Baked Ham With Brown Sugar Mustard Glaze

Glazed Ham

Photo: Diana Rattray

Prep: 15 mins
Cook: 4 hrs
Total: 4 hrs 15 mins
Servings: 8 servings

This baked ham is finished with a lightly spiced brown sugar and mustard glaze mixture. It's a sweet-sour combination, giving the ham excellent flavor.

This is a tasty glazed baked ham, perfect for a big holiday dinner or Sunday gathering.

Ingredients

  • 1 large (12 to 16-pound) smoked ham

For the Glaze:

  • 1 cup light brown sugar, packed

  • 2 tablespoons corn syrup, or golden syrup, or cane syrup

  • 2 tablespoons all-purpose flour

  • 1/4 teaspoon cinnamon

  • 1 tablespoon Dijon mustard, or your favorite gourmet mustard

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons water

Steps to Make It

  1. Heat oven to 325 F. Line a roasting pan with foil. Wrap the ham in foil, keeping the ham fat side up; place it in the baking pan.

  2. Bake for 18 to 20 minutes per pound, or until a meat thermometer or temperature probe registers about 145 F.

  3. Meanwhile, make the glaze. In a medium saucepan, combine brown sugar, cinnamon, flour, mustard, and vinegar. Stir over medium-low heat until smooth. Add water and bring to a simmer. Simmer, stirring, for 1 minute.

  4. Remove the foil from the ham and remove excess fat. Score the ham all over the surface, creating a diamond pattern. Return to the oven and continue baking to about 155 to 160 F, basting with the glaze mixture frequently.

  5. Serve and enjoy!

Nutrition Facts (per serving)
1372 Calories
46g Fat
38g Carbs
202g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 1372
% Daily Value*
Total Fat 46g 59%
Saturated Fat 9g 43%
Cholesterol 581mg 194%
Sodium 8924mg 388%
Total Carbohydrate 38g 14%
Dietary Fiber 0g 1%
Total Sugars 36g
Protein 202g
Vitamin C 0mg 0%
Calcium 59mg 5%
Iron 8mg 43%
Potassium 3167mg 67%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)