Sauces & Condiments
This baked ham with mustard sauce recipe transforms a simple holiday centerpiece into a showstopping main dish that balances sweet glaze and tangy mustard perfectly.
The secret lies in layering flavors—starting with a brown sugar base that caramelizes beautifully, then finishing with a rich, velvety mustard sauce that adds depth and complexity. I've perfected this method over years of holiday hosting, ensuring the ham stays juicy while developing that coveted crispy exterior.
The process begins with a simple brine that keeps the meat tender, followed by a 30-minute dry rub of brown sugar and spices that forms the foundation for a sticky, caramelized crust.
What sets this recipe apart is the mustard sauce, made from scratch with Dijon and whole-grain mustard, which adds a sophisticated tang that cuts through the sweetness. The sauce thickens beautifully as it simmers, creating a glossy finish that makes every slice irresistible.
By the time you're done, you'll have a ham that's golden brown on the outside with a tender, juicy interior, all blanketed in a glossy mustard glaze that's both elegant and approachable.
The aroma alone will have your guests gathering before the meal even begins. This isn't just holiday ham—it's a centerpiece that commands attention and delivers flavor in every bite.
Perfect for Thanksgiving, Christmas, or any special occasion when you want to impress without stress. The recipe scales easily for crowds, and leftovers reheat beautifully for sandwiches or hash. Here's how to achieve that restaurant-quality result at home.
Ingredients for baked ham with mustard sauce
Eight servings of holiday magic start with this ham and mustard sauce combo.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Ham (Fresh or Frozen) 🐷 | 10 lb | Uncooked, center-cut preferred |
| Brown Sugar 🍬 | 1 ½ cups | Light or dark, packed |
| Dijon Mustard 🌶️ | ½ cup | High-quality, smooth texture |
| Whole-Grain Mustard 🌶️ | ¼ cup | For texture and depth |
| Honey 🍯 | ¼ cup | Wildflower preferred |
| Apple Cider Vinegar 🍏 | ¼ cup | For tangy brightness |
| Ground Cloves 🌿 | 1 tsp | Freshly ground for warmth |
| Ground Cinnamon 🌿 | 1 tsp | Sweet, aromatic variety |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Black Peppercorns 🌶️ | 1 tsp | Coarsely cracked |
| Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| Fresh Thyme Sprigs 🌿 | 4 whole | For aromatic depth |
| Fresh Rosemary Sprigs 🌿 | 2 whole | Woody, piney flavor |
| Orange Zest 🍊 | 1 tbsp | Bright citrus note |
The ham is the star, so skip the pre-cooked kind—fresh or frozen bone-in cuts develop the best flavor and texture. Costco or local butchers usually carry excellent center-cut hams. If you're using frozen, thaw it in the fridge for 48 hours—never at room temperature. The key is a 10-pound ham; smaller ones dry out, and bigger ones take forever. Look for good marbling and a vibrant pink color—avoid anything grayish or overly lean. The mustard sauce relies on high-quality Dijon and whole-grain mustard—Maille or French's are my go-tos, but any good brand works.
No Dijon? Substitute with extra whole-grain mustard, but you'll lose some smoothness. Honey substitutes? Maple syrup or agave work in a pinch, though honey's floral notes are ideal. Fresh herbs wilt fast, so dried thyme and rosemary at half the amount are fine if needed. For the spices, Penzeys or bulk bins at Whole Foods have the best quality—avoid those dusty jars that've been sitting for years. The butter matters here too—European-style or grass-fed gives the sauce extra richness. And if you're short on time, pre-mix the dry rub in a jar for next year's holiday prep.
This ham reheats beautifully—wrap tightly in foil and bake at 325°F for 10-15 minutes per pound until internal temp hits 140°F. The mustard sauce keeps for 5 days in the fridge, though it's best used fresh. For leftovers, slice thin and store in airtight containers—perfect for ham sandwiches or hash. The glaze freezes well too, so make extra for next year. Just thaw overnight in the fridge before reheating. Pro tip: Save the ham bone—it makes incredible broth for soups and gravies later.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s that simple—just a ham, a drizzle of honey, and that tangy mustard glaze. No chopping, no fuss, and honestly, I’ve made it while chatting on the phone with my mom.
- Sweet-Savory Balance: That combo of Dijon and whole-grain mustard with brown sugar? It’s ridiculously good—caramelized edges, sticky glaze, and the ham stays juicy. My husband licks the plate after seconds, and he’s not even a ham guy.
- Holiday or Weeknight: Between us, this ham works for Thanksgiving and lazy Sundays. Glaze it once, bake it twice—leftovers reheat like a dream, and it’s the star of potlucks without the stress.
- Budget-Friendly Feast: A bone-in ham stretches for days—sandwiches, hash, or even breakfast. I’ve turned one into five meals, and the mustard sauce freezes perfectly. Basically, it’s my secret weapon for feeding people without breaking the bank.
Step-by-step instructions for baked ham with mustard glaze
Transform your holiday ham into a showstopper with this rich mustard glaze that balances sweetness and savory depth.
Prepare the Ham for Perfect Even Cooking
Start by removing the ham from its packaging and patting it completely dry with paper towels. This step is crucial—moisture prevents the glaze from sticking properly. Place the ham in a roasting pan fat-side up, which helps render the fat and keeps the meat moist during cooking.
Preheat your oven to 325°F. This lower temperature ensures gentle cooking that prevents the ham from drying out. If your ham is frozen, thaw it completely in the refrigerator first—never thaw at room temperature, as this creates dangerous bacteria growth zones. For a 10 lb bone-in ham, plan for about 20-25 minutes per pound of cooking time.
Create the Signature Mustard Glaze
In a medium bowl, combine the 0.5 cup Dijon mustard and 0.25 cup whole-grain mustard. The Dijon adds smoothness while the whole-grain mustard contributes texture. Whisk in the 1.5 cups brown sugar, 0.25 cup honey, and 0.25 cup apple cider vinegar until fully dissolved. The vinegar brightens the sweetness and balances the richness.
Add the 1 tbsp orange zest, 1 tsp ground cloves, 1 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 1 tsp coarsely cracked black peppercorns. The spices create a warm, aromatic base that complements the mustard perfectly. Set this mixture aside while you prepare the ham's surface.
Season and Score the Ham
Using kitchen twine, tie the ham legs together to help it hold its shape during cooking. Score the surface of the ham in a diamond pattern with a sharp knife, being careful not to cut into the meat. This creates channels for the glaze to penetrate and caramelize beautifully.
Rub the entire surface of the ham with the 1.5 tbsp salt and 0.5 cup cold unsalted butter. The butter adds richness and helps create a golden-brown crust. Place the 4 whole fresh thyme sprigs and 2 whole fresh rosemary sprigs directly on the ham's surface—their aromatic oils will infuse into the meat as it cooks.
Apply the Glaze and Bake to Perfection
Pour the mustard mixture evenly over the ham, coating it completely. The glaze should be thick enough to cling but still spreadable. Place the ham in the preheated oven and bake for 1 hour and 45 minutes at 325°F. After this initial baking time, increase the oven temperature to 425°F for the final 15 minutes to create a beautiful caramelized crust.
About 30 minutes before the ham finishes cooking, brush it with any remaining glaze from the pan. This ensures maximum flavor penetration and a glossy finish. The ham is done when its internal temperature reaches 145°F (measured in the thickest part of the meat). The glaze should be bubbly and deep amber in color.
Rest and Serve with Pan Sauce
Remove the ham from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 15-20 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful.
While the ham rests, pour the pan juices through a fine-mesh strainer into a saucepan. Simmer over medium heat for 3-5 minutes until slightly thickened. If needed, whisk in a small amount of the reserved pan juices to achieve your desired consistency. Serve the ham sliced thickly with the pan sauce spooned over the top for maximum flavor impact.
Pro Tips For Making Baked Ham With Mustard Sauce
- THAW FIRST, THEN DRY: If your ham’s frozen, don’t just toss it in the oven—thaw it in the fridge for 24 hours per 5 pounds. Once thawed, pat it thoroughly with paper towels, especially around the bone and rind. I learned this the hard way: skipping the drying step means your mustard glaze turns into a sad, watery sludge instead of a sticky, caramelized crust.
- USE A THERMOMETER: Bone-in hams lie. The outside can look perfect while the center’s still icy cold. Stick a meat thermometer into the thickest part—it should hit 140°F for medium doneness. I used to eyeball it and ended up with a ham that was either raw inside or bone-dry. At 140°F, the mustard sauce will cling properly, and the meat stays juicy.
- WHISK THE MUSTARD SAUCE: Don’t just eyeball the mustard-to-honey ratio—whisk it well before brushing it on. Mix ¼ cup Dijon, ¼ cup whole-grain mustard, 2 tablespoons honey, and 1 tablespoon brown sugar (plus a splash of water if needed) until it’s smooth. Lumpy sauce = patchy flavor. I was skeptical until I tried it—now I double the batch and save half for toast.
- BRUSH IN STAGES: Slather the ham with mustard sauce twice—once before baking, then again 30 minutes in. The first layer caramelizes into a crust, while the second adds shine and depth. Resist the urge to go heavy-handed; a thin, even coat prevents burning. My grandmother swore by this, and she was right: the sauce sticks better, and the ham tastes richer without tasting like straight mustard.
Storing and reheating this recipe
Refrigerator Storage
After your mustard-glazed ham cools completely, wrap it tightly in plastic wrap followed by foil to preserve moisture and prevent drying. Store in the refrigerator for up to 5 days—the mustard sauce actually deepens in flavor over time, making leftovers taste even better.
I always slice the ham thickly (about ½-inch slices) before storing to maintain texture. 🥧
Freezer Preservation
For longer storage, slice the ham and arrange it in a single layer on a tray before freezing. Once solid, transfer to airtight freezer bags or glass containers, removing as much air as possible to prevent freezer burn.
Label with the date—this ham stays delicious for up to 3 months. When ready to use, thaw overnight in the fridge before reheating. The glaze might lose some gloss but remains flavorful. ❄️
Reheating Leftovers
For the best texture, reheat ham slices in a skillet over medium heat for 2-3 minutes per side until warmed through. Add a splash of water or apple cider vinegar to deglaze the pan and create a quick pan sauce.
Microwave reheating works in a pinch—cover with a damp paper towel and heat in 30-second intervals until reaching 165°F. Never reheat to steam, or the ham will turn rubbery. 🔥
Reviving the Glaze
The mustard sauce thickens when chilled, so thin it with 1-2 tablespoons of water or broth before reheating. Warm it gently in a saucepan over low heat, stirring constantly until smooth.
For extra richness, whisk in 1 tablespoon of butter at the end. This method restores the sauce's velvety consistency perfectly for drizzling over reheated ham slices. 💛
Ham Bone Broth
Save the ham bone for a flavorful broth! After slicing, simmer the bone with 8 cups water, 1 onion, 2 carrots, 2 celery stalks, and 1 bay leaf for 3-4 hours until rich and gelatinous.
Strain and use as a base for soups or gravies. The mustard-infused juices add depth to any dish you make with it later. 🌟
Serving Suggestions
Reheated ham makes incredible sandwiches—pile it high on sourdough with horseradish cream cheese and crisp lettuce. For a hearty meal, serve with roasted potatoes and steamed green beans. The mustard glaze also pairs beautifully with mashed sweet potatoes or apple slices for a sweet-savory contrast. 🍽️
Nutrition facts
Frequently asked questions
Can I use pre-cooked ham for this recipe?
No, this recipe is designed for uncooked bone-in ham to achieve the best texture and flavor development. Pre-cooked hams are typically cured and cooked differently, which would affect the glaze adhesion and internal moisture. The recipe's cooking time and temperature are specifically calculated for raw ham to ensure perfect doneness and that signature caramelized crust.
What's the best way to thicken the mustard sauce if it turns out too thin?
Simmer the sauce uncovered for an extra 3-5 minutes to reduce it naturally. If that's not enough, mix 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk it into the sauce while heating. Cook for another 1-2 minutes until thickened to your desired consistency. The sauce should coat the back of a spoon but still be pourable.
How do I prevent the ham from drying out during baking?
Keep the oven temperature at 325°F for most of the cooking time to ensure gentle, even heat penetration. The fat-side up position helps render fat, which keeps the meat moist. Also, don't remove the ham from the oven until it reaches 145°F internally—overcooking is the #1 cause of dryness. The final 15 minutes at 425°F creates the crust without overcooking the meat.
Can I make the mustard sauce ahead of time?
The sauce keeps well in the refrigerator for up to 5 days in an airtight container. For best results, reheat it gently before using—simmer over low heat while stirring until warmed through. You can even freeze the sauce for up to 3 months. Just thaw it in the fridge overnight before reheating. The flavors actually deepen when made ahead!
What's the secret to getting that beautiful caramelized crust?
The crust comes from three key techniques: scoring the ham creates surface area for caramelization, the high-heat finish at 425°F for the last 15 minutes promotes browning, and brushing with remaining glaze during cooking adds sticky sweetness that browns beautifully. Don't skip the final high-heat step—this is what creates that restaurant-quality crust!