• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Pork » Old Fashioned Ham w/Brown Sugar & Mustard Glaze

Old Fashioned Ham w/Brown Sugar & Mustard Glaze

December 7, 2008 · Bethanie Bate · 12 Comments

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…

34309529762_d320a22427-5995124

Old Fashioned Ham with Brown Sugar & Mustard Glaze

recipe from Bon Appetit, March 2008

5285209756_8099be1141-4809872
Old Fashioned Ham with Brown Sugar & Mustard Glaze Recipe

Old Fashioned Ham with Brown Sugar & Mustard Glaze Ingredients

  • 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

Old Fashioned Ham with Brown Sugar & Mustard Glaze Recipe Instructions

  1. Preheat oven to 325°F. Place ham in large roasting pan.
  2. 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.
  3. Bake ham until instant-read thermometer inserted into center of ham registers 145°F. Remove ham from oven. Increase oven temperature to 375°F.
  4. Remove foil and parchment from ham.
  5. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard.
  6. 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.)
  7. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over.
  8. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes.
  9. Transfer ham to serving platter; let cool at least 45 minutes.
  10. Slice ham and serve slightly warm or at room temperature.

Ham, Pork

Previous Post: « Espresso Shortbread Cookies
Next Post: Layered Jalapeno Dip »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Angie says

    December 7, 2008 at 12:40 pm

    OOoh, that looks really good!

    Reply
  2. Lore says

    December 7, 2008 at 2:17 pm

    If my hubby would see this he will turn into a caveman with no table manners lol 🙂

    Reply
  3. Carrie says

    December 7, 2008 at 2:48 pm

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

    Reply
  4. Elizabeth says

    December 7, 2008 at 2:48 pm

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

    Reply
  5. gaga says

    December 7, 2008 at 10:40 pm

    Whoa, that’s HUGE! It looks yummy though.

    Reply
  6. Kristen says

    April 23, 2011 at 11:17 pm

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

    Reply
  7. katgirlsue says

    October 14, 2012 at 1:09 am

    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.

    Reply
  8. Anonymous says

    November 3, 2012 at 1:25 pm

    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 sliced..it says you scored it in a diamond shape?

    Reply
  9. What's Cookin Chicago says

    November 3, 2012 at 1:26 pm

    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.

    Reply
  10. patandfritz says

    March 24, 2013 at 5:31 am

    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.

    Reply
  11. Anonymous says

    October 4, 2017 at 7:14 pm

    portail de cul experte de la vidéo gratuite : des centaines d'heures de vidéos sexe à contempler sans modération

    Also visit my homepage; video sexe

    Reply
  12. juliette says

    April 23, 2020 at 7:51 pm

    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!

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago