Glazed Ham with Mustard

This glazed ham recipe with mustard and brown sugar and maple is simple, subtle, and super impressive.

Glazed Ham with Maple and Mustard

This glazed ham recipe with mustard has got a sweet, spicy, salty thing going on that’s simple and subtle and super impressive. The technique used to create this is quite savvy—as the author explains, the ham is slathered with glaze and then sits over a pan of hot water in the oven. As it cooks, the syrup drips into the water and, as the water evaporates from the heat, the ham is infused with mustard flavor. It’s as easy as that.–Renee Schettler Rossi

Glazed Ham With Mustard

  • Quick Glance
  • 25 M
  • 3 H
  • Serves 12
Print RecipeBuy the The Vermont Country Store Cookbook cookbook

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  • For the mustard glaze
  • 2 tablespoons black or brown mustard seeds
  • 3 tablespoons dry mustard
  • 1/3 cup apple cider vinegar
  • 1 teaspoon salt
  • 2 tablespoons mild vegetable oil
  • 1 tablespoon dark brown sugar
  • 1 tablespoon honey
  • For the ham
  • One 8-pound bone-in smoked ham
  • 1/4 to 1/2 cup (0.8 to 1.6 ounces) whole cloves
  • 2 cups pure maple syrup (not that Aunt Jemima crap)
  • 1/2 cup mustard glaze (see preceding recipe or substitute Dijon mustard)


  • Make the mustard glaze
  • 1. Toss the mustard seeds, dry mustard, vinegar, salt, oil, brown sugar, and honey in a jar, screw on the lid, and shake vigorously. (Alternatively, whisk everything together in a bowl.) You should have about 1/2 cup. Stash the mustard glaze in the fridge until you’re ready to use.
  • Make the ham
  • 2. Preheat the oven to 300°F (150°C).
  • 3. Trim any gristle from the ham, being careful to keep intact any fat and skin (f you’re so fortunate to find a ham with skin). Bring a pot of water to a boil. Situate a roasting rack in a deep roasting pan. Pour the boiling water into the pan so it comes to just below the rack and about 1 inch deep. Place the plain ham on the rack, fatty side up, making sure the water doesn’t touch the ham. Insert an ovenproof meat thermometer in the ham at a slight angle so the tip is in the center of the thickest part of the ham and doesn’t touch either bone or fat.
  • 4. Bake the ham, uncovered, for 45 minutes. Remove the pan and the ham from the oven. If your ham has skin, peel it back, keeping the fat intact. Score the fat, cutting 1/4-inch-deep strips on an angle to create a crosshatch. At the corners of each crosshatch, press a whole clove into the ham. You may not need all the cloves. (This will take a little while. Consider yourself warned.)
  • 5. In a small bowl, stir together the maple syrup and the mustard glaze. With a pastry brush, rub the clove-studded ham with 1/2 the mustard and maple glaze. Return the ham to the oven and bake, uncovered, for 30 minutes more. Remove from the oven and coat with the remaining mustard and maple glaze. Return the ham to the oven and bake for 15 minutes more, or until the thermometer reads 135°F (60°C). (If your ham has not yet reached this temperature, loosely cover it with foil and return it to the oven until it is warmed through. And remember, the ham is already fully cooked, so you’re simply rewarming it.) Remove from the oven, tent with aluminum foil, and let stand for 10 minutes before transferring to a platter and carving.

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Recipe Testers Reviews

This glazed ham with mustard isn't earth-shattering or even unique, but it's a solid contender for as fine a holiday ham as I have ever made. It really is a straightforward affair that couldn't be easier to prep. The most time-consuming activity is pinning the gorgeous clove pattern, which always gives me a wonderful sense of accomplishment. After all, this is what separates the average ham from Grandma's holiday treasure! At 8 pounds, my ham took nearly 2 1/2 hours as opposed to the 90 minutes mentioned in the instructions. It was the perfect ham. I assure you that if you come to our home for Christmas, this glazed ham with mustard will be on the table.

I am not a big fan of ham, but this recipe might just convert me to the hammy side of life. It's simple, easy to follow, and makes a nicely seasoned ham that's both tender and moist. I made this recipe to take to our family Thanksgiving dinner, so I really wanted it to impress. Finding a ham with both a fat cap and skin these days is near impossible, so I found one that had a fat cap but no skin or visible gristle. My ham weighed in at 4.37 kilograms (just over 9 pounds). I only used 1/2 the cloves, as the ham was pretty heavily covered by then. I used brown mustard seeds, as the black ones weren't available. We found that this recipe makes a quite loose and spicy mustard. It was a bit thicker by the next day but not like a commercial mustard. This wasn't an issue. Mixing the mustard glaze with the maple syrup makes a lot of sauce. I used all of it when basting the ham, as instructed, but next time I would make only half that amount. There was a lot of it left after cooking. I then transported it to the family dinner, and it was kept warm there in the oven for about 30 minutes or so. It was tender and juicy, not at all like the dried out hams we've had before. We had 12 people for dinner, and I brought home little in the way of leftovers. This ham was the star of the show, usually a place reserved for Mr. Turkey at Thanksgiving. I'm sure I'll be asked to make this again at Christmas and Easter. I think the only changes I might make would be to use less sauce for glazing. It was a lot of sauce, and I don't know that I'd go to the trouble of making mustard for this again. There are some really good grainy mustards out there that would do the trick for me. Cooking for large family meals, I'd prefer to save a step in the process if it's not going to compromise the taste.


  1. I wanted to make this recipe for Easter dinner, but I could not find a ham with a fat cap in my area. If you have a resource, please tel me where I can purchase such a ham. I would appreciate it.

    1. Karen, D’Artagnan has excellent hams. Yes, they are expensive, but they serve up to 35 people. But don’t let a fat cap get in the way of your making this. I found a very fine smoked ham with a modest amount of fat at Costco.

      1. David, I did not expect such a quick response, so I’m just checking back in. Thank you very much for the information. I will definitely look into these options.

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