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PointsPlus Raspberry-Mustard Glazed Ham Recipe

PointsPlus Raspberry-Mustard Glazed Ham Recipe

Raspberry-mustard glazed ham

An easy-to-make ham that has a sweet and tangy glaze.


  • ½ cup seedless raspberry jam
  • ¼ cup Dijon mustard, the grainy-variety with whole mustard seeds
  • ¾ teaspoon black pepper, coarsely ground
  • ½ teaspoon red wine or apple cider vinegar
  • 2 pounds cooked lean ham, smoked


Preheat oven to 325 degrees. Line a small baking pan with nonstick aluminum foil or coat with cooking spray.

In a small bowl, stir together the jam, mustard, pepper, and vinegar until blended. Reserve half (about 1/3 cup) to serve with the ham.

Score the ham with a knife by making several crisscross cuts in top of ham about 1/8-inch deep each. Place ham in a prepared pan and brush with some glaze. Bake for 1 hour, brushing with glaze every 15 minutes. Thinly slice ham and serve with reserved glaze.

Glazed Ham with Mustard

This glazed ham recipe with mustard and brown sugar and maple syrup is simple, subtle, and super impressive. And is perfect for Thanksgiving, Christmas, Easter, and any other holiday dinner (or insatiable pork craving).

This glazed ham recipe with mustard has a sweet, spicy, salty thing going on that’s simple, subtle, and super impressive. Not only is the end result intriguing, but the technique used to create it is rather savvy. First the ham is slathered with glaze. Then it sits over a pan of hot water in the oven as it roast so that the glaze drips into the water. As the water evaporates from the heat, the ham becomes infused with mustard flavor. Appeals to your intellect as much as your appetite, yes? And as it’s cured pork, it’s essentially already cooked, which means you’re really just reheating it so there’s no tricky food safety issues.–Renee Schettler

Spiral Sliced Ham with Brown Sugar Mustard Glaze

What is it about Easter and Ham that go together perfectly? This ham is so easy to make and elegant it makes any celebration a little brighter. Stop by and check out my Elegant Easter Buffet - it's perfect for the holiday or any celebration!


  • 1 6-8 pound semiboneless spiral sliced ham
  • 3/4 cup firmly packed light brown sugar
  • 2 tablespoons dijon mustard
  • 2 tablespoons cider vinegar
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger


Preheat oven to 350 degrees

Wisk the brown sugar, mustard, vinegar, cloves and ginger together in a small bowl. Taste the mixture and if needed, adjust with additional brown sugar, mustard or cloves according to your taste.

Place the ham in a roasting pan and evenly coat it with the prepared glaze. Bake until warmed through 45 minutes to an hour. Transfer the ham to a platter and let it stand 15 minutes before carving.

Honey-Mustard Glazed Ham

This gloriously easy, five-ingredient recipe will have your family coming back for seconds (and thirds!).

12- to 15-pound fully cooked bone-in ham

  1. For the ham: Preheat the oven to 325 ̊ Fahrenheit. Score the surface of the ham with a sharp knife in a diamond pattern, about 1/4 inch deep. Stick the cloves in between the diamonds.
  2. Place the ham on a rack in a large roasting pan, tent it with foil and bake until warmed through, about 2 hours.
  3. For the glaze: Mix the mustard, honey and pepper in a medium bowl.
  4. Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and hake until the ham looks glossy, about 20 minutes. Brush with the remaining glaze and bake until just beginning to caramelize, about 20 more minutes.
  5. Remove the ham from the oven and let rest 15 to 20 minutes.

Look for a bone-in ham that's not spiral cut. It'll be easier to score and stay moist and juicy while cooking.

Ham Glaze Recipe

For years, I have popped a ham into the oven for holiday meals, and every time I’ve added some variation of a glaze.

While they’ve all been good, they just didn’t quite do what I was craving. That nice glazed look with both sweet and salty flavor is a well-known addition to your favorite ham.

This recipe, with just a few ingredients and simple changes, really amped up the flavor and overall cooking method I had used in the past.

I’ve fallen in love with this method, and will never cook a ham with any other glaze again.

What Types of Hams Are There?

There are many types of ham to choose from, but a few basic types are common for making as a main dish for a meal. Below are some of the commonly found hams, and what makes each of them unique.

  • Raw uncooked ham is typically the leg of the pig and is fairly uncommon when you consider a regular holiday ham purchase.
  • A wet-cured ham is the most common we see in stores. This type of ham is the one you typically coat in a glaze such as this.
  • The dry-cured ham is more commonly found cut into thin slices and called prosciutto. While it is still considered ham, it is not commonly used for this type of recipe.

Now that you know the basics of ham, let’s look at the type you find in stores that fall under the wet-cured ham category and work best with this easy ham glaze.

These three are the most common you find in grocery stores but are not the only options available.

  • Spiral cut hams are typically wet cured and pre-cooked. The benefit of these is they are pre-cut making serving easier, but also allow you to add more glaze in between the cuts for more flavor on individual pieces.
  • Ham steaks are a cross-cut of a ham that usually will still have the bone in the center. These are found in smaller portions and better suited to faster cook time and smaller crowd.
  • Picnic hams although they are not technically a ham they are a cut of pork with a similar flavor. These are best suited for pulled pork versus a savory sliced ham.

How Do I Cook a Precooked Ham with This Quick Ham Glaze?

A pre-cooked ham is easier and much faster to prepare. While it does not require cooking to eat, it is recommended for the best results.

Cook this for 10-18 minutes per pound, or until it reaches an internal temperature of 140°F.

Do I Need to Cover the Ham When Baking With A Ham Glaze With Brown Sugar?

This is a personal preference, but also will depend upon how large your ham is and if it is uncooked or precooked.

For a precooked ham of average size, I would not cover the ham as it will be ready in a shorter amount of time.

If you are making an uncooked ham that will need hours to fully heat through, I recommend covering until the last hour of the cooking time.

This helps keep the glaze from burning and still allows the ham to cook thoroughly with the flavor you desire.

How Can I Make A Sugar Free Ham Glaze?

This recipe can easily be adapted for those following a low carb or Keto diet.

  • Use a golden monk fruit sweetener like Lakanto Golden Raw Cane Sugar Replacement.
  • Or use an erythritol sugar substitution like Swerve Brown.
  • In addition, use sugar-free maple syrup
  • The remaining ingredients will be the same

Can This Glaze Be Served On The Side?

Yes! If you would like extra glaze to have available then double the glaze recipe.

Divide the recipe in half. One part use as a glaze over the ham.

The second portion can be served as is with each individual portion of sliced ham.

For a thick glaze, in a small bowl mix together 1 tablespoon of corn starch with 1 tablespoon of water. Mix the corn starch into the remaining half portion of glaze in a saucepan over medium heat. Stir until desired thickness.

What is the Safe Internal Temperature for Ham?

The recommended safe temperature for a ham that has been cooked from its raw form according to the USDA is 145°F internally.

Follow the chart below for pre-cooked or raw ham.

Some say to cook to a slightly lower temperature, and then allow to rest for 30 minutes prior to slicing to allow the internal temperature to continue rising.

Great Recipes to Serve with a Glazed Ham

Alongside this ham, you’ll want to serve up some of the best sides we have. Below are a few of my favorites.

Baked Ham With Raspberry-Jalapeno Sauce

If you're looking for an easy and unique dish for a crowd, try this recipe for baked ham with its sweet and spicy sauce made with raspberries and jalapeno peppers.


  • 5 to 7-pound semi-boneless ham (butt half)
  • 2 cups ginger ale
  • 1 cup orange juice
  • 1 cinnamon stick
  • 6 whole cloves
  • 1-inch piece fresh ginger, smashed

For the ham glaze:

  • 1/3 cup seedless raspberry preserves
  • 1/2 teaspoon ground ginger (or more to taste)
  • 2 tablespoons orange juice
  • 1-1/2 teaspoons cornstarch

For the Raspberry-Jalapeno Sauce:

  • 1 tablespoon vegetable oil
  • 1/2 medium red onion, chopped
  • 2 to 3 jalapeno peppers, seeded and chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 2 teaspoons orange zest
  • 1/3 cup seedless raspberry preserves
  • 1 pkg frozen raspberries, thawed
  • Salt and freshly ground black pepper to taste


  1. Preheat the oven to 325°F. Pour the ginger ale and orange juice into a large roasting pan. Add the cinnamon stick, cloves and smashed ginger.
  2. Place the ham, skin side down on a rack in the pan and tent the entire pan with heavy-duty aluminum foil, crimping the edges to make a tight seal.
  3. Bake for 12 to 15 minutes per pound of ham until the internal temperature reaches 120°F.
  4. While the ham is heating, prepare the glaze and sauce.
  5. Combine the raspberry preserves and ground ginger in a one-cup microwave-safe glass measure and microwave on medium-high (70%) just long enough to liquefy the preserves.
  6. Whisk the cornstarch into the orange juice, stir into the preserves and microwave for an additional minute on medium-high (70%), or until thickened to a glaze consistency.
  7. For the sauce, heat the oil in a saucepan over medium-high heat. Add the onion and sauté for 2 minutes until soft. Add the jalapeños and continue cooking for an additional minute.
  8. Stir in the balsamic vinegar, sugar and orange zest. Cook for another 2 minutes, then add the raspberry preserves and thawed raspberries.
  9. Continue cooking until slightly thickened, about 5 minutes and season to taste with salt and pepper.
  10. Purée the sauce using a hand-held blender, regular blender or food processor. If desired, pass through a sieve to remove the raspberry seeds. Transfer to a serving dish.
  11. Once the ham is heated through, remove it from the oven, uncover, brush with the glaze and return to the oven for 10 minutes.
  12. To serve, carve the ham, arrange it on a platter and serve with the raspberry-jalapeno sauce on the side.


For more information on choosing the right ham for your purposes, check out our Guide To Shopping For and Preparing Ham.

Nutrition Information:

Note: Nutrition information is estimated and may vary from your actual results.

Related Video

I have made this Ham recipe 3-4 times now. Every time it turns out excellent.

For our Easter Ham, we decided to try this glaze, we had no apples/apple jelly, however we had canned pineapples, so I pureed the pineapples with the rest of ingredients, the sauce was the right consistency after the puree. Glazed the ham placed in back into the oven and allowed it to finish baking with the glaze. OH MY LORD, this was FANTASTIC. Next time I will try it with the Apple Jelly.

Tasty & Easy! What more to say?

Easy to make and excellent taste! Made for easter and all the guests loved the ham. Highly recommend you try it.

This recipe added a special flavor to the split pea soup that was made from the remains of the ham.

Made this for a brunch along with Hashbrown Brunch Casserole and Cranberry Cinnamon Rolls (both on this site)outstanding! Went along really well with a bottle of Gewürztraminer

Made this for Easter dinner. Everyone seemed to go back for seconds. It was delicious and very easy to make. One thing I did was to bring the ham to a boil for 1 1/2 hour, and baked for an hour at 325. It came out moist, and not too salty. Definitely will make for the next holiday.

We had this at Easter everyone loved it. We usually have a honey-baked, but we'll have this from now on.

The glaze was wonderful. My family loved it. I did however make one substitution. I used apple butter instead of apple jelly.

Cooked this ham along with a great turkey recipe for last Thanksgiving. Everyone fought over seconds and thirds on the ham. They liked the turkey, they craved the ham. Having it again for Easter as I have been begged to do this so many times. I charcoal grilled the ham for about 4 hours which added to the overall blending of flavors.

best ham glaze recipe Like most of the country, we always have ham for Easter. As long as I can remember, it’s been ham for Easter. It’s sort of a given, like turkey for Thanksgiving.

So, when the folks at Sprouts asked me if I’d like to make a tasty glaze to jazz up one of their gorgeous spiral-sliced hams, I was immediately on board. It’s not like I need an excuse to peruse the store picking up my favorite things, but since I had to go there for work, I didn’t feel the least bit guilty about plucking a few of my favorite treats off of the shelves.

Brown Sugar and Mustard Glazed Bone-in Ham

A homemade baked ham is a southern holiday staple. My Mama used to make ham one of two ways. One was with this absolutely marvelous glaze produced by using simply one ingredient - classic Coca-Cola. Ham and Coca-Cola. How much more old fashioned and southern can you get than that? The other was baked in a plain brown paper bag, studded with pineapples and cloves.

I love the ham with the plain Coca Cola - it really makes a wonderful pan sauce that I think you'll really enjoy. Here, however, I combine that Coke with a brown sugar and mustard coating on the ham. There is something about the combination of the sweet Coke, the brown sugar, the tang of the mustard, and the saltiness of the ham that just makes for a perfect marriage. Oh my gosh is this good.

You can eliminate the mustard and brown sugar and just go with the Coke glaze if you prefer, and by the way, other cold drinks will do too - try a good root beer like Barq's or Dr Pepper for a change. Either way, be sure to dredge the ham slices back through those pan drippings and serve the rest on the table as a dipping sauce. Transfer the drippings into a skillet, bring to a boil, add a bit of butter to give it some richness, and cook it down a bit to reduce it and thicken. Put that in a pouring vessel and pass it at the table.

Now first, let's talk about ham a little bit.

What you do not want here is a picnic ham or any kind of pork shoulder ham. That's also delicious but it's a whole 'nother animal from what we are trying to achieve here, because it's basically raw pork so you'll end up with more of a pork loin or pork roast type of flavor instead of what you know as ham.

What you also do not want is what is commonly called a Smithfield country ham for this recipe. Also an excellent ham, but this one has only been dry cured and is not fully cooked, so you would need to cook it for a much longer period of time.

What you DO want to look for when you go to the store is a fully cooked, ready to eat half ham, preferably a shank end portion. Yes, you are gonna bake it, but a fully cooked ham does not require that you cook it long. You are really only warming it through and infusing it with a bit of flavor.

Do try to get a bone-in ham - it provides more flavor and plus you'll have a nice ham bone leftover for some red beans and rice, soup or butter beans. Be sure to check the bottom of the post for ideas on using up the leftover ham too - I'll try to update that list as I post new recipes. In the meantime I am certain you'll be delighted with this main course ham!

We interrupt this program briefly to bring you.

How to Bake a Ham in a Paper Bag

*Note: There is debate on the safety of paper bag cooking. Well, my Mama did it for years and we're all still around but for the purposes of full disclosure I must add what the United States Department of Agriculture (USDA) says about the practice of using brown paper bags for cooking:
"Do not use brown paper bags from grocery or other stores for cooking. They are not sanitary, may cause a fire, and can emit toxic fumes. Intense heat may cause a bag to ignite, causing a fire in the oven. The ink, glue, and recycled materials in paper bags can emit toxic fumes when they are exposed to heat. Instead, use purchased oven cooking bags."

Experts agree that brown paper bags were never intended for use as cooking utensils. The glue, ink, chemicals and non-food colors may leach into the food. Other materials used in recycling grocery bags are unsanitary, and some bags may even contain tiny metal shavings.

So, there ya are straight from Uncle Sam himself. But.

If you happen to be a rebel, here's how to do it - disclaimer - if you choose to accept this assignment you are on your own and do so at your own risk.

Place the plain, un-scored ham in a plain (no ink, no ads, no writing etc.) brown paper bag, (no coca cola for this version . sorry) fold the end up and place the bag into an over-sized roasting pan so that there is no part of the bag hanging off of the pan, or touching any part of the oven. Bake at 325 degrees F about 15 minutes per pound or until the center of the ham reaches 140 degrees F on an instant read thermometer. Tear away the bag, score the ham, mix up the brown sugar with the mustard and smear it all over. Add the cloves, pineapple and cherries if desired and bake uncovered from about 30 more minutes.

Again. the use of this version is at your own risk!

Now, back to our regularly scheduled program.

This has been my favorite way to do a ham from the first time I cooked one - with a brown sugar and mustard glaze, and a hot tub of Coca Cola. I use a bone-in, shank portion, fully cooked, smoked ham because they are full of flavor, and I want that ham bone for later!

*By the way, this method is more about the pan sauce and basting that flavor throughout the ham, rather than a heavy glaze. If you prefer a heavier glaze, follow the instructions at the bottom on this recipe post below.

Whatever roasting pan you use, cover it with some aluminum foil, in case any of the cola leaks out to make the clean up job a little bit easier. Then make another separate foil tub inside that for the ham itself. You'll want enough excess foil to pull up around the ham and loosely cover it. Combine the brown sugar and the mustard.

You'll have a thick mixture that looks like this set aside. Score the ham and poke in some whole cloves at the intersections if you like.

Place the ham with the cut side down, and fat side up into the foil tub. Smear the brown sugar mustard all over the ham, add pineapple and cherries if using, and pour in the Coke.

Pull up the foil so that it loosely surrounds the ham and bake according to the package directions. Remove the pan from the oven, carefully open up the foil, and baste the ham with the juices periodically during the baking time.

My ham was 8 pounds and went for about 2 and 1/2 hours at 350 degrees, until an instant read thermometer read a little over 140 degrees. When its done, let it rest about 15 minutes before cutting. Make your pan sauce while it's resting.

To carve, take a knife and go completely around the bone to loosen the meat away from the bone.

Locate the natural seams of the ham.

Cut into those seams to loosen the sections.

Remove those sections and slice each of them individually. Beautiful.

I like to dredge the slices back into the Coca Cola pan juices and let them sort of soak a bit before plating. You can also make a pan sauce with the drippings (recommended), or you can also turn them into gravy.

Well, the ham was a hit! The sauce was so delicious, everyone loved it! I made it with the brown sugar and mustard included. Thank you so much!

We made this ham for Easter supper -- WOW, it is great. Going to do this from now on, as it's definitely a KEEPER. Love this recipe, thanks for sharing it.

Thanks y'all! I love feedback from readers the most! It makes my heart sing.

For more of my favorite baked ham recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Brown Sugar and Mustard Glazed Bone-in Ham

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 2 hours 30 min
Total time: 2 hours 40 min
Yield: About 12+ servings

  • 1 (6 to 8 pound) fully cooked, shank-end half ham
  • 1 to 2 cups light brown sugar, firmly packed
  • 1/2 cup yellow or Dijon mustard
  • Sliced pineapple, optional
  • Whole cloves, optional
  • Cherries, optional
  • 1/2 can of (regular) Coca-Cola Classic

Preheat the oven to 350 degrees F. Line a roasting pan that is just large enough for the ham with aluminum foil to help with clean-up. Add another section of aluminum foil for wrapping loosely around the ham.

Score the ham into a crosshatch pattern and, if desired, stud the intersections of the crosshatches with whole cloves. Place the ham cut side down into the aluminum foil tub. Mix 1 cup of the brown sugar and mustard together to form a thick paste and smear it all over the ham. Use 2 cups if you like it sweeter. If you are going to use pineapple, you can substitute most or all of the mustard with the pineapple juice - also very delicious. Add pineapple slices if desired, and using a toothpick, decorate the center of the pineapples with a cherry.

Pour the cola carefully over and around the ham, pull the foil up loosely around the ham and bring it together, but in a manner that you can easily get into it because you are going to be basting. Bake at 350 degrees F for roughly about 18 minutes per pound, or until the center of the ham reaches slightly over 140 degrees F on an instant read thermometer, basting occasionally. Check the instructions on your brand of ham for their recommendations as different companies do give variations on baking.

If desired, unwrap the ham and place it under the broiler to brown, with the door ajar, about 5 minutes, watching it carefully. Remove ham to cutting board and allow to cool. Mine was browned enough to suit me.

Plate the ham and pour the pan drippings all over the top, or to make a pan gravy, plate the ham and drizzle on a few spoons of the drippings. Tent loosely with foil to keep warm. Transfer the remaining pan drippings to a skillet, bring to a boil, stir in 1 to 2 tablespoons of butter to add richness, and let reduce and thicken slightly. Place into a gravy boat or pourable vessel to pass at the table.

For a Heavier Glaze: I have started cooking most of my hams using this sweating method. Bring ham to room temperature for 30 minutes. Prepare foil tub, score ham, studding intersections with cloves if desired and preheat oven to 300 degrees F. Sweat the ham first by baking it with the coke (or other liquid) but without any glaze for 2 hours, loosely covered with foil. Remove ham, increase heat to 350 degrees F, brush desired glaze all over ham and return to oven, uncovered, for about another hour, or until internal temperature reaches 140 degrees F, basting about every 15 to 20 minutes.

Cook's Notes: May also substitute root beer, Dr Pepper, lemon lime soda or ginger ale.

Brown Sugar and Bourbon Glaze: Prepare as above, except reduce mustard and Coke by half and add in 1/2 cup of bourbon or whiskey.

Brown Sugar and Orange Glaze: Prepare as directed, except reduce the mustard by half and substitute 1/2 cup orange juice (for the Coke) and 1-1/2 teaspoons grated orange zest.

Brown Sugar Cranberry Orange Glaze: Prepare as above, except omit the mustard and substitute 1/2 cup orange juice with 1 (15 ounce) can jellied cranberry sauce.

Brown Sugar and Ginger Glaze: Prepare as directed, except reduce the mustard by half and substitute 1/2 cup ginger ale or lemon-lime soda and 1 tablespoon grated fresh ginger.

Brown Sugar and Maple Glaze: Prepare as directed, except reduce the mustard by half, use the Coke and add 1/4 cup maple syrup and 1/4 teaspoon each ground allspice and cloves.

Brown Sugar and Cane Syrup Glaze: Prepare as directed, except reduce the mustard by half and substitute 1/4 cup pure cane syrup, like Steens, and 1/4 teaspoon each ground allspice and cloves.

Brown Sugar Pepper Jelly Glaze: Prepare as above, except reduce mustard by half and substitute 1/4 cup pepper jelly.

Brown Sugar Orange Marmalade Glaze: Prepare as above, except substitute Creole or other spicy mustard and substitute 1-1/2 cups orange marmalade.

Some Things to Do with Leftover Ham:

Check These Recipes Out Too Y'all!

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Smells Like Food in Here

Spiral-cut ham wasn't specified for this recipe but since it's a matter of heating it through and glazing the ham, it shouldn't much matter. With the majority of the slicing work done, they are a million times easier to serve and I'm all about avoiding mangling my main course.

This recipe was chosen for it's simplicity. After getting started, I saw how much compote there would be and only used half the reserved quantity. The other half-cup of reserved preserves, mustard, and juice mix went down the drain, which is a damn shame since the stuff is kind of expensive. The modified recipe below takes that into consideration everything but the ham is halved.

Raspberry-Mustard Glazed Ham with Warm Berry Compote
from Cooking Club of America
click to print

1/2 c raspberry preserves
1/4 c Dijon mustard
2 tbsp cranberry-raspberry juice blend
1 (6 ½- to 8½-pound) bone-in half ham
1 c fresh raspberries
1 c fresh blackberries
1 1/2 tsp chopped fresh thyme

Stir preserves, mustard and juice in medium bowl until combined reserve 1/2 cup for the Compote.

This quantity is per the original recipe. I should've cut this in half as written in the list above.

Place roasting rack in large shallow roasting pan place ham on rack. Brush with remaining preserves mixture.

Bake 1 1/2 to 2 hours or until internal temperature reaches 140°F., brushing with preserves mixture every 20 minutes. Remove ham. Cover loosely with foil let stand 15 minutes.

Starting at the top and moving left to right: the ham baked 20 minutes and brushed, baked 40 minutes total and brushed, baked 60 minutes total and brushed, baked 80 minutes, ham brushed one final time, and the ham covered with foil.

Meanwhile, place reserved 1/2 cup preserves mixture in large saucepan add raspberries, blackberries and thyme.

Cook over medium heat 15 to 20 minutes or until berries are soft and sauce is slightly thickened.

Serve compote over sliced ham.

Ham is sweet anyway, but this raspberry-mustard glaze nearly puts it in the candy category. Top it with the compote and who needs dessert? I'm glad I cut the compote quantity in half. The remaining berries I'd purchased will go to another effort. Even the majority of the compote I did make will be waste. If you have a thing for super sweet pork, you'll want to load up on this stuff - it does taste good. For me though, a little goes a long way.

I do think the compote would be great on sandwiches. Imagine a ham sandwich with compote with an amazing likeness to Monica Geller's Turkey Sandwich (minus the moist-maker).

A little sidetracked, let's talk ham. I wouldn't say it was overcooked but it wasn't quite as juicy as ham should be. Ok, so it was a little overcooked. I'd allowed to cook so long that it started to all apart!

Will I do this same recipe again? Likely not. I'm not sure I'll do an 8.5 lb ham again - it's a lot for one.

Watch the video: How to make honey mustard glazed ham Thanksgiving Idea (January 2022).