Our Honey Mustard Glazed Ham is incredibly easy to make and requires just a handful of simple ingredients. With ham, honey, grainy mustard, Dijon mustard, and a bit of brown sugar, you can create a flavorful and delicious oven baked ham that’s perfect for any occasion.
This oven baked honey mustard ham is absolutely delicious. The sweet and tangy glaze pairs perfectly with the saltiness of the ham. It’s a wonderful holiday ham, ideal for Easter, Christmas, or Thanksgiving.
While I love a good slow cooker ham, we bake this one in the oven because it’s just too big for the crock pot. We use a fully cooked bone-in spiral ham, so all we’re doing is reheating it and adding the honey mustard ham glaze.
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Ingredients
See recipe card for full ingredient list with exact amounts.
- Ham: We use a fully cooked, bone-in spiral-cut ham that’s about 8 pounds. This recipe works well for hams weighing between 6 and 10 pounds.
- Honey: Makes the glaze sticky so it adheres beautifully to the ham.
- Butter: I prefer unsalted butter for this recipe, but salted or plant-based butter will also work.
- Mustard: We use equal amounts of grainy mustard and Dijon mustard to create a balanced flavor. If you prefer, you can swap the Dijon for spicy brown mustard.
- Brown Sugar: Adds thickness to the glaze and provides extra flavor.
How to Make Honey Mustard Ham
- Preheat the oven to 325°.
- Place the ham in a large roasting pan cut-side down.
- Cover tightly with aluminum foil and bake 10 minutes per pound.
- While the ham bakes make the glaze by melting the butter in the microwave or in a small saucepan over low heat. Mix all of the glaze ingredients together in a small bowl.
- When the ham has about 20 minutes left use a pastry brush to baste the ham using about 1/2 of the glaze. Cook for 10 minutes, uncovered, add the remaining glaze and cook for another 10 minutes. Let ham rest for 10 minutes before serving.
Tips
- Take your ham out of the refrigerator about an hour before you want to bake it so it will come close to room temperature. Do not take it out of the fridge more than two hours before you plan to bake it.
- This ham recipe should be made in a roasting pan, not a rimmed baking sheet. As shown in the photos, plenty of pan juices will collect at the bottom of the pan.
- I use two sheets of foil, overlapping them in the middle to ensure full coverage.
- You may need to adjust your oven racks so that the center of the ham is positioned in the middle of the oven for even cooking.
- The internal temperature of the ham should reach 145°F, measured with a meat thermometer inserted into the center of the ham. Be careful not to touch the bone, as it can give an inaccurate reading.
- I use a silicone brush to baste the ham, the type that look like a paint brush sometimes leave bristles behind.
Storage
Store leftover ham in an airtight container in the refrigerator for 3-5 days or freeze for 1-2 months.
Frequently Asked Questions
Yes, if your lid will fit tightly on the pan over the ham then you don’t need to use foil.
Yes, if it will fit. I have a large oval crockpot and this particular ham was too big. If it fits in your slow cooker then you can glaze it first then cook it on high for 3-4. hours or low 6-7 hours.
Ham bones make delicious ham & beans or soup.
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Honey Mustard Glazed Ham
Ingredients
- 1 bone-in ham 6-10 lbs
Glaze Ingredients
- 1/4 cup butter
- 1/2 cup honey
- 1/4 cup brown sugar
- 2 tbsp grainy mustard
- 2 tbsp Dijon mustard
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Instructions
- Preheat oven to 325°.
- Place ham in a large roasting pan cut-side down. Cover tightly with aluminum foil and bake 10 minutes per pound.
- While the ham bakes make the glaze. Melt butter in the microwave or in a small saucepan over low heat. Mix the all of the glaze ingredients together in a small bowl.
- When the ham has about 20 minutes left use a pastry brush to baste the ham using about 1/2 of the glaze. Cook 10 minutes, uncovered, add remaining glaze and cook for another 10 minutes.
- Let rest for 10 minutes before serving.
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