Brown Sugar and Mustard Baked Ham
Cut used: Ham (Fresh Ham / Leg) pork →
Prep
10 min
Cook
2 hrs
Total
2 hrs 10 min
This baked ham leans into the tang of whole grain and Dijon mustard to cut through the richness of the meat, balanced by brown sugar for a deep caramelized finish. It's a simple technique that yields big, bold flavor with minimal hands-on time. Ideal for Easter, Christmas, or any large gathering.
What Ingredients Do You Need?
- 10-12 lbs Bone-in fully cooked ham
- 1/3 cup Whole grain mustard
- 1/4 cup Dijon mustard
- 1 cup Dark brown sugar
- 1 cup Apple juice
- 20, for studding Whole cloves
- 2 tbsp Apple cider vinegar
- 1 tsp Black pepper
How Do You Make Brown Sugar and Mustard Baked Ham?
- 1
Score and stud
Score the ham's fat cap in a diamond pattern with a sharp knife, cutting about 1/4 inch deep. Press a whole clove into the center of each diamond.
- 2
Set up the pan
Place the ham cut-side down on a rack in a roasting pan and pour apple juice into the bottom of the pan.
- 3
Cover and bake
Preheat the oven to 300°F. Cover the ham loosely with foil and bake for about 1.5 hours.
- 4
Mix the glaze
Whisk together whole grain mustard, Dijon, brown sugar, vinegar, and black pepper until it forms a thick paste.
- 5
Glaze the ham
Remove the foil and spread the mustard-sugar paste evenly over the scored surface of the ham.
- 6
Finish uncovered
Return to the oven uncovered for 30-40 minutes, until the glaze is bubbling and deeply caramelized at the edges.
- 7
Rest and carve
Check that internal temperature reaches 140°F, then let the ham rest 15-20 minutes before carving against the grain.
What Are the Pro Tips for This Recipe?
- 💡 Scoring the fat cap helps the glaze penetrate and creates that classic diamond presentation.
- 💡 Basting isn't necessary here since the thick glaze stays put, but a final broil can boost caramelization.
- 💡 Leftover ham makes excellent sandwiches with the reserved mustard glaze as a spread.
