Description
This Brown Sugar Mustard Glazed Ham features a sweet and tangy glaze that caramelizes beautifully in the oven. The combination of brown sugar, pineapple juice, honey, and Dijon mustard creates a delicious and flavorful coating for a spiral-cut ham.
Ingredients
Scale
- 1 (5-7 pound) spiral-cut, bone-in, fully cooked ham
For the Brown Sugar Mustard Glaze:
- 1 1/4 cups packed dark brown sugar
- 1/3 cup pineapple juice
- 1/3 cup honey
- 1 tablespoon orange zest
- 2 tablespoons Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Prepare Ham: Place the spiral-cut ham, cut-side down, in a shallow roasting pan.
- Cover and Bake: Cover the ham tightly with aluminum foil. Bake for approximately 10-14 minutes per pound, or until the center of the ham registers 100-110°F (38-43°C) on an instant-read thermometer.
- Make Glaze: While the ham is baking, prepare the glaze. In a medium saucepan, combine the dark brown sugar, pineapple juice, honey, orange zest, and Dijon mustard. Whisk together until well combined.
- Simmer Glaze: Bring the glaze mixture to a simmer over medium heat, stirring frequently. Cook for 1-2 minutes, or until the brown sugar is completely dissolved and the glaze has thickened slightly. Remove from heat and set aside.
- Increase Oven Temperature: Once the ham reaches 100-110°F (38-43°C), remove it from the oven. Carefully remove the foil. Increase the oven temperature to 400°F (200°C).
- First Glaze: Brush the ham all over with about 1/3 of the prepared glaze, making sure to get some glaze in between the slices.
- Bake Uncovered: Return the ham to the oven, uncovered. Bake for 20-30 minutes, or until the internal temperature of the ham reaches 140°F (60°C).
- Glaze and Bake (Repeat): While the ham is baking, brush it with additional glaze every 10 minutes. Use all of the remaining glaze. If glaze runs out, baste with pan drippings.
- Rest and Serve: Remove the ham from the oven. Brush it one final time with any remaining glaze (or pan juices). Loosely cover the ham with foil and let it rest for 15 minutes before carving and serving.
Notes
- Spiral-Cut Ham: This recipe is designed for a fully cooked, spiral-cut, bone-in ham.
- Glaze: The glaze will thicken slightly as it cools.
- Internal Temperature: The USDA recommends heating fully cooked ham to 140°F (60°C).
- Basting: Basting the ham frequently with the glaze keeps it moist and flavorful.
- Serving suggestion:
- Storage: Leftover ham can be stored in an airtight container in the refrigerator for up to 5 days.