Glazed Ham

  • Yield: 16-18 servings
  • Prep: 15 mins
  • Cook: 120 mins

If a whole ham is more than you need, get half, either the butt end or shank end.


1 (7- to 10-pound) bone-in ham (butt or shank end)
1cup firmly packed dark brown sugar
1/2cup coarse-grained Dijon mustard


  1. Prepare ham according to package directions, baking it in a roasting pan at 325F, fat side up. Baking time will be determined by how much the ham weighs.
  2. Combine brown sugar and mustard in a small bowl while ham is baking.
  3. Remove ham from oven during the last hour of cooking. Using a sharp knife, score the skin diagonally about 1/8-inch deep on the top of the ham, making a grid pattern. Brush with glaze.
  4. Return to oven and cook until glaze is bubbly and the ham is cooked through.
  5. Remove from oven and let stand 10 to 15 minutes before carving.
  6. Wrap in foil and refrigerate leftover portion.

Note: If preparing a whole ham (15 to 20 pounds), double the glaze recipe.

Recipe by Mindy Merrill.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 300
  • Fat 8g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 125mg
  • Sodium 2540mg
  • Potassium 600mg
  • Carbohydrate 17g
  • Fiber 0
  • Sugars 16g
  • Protein 42g
  • Trans Fat 0
  • Vitamin A 2%
  • Vitamin C 0
  • Calcium 4%
  • Iron 10%