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Perfect Honey Dijon Glazed Ham Recipe with Easy Brown Sugar Crust

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A simple yet impressive honey Dijon glazed ham with a caramelized brown sugar crust that balances sweet and tangy flavors, perfect for holidays and gatherings.

Ingredients

  • Bone-in Spiral Ham (about 6-8 pounds / 2.7-3.6 kg)
  • Honey (½ cup / 120 ml)
  • Dijon Mustard (¼ cup / 60 ml)
  • Brown Sugar (¾ cup / 150 g), packed
  • Ground Cinnamon (1 teaspoon / 2 g)
  • Ground Cloves (¼ teaspoon / 0.5 g)
  • Apple Cider Vinegar (1 tablespoon / 15 ml)
  • Water (¼ cup / 60 ml)
  • Whole Cloves (optional, for studding ham)

Instructions

  1. Preheat your oven to 325°F (163°C). Remove the ham from packaging and pat dry with paper towels. Score the surface in a shallow diamond pattern if desired (about 10 minutes).
  2. Optional: Stud the ham by gently pressing whole cloves into the center of each diamond (5 minutes).
  3. Prepare the glaze: In a small saucepan, combine honey, Dijon mustard, brown sugar, ground cinnamon, ground cloves, apple cider vinegar, and water. Warm over medium heat, stirring until sugar dissolves and glaze is smooth. Remove from heat (5-7 minutes).
  4. Place the ham on the roasting rack in your pan. Brush a generous layer of the glaze all over the ham, making sure to get into the scored lines. Reserve half of the glaze for later (5 minutes).
  5. Cover the ham loosely with aluminum foil and roast for about 1 hour and 15 minutes, basting every 20 minutes with the reserved glaze. The internal temperature should reach 140°F (60°C) (75 minutes).
  6. For the final 15 minutes, remove the foil and brush on a last layer of glaze. Increase oven temperature to 400°F (204°C) to caramelize the brown sugar crust to a sticky, golden finish. Watch carefully to avoid burning (15 minutes).
  7. Remove from oven and let ham rest for 10-15 minutes before slicing to allow juices to redistribute and the crust to set (15 minutes).

Notes

Score the ham surface to help glaze penetrate and caramelize better. Baste every 20 minutes for a sticky, flavorful crust. Watch the final caramelizing step closely to avoid burning. Rest ham before slicing for juicier meat. Glaze can be made ahead and warmed before use. For gluten-free, verify mustard brand and substitute brown sugar with coconut sugar for paleo-friendly option. Optional: stud ham with whole cloves for aroma and classic look.

Nutrition

Keywords: honey Dijon glazed ham, brown sugar crust, holiday ham, glazed ham recipe, easy ham glaze, spiral ham recipe, sweet and tangy ham

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