Honey Mustard Glazed Ham (classic)
Printed from Inclusive Kitchen — Honey Mustard Glazed Ham
Honey mustard glazed ham is a timeless dish that brings warmth and joy to any table. The combination of sweet honey and tangy mustard creates a glaze that caramelizes beautifully, giving the ham a glossy finish and a flavor that dances on the palate. This dish is not only a feast for the eyes but also a delightful centerpiece for holiday gatherings, family dinners, or any occasion that calls for a touch of elegance.
Historically, ham has been a staple in American cuisine, especially during festive seasons. The tradition of glazing ham dates back centuries, with variations found in many cultures. The honey mustard glaze, in particular, became popular in the United States as a way to enhance the natural flavors of the meat while adding a touch of sweetness. It’s a dish that has stood the test of time, much like your Aunt Edna’s questionable fruitcake recipe.
To prepare this classic honey mustard glazed ham, you’ll need a few essential ingredients and some patience. The ham is first scored to allow the glaze to penetrate deeply, ensuring every bite is bursting with flavor. As it bakes, the aroma will fill your kitchen, making it hard to resist sneaking a taste. Just remember, the ham is best served warm, so try to keep your taste-testing to a minimum—no one likes a ham thief at the dinner table!
When it comes to serving, this ham pairs beautifully with sides like roasted vegetables, creamy mashed potatoes, or a fresh green salad. The sweet and tangy notes of the glaze complement a variety of flavors, making it a versatile dish that can be enjoyed year-round. So, gather your loved ones, slice into this succulent ham, and enjoy the delightful flavors that have made it a classic for generations.
Ingredients
- 8 pounds bone-in ham
- 1 cup honey
- 1 cup Dijon mustard
- 0.5 cup brown sugar
- 0.25 cup apple cider vinegar
- 1 teaspoon ground cloves
- 1 teaspoon ground black pepper
- 1 cup water
Instructions
- Preheat your oven to 325°F (163°C). This moderate temperature allows the ham to heat through without drying out, ensuring it remains juicy.
- Place the ham on a large roasting pan, cut side down. If you don’t have a roasting pan, a deep baking dish will work just fine.
- Score the surface of the ham in a diamond pattern, making shallow cuts about 1 inch apart. This not only looks beautiful but also helps the glaze penetrate the meat.
- In a medium saucepan over medium heat, combine the honey, Dijon mustard, brown sugar, apple cider vinegar, ground cloves, and black pepper. Stir until the sugar dissolves and the mixture is smooth.
- Once the glaze is ready, brush a generous amount over the scored surface of the ham. Make sure to get it into the cuts for maximum flavor.
- Pour the water into the bottom of the roasting pan to create steam during cooking. This will help keep the ham moist as it bakes.
- Cover the ham loosely with aluminum foil to prevent it from browning too quickly. This will allow it to cook evenly.
- Bake the ham in the preheated oven for about 1.5 hours, or until it reaches an internal temperature of 140°F (60°C). Use a meat thermometer for accuracy.
- Every 30 minutes, baste the ham with the remaining glaze to build up a beautiful, sticky coating. This step is crucial for that glossy finish.
- In the last 20 minutes of cooking, remove the foil to allow the glaze to caramelize. Keep an eye on it to prevent burning.
- Once the ham is done, remove it from the oven and let it rest for about 15 minutes before slicing. This resting period allows the juices to redistribute.
- Slice the ham against the grain into thick pieces and serve with your favorite sides. Enjoy the sweet and tangy flavors that make this dish a classic.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for later enjoyment.
- Reheat leftovers in the oven at 325°F (163°C) until warmed through, basting with a little extra glaze if desired.
Nutrition (per serving)
- Calories: 350
- Carbs g: 30
- Protein g: 25
- Fat g: 15
- Sugar g: 20
