Best 18 Mustard Glazed Ham Recipes

HONEY MUSTARD GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a small roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours.
• Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole-grain mustard and thyme in a small saucepan. Cook over medium-low heat until the sugar has dissolved, about 2 minutes.
• Increase the oven temperature to 375 degrees F. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan; it is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golden brown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well-browned and glazy; be careful not to let the glaze burn. Serve warm.

HONEY MUSTARD GLAZED HAM RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
• Place the ham on the roasting rack over the liquid.
• Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
• Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
• Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
• Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
• Brush the glaze on to the ham then transfer back to the roasting rack.
• Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
• Slice the ham, and serve.
• Enjoy!

MUSTARD-GLAZED HAM

Steps:

• Place ham in a shallow roasting pan; add water to pan. Bake, uncovered, at 325° for 1 hour. , In a small bowl, combine the marmalade, mustard and ginger. Brush some over the ham. Bake 1 hour longer or until a thermometer reads 140°, brushing occasionally with glaze.

GLAZED HAM WITH APRICOT-MUSTARD SAUCE

Steps:

• Preheat oven to 375 degrees, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
• With a sharp knife, trim fat, leaving a 1/4-inch-thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.
• Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.
• After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5 to 10 degrees.
• Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.

SLOW-COOKER HONEY MUSTARD GLAZED HAM

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Remove skin and excess fat from ham. Make cuts in ham about 1 inch apart and 1/4 inch deep in diamond pattern. Place ham in slow cooker.
• In small bowl, mix brown sugar, honey, mustard and apple juice. Brush over ham.
• Cover; cook on Low heat setting 8 hours or until meat thermometer inserted in center reads 140°F.

MUSTARD & APRICOT-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through. , Freeze option: Freeze cooled sliced ham in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

PINEAPPLE MUSTARD GLAZED HAM

Steps:

• Drain pineapple, reserving 3/4 cup juice. Whisk juice, brown sugar, and mustards in bowl.
• Remove ham from packaging and discard plastic disk that covers bone.
• Line 13 by 9-inch baking dish with two 24-inch-long pieces of foil.
• Place ham cut side down in lined baking dish and brush liberally with glaze.
• Using toothpicks, attach pineapple rings all over top and sides of ham. (Do not press toothpicks all the way into ham.)
• Brush with more glaze and wrap tightly in foil.
• Let stand at room temperature for 1 1/2 hours.
• Adjust oven rack to lowest position and heat oven to 300 degrees.
• Bake ham until center registers about 100 degrees on instant-read thermometer, 2 to 3 hours, depending on weight of ham (17 minutes per pound).
• Remove ham from oven and roll back foil to expose ham.
• Increase oven temperature to 450 degrees.
• Brush ham liberally with more glaze and return to oven until glaze becomes golden brown and sticky, 30 to 40 minutes.
• Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30 to 40 minutes before carving, basting ham with juices once or twice.
• Serve.

HONEY MUSTARD GLAZED HAM

Steps:

• Adjust the oven racks to accommodate a large roasting pan and preheat the oven to 350 degrees F. Fit the pan with a shallow rack.
• Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with aluminum foil, leaving a 2-inch opening to allow steam to escape. Bake the ham for half the estimated cooking time, about 3 hours. (Total cooking time is about 20 minutes per pound.)
• Halfway through the estimated cooking time, add the brown sugar and honey to a saucepan and cook over medium heat until the mixture is smooth and the sugar is dissolved. Remove from the heat and stir in the mustard. Pour the mixture over the ham. Continue baking the ham, basting occasionally with the drippings in the roaster.
• Check for doneness at the end of the estimated coking time by inserting a meat thermometer into a meaty part of the ham, avoiding any fat or bone. The thermometer should register 160 degrees F.
• Allow the ham to stand for 15 minutes before slicing. This allows the juices inside the ham to set.

APRICOT GINGER MUSTARD-GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake until a thermometer reads 130°, 1-3/4 to 2-1/4 hours., Meanwhile, place remaining ingredients in a food processor; process until blended. Remove ham from oven. Increase oven setting to 425°. Spread apricot mixture over ham., Bake ham, uncovered, until a thermometer reads 140°, 15-20 minutes longer. If desired, increase oven setting to broil; broil until golden brown, 2-4 minutes.

PINEAPPLE-MUSTARD-GLAZED HAM

Steps:

• Bring pineapples, sugar, and waterto a boil in a large saucepan. Reduceheat; simmer, skimming foam. Cook until pineapples are translucent and mixture has reduced to 4 cups, 60 to 80minutes. Transfer to a large bowl; letcool. Stir in mustard. (Glaze will keep,covered and refrigerated, for 3 days.)
• Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.
• Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, bastingoccasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple. Garnish with mustard greens if desired.

MUSTARD & CRANBERRY GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. If desired, score the surface of the ham, making diamond shapes 1/2 in. deep. Insert cloves into the surface. Loosely cover ham with foil; bake 1-1/2 hours. , In a large saucepan, combine cranberry sauce, brown sugar and wine. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until slightly thickened. Remove from the heat; whisk in mustard., Pour 2 cups cranberry mixture over ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Let stand 10 minutes before slicing. Serve with remaining sauce.

CURRANT MUSTARD-GLAZED HAM

Steps:

• If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a collar of skin around the shank bone and a layer of fat. Trim the fat, leaving a layer about 1/3 inch thick, score the layer remaining into diamonds, and stud the center of each diamond with a clove. Bake the ham on a rack in a roasting pan in a preheated 350°F. oven for 55 minutes.
• In a small saucepan heat the jelly over moderate heat, stirring, until it is melted and smooth, remove the pan from the heat, and stir in the mustard. Spoon the glaze over the ham, spreading it evenly, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. Transfer the ham to a platter and let it stand for 15 minutes before carving. If planning to make the ham, spinach, and pasta gratin (page 117), reserve 1 pound of the carved ham, covered and chilled.

APPLE-MUSTARD GLAZED HAM

Steps:

• In a small saucepan, combine jelly, mustard, lemon juice and nutmeg; bring to a boil, stirring constantly. Remove from the heat; set aside. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 20 minutes per pound or until a thermometer reads 140°. During the last 30 minutes of baking, brush with glaze twice. Garnish with apple rings if desired.

GINGER ALE - HONEY MUSTARD GLAZED HAM

Steps:

• 1. Preheat oven at 350 degrees.
• 2. I slow cooked an 8 1/2 lb ham in a shallow roasting pan for about 2 1/2 to 3 hours. I added just a cup of ginger ale to the shallow pan and tented the ham with foil.
• 3. Prepare glaze: 30 minutes before ham is done cooking, make your glaze in a separate bowl, 3/4 cup of prepared mustard (French's, dijon... whatever your taste), 1/2 cup of honey and a 1/2 cup of light brown sugar.
• 4. Take ham out of the oven and score the top and smother with glaze. Put back in the oven for at least 10 minutes and add more glaze if desired. Or, what I did was spoon the ginger ale juices back over the glazed ham. Let cook for another 10 minutes and should be ready to serve.
• 5. As it shows in the picture, I made a side of garlic sour cream mashed potatoes and peas simmered in the ginger ale juice from the ham.

RUM & MUSTARD GLAZED HAM

Steps:

• Lightly score the ham- criss-cross and place in a roasting pan.
• Mix remaining ingredients.
• Spoon sauce over the ham and bake in 425°F oven for 30 minutes.
• Lower temperature to 375°F and continue to roast for another hour.
• Baste frequently.
• The top should be well browned and crispy in texture.
• Allow to sit for 30 minutes covered with foil before carving.

GLAZED HAM WITH PINEAPPLE MUSTARD SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Oil a large roasting pan.
• If ham comes wrapped in plastic, rinse ham and pat dry. Cut away and discard any thick skin with a sharp paring knife, leaving a 1-inch band around shank end, then cut away all but about an 1/8-inch layer of fat where possible. Put ham, cut side down, in roasting pan. Pour 3/4 cup pineapple juice around ham and cover pan tightly with foil, then bake 1 hour.
• While ham is baking, combine sugar and remaining 2 1/4 cups pineapple juice in a 1 1/2- to 2-quart heavy saucepan and gently boil, stirring occasionally, until reduced to 3/4 cup, 12 to 15 minutes. Transfer pineapple syrup to a bowl and cool 5 minutes. Whisk in mustard, salt, and pepper, then pour 1/2 cup into a small bowl and stir in thyme. Reserve remaining mustard mixture for serving.
• Discard foil from pan and brush ham with thyme mustard mixture, then bake, basting with pan juices occasionally, until thermometer inserted into center of meat (do not touch bone) registers 145 to 150°F, 1 1/4 to 1 1/2 hours. If pan juices evaporate during baking, add 1/2 cup water. Transfer ham to a platter, discarding pan juices, and let stand, uncovered, 15 to 30 minutes before slicing. Serve ham with reserved mustard mixture on the side.

BLACKBERRY-MUSTARD GLAZED HAM

Steps:

• Preheat oven to 350F degrees.
• Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray.
• Combine juice, blackberry preserves, and mustard in a medium bowl, stirring until well combined. Set aside half of the preserves mixture.
• Bake ham for 1-1/2 hours or until a thermometer registers 140F, basting with half of the preserves mixture every 20 minutes.
• Remove ham from oven. Place ham on a platter, cover and let stand 15 minutes before slicing.
• Place remaining preserves mixture in a large nonstick skillet over medium-low heat. Cook until reduced to 1 cup (about 15 minutes.) Serve sauce with ham.

HONEY MUSTARD GLAZED HAM

Steps:

• 1. Preheat oven to 325 degree F.
• 2. Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times.
• 3. While ham is roasting, combine all ingredients in a small sauce pan. Cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one minute. Remove ham from oven prior to the last 30 minutes of baking. Cover ham with glaze. Glaze ham every 10 minutes during last 30 minutes of baking. Serve remaining glaze with ham. Tip: Baste ham with pan drippings while glazing.