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.


  • 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 lb picnic ham, cured
  • ½ cup honey
  • ½ cup Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup brown sugar (or one cup sugar and 1 tablespoon molasses)


Preheat oven to 400°F (200°C) and adjust rack to accommodate ham set in a roasting rack.

Add the chopped onion, garlic cloves, apple cider vinegar, mustard, juice, and cloves to a large roasting pan, stirring to combine.

Place the ham on the roasting rack over the liquid.

Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.

Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack 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 pot, along with 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 on to the ham then transfer back to the roasting rack. Bake the ham for a total of about 30-45 minutes more, glazing a second time and turning the ham around after about 20 minutes so the ham cooks evently on all sides, until the glaze is caramelized and the ham reaches 145°F (65°C).

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.


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.

Keywords: Ham, Honey, orange juice, Pork, Vinegar

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