Baked bone-in half ham, made with a brown sugar and honey mustard glaze.

Honey Mustard Glazed Ham

Most of y'all familiar with my website know my No. 1 ham is the one that has been a favorite of The South for many years and the same one my Mama made - a brown sugar and mustard glaze with a Coca Cola pan sauce.

It's just such a good ham and always so well received, that it's pretty much the standard around here.

For the sake of being a recipe blogger however, and because I enjoy variety and change, I throw in a few different ways I enjoy preparing a nice ham too, and seriously, who doesn't love any kind of honey ham?!

I am a fan of the sweet and savory of course, more so than just sweet, so along with the honey and brown sugar, I include the mustard as well.

Here's how I make it.

Preheat oven to 325 degrees F. Score fat on the ham, creating a diamond pattern. If you like cloves, add a whole clove into the corners of each diamond. I enjoy the flavor but left them off this time. Place the ham, cut side down, on a rack set in a roasting pan.

Pour one cup of apple juice or cider in the bottom of the roaster, tent ham loosely with foil , and bake about 30 minutes, until ham appears juicy.

Combine brown sugar, honey and mustard. Stir in additional apple juice or cider, only as needed, to thin.

Remove ham from oven and remove foil. Pour brown sugar mixture over ham using a spatula to spread all over. Add the second cup of apple cider to the bottom of the pan, cover ham loosely with foil, return to oven, and cook at 325 degrees F for 1-1/2 hours longer, basting about every 20 minutes and removing the foil for the last 20 minutes.

If garnishing with pineapple rings and cherries, remove ham, garnish and baste the fruit with the pan drippings. Return to oven just until fruit is warmed through, about 5 to 7 minutes.

Let rest for 15 minutes, then carve around the bone and the natural seams of the ham. For a photo tutorial on this process, click here to visit my other ham post.

Place slices on a platter, drizzling some of sauce on top. Dig in and enjoy!

Unable to view the printable below on your device? Tap/click here.

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

130101/130106

.