This recipe for Brown Sugar & Mustard Glazed Ham Roast is simple to prepare, yet a feast that is fulfilling for the holidays. The hardest part is sourcing the uncured ham and mixing together the glaze. The rest is a breeze all thanks to the oven warming and bringing to temperature!
To try for yourself, scroll below for the recipe!
Preheat oven to 325°F. In a large mixing bowl, add the sugar, molasses, dijon mustard, melted butter, vinegar, and black pepper. Stir until thoroughly mixed.
Remove ham from packaging and place the ham in a shallow roasting pan. Add 1 cup of water to the bottom and coat the ham with 1/2 of the glaze.
Next, tent the ham with aluminum foil, and seal the edges tightly to pan. Afterwards, transfer to the oven and bake for 15-20 minutes per pound, or until the internal temperature reaches 130°F.
Remove the foil from the ham and apply the remaining 1/2 of the glaze. Raise the oven temperature to 425°F, then bake uncovered for 15 extra minutes.
When ready, remove from oven, allow to rest for 15-20 minutes before transfer to a cutting board and carving into. Transfer the juices to a gravy boat or container, and give a stir. Afterwards, slice into the ham, serve immediately, and pair the juices alongside. Enjoy!
*The how-to images uses an uncured, bone-in ham, whereas the table setting images is a cured, without the bone. After making both I prefer the bone-in, uncured version, though there is no right or wrong.
Brown Sugar & Mustard Glazed Ham Roast
SERVES: 10-12
PREP TIME: 5 MIN
COOK TIME: 2-3 HOURS
Ingredients:
- 1 cup packed brown sugar (2 cups if you prefer sweeter)
- 1/2 cup molasses
- 2 Tbs salted butter, melted
- 1/4 cup red wine vinegar
- 1 cup Dijon mustard
- 2 tsp black pepper
- 1 whole 6-7lb. Ham (*preferably uncured and bone-in, not sliced)
Method:
- Preheat oven to 325°F. In a large mixing bowl, add the sugar, molasses, dijon mustard, melted butter, vinegar, and black pepper. Stir until thoroughly mixed.
- Remove ham from packaging and place the ham in a shallow roasting pan. Add 1 cup of water to the bottom and coat the ham with 1/2 of the glaze. Next, tent the ham with aluminum foil, and seal the edges tightly to pan.
- Afterwards, transfer to the oven and bake for 15-20 minutes per pound, or until the internal temperature reaches 130°F.
- Remove the foil from the ham and apply the remaining 1/2 of the glaze. Raise the oven temperature to 425°F, then bake uncovered for 15 extra minutes.
- When ready, remove from oven, allow to rest for 15-20 minutes before transfer to a cutting board and carving into. Transfer the juices to a gravy boat or container, and give a stir. Afterwards, slice into the ham, serve immediately, and pair the juices alongside. Enjoy!
Notes:
- For extra help with the ham, this resource helped me: “How to Make and Carve the Juiciest Bone-In, Whole Holiday Ham” by the Noble Pig.
- For more delicious holiday recipes, or to see what else is in store, visit the Kitchen Journal.
