Mustard Baked Ham

Mustard Baked Ham Recipe

Grandma made a mean mustard baked ham that she served every Christmas. When I came upon this old family recipe, handwritten in my grandma’s distinctive, compressed scrawl, I had to try it. I’m not a ham lover, but when I pulled this one from the oven I couldn’t stop eating it. The lamb chops I’d planned for dinner went into the freezer.

You’ll need an uncooked, bone-in country ham for this recipe. Country hams, by definition, are salted and aged. Few grocers stock country hams, but many will be happy to order one. I ordered from my neighborhood store and ended up with one of the oldest names in country ham, Smithfield. Soaking the ham overnight in water is critical, or the ham will taste too salty. Use the ham bone to make split pea soup when you’re done with it.–Rebecca Rather

Mustard Baked Ham Recipe

  • Quick Glance
  • 20 M
  • 2 H, 40 M
  • Serves about 10


  • One 5-to-6-pound uncooked, bone-in country ham
  • 1 cup firmly packed brown sugar
  • 1/2 cup Dijon mustard
  • 1 cup fine fresh bread crumbs
  • 1/2 cup panko crumbs
  • 2 tablespoons cider vinegar
  • Whole cloves, for decorating
  • Fischer & Wieser’s Honey Horseradish Mustard or their Sweet, Sour, and Smokey Mustard Sauce, for serving


  • 1. Wash the ham and scrub it with a wire brush to remove any mold (harmless mold can be a by-product of curing). Put the ham in a large stock pot and add water to cover completely. Refrigerate for at least 12, or up to 24, hours.
  • 2. Preheat the oven to 325°F (160°C). Remove the ham from the water, rinse it, and scrub it again with a stiff brush, if necessary. Pat the ham dry with paper towels. Place the ham, rind side up, on a wire rack in a roasting pan. Do not add water and do not cover. Bake the ham for about 20 minutes per pound, until an instant-read thermometer inserted in the ham but not touching bone registers 160°F to 165°F (72°C). (It is imperative to cook the ham to this temperature to kill pathogens.)
  • 3. Just before the baked ham is done, make the brown sugar paste: In a large bowl, combine the brown-sugar, mustard, fresh bread crumbs, panko, and cider vinegar. Remove the baked ham from the oven and use a sharp knife to cut off the rind and any excess fat.
  • 4. Increase the oven temperature to 400°F (200°C). Place the baked ham back on the rack, fat side up. Evenly pat on the paste (no need to cover the bottom of the ham). Stick the cloves into the top surface of the ham. Bake the ham for 15 to 20 minutes, until the paste turns golden brown and crispy. Remove the baked ham from the oven and let rest for 15 minutes.
  • 5. Remove the cloves and carve the baked ham into thin slices. Serve with Fischer & Wieser’s Honey Horseradish Mustard or their Sweet, Sour, and Smokey Mustard Sauce, available in many grocery stores, or go to their website at
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    1. Happy Thanksgiving right back ‘atcha, Carol. And you’re quite welcome–it’s what we do.

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