American
Brown Sugar-Mustard Glazed Ham
A fully cooked bone-in ham reheats gently under foil, then receives a tangy brown sugar, Dijon, cider, and clove glaze in thin layers for a lacquered crust.
16 servings · 20 minutes prep · 170 minutes cook
Ingredients
Ham
- 1 fully cooked bone-in half ham, about 8 pounds, not spiral-sliced; labeled ready-to-eat
- 1 cup water
Brown Sugar-Mustard Glaze
- 3/4 cup packed dark brown sugar
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon finely grated orange zest
- 1/8 teaspoon ground cloves
Directions
Warm the Ham
- Heat the oven to 325°F (165°C). Remove all packaging from the ham. If it has a fat cap, score only the fat in a shallow 1-inch diamond pattern without cutting deeply into the meat.
- Set the ham cut-side down on a rack in a roasting pan, pour the water beneath it, and cover the pan tightly with foil. Heat for 105 minutes, then begin checking the internal temperature in the thickest meat without touching bone. Allow roughly 18 to 24 minutes per pound total, but use temperature rather than time as the final authority.
Cook the Glaze
- Meanwhile, whisk the brown sugar, Dijon mustard, cider vinegar, orange zest, and cloves in a small saucepan over medium heat. Simmer for 2 minutes, until glossy and fluid; remove from the heat.
Glaze and Finish
- When the ham reaches about 120°F (49°C), remove the foil and brush on one-third of the glaze. Bake uncovered for 10 minutes; repeat with another third, bake 10 minutes, then apply the final coat.
- Continue baking for 8 to 15 minutes, until the surface is lacquered and the thickest meat reaches 140°F (60°C) for a fully cooked ham packaged in a USDA-inspected plant. If the label specifies another endpoint, follow it.
- Transfer to a carving board and rest for 20 minutes. Slice across the grain around the bone and spoon any clean, non-burnt pan glaze lightly over the platter.
