Brown Sugar Mustard Glazed Ham Foolproof Christmas Recipe

The most perfect sticky glaze is slathered all over this juicy, tender Brown Sugar Mustard Glazed Ham, with crisp edges and an incredible flavour. Dont even be intimidated by a ham this season, with all the tips and tricks you need right here!

Author: Chef Sally

Ingredients

Scale

8–10 pound bone-in cooked ham
1/2 cup water
1/2 cup unsalted butter reduce fat or full fat
1 cup brown sugar
1/2 cup honey
2 tablespoons dijon mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 cloves garlic smashed

Instructions

Preheat the oven to 300°F (150°C) and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier).
Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife score a 1 inch wide diamond pattern (dont cut more than ¼ inch deep) over the entire ham. Place the ham in the baking tray. Pour water into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.
Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes).
Reduce heat to low and add in the garlic. Allow it to become fragrant, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
After 30 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F (220°C). Discard the foil or parchment paper and pour of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden brown crust has formed, (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing. If your crust is still pink after there suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn't burn from the sugar.
Let the ham rest 10-20 minutes before slicing.

Notes

Glaze Consistency: The glaze will naturally thicken as it cools. If it becomes too thick to brush easily between basting intervals, simply whisk in a tablespoon of hot pan juices (liquid from the bottom of the roasting pan) or warm it gently on the stove for 30 seconds.
Prevent Burning: Because of the high sugar content in the honey and brown sugar, the glaze can go from caramelized to burnt quickly. If you notice the ham getting too dark before its heated through, tent a piece of foil loosely over the dark spots.
Make Ahead: You can make the glaze up to 3 days in advance! Store it in an airtight container in the fridge. When ready to use, microwave it for 30-45 seconds to loosen it up.
Ham Prep: You can remove the rind and score the fat the day before. Wrap the prepared ham tightly in plastic wrap and keep refrigerated until you are ready to bring it to room temperature for baking.
Serving Size: A good rule of thumb for bone-in ham is to estimate about 3/4 pound (350g) per person. This accounts for the weight of the bone and ensures you have plenty of leftover ham for soup!
Acid Substitute: If you dont have apple cider vinegar, you can substitute with white wine vinegar or a squeeze of fresh lemon juice to balance the sweetness.
Moms Tip: Dont be afraid of the fat! Leaving a thick layer of fat (about 1/4 inch) ensures the meat stays juicy and the skin gets that irresistible crackle.