There are just a handful of holidays at our house that are graced with a ham, sometimes Thanksgiving, often Christmas, and maybe a holiday party. In the spring, Easter for sure, and now and then, Mother’s Day. That’s where this Honey Mustard Glazed Ham is coming in.
Honey Mustard Glazed Ham
If you’re going to be doing something like a sit-down dinner or have a lot of family and are celebrating Mother’s Day with a buffet for brunch or dinner, you can’t go wrong with a Ham. Specifically, this Honey Mustard Glazed Ham.
About Honey Mustard Glazed Ham:
My son’s significant other (is that still a pc term?) Tweety and I cooked up this ham not too long ago. She pulled out the included packet of glaze and showed it to me, so I had to tell her, “No, no, no…I’m a food blogger, and I have to make things as difficult as possible. We’re going to make our glaze!”
In all seriousness, I really love making custom glazes when I cook a ham, and most of them are pretty simple. I can add just the flavors I want, and that makes each ham a little special. While there are a few different glazes I love (see them all on the respective hams on my menu for Pork Main Dishes and Entrees), I like to try new concoctions, too. If they pass the muster (or in this case, maybe I should say “mustard”), they’ll usually make their way to this site.
And of course, as a food blogger, we can’t just eat…I always have to grill ask for the opinions of everyone on the various nuances of the dish…Tweety said, “It’s everything it should be.” I’ll take that! And if you’re looking at the name, Honey Mustard Glazed Ham, step away from any everyday dipping sauce experience. This isn’t some wimpy, overly sweet glaze. It is a little sweet, with a touch of clove & just a bit of a bite, and the vinegar keeps it from being cloying.
It’s balanced beautifully, and I think you’ll like it; it’s a ham that should have a wide appeal. And I think you’ll like just about anything made from the leftovers. The drippings had a very slight sweet/sour vibe, and so did the bone and the meat clinging to it. I used mine in my Ham Stock, then my Old Fashioned Ham Bone Soup. The cabbage in the soup not only disguised any residual sweetness, but that slight sweet/sour tang made the best version of the soup I’ve ever made. It takes me back to the German side.
Honey Mustard Glazed Ham
Making Honey Mustard Glazed Ham:
While most hams aren’t too difficult, this one is amazingly easy. I slightly adapted it from Tasty Recipes (gosh, I just love their videos!) to accommodate a refrigerated grocery store vacuum-packed ham instead of a picnic ham. You know, those hams that are always on sale before Easter and Christmas.
At the bottom of the roasting pan go onions along with garlic, apple cider vinegar, mustard, juice of choice, and cloves, and it cooks right along with the ham. When the ham is ready to be glazed, it is taken out of the oven to sit. The mixture is emptied out of the roasting pan, the cloves removed, and honey, mustard, Worcestershire, and brown sugar added. Then everything is boiled into a glaze.
The ham is then glazed and tossed back in the oven so the glaze can caramelize. Glaze it every 20 minutes, and turn each time so it caramelizes beautifully.
Always keep track of the number of whole cloves you use in a recipe, especially if you vary the amount. That really goes for any recipe. Then, when you remove them, you’ll know you’ve gotten them all. No one wants to bite into a whole clove.
Serve With:
I love any ham with just about any version of scalloped or au Gratin Potatoes.
- Ruth’s Chris Steakhouse Potatoes au Gratin – a personal favorite. They are very cheesy and very creamy, but the sweet/sour glaze on that ham balances that richness.
Ruth’s Chris Potatoes au Gratin Copycat = see how creamy!
- Old Fashioned Scalloped Potatoes – the epitome of old school potatoes. These will hit a nostalgic note.
Old Fashioned Scalloped Potatoes
- Scalloped Potatoes Like Grandma Made – a personal favorite. These are a bit saucier and creamier than the old-fashioned ones, and not as rich as the Ruth’s Chris Potatoes.
Scalloped Potatoes Like the ones your Grandma Made
What Size Ham Should I Buy?
I always go larger because there are so many ways to rework the leftovers; a sale-priced ham is a super bargain protein. The standard is to count on 3/4 to 1 pound of ham per person. I’ll make it easy and do the math:
- 10-pound bone-in ham serves 10 to 14 people
- 11-pound bone-in ham serves 11 to 15 people
- 12-pound bone-in ham serves 12 to 16 people
- 13-pound bone-in ham serves 13 to 17 people
- 14-pound bone in ham serves 14 to 18 people
Saving Money on Honey Mustard Glazed Ham:
Easter is THE season to buy Ham. It will always be on sale around Thanksgiving and before Christmas and New Year’s, but you’d be hard-pressed to find better pricing than the pre-Easter sales. Follow the ads, & get more than one. Hams keep for weeks in the fridge and can be frozen. If you’re on a budget and asked to host a shower of some sort, a buffet, or a get-together, having a sales-priced ham in the freezer is a great way to reduce the expenditures.
Stretching your ham over several meals is a great way to stretch your budget. Save the bone for stock and one of my soup recipes, and in the meantime, take a peek at how to break down a ham, store it, and all the marvelous dishes for leftover ham I have here on my site. I’ve gathered them together in one post: “12 Days of Ham.”
I thought a dozen ways to use ham were a lot at the time, but it has grown and grown over the years! A sure way to make sure you make the best use of the leftovers is to pick out a dish that you want to make and buy those ingredients at the same time you buy your ham.
Honey is an item in this recipe that has the potential to be pricey. It pays to shop around, buy good quality, and keep an open mind. The big surprise? You might find honey at a very competitive price at your drugstore, often with coupons from the store ad. If your honey crystallizes, it’s still good. Gently warm it (be careful if it’s in plastic), and it will liquefy again. Pour it into a clean, dry jar to store. Don’t forget to label!
Honey Mustard Glazed Ham
Honey Mustard Glazed Ham
This classic Honey Mustard Glazed Ham has an excellent glaze; great balance with a bit of sweet, a bit of tart & a little clove.
- Prep Time: 15 minutes
- Cook Time: varies
- Total Time: 1 hr 40 minutes to 3 1/2 hours + rest
- Yield: 10 to 18 servings 1x
- Category: Pork Main Dish
- Cuisine: Americen
Ingredients
- 1 onion, chopped
- 2 cloves garlic, chopped
- ¼ cup apple cider vinegar
- ¼ cup stone-ground mustard
- 1 cup orange, apple, pineapple, or other sweet juice or a combination
- 10 whole cloves
- 10 to 14-pound precooked, vacuum-sealed ham
- ½ cup honey
- ½ cup Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup brown sugar (or one cup sugar and 1 tablespoon molasses)
Instructions
Set the ham out at room temperature for 30 to 60 minutes if possible. Adjust the oven rack to accommodate the ham set in a pan with a roasting rack. Preheat oven to 325°F. Timing can vary. Use a thermometer to be sure, although a precooked ham can acutally be eaten without heating.
Add the chopped onion, garlic, apple cider vinegar, mustard, juice of choice, and cloves to the bottom of the roasting pan, stirring to combine. Score the ham in a crosshatch pattern, unless it’s a spiral cut. Place a rack over the liquid in the roaster. Cover, or if the cover doesn’t fit, cover tightly with aluminum foil.
Figure out how long it will take to cook the ham to 140 degrees F., the recommended time to heat your basic bone-in vacuum-packed ham, and when to glaze it (start the glaze an hour before it’s finished heating). Your ham should specify on the label the heating instructions – follow them. If the instructions aren’t on the ham, see if another ham in the grocery bin has instructions and take a photo.
If no instructions, as a general rule, heat for 10 to 15 minutes per pound.
- 10 pound ham 100 minutes (1 hour 40 minutes) to 150 minutes (2 hours 30 minutes)
- 11 pound ham 110 minutes (1 hour 50 minutes) to 165 minutes (2 hours 45 minutes)
- 12 pound ham 120 minutes (2 hours) to 180 minutes (3 hours)
- 13 pound ham 130 minutes (2 hours 10 minutes) to 195 minutes (3 hours 15 minutes)
- 14 pound ham 140 minutes (2 hours 20 minutes) to 210 minutes (3 hours 30 minutes)
Begin to glaze an hour before the ham is done, so subtract an hour from the total cooking time, so you’ll know at what point to add the first glazing. At that point, remove the ham from the oven and remove the foil. Baste the ham with the liquid, then remove the rack and ham from the roasting pan to a platter (it will drip) and set aside.
Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a saucepan and add the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
Bring the mixture to a good boil and boil until thick and reduced enough to coat the ham without dripping, about 10 to 12 minutes. Brush the glaze onto the ham, then place the roasting rack back into the roaster. Add water to just below the level of the rack (to prevent dripping glaze from burning on the bottom of the roaster. Add the ham on top of the rack.
Glaze the ham, and return it to the oven, uncovered, for a total of an hour more or until the temperature is 140 degrees F. Glaze every 20 minutes, and with each glaze, turn the roaster front to back so the glaze caramelizes evenly. Be prepared to pull it when it reaches 140 degrees F.
Rest the ham for 20 to 40 minutes. Slice the ham, and serve.
Notes: There may be extra glaze, and the drippings will be a little sweet/sour. Either combine the two and pass with the ham or consider an alternative use for them. At our house, we often use that glaze for chicken wings.
Notes
The timing for this recipe may vary with the ham you use. Consult the instructions for your particular ham and allow for the hour needed to reduce the glaze and glaze the ham.
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I’m posting Honey Mustard Glazed Ham at Fiesta Friday #275, cohosted by Jhuls @ The Not So Creative Cook and Laurena @ Life Diet Health.
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