Glazed Ham with Mustard

This glazed ham recipe with mustard and brown sugar and maple syrup is simple, subtle, and super impressive. And is perfect for Christmas, Easter, and any other holiday dinner (or insatiable ham craving).

Glazed Ham with Maple and Mustard

This glazed ham recipe with mustard has a sweet, spicy, salty thing going on that’s simple, subtle, and super impressive. Not only is the end result intriguing, but the technique used to create it is rather savvy. First the ham is slathered with glaze. Then it sits over a pan of hot water in the oven as it roast so that the glaze drips into the water. As the water evaporates from the heat, the ham becomes infused with mustard flavor. Appeals to your intellect as much as your appetite, yes? Originally published March 12, 2016.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 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. In a jar, combine the mustard seeds, dry mustard, vinegar, salt, oil, brown sugar, and honey. Screw on the lid and shake vigorously. (Alternatively, you can simply 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). Place a roasting rack in a deep-sided roasting pan.
  • 3. Trim any gristle from the ham. If you’re so fortunate to find a ham with skin on, be careful to keep the fat and skin attached. Bring a pot of water to a boil. 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. Pretend you’re a Buddhist monk. Draw your attention to the task at hand in the moment in front of you and let yourself zen out.)
  • 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 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 hasn’t reached this temperature by the end of the time, loosely cover it with foil and return it to the oven until it’s warmed completely through. And remember, the ham is already fully cooked, so you’re simply rewarming it. No danger in serving it slightly cool in the center if the rest of dinner is done. 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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