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The Unmistakable Comfort of Old Fashioned Ham with Brown Sugar and Mustard Glaze

There are certain dishes that just feel like home, aren’t there? For me, that feeling is inextricably linked to the intoxicating aroma of a holiday ham slowly caramelizing in the oven. I vividly remember my grandmother’s kitchen during Christmas, a symphony of festive preparations, and at its heart, this very ham. The air would be thick with a sweet, tangy perfume, a prelude to the tender, succulent meat that was always the star of our family feast. The simple yet profound combination of brown sugar, mustard, and honey, kissed by the oven’s warmth, transformed a humble cut of pork into something truly magical. It wasn’t just a meal; it was an experience, a warm embrace on a chilly day, a symbol of shared joy and tradition.

Recipe Overview

Prep Time: 15 minutes
Cook Time: Approximately 1 hour 40 minutes (depending on ham size)
Total Time: Approximately 1 hour 55 minutes (plus at least 45 minutes resting time)
Servings: 10
Yield: 1 ham
Dietary Type: Not Specified

Ingredients

10 lbs smoked ham, preferably the shank end, with the rind intact
1 cup unsweetened apple juice or 1 cup apple cider
1/2 cup whole grain Dijon mustard
2/3 cup golden brown sugar, packed
1/4 cup honey

Equipment Needed

Large roasting pan
Parchment paper
Heavy-duty foil
Meat thermometer
Sharp knife
Serving platter

Instructions

This recipe is a testament to the beauty of simplicity, transforming a pre-cooked ham into a showstopper with a few well-chosen ingredients and a patient hand. The key is to gently reheat the ham while infusing it with a luscious glaze that caramelizes to perfection.

Preheat your oven to 325°F (160°C). This lower temperature is crucial for gently warming the ham through without drying it out.
Prepare the Ham for Roasting. Place your 10 lb smoked ham, rind side up, in a large roasting pan. Pour the 1 cup of unsweetened apple juice or apple cider into the bottom of the pan. This liquid will help create steam, keeping the ham moist during the initial baking phase.
Seal the Ham. To lock in that precious moisture, cover the ham completely with parchment paper. Once the parchment paper is in place, ensure the ham and the roasting pan are covered completely with heavy-duty foil. Seal the edges of the foil tightly to the rim of the pan. This creates a sealed environment, essentially braising the ham in its own juices and the added apple juice/cider.
Initial Bake. Bake the ham for approximately 1 hour and 10 minutes, or about 7 minutes per pound. The goal of this initial bake is to bring the internal temperature of the ham up to 145°F (63°C). Use a meat thermometer inserted into the thickest part of the ham, avoiding the bone, to check for accuracy.
Increase Oven Temperature. Once the ham has reached 145°F (63°C), carefully remove the ham from the oven. Increase the oven temperature to 375°F (190°C). This higher temperature is essential for caramelizing the glaze without overcooking the ham.
Prepare the Ham for Glazing. Carefully remove the foil and parchment paper from the ham. If you are using a turkey bag (as an alternative method to foil and parchment, as suggested in Method 2), remove the ham from the bag at this stage.
Drain and Discard Liquids. Drain and discard any liquids that have accumulated in the roasting pan.
Trim the Rind and Fat. Using a sharp knife, cut off the rind and all but a 1/4-inch thick layer of fat from the ham. Discard the rind and any excess fat. This 1/4-inch layer of fat is perfect for holding the glaze.
Score the Fat. With a long, sharp knife, score the fat layer in a 1-inch wide, 1/4-inch deep diamond pattern. This scoring allows the glaze to penetrate the fat and creates a beautiful presentation.
Apply the Mustard Base. Spread the 1/2 cup of whole grain Dijon mustard evenly over the fat layer on the ham. The tanginess of the mustard will beautifully balance the sweetness of the glaze.
Apply the Brown Sugar Crust. Pat the 2/3 cup of golden brown sugar firmly over the mustard coating, pressing gently to help it adhere. Ensure an even layer for consistent caramelization.
Drizzle with Honey. Drizzle the 1/4 cup of honey evenly over the brown sugar and mustard mixture. The honey adds a lovely sheen and an extra layer of sweetness.
Final Bake and Glaze. Return the ham to the oven. Bake until the ham is well-glazed, which will take about 30 minutes. During this time, spoon any mustard and sugar glaze that slides into the roasting pan back over the ham periodically. This basting step ensures maximum flavor and a glistening finish.
Rest the Ham. Once the glaze is beautifully caramelized and the ham is heated through, transfer the ham to a serving platter. Let the ham cool for at least 45 minutes before slicing. This resting period is critical for the juices to redistribute throughout the meat, ensuring a tender and moist final product.
Serve. Slice the ham and serve it either slightly warm or at room temperature.

Method 2 (Alternative Roasting): Instead of using parchment paper and foil, you can use a turkey bag. Follow the initial instructions for preheating the oven and placing the ham in the roasting pan with apple juice/cider. Place the ham in a turkey bag, seal it according to the bag’s instructions, and place the bagged ham in the roasting pan. Bake until the internal temperature reaches 145°F (63°C), about 1 hour 10 minutes or 7 minutes per pound. Then, proceed with increasing the oven temperature and applying the glaze as described in steps 5 through 15.

Expert Tips & Tricks

Choosing Your Ham: For the best flavor and moisture, opt for a smoked ham with the rind still attached. The shank end is often preferred for its rich flavor and slightly higher fat content, which contributes to a more succulent result.
Don’t Skip the Rest: I cannot stress this enough: letting the ham rest is paramount. It’s the secret to a tender, juicy ham. Resist the urge to carve it immediately; patience will be rewarded.
Glycol vs. Glycol: While some recipes call for corn syrup, the honey in this glaze offers a more natural sweetness and a beautiful shine without the artificial flavor some find in corn syrup.
Temperature is Key: Always rely on a meat thermometer. Oven temperatures can vary, and the internal temperature of the ham is the most reliable indicator of doneness.
Glaze Consistency: If your glaze seems too thin during the final bake, you can slightly increase the oven temperature for the last 10 minutes, but keep a close eye on it to prevent burning.

Serving & Storage Suggestions

This Old Fashioned Ham is a magnificent centerpiece for any holiday table. Serve it carved into thick, juicy slices, allowing the beautiful glaze to shine. It pairs wonderfully with classic accompaniments like creamy mashed potatoes, roasted root vegetables, green bean casserole, or a vibrant Waldorf salad. A dollop of grainy mustard on the side can offer a welcome counterpoint to the sweetness of the glaze for those who enjoy a little extra zing.

Leftovers are a gift! Store any remaining ham, tightly wrapped in plastic wrap and then in foil or an airtight container, in the refrigerator for up to 3-4 days. For longer storage, the ham can be frozen for up to 2-3 months, though the texture may be slightly altered upon thawing. To reheat, gently warm individual slices in a skillet with a splash of water or broth, or bake larger portions in a covered dish at 300°F (150°C) until heated through.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	982.3 kcal
Calories from Fat		480
Total Fat	53.4 g	82%
Saturated Fat	17.6 g	88%
Cholesterol	312.4 mg	104%
Sodium	7989.1 mg	332%
Total Carbohydrate	19.2 g	6%
Dietary Fiber	0.5 g	1%
Sugars	11.9 g	47%
Protein	105.7 g	211%

Variations & Substitutions

While this recipe is perfection in its simplicity, feel free to experiment:

Spiced Glaze: Add a pinch of ground cloves, cinnamon, or a whisper of cayenne pepper to the brown sugar mixture for a subtly spiced glaze.
Citrus Kick: Replace some of the apple juice/cider with orange juice for a brighter, more zesty flavor.
Bourbon Glaze: For an adult twist, whisk a tablespoon or two of bourbon into the honey before drizzling.
Maple Magic: Substitute maple syrup for the honey for a distinctly autumnal flavor profile.

FAQs

Q: What kind of ham is best for this recipe?
A: A smoked ham, preferably the shank end with the rind intact, will yield the most flavorful and moist results.

Q: Do I need to cover the ham with foil and parchment paper?
A: Yes, covering the ham tightly is crucial for the initial baking stage to ensure it heats through gently and remains moist.

Q: How long should I rest the ham after baking?
A: Allow the ham to rest for at least 45 minutes before slicing. This resting period is vital for juicy, tender meat.

Q: Can I make the glaze ahead of time?
A: You can prepare the glaze mixture (brown sugar, mustard, honey) a few hours in advance and store it covered at room temperature.

Q: What if my ham is larger or smaller than 10 lbs?
A: Adjust the initial baking time accordingly, using the 7 minutes per pound guideline to reach the target internal temperature of 145°F (63°C). The final glazing time of 30 minutes should remain relatively consistent.

This Old Fashioned Ham with Brown Sugar and Mustard Glaze is more than just a recipe; it’s an invitation to create memories, to gather loved ones, and to savor the simple yet profound pleasures of a home-cooked meal. It’s a dish that speaks of tradition, warmth, and the enduring magic of a perfectly glazed ham. Enjoy every delicious bite!

Old Fashioned Ham With Brown Sugar and Mustard Glaze Recipe