Honey Brown Sugar Mustard Glaze

A good honey—brown sugar mustard glaze transforms any holiday ham into a showstopping centerpiece. After a decade hosting Easter and Christmas dinners, this is the sweet—savory glaze my family looks forward to most. The mix of local honey, two mustards, and a touch of spice soaks into every spiral slice, giving your store—bought ham that homemade magic with barely any extra work.

Every time I make this, my kids fight for the sticky edge pieces. Once I swapped the store packet for my own glaze, I never went back and now even my picky in—laws ask for extra to take home.

Ingredients

• Fully cooked bone in spiral ham: about eight to ten pounds buy the best quality you can find bone in adds flavor and keeps meat moist
• Honey: use local raw honey for better floral notes and real depth jarred honey works in a pinch
• Light brown sugar: firmly packed for molasses rich sweetness choose soft and fresh sugar so it melts smoothly
• Dijon mustard: brings sharp brightness to balance the sweetness look for creamy imported Dijon for an extra kick
• Whole grain mustard: adds tang and visible seeds opt for a fresh jar with whole mustard seeds for best texture
• Apple cider vinegar: cuts the sweetness just enough to keep every bite lively choose a vinegar with some apple scent and rich color
• Kosher salt: gentle salting makes the glaze pop choose flake or diamond salt for cleaner flavor
• Freshly ground black pepper: brings warmth and slight heat use freshly cracked pepper right before mixing
• Ground cinnamon: a warm undertone do not skip if you want that classic holiday flavor
• Ground cloves (optional): for a holiday aroma use fresh ground for the boldest taste

Instructions

Preheat and Prep Ham:

Set your oven to 325 degrees Fahrenheit which ensures gentle heating. Remove all packaging from your ham including the glaze packet if included. Place the ham cut side down on a wire rack inside your roasting pan. This lets the glaze drip over the spiral cuts and keeps the ham juicy as it warms.

Make the Glaze:

In a small saucepan over medium low heat combine honey brown sugar Dijon mustard whole grain mustard apple cider vinegar salt pepper cinnamon and cloves. Whisk until all the sugar melts and the glaze is shiny about three minutes. Save a few tablespoons of glaze to serve with the ham later.

Warm the Ham:

Loosely cover the ham with foil. Bake for about sixty minutes or until the internal temperature reads one hundred twenty degrees Fahrenheit. You just want to warm the meat through since it is already cooked. For crispier edges remove the foil for the last fifteen minutes.

Apply the Final Glaze:

Lift the foil. With a brush or spoon coat the hot ham with half the glaze. Return the uncovered ham to the oven for ten minutes to let the glaze set and bubble. Repeat with the remaining glaze and bake five more minutes until the outside is deeply glossy and sticky.

Rest Before Carving:

Remove the ham from the oven and let it rest tented in foil for ten minutes. This pause makes carving easier and helps hold more of the savory juices. Serve slices drizzled with extra glaze from the pan or the reserved glaze on the side.

My favorite part is swirling extra glaze onto every slice when serving. Several years ago my niece helped stir the spices into the glaze and she still asks if she can be the official glaze maker for every family feast.

Storage Tips

Once cooled refrigerate leftover ham tightly covered for up to five days. The glaze thickens as it chills so give it a quick stir or brief microwave before using leftovers. Sliced ham freezes well for up to two months just separate layers with parchment for easy thawing.

Ingredient Substitutions

No Dijon Use spicy brown mustard for a little more kick. Light brown sugar can be swapped with dark brown for deeper molasses flavor. If you do not have whole grain mustard use extra Dijon and stir in a teaspoon of mustard seeds if you have them.

Serving Suggestions

This ham works great as the centerpiece for a classic holiday table or casual Sunday dinner. Serve with roasted vegetables mashed potatoes and fresh rolls. Leftover ham and glaze pair well with biscuits for easy breakfast sandwiches.

Cultural and Historical Context

Glazed ham is a true American tradition especially in the South and Midwest. Early recipes often used molasses and vinegar but the combination of honey sugar and mustard became popular in the twentieth century for its sweet tangy finish that works with any cured ham.

Seasonal Adaptations

In cooler months I add a pinch more cinnamon and cloves for a cozier flavor. For summer serve the ham chilled and scatter fresh herbs like chives over the slices. Maple syrup can stand in for honey if you have it on hand for an autumn twist.

Success Stories

My first time hosting Easter dinner I was nervous the ham would dry out. With this glaze everyone raved about how juicy and flavorful it was even the next day in sandwiches. The kids now request “the shiny ham” every Christmas and it always disappears before leftovers can be packed up.

Freezer Meal Conversion

Slice extra ham into portions wrap tightly and freeze for meal prep. Thaw overnight in the fridge and add a spoonful of reserved glaze before reheating in the oven loosely covered. The glaze helps the ham stay moist and taste freshly made every time.

This honey—mustard glazed ham will make every family gathering memorable and delicious. You’ll love the leftovers just as much the next day.

Common Recipe Questions

→ What does honey add to the glaze?

Honey provides sweetness and a glossy sheen, balancing the sharpness of mustard and adding depth of flavor.

→ Why use both Dijon and whole-grain mustard?

Dijon brings classic tang and spice, while whole-grain mustard adds a rustic texture and extra layers of flavor.

→ Do I need a wire rack for baking?

A wire rack elevates the ham for even browning, but rolled-up foil can be used as an alternative for similar results.

→ What's the benefit of apple cider vinegar in the glaze?

Apple cider vinegar brightens flavors and helps balance the sweetness of honey and brown sugar in the glaze.

→ How do I achieve a sticky glaze finish?

Brush the glaze on during the final minutes of baking, returning the ham to the oven to allow the surface to caramelize.

→ Can the glaze be served on the side?

Yes, set aside a few tablespoons of the glaze before baking to offer as a flavorful sauce for serving.