Dijon Glazed Ham
Dijon glazed ham is a spiral-cut ham brushed with a sticky brown sugar Dijon mustard glaze. It’s my go-to main dish for Easter, Thanksgiving, and Christmas dinner. Stick around for the basting trick that keeps every slice juicy instead of dried out.
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Quick Glance
- Total time: about 1 hour 45 minutes, mostly hands-off baking
- Serves: 12, with plenty of leftovers
- Glaze: brown sugar, Dijon mustard, maple syrup, and warm spices
- Best for: Easter, Thanksgiving, Christmas, or feeding a crowd on a budget
- Make-ahead friendly: mix the glaze up to 2 days early
Why This Dijon Glazed Ham Recipe Works
This glaze skips the long ingredient list some ham recipes use and keeps just four core flavors. Many popular versions load in extra vinegars, jams, or a dozen spices before you even start cooking. My version leans on pantry staples so you spend less time shopping and more time with your family.
Basting every 30 minutes is the real secret, not a fancy ingredient. I learned this after drying out more than one holiday ham by skipping a round of basting. The glaze needs that steady coat to build a sticky crust instead of a dry, flaky one.
Pair this ham with my southern potato salad or serve slices in these ham and cheese sliders the next day. If you want a hands-off version, try my slow cooker glazed ham instead. Save room for easter crack for dessert.
Ingredients
- Spiral-cut ham is already sliced for easy serving and soaks up the glaze in every layer.
- Dijon mustard brings the tang that balances all the sweetness in the glaze.
- Brown sugar melts down into the sticky base that caramelizes on the ham.
- Maple syrup adds a deeper sweetness than sugar alone and helps the glaze cling.
- Apple cider vinegar cuts through the richness so the glaze doesn’t taste flat.
- Ground cloves, cinnamon, and nutmeg give the glaze that warm, holiday spice flavor.
Tips for Dijon Ham Glaze
- Warm the glaze until the sugar fully dissolves before you brush it on.
- Baste every 30 minutes so the glaze builds up in even layers.
- Score the ham first if it isn’t already spiral-cut, so the glaze reaches every slice.
Storage
Store the leftover ham in an airtight container in the fridge for up to 4 days. You can then warm it up in the microwave, oven, a skillet on the stove, or eat the leftovers cold.
Or you can opt for freezing the ham for 2-4 months. Place in a freezer bag or freezer container. Then use the ham in different recipes or just reheat and eat as you wish. Whether eaten as a classic ham sandwich or mixed into a ham casserole, this is a great ham to use in different ways.
Wendy’s Test Kitchen Tips
- It is very important to baste the exterior of the ham during the cooking process. If you don’t the ham will dry out as it bakes.
- Lightly covering the ham with foil will prevent the glaze from burning as it bakes.
- Allow the ham to rest on the counter for 10-15 minutes at room temperature. This will help ensure the ham holds in the juices.
- Make sure the sugar cooks down in the glaze before you go to baste the ham.
FAQs
Use a meat thermometer and stick in the ham making sure to avoid a ham bone if you have a bone-in ham. You want the thermometer to read 140 degrees F.
Go right ahead and make the glaze a day or two in advance. Just whip it up, then store it in a sealed container in the fridge. Then allow the glaze to come to room temperature before you baste the ham the first time.
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Dijon Glazed Ham
Equipment
- small saucepan
- Roasting Pan
- pastry brush or bbq brush
Ingredients
- 8 pounds spiral-cut ham 8-10 pounds
- 1 cup pure maple syrup
- ½ cup brown sugar packed
- ¼ cup Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat your oven to 325°F (163°C).
- In a small saucepan, combine the maple syrup, brown sugar, Dijon mustard, apple cider vinegar, ground cloves, ground cinnamon, and ground nutmeg. Heat over medium-low heat, stirring constantly, until the sugar is dissolved and the glaze is well combined. Set aside.
- Place the spiral-cut ham in a roasting pan, flat side down. If it came with a glaze packet, set it aside for later.
- Brush a generous amount of the prepared glaze over the entire surface of the ham, making sure to get the glaze into the cuts between the slices. Use a basting brush for an even coating.
- Cover the ham loosely with aluminum foil and bake in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C). Baste the ham with the glaze every 30 minutes.
- During the last 15-20 minutes of baking, remove the foil and brush the ham with additional glaze. This will give the ham a beautiful caramelized finish.
- Once the ham reaches the desired temperature, remove it from the oven, cover it loosely with foil, and let it rest for 10-15 minutes before carving. Serve the ham slices with the remaining glaze on the side.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.