Honey Mustard Ham

This classic honey mustard glazed ham tastes incredible, feeds a crowd and takes only a few minutes to prep before baking. Enjoy this glazed baked ham with its subtle fragrance of mustard matches well with the sweetness of the honey, making a delicious sticky glaze.

 

Honey Mustard Glazed Ham

Add a special touch to your family Christmas meal this festive season with this classic honey mustard glazed ham. Not only does it make a wonderful centrepiece, it is something that can be made a head of time and is very economical, feeding a large group of people. 

Any leftovers can be used to create delicious meals or snacks in the days following. This pea and ham soup is one such meal. Another is this spinach and ham quiche.

Variations

• Substitute the honey with maple syrup or even marmalade or apricot jam
• Use your favourite mustard dijon, American or even wholegrain
• Add a mixture of cinnamon, mixed spice or all spice 
• Add a splash of orange juice to the glaze
• The glaze can be gently heated to create a thicker glaze
• Cover the ham with pineapple rings before baking

What Ham to Use?

Using a cooked-ready-to-eat ham with the bone-in will help keep the cut of meat more flavourful, juicier and will yield a better overall texture. The bonus is that the ham bone can be used later on to make a ham flavoured soup. When the bone is removed from a ham, the meat needs to be compressed back together. This can cause a spongy texture to the ham.

When purchasing a ham, make sure it has the skin on (the thick rubbery skin) and is labelled with cooked ready-to-eat. In between the ham and rind is a layer of fat that is decorated and then seasoned and makes for a lovely sticky finish.  If you can’t get a ham with the skin and fat removed, you can still make this ham, though it won’t be the same as in these pictures.

For this recipe, I used a half ham, though you can use a whole ham. Depending on the size of the ham, you may need to adjust the glaze and baking time.

I know that ham can be pricey, so grab the best ham that you can afford. The more you pay, the better the quality, however, your budget is also something that needs to be considered.

Preparing Early

The ham can have the skin removed, been scored and the cloves added and stored separately from the glaze early. Place both the ham and the glaze in the fridge and bake on the day you need the ham.

If you prefer, the ham could be baked ahead of time, and placed on a plate lined with baking paper the covered in foil. Keep in the fridge for up to 5 days.

It can then be eaten cold, or reheated. Bring the ham to room temperature, place the ham in a lined baking tray and cover loosely with aluminium foil or baking paper. Reheat in the oven at 160˚C (320˚F) for around 40 minutes or until a skewer comes out warm. When the inside in warm, remove the foil and bake for a further 10 minutes (or less) until the surface of the ham is golden. Do not reheat in the microwave.

Carving the Ham

The easiest way to carve a ham is to place it on a cutting board. Remove a slice at the top of the ham and then cut thin slices in the direction of the bone.

Continue to carve along the same surface area, carving around the bone.

Serving Honey Mustardd Glazed Ham

Wrap the handle with baking paper and tie with a ribbon to use the ham as a centre piece. The serving board can then be decorated with leafy greens, salad and orange slices.

Thinly slice the ham and serve with

• Salads
• Roasted carrots and other vegetables
• Chutney
• Creamed spinach
• Cranberry Sauce

Storing Glazed Ham

The best way to store ham is in a ham bag or pillowcase that has been soaked in water-vinegar. When done like this, it should keep for at least 1 week.

It can also be covered with aluminium foil or a damp tea towel and stored in the fridge. 

Ham can also be frozen. Cover the slices tightly with cling wrap or place in a freezer-safe container. Defrost in the fridge, then reheat as above.

Leftover Ham

Leftover ham and the ham bone can be used in so many recipes, including:

• Sandwiches
• Pizza Bread
• Ham and Cheese Muffins
• Pea and ham soup
• Ham, Cheese and Corn Muffins
• Used instead of bacon in quiche
• Spinach and ham quiche

Ingredients for Making Honey Mustard Glazed Ham

• 4kg Leg Ham, Bone In, Skin On
• 30+ Cloves for Studding the Ham, Optional
• 1 cup Water

For the Glaze

• 1 cup honey
• ½ cup brown sugar, firmly packed
• ¼ cup wholegrain mustard 

Making Glazed Ham

Take ham out of the fridge about 1 hour before using to bring it to room temperature.

Position a rack in the lower third of the oven.

Preheat the oven to 160˚C (320˚F).

Place the glaze ingredients into a small bowl and whisk until combined.

Removing the Rind (Skin)

The skin is thick and sturdy so is usually quite easy to peel off.

The easiest way to do this is to cut through the rind around the handle.

Then, cut through the rind down each side of the ham. 

Next, run the knife under the rind before slowly pulling the rind up with your fingers.

Once the rind has been removed, score the fat in a diamond pattern. Cut the diamonds at about 2 ½ cm (1 inch) in size, and about ¾ of the way down into the fat. Try not to cut the ham.

If using, press one clove into each diamond. 

Glaze and Bake

Place the ham into a large baking dish, propping the handle of the ham onto the edge of the pan. Scrunch up some foil and place underneath to make the ham level. This helps keep the glaze on and give an even finish.

Brush ½ of the glaze onto the ham.

Gently pour the water into the baking dish. This will help prevent the glaze from burning as it drips.

Place the baking dish into the oven and bake for 1 ½ to 2 hours, basting every 30 minutes with the remaining glaze.

If you find that some parts are browning faster than others, you can place aluminium foil patches over the spots that are browning to help protect them from burning.

Once done, remove from the oven and let rest for at least 20 minutes before serving. You can baste the juices over the ham while waiting if you wish.