Glazed Brown Sugar and Mustard Baked Ham
A tender, spiral-cut ham finished with a sticky, caramelized glaze of brown sugar and Dijon mustard.
Recipe Author
Riff Kitchen@riffkitchen
Glazed Brown Sugar and Mustard Baked Ham
A tender, spiral-cut ham finished with a sticky, caramelized glaze of brown sugar and Dijon mustard.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 1 hr 55 min cook
- 2 hr 5 min
- servings
- 8
- effort
- Easy
Chef's note
The combination of sweet brown sugar and sharp mustard perfectly cuts through the saltiness of the ham, creating a classic centerpiece for any gathering.
Method
7 steps · tap one to tick it off
Tips
Check the label says fully cooked. The 60°C finish is for ready-to-eat spiral ham. A ham labeled cook before eating needs 65°C and a longer bake.
Seal the foil tightly. Spiral-cut ham dries out fast because the slices are open. A tight seal with water in the pan keeps steam around it for the first stage.
Shield the edges if they darken. Brown sugar can burn on the thin outer slices. If they color too fast, cover just those with a strip of foil.
Swaps
No whole cloves? A pinch of ground cloves stirred into the glaze, or leave them out.
No Dijon mustard? Whole grain or spicy brown mustard.
No apple cider vinegar? White wine vinegar, or orange juice for a sweeter glaze.
Storage
Fridge: 3 to 4 days in a sealed container. Wrap the slices tightly so they do not dry out.
Freezer: 1 to 2 months for best quality. Cured, sliced ham picks up freezer flavors quickly, so use it in cooking afterward.
Reheat: Covered with foil and a splash of water in a 160°C oven, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Chef's note
The combination of sweet brown sugar and sharp mustard perfectly cuts through the saltiness of the ham, creating a classic centerpiece for any gathering.
Instructions
Follow the steps to perfection.
Tips
Check the label says fully cooked. The 60°C finish is for ready-to-eat spiral ham. A ham labeled cook before eating needs 65°C and a longer bake.
Seal the foil tightly. Spiral-cut ham dries out fast because the slices are open. A tight seal with water in the pan keeps steam around it for the first stage.
Shield the edges if they darken. Brown sugar can burn on the thin outer slices. If they color too fast, cover just those with a strip of foil.
Swaps
No whole cloves? A pinch of ground cloves stirred into the glaze, or leave them out.
No Dijon mustard? Whole grain or spicy brown mustard.
No apple cider vinegar? White wine vinegar, or orange juice for a sweeter glaze.
Storage
Fridge: 3 to 4 days in a sealed container. Wrap the slices tightly so they do not dry out.
Freezer: 1 to 2 months for best quality. Cured, sliced ham picks up freezer flavors quickly, so use it in cooking afterward.
Reheat: Covered with foil and a splash of water in a 160°C oven, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix