Put the ham cut side down on the rack. Pour about 1/2 cup water or apple juice into the bottom of the pan to keep things moist while it heats.

4. Tent the ham tightly with foil and bake, roughly 12 to 15 minutes per pound, until the internal temperature reads 140°F (60°C). For a 7 to 9 pound ham expect about 1 1/2 to 2 hours, but check with a thermometer.

5. While the ham heats mix the glaze: combine 1 cup packed light brown sugar with 1/2 cup Dijon mustard, stir until smooth and spreadable. Thats it, simple and tasty.

6. About 25 to 30 minutes before the ham is done remove the foil and brush a generous layer of the brown sugar Dijon glaze all over the surface. If spiral cut, get some between the slices with the back of a spoon or a pastry brush.

7. Return the ham to the oven uncovered and glaze every 8 to 10 minutes so it builds up a nice sticky coating. Watch closely so the sugar does not burn.

8. If you want a deeper caramelized finish, in the last 3 to 5 minutes switch to the broiler or raise oven temp to 425°F for a few minutes, but dont walk away, sugar goes from perfect to burned fast.

9. Remove the ham, tent loosely with foil and let rest 10 to 15 minutes before carving. Spoon any pan juices over slices when serving, it keeps the meat juicy and adds flavor.

Equipment Needed

1. Roasting pan with a rack, big enough for a 7 to 9 lb ham
2. Heavy duty aluminum foil to tent the ham
3. Instant read meat thermometer to make sure the center hits 140°F
4. Small mixing bowl and a spoon or whisk to stir the glaze
5. Measuring cups, especially 1 cup and 1/2 cup
6. Pastry brush or the back of a spoon to push glaze between slices
7. Sharp carving knife and a sturdy cutting board for slicing after resting
8. Oven mitts and some kitchen towels for handling hot pans and wiping spills

FAQ

Dijon Mustard & Brown Sugar Glazed Ham. The Best Easy Recipe! Rock Recipes Substitutions and Variations

• Ham: swap for a boneless fully cooked ham (5 to 7 pounds) or a smoked picnic shoulder, just watch reheating time since size and shape change
• 1 cup packed light brown sugar: use equal dark brown sugar for a deeper molasses taste, or 1 cup granulated sugar plus 1 tablespoon molasses if you’re out of brown sugar
• 1/2 cup Dijon mustard: replace with 1/2 cup whole grain or spicy brown mustard for more texture and bite, or use yellow mustard mixed with 1 tablespoon honey for a milder sweeter glaze
• Sweetener alternative: swap some or all brown sugar for 3/4 cup maple syrup or 1/2 cup honey for a looser, more caramelized glaze, just watch it near the end so it doesn’t burn

Pro Tips

– Warm the glaze a bit so it spreads easier, if it seems too stiff stir in a tablespoon or two of apple juice or water and heat 10 to 15 seconds in the microwave or briefly in a small pan, dont boil it or the sugar can get grainy.

– Work the glaze into the meat not just on top, for spiral hams push glaze between the slices with the back of a spoon or a pastry brush, for a non spiral ham press it into your shallow cuts so the flavor actually soaks in.

– Build thin layers and watch it closely, brush on every few minutes to get a sticky coating but watch cause sugar burns fast, if the edges brown too quick lower the rack or tent with foil to slow the caramelization.

– Let the ham rest before carving so the juices settle, and when serving spoon some of the pan juices over the slices for extra moisture and shine, for leftovers reheat covered with a splash of stock or apple juice so it doesnt dry out.