Old Fashioned Ham w/Brown Sugar & Mustard Glaze

The other night, my husband brought home a spiral sliced ham for me to play with! So tonight, I made this ham using a Brown Sugar & Mustard Glaze clone. This is great for the upcoming holidays and was so easy to prepare...

Old Fashioned Ham
with Brown Sugar & Mustard Glaze
recipe from Bon Appetit, March 2008
1 10-pound smoked ham with rind, preferably shank end
1 cup unsweetened apple juice or apple cider
1/2 cup whole grain Dijon mustard
2/3 cup (packed) golden brown sugar
1/4 cup honey

Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F. Remove ham from oven. Increase oven temperature to 375°F.

Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. (I didn't do this since my ham was already spiral sliced.)

Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.


  1. If my hubby would see this he will turn into a caveman with no table manners lol :)

  2. I love ham and this looks amazing! My mouth started to water when I looked at the picture - nice job!

  3. I made a glazed ham a few weeks back, it was wonderful! I might have to make another to try this recipe.

  4. Whoa, that's HUGE! It looks yummy though.

  5. I'm making this for Easter tomorrow...I hope mine turns out as good as yours looked!

  6. A spiral sliced ham is already cooked so 3 hrs and 45 minutes in the oven is way too long. It would dry it out! Go by the internal temperature instead. Check to see if your ham is already cooked or cook before eating... It will say so on the packaging.

  7. The picture is a spiral sliced ham that looks and awful lot like a Honey Baked Ham..the one in the directions doesn't mention it being spiral says you scored it in a diamond shape?

  8. Anonymous - please read carefully. I noted that I did not score my ham in a diamond shape because the ham I used was already cut in a spiral shape.

  9. I make my glaze similar. When I cook the ham I also fill the cooking utensil with Gingerale. It is amazing what it does to the flavor and it takes out the saltiness of the meat.

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  11. Hi Joelen, I prepared this for Easter and substituted regular dijon for whole grain, and used sweetened apple juice instead. And as always, I increased the measured ingredients. Turned out yummy -thanks a bunch, soooo goooood!