Honey Mustard-Glazed Ham Recipe

Gather the ingredients for the honey mustard-glazed ham

The recipe begins with a bone-in ham. For the glaze, you'll require honey, butter, two varieties of mustard (Dijon and whole grain), and brown sugar. Additionally, you'll be embellishing the ham with several whole cloves.

Step 1: Turn on the oven

Set the oven temperature to 325°F.

Step 2: Remove the ham rind

Position the ham with the fat side facing up on the cutting board. To remove the rind, make a lengthwise cut into it. Carefully peel the rind away by hand or with a knife as necessary, taking care not to damage the fat layer.

Step 3: Trim it to make it look pretty

Even out any irregular sections.

Step 4: Cut hatch marks into the ham

Make diagonal cuts in the ham using a sharp knife, cutting ½ inch deep in one direction. Then, repeat the process in the opposite direction to form a cross-hatch design.

Step 5: Coat the ham with mustard

Spread 2 tablespoons of Dijon mustard evenly over the entire ham.

Step 6: Cover the ham with cloves

Insert cloves at regular intervals into the ham.

Step 7: Put the ham in a pan

Position the ham with the fat side facing up in a roasting pan. Pour in enough water to cover the bottom of the pan.

Step 8: Cook the ham

Wrap the ham in aluminum foil and put it in the oven. Bake for 2 hours.

Step 9: Make the glaze

In the meantime, make the glaze by combining honey, butter, the rest of the Dijon, whole grain mustard, and brown sugar in a medium saucepan over medium heat. Stir until well mixed.

Step 10: Cook the glaze

Heat the glaze for 2-3 minutes until the sugar has completely dissolved.

Step 11: Take the ham out of the oven and turn up the temperature

Take the ham out of the oven after 2 hours. Increase the temperature to 375°F.

Step 12: Glaze the ham

Apply half of the glaze to the ham. Bake for 20 minutes.

Step 13: Re-glaze the ham

Take the ham out of the oven once more, turn it around, and apply the leftover glaze. Bake for another 15 minutes or until the ham's internal temperature hits 140°F.

Step 14: Rest the ham

Let the ham sit for 15 minutes before slicing and serving.

Can I use a boneless ham in this honey mustard-glazed ham recipe?

In this recipe, a bone-in ham is recommended, as De Witt prefers it for its "visual presentation." She also mentions that it tends to be "more flavorful." Additionally, the bone can be utilized for making stock or broth if you enjoy preparing homemade soups.

However, De Witt points out that "a boneless ham can be used instead," so feel free to opt for this choice if it suits your preference or if you find a great deal at the grocery store. She acknowledges the advantages of boneless hams as well, stating, "They are a bit easier to carve without the bone." Nonetheless, she warns that "the cooking time will vary slightly." Regardless of the type of ham you choose for this recipe, it should already be pre-cooked (as most hams available in stores are), so your task is essentially to reheat it to 140°F.

What can I do with leftover honey mustard-glazed ham?

When it comes to baking a ham, one thing is certain: unless you have a very large family or a significant number of dinner guests, you'll likely end up with plenty of leftovers. According to De Witt, the ham in this recipe should serve around 10 people, leaving some extra on the platter if you estimate a 12-ounce portion per person. It's important to refrigerate the leftovers promptly, as they can be stored for up to 5 days or frozen for longer preservation.

As for what to do with leftover ham, De Witt believes the "possibilities are endless." You could fry up some slices with eggs for a classic breakfast, boil it with beans, or incorporate it into a soup. Other options include making ham and cheese sandwiches (either hot or cold), adding it to a casserole, chopping it for a chef salad, or using it as a topping for pizza.