Dennis’ Horseradish Mustard and Brown Sugar Glazed Ham
1 hour 15 minutes
The perfect balance of sweetness with a touch of heat is made possible with this incredible glazed ham recipe. We can’t promise there will be any leftovers but we can tell you that this is something you’ll want to try again.
- 8-10 pound (4-5 kg) bone-in fully cooked ham
- 1/2 cup water
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup honey
- 2 tablespoons Dennis’ Hot Horseradish Mustard
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 cloves garlic, smashed
- Step One
- Preheat the oven to 300°F and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Allow the ham to rest at room temperature for 1-2 hours.
- Step Two
- Line a dish with aluminium foil or parchment paper.
- Step Three
- Remove the rind or skin of the ham, ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Place the ham in the baking tray; pour 1/3 cup of water into the pan and cover the ham with two pieces of foil or parchment paper. Bake for 30 minutes.
- Step Four
- Heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the brown sugar, honey, Dennis’ Hot Horseradish Mustard, cinnamon, and cloves, stirring to mix well until the brown sugar has completely dissolved, (about 2 minutes).
- Step Five
- Reduce heat to low and add in the garlic. Cook for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm.
- Step Six
- After 30 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
- Step Seven
- Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). If your crust is still pink after suggested baking time, turn on your broiler and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn’t burn from the sugar.
- Step Eight
- Let the ham rest 10-20 minutes before slicing.