Honey Mustard Glazed Ham

This is a recipe my husband has made at Christmas, a friend function and now again at Easter. Let me say once you glaze your ham this way, you may never go back.

Recipe

It’s inspired by this recipe over at Chowhound, but over time Josh had added a few ingredients of his own.

Ingredients:

  • 1 smoked, bone-in ham
  • 1 cup of honey
  • 1/4 cup stone-ground mustard (this is the star of the recipe, don’t use any other type of mustard!)
  • 1/4Β  cup packed brown sugar
  • 4 tablespoons (half a stick) of unsalted butter
  • 1/2 teaspoon of cayenne pepper
  • 2 cloves of garlic
  • 1 teaspoon of onion powder
  • Aluminum Foil
  • Parchment Paper (if you have it)

Instructions

  • Preheat oven to 350 degrees
  • Trim fat from ham leaving about a 1/4 inch overall, allow ham to rest at room temperature for 30 minutes
  • Line baking sheet with A LOT of foil
  • Chowhound recommends you place the ham cut side down on the baking sheet and cover with parchment paper. If you don’t have parchment paper, my husband said the foil alone is fine
  • Wrap the ham (now covered in parchment paper) with foil, bake for 45 minutes

 

Glaze Mixture

  • Combine remaining ingredients in a small saucepan over medium heat

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  • Stir until the butter and brown sugar have dissolved
  • Set aside and let it cool to room temp

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  • When the ham is ready, remove from the oven.
  • Turn oven temp up to 425 degrees now.
  • Cut a 1″ diamond design into the ham being careful not to cut deeper than 1/4″
  • Coat the outside with about 1/2 cup of the glaze
  • Place in oven for 15 minutes
  • Repeat coating the ham and baking at 15 minute intervals until you’ve used up all of the glaze (usually about 4-5 times)

 

Usually you aim for an internal temp of about 140, but the nice thing is ham is precooked, so no one will die, it just might be cold πŸ™‚

Allow the ham to rest 20 minutes or so before cutting and serving. Enjoy!

Review

At every occasion, it’s been a hit. Not one person has complained, in fact pretty much everyone raves about it. When he first said he was using mustard, I was skeptical, but the mustard is subtle. It just provides a tangy twist on the usual honey baked spiral ham.

Degree of difficulty: πŸ₯„πŸ₯„πŸ₯„

Josh says he thinks any beginner could follow the recipe and have it turn out pretty well.

Degree of deliciousness: πŸ–πŸ–πŸ–πŸ–πŸ–

It’s the best recipe he’s used so far. We won’t be going back to the basic honey baked ham ever again!