Brown Sugar and Whole Grain Mustard Glazed Baked Ham

This sticky, baked glazed ham makes a stunning centerpiece for your Easter table. Coated in a rich glaze of dark brown sugar, mild molasses, and coarse grainy mustard, it’s brightened with cinnamon, ground cloves, minced garlic, and fresh grated ginger. Not only does it present beautifully, but the aroma of baking glaze is sure to draw family and friends into the kitchen.

Why I love this homemade glazed ham

1. The glaze flavor is exceptional. The balance of sweet, tangy, and warm spices creates a glaze that caramelizes beautifully and enhances the ham without overpowering it.

2. It’s simple to prepare. Since most hams are fully cooked when purchased, the oven work is mostly warming and glazing. Total hands-on time is minimal and the oven time is straightforward.

3. It feeds a crowd. Choose the ham size to match your gathering—this recipe adapts well whether you need a smaller roast or a 9–10 pound ham for a large group.

4. It’s impressive on the table. The caramelized glaze gives the ham a glossy brown finish that looks elegant and celebratory.

Ingredients for glazed baked ham

• Bone-in shank or butt ham (9–10 lb recommended)
• Dark brown sugar
• Mild molasses
• Brandy
• Coarse grainy mustard
• Cinnamon
• Ground cloves
• Garlic cloves, minced
• Fresh ginger, grated

Choosing the right ham

Plan on about ½ pound of ham per person. For 20 guests, a 10-pound ham is appropriate; increase size if you want generous leftovers. A bone-in shank ham offers robust flavor and easier carving; a butt (from the upper leg) tends to be a touch more tender. Spiral-sliced hams are convenient but can dry out more easily since they’re pre-sliced.

• Linger’s Expert Tip: For maximum flavor and juiciness, choose a bone-in cut. Heat helps the bone release rich flavors that enhance the meat.

Scoring the ham

Scoring helps the glaze penetrate and creates an attractive diamond pattern. Using a sharp paring knife, make shallow diagonal cuts about 1/3 to 1/2 inch deep, spaced roughly one inch apart. Repeat with diagonal cuts in the opposite direction to form diamonds. A sharp knife gives a clean pattern without tearing the surface.

How to make the glazed baked ham

Warm, don’t overcook

Most store-bought hams are fully cooked; the oven is used to gently warm the meat and set the glaze. Preheat your oven to 300°F. Place the ham cut side down in a shallow roasting pan with the fatty side up. You can add a small amount of water (about ¼ cup) if desired, though the ham’s own juices often suffice. Cover tightly with foil to trap steam and prevent drying. Heat for about 10 minutes per pound—e.g., a 9 lb ham for about 90 minutes.

• Linger’s Expert Tip: Keep the oven at 300°F and stick to roughly 10 minutes per pound to avoid drying the ham.

Prepare the glaze

This glaze is quick and full of personality: brown sugar, molasses, brandy, grainy mustard, cinnamon, cloves, garlic, and fresh ginger. Combine the ingredients in a small saucepan, bring to a low boil over medium-high heat, then reduce to medium-low and simmer while stirring for about 3 minutes. Remove from heat and let the glaze cool until warm and spreadable—warm but not hot.

Glazing and caramelizing

When the ham has finished warming, remove the foil and increase the oven temperature to 450°F. Brush or spoon one-third of the warm glaze over the exposed surface (leave the cut side down). Return the ham, uncovered, to the oven for 10 minutes to caramelize. Repeat twice more, brushing with the remaining glaze in two additional 10-minute intervals, for a total of three glaze applications and about 30 minutes of caramelizing.

• Linger’s Expert Tip: Apply the glaze while it’s warm to avoid tearing the scored surface; use a gentle hand and a soft brush or spoon to spread it.

Side dishes that pair well

Classic sides include scalloped potatoes or mashed potatoes, which balance the ham’s sweetness. Steamed or sautéed green beans, roasted Brussels sprouts, or a simple vegetable medley add color and freshness to the plate.

Using leftover ham

Leftovers are versatile: ham sandwiches, ham and cheese crescent rolls, ham and cheese omelets, ham salad, ham and bean soup, breakfast sandwiches, or ham pot pie are all delicious options. Leftover ham keeps well and adapts to many recipes.

How to reheat leftover ham

Place leftover slices in an oven-safe dish, cover loosely with foil, and reheat in a 275°F oven until warmed through to prevent drying.

Sweet, savory, and warmly spiced, this glazed baked ham is a showstopper for holiday meals. With minimal hands-on time and a spectacular result, it’s a recipe worth keeping in your repertoire.