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Sliced glazed ham arranged on a white plate, with a floral napkin and an orange flower in the background.

Brown Sugar Mustard Glaze for Ham

Chef Jenn
The vintage brown sugar mustard glaze that turns a supermarket boneless ham into a holiday centerpiece. Five ingredients, a two-temperature oven method, and a lacquered finish worth the whole Easter table.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Resting Time 15 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 12 servings
Calories 570 kcal

Ingredients
  

  • 6 pounds boneless ham
  • 1/4 cup dark brown sugar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1/8 teaspoon ground cloves

Instructions
 

  • Preheat the oven to 325°F.
  • Place the ham in a baking dish, cover tightly with foil, and bake for about 45 minutes, or until heated through.
  • Combine the dark brown sugar, Dijon mustard, apple cider vinegar, and ground cloves in a small saucepan.
  • Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, until slightly thickened and glossy.
  • Remove the ham from the oven and discard the foil. Increase the oven temperature to 375°F.
  • Brush the glaze evenly over the ham, letting it run over the surface and into any natural seams or slice openings.
  • Return the ham to the oven, uncovered, and bake for another 30 minutes, basting once or twice, until the glaze is caramelized.
  • Rest the ham for 15 minutes before slicing and serving.

Video

Notes

Recipe Card Tips

  • The two-temperature method is the whole trick. 325°F under foil gets the ham hot; 375°F uncovered caramelizes the glaze. If you try to do both at one temperature, you'll sacrifice either the interior or the exterior.
  • If your ham is spiral-sliced, work the glaze between the slices with the back of a pastry brush. The interior meat is where most of the dryness complaints come from, and glaze between the slices seasons and moistens it as it bakes.
  • The 15-minute rest isn't optional. The glaze is molten when the ham comes out of the oven and it needs to set into a sticky coating, not a runny one. Slicing too early gets you glaze in the carving tray instead of on the meat.

Nutrition

Serving: 2slicesCalories: 570kcalCarbohydrates: 5gProtein: 49gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 141mgSodium: 2721mgPotassium: 659mgFiber: 0.1gSugar: 4gVitamin A: 2IUVitamin C: 0.01mgCalcium: 21mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword 1950s ham glaze, brown sugar mustard glaze for ham, Dijon brown sugar ham, Easter ham glaze, holiday ham recipe, vintage ham glaze
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