Rum & Mustard Glazed Ham: A Symphony of Sweet, Savory, and Spice

There are certain aromas that, once they fill a kitchen, instantly transport you. For me, the scent of a ham baking, especially one kissed with a glaze that sings of sweetness and a gentle tang, is pure holiday magic. I still remember my grandmother’s kitchen during Christmas; the air thick with the promise of good food, and the centerpiece, always, was a glistening ham. She had a knack for making the simplest of preparations feel utterly festive, and this Rum & Mustard Glazed Ham is a direct descendant of those cherished memories. It’s a dish that doesn’t demand hours of complicated fuss, yet delivers a spectacular flavor profile that will have your guests singing your praises. The subtle warmth of the rum, balanced by the sharp Dijon and the rich sweetness of brown sugar and maple, creates a glaze that caramelizes beautifully, forming a crackling, irresistible crust. It’s the kind of recipe that feels both sophisticated and incredibly comforting, a true testament to the power of well-chosen ingredients.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes (approximately, plus resting time)
• Total Time: 1 hour 45 minutes (plus resting time)
• Servings: 15-20
• Yield: 1 bone-in ham
• Dietary Type: Not specified

Ingredients

• 10-12 lbs bone-in ham: This is your star. Opt for a good quality bone-in ham for superior flavor and moisture. The bone adds incredible depth.
• 1/2 cup packed brown sugar: The foundation of our sweetness, adding a lovely caramel note. Make sure it’s packed firmly.
• 1/2 cup dark rum: This brings a warmth and complexity to the glaze that is irreplaceable. If you prefer not to use rum, orange juice is an excellent substitute, offering a bright citrus counterpoint.
• 1/4 cup Dijon mustard: The essential element for that delightful tang. Its pungent notes cut through the richness and sweetness beautifully.
• 1/4 cup maple syrup: Enhances the caramelization and adds another layer of natural sweetness. Use pure maple syrup for the best flavor.

Equipment Needed

• Roasting pan: A sturdy roasting pan is essential to catch any drippings and ensure even cooking.
• Small saucepan: For whisking together the glaze ingredients.
• Whisk: To ensure a smooth and well-combined glaze.
• Sharp knife: For scoring the ham.
• Basting brush: To generously apply the glaze.
• Aluminum foil: For resting the ham after cooking.

Instructions

1. Preheat your oven to a welcoming 425°F (220°C). This initial high heat is key to kickstarting the caramelization process for our glaze.
2. Prepare the Ham: Place your bone-in ham in the roasting pan. With a sharp knife, lightly score the ham. Create a criss-cross pattern across the surface of the ham. Be careful not to cut too deep into the meat; you’re just scoring the fat cap. This scoring allows the glaze to penetrate the ham and also helps in rendering the fat.
3. Craft the Glaze: In a small saucepan over medium heat, combine the packed brown sugar, dark rum (or orange juice), Dijon mustard, and maple syrup.
4. Whisk and Simmer: Whisk these ingredients together until the brown sugar is fully dissolved and the mixture is smooth. Bring the glaze to a gentle simmer, then remove from heat. This quick simmer helps to meld the flavors.
5. Initial Glazing and Bake: Spoon about half of the prepared sauce (glaze) over the scored ham, ensuring you get into all those nooks and crannies. Place the ham in the preheated 425°F (220°C) oven and bake for 30 minutes.
6. Lower the Heat and Continue Roasting: After the initial 30 minutes, lower the oven temperature to 375°F (190°C).
7. Baste and Roast: Continue to roast the ham for an additional hour, or approximately 15-20 minutes per pound, basting frequently with the remaining glaze. Use your basting brush to generously spoon the glaze over the ham every 15-20 minutes. This frequent basting is crucial for building up that beautiful, sticky, caramelized exterior.
8. Achieving the Perfect Finish: As the ham nears doneness, the top should be well browned and crispy in texture. You’re looking for that irresistible, slightly charred sheen. The internal temperature should reach about 140°F (60°C) for a fully cooked ham.
9. Rest is Best: Once the ham has reached your desired level of brownness and internal temperature, remove it from the oven. Tent the ham loosely with aluminum foil and allow it to sit for at least 30 minutes before carving. This resting period is critical for allowing the juices to redistribute throughout the meat, ensuring a moist and tender ham.

Expert Tips & Tricks

For an even more decorative presentation, consider studding your ham with whole cloves before baking, particularly in the intersections of your score marks. These cloves not only look beautiful but also impart a subtle, classic spiced aroma. If you find your glaze thickening too much during the basting process, you can loosen it slightly with a tablespoon or two of water or more rum/orange juice. Ensure your oven is accurately calibrated; an oven thermometer can be a baker’s best friend.

Serving & Storage Suggestions

This Rum & Mustard Glazed Ham is a showstopper on its own, perfect for holiday gatherings or a special Sunday dinner. Serve it carved into thick, succulent slices. It pairs wonderfully with a variety of sides, from creamy mashed potatoes and roasted root vegetables to a bright green salad or festive cranberry sauce. Leftovers are a treasure! Store any remaining ham tightly wrapped in aluminum foil or in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm individual slices in a covered dish in the oven with a splash of water or broth, or quickly in a pan on the stovetop. Freezing is also an option; wrap portions securely and freeze for up to 2 months.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	506.7 kcal	–
Calories from Fat	–	–
Total Fat	17.5 g	26%
Saturated Fat	5.8 g	29%
Cholesterol	157.5 mg	52%
Sodium	4642.3 mg	193%
Total Carbohydrate	11.1 g	3%
Dietary Fiber	0.1 g	0%
Sugars	10.3 g	41%
Protein	67.8 g	135%

(Note: Nutritional information is an estimate and can vary based on the specific ham used and portion size.)

Variations & Substitutions

The beauty of this glaze lies in its adaptability. As mentioned, orange juice is a fantastic stand-in for rum, offering a zesty brightness. For a spicier kick, consider adding a pinch of cayenne pepper or a teaspoon of hot sauce to the glaze mixture. A touch of ground ginger or a whisper of allspice can also add lovely warmth. If you’re looking for a less traditional approach, a bourbon or even a spiced apple cider could be used in place of the rum for different flavor profiles.

FAQs

Q: Can I use a spiral-cut ham for this recipe?
A: Yes, you can! A spiral-cut ham cooks a bit faster and the glaze will penetrate easily. Reduce the total cooking time by about 15-20 minutes and baste frequently to prevent the edges from drying out.

Q: My glaze looks too thin, what should I do?
A: If the glaze seems too thin, you can thicken it slightly by simmering it in the saucepan for a few extra minutes before applying it, or by adding a teaspoon of cornstarch mixed with a tablespoon of water, then simmering until thickened.

Q: What if I don’t have Dijon mustard?
A: While Dijon provides a specific tang, a good quality whole grain mustard or even a spicy brown mustard can be used in a pinch, though the flavor profile will be slightly different.

Q: How do I know if the ham is cooked through?
A: The safest way is to use a meat thermometer inserted into the thickest part of the ham, avoiding the bone. For a fully cooked ham, aim for an internal temperature of 140°F (60°C).

Q: Can I make the glaze ahead of time?
A: Yes, you can prepare the glaze a day in advance and store it in an airtight container in the refrigerator. Gently warm it before using it to baste the ham.

This Rum & Mustard Glazed Ham is more than just a recipe; it’s an invitation to create lasting memories around your table. Its straightforward preparation belies the depth of flavor it offers, making it a guaranteed crowd-pleaser. Carve generously, serve with your favorite accompaniments, and savor every delicious bite. We’d love to hear how yours turns out!