This Dijon glazed ham is one of the best ham recipes to make! Use a spiral cut ham and flavor it with brown sugar, maple, Dijon mustard, and a few more ingredients.
Serve up this spiral ham recipe for Easter, Thanksgiving, or even Christmas. Or make this baked ham any time of the year for no special occasion. The leftover ham stores well and can be used in so many recipes throughout the year.
While I love my slow cooker ham I wanted to create an oven baked ham for those who prefer an oven method. Pair your ham with this southern potato salad for a tasty pairing. This brown sugar mustard glaze makes this main dish a 5-star recipe. Serve up this ham for an Easter dinner and pair it with your favorite sides for a show-stopping meal.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- spiral cut ham
- maple syrup
- brown sugar
- dijon mustard
- apple cider vinegar
- ground cloves
- ground cinnamon
- ground nutmeg
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
In a small saucepan, you will add the maple syrup, brown sugar, mustard, apple cider vinegar, and spices. Heat over medium-low heat. Stir constantly until all the sugar is dissolved in the glaze.
Then grab your roasting pan and place the ham flat side down. Score cuts in the ham if there aren’t already cuts.
Then you will take the glaze you made and brush it over the entire spiral-cut ham, in an even coating.
Cover the ham with aluminum foil, loosely. Then bake in a preheated oven as directed. You will want to base the ham every 30 minutes, to prevent a dry ham.
Hint: You want to place your ham in the lower-middle position on the middle oven rack of the oven. You don’t want the ham too close to the top of the oven or the top of the ham can burn a bit from the sugary sweet glaze.
Variations
Here are a few ways you can change up the flavor of this mustard and brown sugar glaze to create a twist in flavor.
- Sweet or Tangy Glaze – Reach for a stone ground mustard for a more tangy glaze. Or opt for honey mustard for a honey mustard glaze that will offer a sweeter flavor as the ham bakes.
- Honey Glaze – Use one cup of honey instead of maple syrup to create a twist in flavor. The simple switch in the ham glaze recipe will change the flavor quite a bit.
- Type of Ham – You can use a bone-in ham or boneless ham. Just know that bone-in will have a longer cooking process as it will take longer for the ham to reach proper internal temperature.
See this ham slider recipe, as a great way to use up leftover ham the next day. Or if you are looking for a delicious easter dessert try this Easter crack recipe.
Equipment
Essentially you need a large roasting pan and a sharp knife for scoring the surface of the ham in a diamond pattern, as well as carving the ham.
I do recommend a silicone basting brush so you can take the pan juices and brush over the ham as it is baking in the oven. Other than that, you don’t require other equipment for making this holiday ham.
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. Even eaten as a classic ham sandwich to mixed in 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 base 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.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
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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.