Name: Brown Sugar Mustard Baked Ham Recipe
Ingredients: 1 10-pound Spiral Cut Ham: The star of our show! A spiral cut ham is highly recommended for this recipe because its pre-sliced nature allows the flavorful glaze to penetrate deeply and evenly throughout the meat. The spiral cut also makes serving a breeze, ensuring each slice is beautifully coated with the delicious brown sugar mustard mixture. When choosing your ham, opt for a good quality, bone-in ham for maximum flavor. A 10-pound ham is perfect for feeding a crowd of around 12 people, making it ideal for family gatherings or holiday feasts. You can find spiral cut hams in various flavors, such as hickory smoked or honey cured. While any spiral cut ham will work, a classic smoked ham provides a wonderful base flavor that complements the sweet and tangy glaze beautifully. If you’re working with a smaller or larger crowd, you can adjust the size of the ham accordingly, and proportionally adjust the glaze ingredients to ensure adequate coverage.; ¾ Cup Brown Sugar: Brown sugar is the heart of our sweet and savory glaze, providing a rich, molasses-like sweetness that beautifully caramelizes during baking. The moisture content in brown sugar also contributes to the glaze’s sticky, luscious texture. We are using ¾ cup to strike the perfect balance of sweetness without overpowering the savory ham and tangy mustards. You can use either light or dark brown sugar for this recipe. Dark brown sugar will impart a slightly more intense molasses flavor, while light brown sugar will offer a milder sweetness. For this recipe, either will work wonderfully, so feel free to use whichever you have on hand or prefer. If you are looking to experiment, you could even try using a combination of brown sugar and maple sugar for a unique twist on the sweetness profile. For those watching their sugar intake, you could experiment with brown sugar substitutes like coconut sugar or a brown sugar alternative, but be mindful that the texture and caramelization might slightly differ.; 2 Tablespoons Whole Grain Mustard: Whole grain mustard is a powerhouse of flavor and texture in this recipe. Its coarse texture and robust, slightly tangy flavor add depth and complexity to the glaze, contrasting beautifully with the sweetness of the brown sugar and the richness of the ham. The mustard seeds also provide little bursts of flavor and visual appeal to the finished dish. Two tablespoons of whole grain mustard are just the right amount to impart its distinct character without being overpowering. When selecting your whole grain mustard, look for one that contains visible mustard seeds and has a slightly coarse consistency. There are many varieties of whole grain mustard available, ranging in spiciness and flavor profiles. For this recipe, a classic whole grain mustard works best, but you can experiment with different types to find your personal favorite. For example, a German-style whole grain mustard might offer a slightly more robust flavor, while a French-style moutarde à l’ancienne would provide a more delicate and nuanced taste.; 1 Tablespoon Dijon Mustard: Dijon mustard brings a bright, sharp tang and a smooth, creamy texture to our glaze. Its pungent flavor cuts through the richness of the ham and the sweetness of the brown sugar, creating a balanced and complex flavor profile. Dijon mustard also helps to emulsify the glaze, bringing all the ingredients together harmoniously. One tablespoon is the perfect amount to add its signature zing without making the glaze overly mustardy. When choosing Dijon mustard, opt for a classic, smooth Dijon mustard. There are also flavored Dijon mustards available, such as honey Dijon or horseradish Dijon, but for this recipe, a plain Dijon mustard will provide the best and most versatile flavor. If you prefer a milder mustard flavor, you can reduce the amount of Dijon mustard slightly, or substitute a portion of it with a milder yellow mustard.; 1 Can (12 ounces) Coca-Cola: Coca-Cola might seem like an unexpected ingredient in a ham glaze, but trust me, it’s the secret weapon that adds a unique depth of flavor and helps create that irresistible sticky, glossy glaze. The cola’s sweetness complements the brown sugar, while its subtle acidity balances the richness of the ham and the tanginess of the mustards. The carbonation also helps to tenderize the ham during baking and contributes to the glaze’s beautiful sheen. A 12-ounce can of Coca-Cola is the perfect amount to add just the right touch of sweetness and complexity without being overly sugary. Classic Coca-Cola is the recommended choice for this recipe, but you can also experiment with other cola varieties, such as Diet Coke or Pepsi, although the flavor profile might slightly differ. Some cooks even use Dr. Pepper for a slightly spicier and more complex glaze. If you are not a fan of soda or prefer to avoid it, you can substitute the Coca-Cola with other liquids, such as pineapple juice, apple juice, or even chicken broth, although the flavor profile will be different and you might need to adjust the sweetness accordingly.

Ingredients

Scale

1 10-pound Spiral Cut Ham: The star of our show! A spiral cut ham is highly recommended for this recipe because its pre-sliced nature allows the flavorful glaze to penetrate deeply and evenly throughout the meat. The spiral cut also makes serving a breeze, ensuring each slice is beautifully coated with the delicious brown sugar mustard mixture. When choosing your ham, opt for a good quality, bone-in ham for maximum flavor. A 10-pound ham is perfect for feeding a crowd of around 12 people, making it ideal for family gatherings or holiday feasts. You can find spiral cut hams in various flavors, such as hickory smoked or honey cured. While any spiral cut ham will work, a classic smoked ham provides a wonderful base flavor that complements the sweet and tangy glaze beautifully. If you’re working with a smaller or larger crowd, you can adjust the size of the ham accordingly, and proportionally adjust the glaze ingredients to ensure adequate coverage.

¾ Cup Brown Sugar: Brown sugar is the heart of our sweet and savory glaze, providing a rich, molasses-like sweetness that beautifully caramelizes during baking. The moisture content in brown sugar also contributes to the glaze’s sticky, luscious texture. We are using ¾ cup to strike the perfect balance of sweetness without overpowering the savory ham and tangy mustards. You can use either light or dark brown sugar for this recipe. Dark brown sugar will impart a slightly more intense molasses flavor, while light brown sugar will offer a milder sweetness. For this recipe, either will work wonderfully, so feel free to use whichever you have on hand or prefer. If you are looking to experiment, you could even try using a combination of brown sugar and maple sugar for a unique twist on the sweetness profile. For those watching their sugar intake, you could experiment with brown sugar substitutes like coconut sugar or a brown sugar alternative, but be mindful that the texture and caramelization might slightly differ.

2 Tablespoons Whole Grain Mustard: Whole grain mustard is a powerhouse of flavor and texture in this recipe. Its coarse texture and robust, slightly tangy flavor add depth and complexity to the glaze, contrasting beautifully with the sweetness of the brown sugar and the richness of the ham. The mustard seeds also provide little bursts of flavor and visual appeal to the finished dish. Two tablespoons of whole grain mustard are just the right amount to impart its distinct character without being overpowering. When selecting your whole grain mustard, look for one that contains visible mustard seeds and has a slightly coarse consistency. There are many varieties of whole grain mustard available, ranging in spiciness and flavor profiles. For this recipe, a classic whole grain mustard works best, but you can experiment with different types to find your personal favorite. For example, a German-style whole grain mustard might offer a slightly more robust flavor, while a French-style moutarde à l’ancienne would provide a more delicate and nuanced taste.

1 Tablespoon Dijon Mustard: Dijon mustard brings a bright, sharp tang and a smooth, creamy texture to our glaze. Its pungent flavor cuts through the richness of the ham and the sweetness of the brown sugar, creating a balanced and complex flavor profile. Dijon mustard also helps to emulsify the glaze, bringing all the ingredients together harmoniously. One tablespoon is the perfect amount to add its signature zing without making the glaze overly mustardy. When choosing Dijon mustard, opt for a classic, smooth Dijon mustard. There are also flavored Dijon mustards available, such as honey Dijon or horseradish Dijon, but for this recipe, a plain Dijon mustard will provide the best and most versatile flavor. If you prefer a milder mustard flavor, you can reduce the amount of Dijon mustard slightly, or substitute a portion of it with a milder yellow mustard.

1 Can (12 ounces) Coca-Cola: Coca-Cola might seem like an unexpected ingredient in a ham glaze, but trust me, it’s the secret weapon that adds a unique depth of flavor and helps create that irresistible sticky, glossy glaze. The cola’s sweetness complements the brown sugar, while its subtle acidity balances the richness of the ham and the tanginess of the mustards. The carbonation also helps to tenderize the ham during baking and contributes to the glaze’s beautiful sheen. A 12-ounce can of Coca-Cola is the perfect amount to add just the right touch of sweetness and complexity without being overly sugary. Classic Coca-Cola is the recommended choice for this recipe, but you can also experiment with other cola varieties, such as Diet Coke or Pepsi, although the flavor profile might slightly differ. Some cooks even use Dr. Pepper for a slightly spicier and more complex glaze. If you are not a fan of soda or prefer to avoid it, you can substitute the Coca-Cola with other liquids, such as pineapple juice, apple juice, or even chicken broth, although the flavor profile will be different and you might need to adjust the sweetness accordingly.

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Instructions

Preheat Your Oven to 325°F (160°C): The first step to baking perfection is ensuring your oven is properly preheated. Setting the oven to 325°F (160°C) provides a gentle, consistent heat that will cook the ham through evenly without drying it out. Preheating is crucial because it ensures the ham starts cooking immediately when it enters the oven, promoting even cooking and preventing the ham from becoming tough. Use an oven thermometer to verify that your oven is accurately reaching the desired temperature. Oven temperatures can fluctuate, and an oven thermometer will ensure precise temperature control for optimal baking results.

Prepare the Ham for Baking: Take your 10-pound spiral cut ham and place it in a roasting pan, cut side down. Positioning the ham cut side down helps to keep it moist during baking, as the juices will naturally flow downwards. Before placing the ham in the pan, take a moment to trim any excess fat from the exterior of the ham. While a little fat is desirable for flavor and moisture, excessive fat can render out during baking and create unwanted grease. Use a sharp knife to carefully trim away any thick layers of fat, leaving a thin layer for flavor. Choose a roasting pan that is appropriately sized for your ham. The pan should be large enough to comfortably hold the ham with some space around it for air circulation and to collect the pan juices. If you don’t have a roasting pan, you can use a large, oven-safe baking dish with sides.

Make the Brown Sugar Mustard Glaze: In a small mixing bowl, combine the ¾ cup of brown sugar, 2 tablespoons of whole grain mustard, and 1 tablespoon of Dijon mustard. Use a whisk or a fork to thoroughly mix the ingredients together until they are well combined and form a thick, slightly sticky paste. Ensure there are no lumps of brown sugar remaining. This simple glaze is the flavor powerhouse of our dish, so make sure it’s well mixed for even flavor distribution. Taste the glaze and adjust the seasonings to your preference. If you prefer a sweeter glaze, you can add a little more brown sugar. If you like a tangier glaze, you can add a touch more Dijon mustard.

Glaze the Ham and Add Coca-Cola: Gently pat the brown sugar mustard mixture evenly over the entire surface of the ham, ensuring all sides are well coated. Use your hands or a spatula to spread the glaze, pressing it lightly to help it adhere to the ham. Once the ham is glazed, pour the 12-ounce can of Coca-Cola into the bottom of the roasting pan, around the ham. Do not pour the cola directly over the ham, as this might wash away some of the glaze. The Coca-Cola will create steam during baking, helping to keep the ham moist and tender, and its flavor will infuse into the pan juices, creating a delicious basting liquid.

Cover and Bake: Tightly cover the roasting pan with aluminum foil, sealing it around the edges to create a steam environment. This step is crucial for keeping the ham moist and preventing it from drying out during the initial baking period. Ensure the foil is securely sealed to trap the steam inside the pan. Place the covered roasting pan in the preheated oven and bake for 1 hour and 30 minutes. Baking the ham covered for the majority of the cooking time allows it to cook through gently and evenly, while the steam keeps it incredibly moist.

Baste and Uncover for Final Baking: After 1 hour and 30 minutes of covered baking, carefully remove the roasting pan from the oven and remove the aluminum foil. Be cautious when removing the foil, as steam will escape. Using a baster or a spoon, generously baste the ham with the pan juices that have accumulated in the bottom of the pan. Basting the ham with the pan juices adds flavor and moisture, and helps to create a beautiful, glossy glaze. Return the uncovered roasting pan to the oven and bake for another 15 minutes. Baking uncovered for this final period allows the glaze to caramelize and become sticky and delicious, and helps the ham to develop a beautiful golden-brown color.

Second Baste and Final Bake: Remove the ham from the oven again and baste it a second time with the pan juices. Return the ham to the oven and continue to bake for a final 15 minutes. This second basting ensures the ham is thoroughly glazed and beautifully caramelized. The total uncovered baking time is 30 minutes, which is usually sufficient to achieve a perfectly glazed and browned ham. However, baking times can vary depending on oven variations and the size and type of ham. Use a meat thermometer to check the internal temperature of the ham to ensure it is fully cooked. The internal temperature should reach 140°F (60°C) for a pre-cooked ham.

Rest Before Slicing and Serving: Once the ham is cooked through and beautifully glazed, remove it from the oven and let it rest for 15 minutes before slicing. Resting is a crucial step in cooking ham, as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful ham. Do not skip the resting step! Cover the ham loosely with foil during the resting period to keep it warm. After resting, slice the ham from the bone, following the spiral cuts. Arrange the sliced ham on a serving platter. If desired, spoon some of the pan drippings over the sliced ham for extra flavor and moisture.

Serving and Storing Leftovers: Serve your Brown Sugar Mustard Baked Ham immediately while it’s warm and juicy. For serving suggestions, see the “How to Serve” section below. Store any leftover ham slices in an airtight container in the refrigerator. Properly stored leftover ham will keep for 3-4 days in the refrigerator. Leftover ham is delicious cold or reheated. To reheat, you can gently warm the ham slices in a skillet, in the oven, or in the microwave. Avoid overheating, as this can dry out the ham.

Nutrition

Serving Size: One Normal Portion
Calories: 66kcal