Glazed Ham with Brown Sugar, Dijon Mustard and Honey
Why this recipe works
- Aromatic glaze: Brown sugar and honey give the glaze shine and sweetness, while Dijon mustard adds savoury sharpness and keeps the finish from tasting flat.
- Scored fat holds the glaze: Scoring the fat creates more surface area, helping the cloves, pan juices and glaze cling to the ham as it bakes.
- Built for sharing: A bone-in glazed ham carves into generous slices and leaves well, making it practical for large meals and planned leftovers.
Get the most out of this recipe
Timing notes
- Mostly hands-off cooking: Most of the time is spent gently heating the ham through at 160°C (320°F), with only short bursts of glazing at the end.
- Rest before carving: Let the ham sit for 10 minutes after baking so the slices stay juicier and are easier to cut neatly.
- Serve hot or warm: The glaze is at its glossiest soon after baking, but the ham also holds well for a short time before carving.
Common mistakes
- Watch the glaze closely: Sugar-based glazes can darken quickly at 200°C (390°F), so baste or loosen with pan juices if the surface starts colouring too fast.
- Do not overheat the ham: Because the ham is already fully cooked, the goal is to heat it through to at least 60°C (140°F), not cook it as if raw.
- Score only the fat: Cutting too deeply into the meat can make the outer slices drier; score just through the fat so the glaze can settle into the pattern.
Ingredient swaps
- For a fruitier glaze: Use pineapple juice instead of orange juice for a sweeter, more tropical flavour.
- For deeper sweetness: Maple syrup can replace honey if you want a darker, woodsy note in the glaze.
- For more texture: Whole-grain mustard can stand in for Dijon, giving the glaze a coarser texture and a milder mustard bite.
Make-ahead tips
- Make the glaze ahead: The glaze can be prepared in advance, then rewarmed gently until smooth and brushable before using.
- Reheat without drying: Warm leftover slices in a covered dish at 180°C (355°F) with a splash of pan juices or orange juice until piping hot.
- Freeze sliced leftovers: Cool the ham quickly, freeze well wrapped in slices, then defrost overnight in the fridge before reheating or serving cold.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Set the ham in a roasting pan, then score the fat in a diamond pattern, cutting just through the fat without slicing into the meat. Press a clove into the centre of each diamond.
- Pour the orange juice into the roasting pan around the ham. Bake for 90 minutes, basting once or twice with the pan juices, until the ham is hot through and a thermometer reads at least 60°C (140°F) in the thickest part.
- Meanwhile, warm the light brown sugar, Dijon mustard and honey in a saucepan over low heat, stirring until the sugar dissolves and the glaze looks smooth and glossy. Keep it warm on the lowest heat so it stays brushable.
- Increase the oven to 200°C (390°F). Brush the ham all over with a thick layer of glaze, then return to the oven for 10 minutes. Brush with another layer of glaze and bake for a final 10 minutes, until the coating is shiny and set.
- Rest the ham for 10 minutes before carving so the slices stay juicy. Spoon a little of the pan juices over the slices when serving, if you like.
Recipe notes
Tips
- For the neatest carving, slice along the bone first to release larger sections, then cut across the grain into even slices.
- If the glaze starts to darken too quickly at the higher temperature, brush on a little pan juice to loosen it and continue baking until glossy.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the ham is heated until piping hot throughout.
Substitutions
- Replace orange juice with pineapple-juice for a more tropical sweetness.
- Replace honey with maple-syrup for a deeper, woodsy sweetness.
- Replace Dijon mustard with whole-grain mustard for a coarser texture and milder heat.
Storage
- Refrigerate up to 4 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat slices in a 180°C (355°F) oven with a splash of pan juices or orange juice until piping hot, or enjoy cold. Freeze sliced ham well wrapped for up to 2 months and defrost overnight in the fridge.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 20min (20min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Mustard
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