Amy Jean’s Kitchen: Honey Mustard Glazed Ham (Tasty Ultimate)

Ham is probably one of my favorite things to eat at a holiday

dinner. Usually whenever I am hosting I get the

pre-cooked, glaze included ham from my local meat market.

However, for Christmas dinner last year I gave this recipe a

shot and I have to say, while it was a lot of work, it turned out

pretty good. It was a little on the dry side, but I do think that was

more my fault than the recipe and the mustard glaze on the ham

made for a really great addition (and I don’t even like mustard!).




1 cup orange juice

¼ cup cider vinegar

¼ cup stone-ground mustard

10 garlic cloves

10 whole cloves

1 large yellow onion, coarsely chopped

1 bone-in cured picnic ham (about 10 lbs)

1 cup packed light brown sugar

½ cup honey

½ cup dijon mustard

1 Tbsp Worcestershire sauce


1.) Preheat oven to 400 degrees F

2.) Combine the orange juice, vinegar, stone-ground

mustard, garlic, cloves, and onion in a large roasting

pan and stir to mix evenly. 

3.) Trim off any tough outer skin from the ham, then score

the remaining fat in a crosshatch pattern, space the cuts 1 inch

apart. Place the ham on a roasting rack and set the rack

in the roasting pan over the liquid and aromatics. Cover the pan

with foil and bake for 1 hour. Transfer the roasting pan to a

wire rack. Leave the oven on. 

4.) Uncover the ham and transfer it to a cutting board. Pick out

and discard the whole cloves from the pan liquid, then pour

the liquid remaining solids into a medium saucepan. Return the

ham to the roasting rack and the rack to the roasting pan. 

5.) Stir the brown sugar, honey, Dijon mustard, and Worcestershire

into the pan liquid and bring the mixture to a boil over medium-high

heat. Reduce the heat to medium to maintain a simmer and cook, stirring

occasionally, until the mixture has thickened and reduced to the

consistency of a glaze, about 15 minutes. Remove the pan from the heat. 

6.) Brush some glaze all over the ham and return it to the oven.

Bake, occasionally basting the ham with more glaze, until the

glaze is caramelized and an instant-read thermometer inserted

into the thickest part of the ham registers 145 degrees F, 30 to 45 minutes.

7.) Transfer the pan to a wire rack. Let the ham cool in the pan

for 20 minutes, then move it to a cutting board and

thinly slice. Serve warm. 




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