American
Brown Sugar Mustard Ham
A spiral-sliced ham gets a sticky brown sugar and mustard glaze that caramelizes in the oven. The glaze stays simple so the ham flavor stays front and center.
- Prep
- 10 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 40 min
- Servings
- 10
- Difficulty
- Easy
Why you’ll love it
- Spiral ham needs almost no prep beyond the glaze.
- Brown sugar and mustard balance sweet and sharp without many ingredients.
- Feeds a crowd and reheats well for leftovers.
- Oven method frees the stovetop for sides.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 325°F. Place the ham cut-side down in a roasting pan and pour water into the bottom.
- 2
Cover loosely with foil and bake 12 minutes per pound, about 75 minutes for an 8 lb ham.
- 3
Stir brown sugar, Dijon, vinegar, whole grain mustard, cloves, and pepper into a thick glaze.
- 4
Uncover the ham, brush half the glaze between slices and over the top, and raise oven to 400°F.
- 5
Bake uncovered 15 minutes, brush on remaining glaze, and bake 10 more minutes until sticky and browned.
- 6
Rest 10 minutes before serving.
Pro tips
- Warm the glaze slightly if it is too stiff to brush.
- Keep water in the pan so the ham does not dry out under the foil.
- Save leftover glaze drippings to spoon over slices at the table.
Easy substitutions
- Dijon mustard
- yellow mustard
- apple cider vinegar
- orange juice
- ground cloves
- 1/4 tsp cinnamon
Storage and reheating
Storage
Wrap leftover ham tightly and refrigerate up to 5 days or freeze up to 2 months.
Reheating
Cover slices with foil and warm at 300°F with a splash of water until hot, 10 to 15 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 380
- Protein
- 34 g
- Carbs
- 18 g
- Fat
- 18 g
- Fiber
- 0 g
Moderate · Oven · High Protein
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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