Directions
The Perfect Glazed Ham and the easiest too! It’s juicy and tender with the easiest, tastiest, glaze ever. This tried and true recipe has been a traditional favourite in our family for many, many years.
Dijon Mustard & Brown Sugar Glazed Ham.
2020 Update. Several new emails and messages asking about a baked ham for Thanksgiving! It seems not everyone likes turkey, so I’m bringing this recipe forward to the top of our recipe list for those who would like to try it for thanksgiving and especially at the Holidays. In our family, we would probably do both. The leftover possibilities are plentiful enough around here to cover dinners for a week afterward.
The easy sticky glaze turns out perfect every time.
I get lots of email from readers looking for pointers on basic recipes that they have never attempted before. One recent email was from a young couple spending their first Christmas away from home. They were looking for a fool proof recipe for a Christmas Eve ham having never cooked one before. There’s a first time for everything and this ham will be appreciated by beginner and veteran cooks alike.
I used dark brown sugar in this recipe. In my experience the darker the sugar, the deeper the flavour.
Now Spouse loves ham and if allowed, would chuck the turkey in favour of this sweet and savoury glazed ham at any Christmas celebration. We normally make one a day or two previous to the big day. We serve the leftovers with our traditional Boxing Day cold plate or just to “pick on” as my mothers family would say.
Glazed Ham update.
Dijon Mustard and Brown Sugar Glazed Ham original 2007 image.
Since I first published this recipe 10 years ago on this site. This incredibly recipe has been made many thousands of times by blog and social media followers.
It gets rave reviews every time. Many folks tell me that since they discovered this recipe, they have never made glazed ham any other way since. That’s a pretty fine testimonial to its ease and great taste.
Another favourite way to use some of the leftovers is to use lightly fried slices on Toutons Benedict for a weekend brunch. An absolute favourite for me!
Our Fig and Apple Chutney also makes a great addition to serve with this meal. I have to admit, I even like this combination served cold for lunch the next day with one of our many delicious recipes for Potato & Pasta Salads.
Fig Apple Chutney on Dijon Brown Sugar Glazed Ham
2020 Update. Which Mustard?
The brand or grain of the dijon mustard is not too important in this recipe. As with many things, I say use what you like or what’s on hand.
Any type of Dijon mustard, or your favourite kind can be used in this recipe..
I should note that I have heard from many people over the years who have tried this recipe with different mustards. I’ve heard of people using whole grain mustard, spicy mustard, English Mustard and even plain old yellow mustard.
They all still loved the recipe, so that’s why I say use what you like and don’t worry about it. If you like the mustard, you’ll most likely like the end product.
…and don’t forget that leftover ham is my favourite thing to use for what is probably Newfoundland’s favourite hearty soup meal! Pea Soup and Dough Boys!
Newfoundland Pea Soup and Dough Boys
Originally published December 2007. Updated November 2020.
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