Honey Mustard Brown Sugar Ham
When cooking for family holidays, it’s safe to say serve well loved favorites! For our gang everyone’s happy if I make Honey-Mustard Brown Sugar Ham for Easter dinner. Easy to prepare dishes and everyone gathered under one roof are all that’s necessary for a great celebration.
I preferred baking shank-end hams because they contained less gristle and fat and are easier to carve than butt-end hams. I also like to buy my hams spiral sliced because they are so simple to serve. I especially like to brush sauce on each slice before I bake the ham to infuse the flavors on the inside and outside.
I tried cooking a ham in a slow-cooker and it turned out wet and soupy. I prefer to wrap my fully cooked ham in foil and bake it warm and slow for the majority of the time it’s in the oven. However, a short blast of high heat at the end helps the glaze caramelize without drying out the meat.
I appreciate what fruit can do to enrich a sauce and glaze. I use a peach spread that enhances the flavors of honey, whole grain mustard, and brown sugar. Both apricot and pineapple spreads or preserves are tasty substitutions. I know some of you may not like the texture of the earthy little mustard seeds, so just use dijon or honey mustard instead for a divine combination. Your ham will come out bubbly and beautiful without too much effort!
Be sure to check out our step by step directions for, How to Fold a Bunny Napkin for your table decor!
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“He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast with it in his heart.”
~ C.S. Lewis
Honey Mustard Brown Sugar Ham
Begin by mixing peach fruit spread, honey, brown sugar, and mustard, to boil in a mixing bowl. Divide and set aside.
Remove ham from packaging and discard plastic disk covering bone. With a basting brush, using half of the sauce, lift each slice of ham and brush with the sauce. Brush more sauce all over the outside of the ham too. Place ham flat side down on a large sheet of foil. Transfer wrapped ham to large roasting pan and let stand at room temperature for 1/2 hour.
Adjust oven rack to lowest position and heat oven to 300 degrees. Bake Honey Mustard Brown Sugar Ham until internal temperature registers 100 degrees, 1 1/2 to 2 1/2 hours. Loosen the foil and use an instant read thermometer to easily get a reading. I use my thermometer from grilling to candy making, all the time!
Remove ham from oven and unwrap. Increase oven temperature to 425˚degrees. Using a basting brush, paint ham with the remaining sauce. Brush the whole outside of the ham really well, thick as you can! You may want to warm any remaining sauce to serve with the ham
Return to oven and bake until dark brown and caramelized, about 20 minutes. Transfer ham to cutting board, loosely tent with foil, and let rest 15 minutes. Following step-by-step directions, (that came with the ham), carve ham. Serve.