Dijon Mustard & Brown Sugar Glazed Ham. The easiest & best recipe ever! (2024)

FAQs

Do you put the glaze on a ham before you cook it or after you cook it? ›

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

Cook it low and slow.

This ensures that the meat doesn't dry out as your ham spends at least a couple hours in the oven. The ideal temperature to cook at is 325°, and for a bone-in half ham it will take 20 to 25 minutes per pound to cook at that low of a temperature.

Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.

Sweet Glaze. Many glazed ham recipes lean sweet. Maple, honey or brown sugar glazing creates a beautiful dark hue to the surface of the ham and an almost candy-like coating. A Mustard Glazed Ham is slightly punchy thanks to both the prepared Dijon Mustard and dry mustard which we use in the glaze.

Not Covering Your Ham

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

Bake the ham in the preheated oven, uncovered, for 2 1/2 to 3 hours or until a meat thermometer inserted into the thickest portion registers 140°F, basting every 30 minutes with 1/2 cup of the glaze. Be sure to keep an eye on the ham, and cover it loosely with foil if it starts getting too dark.

More Tips for a Juicy Ham

First, before placing the ham in the oven, wrap the top of the pan with aluminum foil. This helps to retain the moisture that you added as well because the juices won't escape while baking, keeping the area where your ham is cooking moist.

2 - Glaze your ham

A rich salty ham can be enhanced by brushing a lovely glazed over the surface several times while baking. The glaze seeps down into the ham, flavoring the meat and creating a crusty exterior. Try these amazing ham glazes: Bourbo, brown sugar, and vanilla extract.

Cola adds caramel sweetness to a ham glaze and can stand up to other strong ingredients like bourbon and cloves. If you'd rather not cook with alcohol, use apple juice instead. Start with our Classic Cola-Glazed Ham recipe and give it your own spin, depending on the soda you're using.

How do you bake a ham without drying it out? Spiral cut hams should be covered with aluminum foil to help retain moisture when re heating. You could also place a foil pan with water underneath the ham to create some steam inside the oven to keep everything moist.

What ham has the most flavor? ›

The shank end (or leg portion) sports that classic ham profile, so it's a good choice for a picture-perfect table. The meat tends to be leaner and it has one long bone, which makes carving easier. The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavor.

If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F. If the ham is labeled "cook before eating," heat in an oven set no lower than 325 F to an internal temperature of at least 145 F.

directions. Combine 1 cup firmly packed brown sugar, 2 tablespoons flour, 1/2 teaspoons dry or prepared mustard, 1/8 tsp cinnamon and 3 tablespoons dry sherry (optional), 3 tablespoons vinegar and 3 tablespoons water.

Mustard gives the meat a tinge of incredible flavor and acts as a glue that keeps the rub on the meat. Slathering mustard also helps the formation of “bark” on the meat. The bark is the somewhat chewy layer on the outside of the meat that bursts with flavor.

The most common emulsifiers in your kitchen are likely egg yolks, mayonnaise, prepared mustard (preferably Dijon), honey, and tomato paste (though I'm not a fan of raw tomato paste, the flavor works quite well in a vinaigrette). For a more neutral flavor, use mayonnaise.

Apply the glaze just before putting it into the oven to bake. Remember, the ham is already cooked, so all we're doing here is warming it back up again with the glaze.

In shallow roasting pan, place ham. In large saucepan, stir together glaze packet contents, 2 cups water and brown sugar. Cook over medium heat, stirring frequently, 2 to 3 minutes or until brown sugar is dissolved.

Basting – As the brown sugar ham glaze cools, it thickens so it sticks better to the ham as you baste during the cook time. Be generous and slather it on thickly – aim to use it all by the end of the cook time.

Preheat oven to 275° F.

The bad news is if you over bake it, you can dry it out easily. Since it's already sliced, it really doesn't take much to dry it out. A great way to keep your ham from drying out, is to place the ham face down into a baking dish or roasting pan and cover with aluminum foil.