Real Recipes From Real Home Cooks ®

baked ham with brown sugar and mustard glaze

(2 ratings)
Kitchen Crew
By Kitchen Crew

Besides a roasting pan, you don't need any fancy gadgets to make this baked ham. By cooking the ham in the drippings, it's moist and juicy when baked. The sticky, sweet, and tangy glaze penetrates the meat. The sweet mustard glaze melts into the salty drippings making the ham full of flavor and creates the most amazing tangy gravy.

(2 ratings)
yield serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For baked ham with brown sugar and mustard glaze

  • 1 stick
    unsalted butter
  • 1 c
    packed brown sugar
  • 3 Tbsp
    yellow mustard
  • 1
    fully cooked/smoked spiral sliced ham

How To Make baked ham with brown sugar and mustard glaze

  • Spiralized ham coming to room temperature on the counter.
    Preheat oven to 325 degrees. Take the ham out of the refrigerator and let sit on the counter for 30 minutes to cut the chill.
  • Butter melting in a saucepan.
    Over med-low heat, melt butter in a small saucepan.
  • Brown sugar added to the melted butter.
    Add the brown sugar and mix into the melted butter.
  • Yellow mustard added to the brown sugar and melted butter.
    Then add the mustard.
  • Cooking the glaze until the sugar melts.
    Once the mustard is incorporated, cook on med-low heat stirring constantly for a few minutes until the sugar melts and is a loose consistency. Make sure it does not boil. (You don’t want to make caramel.)
  • Brushing glaze onto the ham.
    Unwrap the ham. Place in a roasting pan. Brush about 1/2 of the glaze on the ham.
  • Brushing glaze into slices of the ham.
    Separate the slices and get the glaze in-between the layers. Set the rest aside for later.
  • Covering the roasting pan with foil.
    Push the layers back together and cover the ham tightly with foil to keep the moisture in. Bake for about 15 minutes per pound. Bear in mind, the ham is fully cooked. You’re not actually cooking the ham, only reheating it.
  • Basting the pan with the drippings.
    Using drippings, baste every 30 minutes, or as often as you like, with a spoon or a brush.
  • Reheating the extra glaze in a saucepan.
    In the last 15 to 20 minutes, do one final glaze of the ham. Before glazing, stir and reheat the leftover glaze for a couple of minutes on medium-low.
  • Pouring remaining glaze over the ham.
    Take out the ham out of the oven and pour the reheated glaze onto the ham.
  • Brushing the glaze on the ham.
    Brush glaze across the ham to spread it out.
  • Baking the ham in the oven.
    Increase the temperature to 350 and cook uncovered for a final 15 to 20 minutes.
  • Cutting ham slices around the hambone.
    In order to easily serve the ham, cut in a circular motion around the bone deep into the ham and the slices will come right off.