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Honey-Brown Sugar Mustard glaze

Honey-Brown Sugar Mustard Glaze for Your Ham

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Condiment
Cuisine American
Servings 12

Equipment

  • Roasting pan A 15×10″ pan will comfortably hold the ham. If you only have a smaller pan, you may need to tent extra foil.
  • Wire Rack Keeps the ham elevated for even browning; skip it and use rolled-up foil if needed.
  • Small saucepan For warming the glaze. No problem if you use a microwave-safe bowl!
  • Measuring cups & spoons
  • Silicone Brush Optional, but helpful for spreading glaze. A spoon works just fine.
  • Sharp carving knife A long slicing blade ensures clean spiral cuts. A chef’s knife will still get the job done.

Ingredients
  

  • 1 fully cooked bone-in spiral ham about 8–10 lbs
  • ½ cup honey use local raw honey for depth
  • ½ cup light brown sugar firmly packed
  • 2 tbsp Dijon mustard gives that classic brown sugar mustard kick
  • 1 tbsp whole-grain mustard adds texture and tang
  • 2 tsp apple cider vinegar brightens flavors
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ tsp ground cinnamon warm undertone
  • ⅛ tsp ground cloves optional, for a holiday twist

Instructions
 

Preheat oven & prep ham

  1. Preheat to 325 °F (160 °C). Remove packaging from ham and discard the glaze packet. Place the ham cut‑side down on a wire rack inside the roasting pan. This positioning helps the glaze flow over the ridges—especially important for flattering your spiral ham glaze presentation.

Make the glaze

  1. In a saucepan set to medium-low heat, whisk together honey, brown sugar, Dijon and whole‑grain mustards, apple cider vinegar, salt, pepper, cinnamon, and cloves. Cook, stirring gently, just until sugar dissolves and mixture is smooth—about 3 minutes. Set aside a few tablespoons for serving on the side.

Warm the ham

  1. Tent the ham loosely with foil and bake for 60 minutes, or until an internal temperature of 120 °F is reached (your ham is already cooked, so you're just warming it through). Remove foil in the last 15 minutes to crisp the edges if desired.

Apply the final glaze

  1. Brush the ham liberally with half of your glaze. Return to the oven uncovered for 10 minutes. Repeat glazing one final time and bake another 5 minutes until the surface is sticky and glossy.

Rest before carving

  1. Let ham rest for 10 minutes (this makes carving easier and juicier). Serve with extra glaze on the side.