mustard and brown sugar ham glaze recipe

The Best mustard and brown sugar ham glaze recipe

I’ve been making this mustard and brown sugar ham glaze recipe for years, and it’s always a hit with my family. The combination of tangy mustard and sweet brown sugar is perfect for a glaze, and it’s so easy to make. I love serving it on a Sunday roast or as part of a special occasion meal.

My kids always ask for seconds, and I have to admit that I do too. There’s something about the way the flavors meld together that just makes me happy. I’ve tried other glaze recipes before, but this one is by far my favorite.

It’s also incredibly easy to make, which is a big plus in my book. All you need is some mustard, brown sugar, olive oil, and a few spices, and you’re good to go. I like to use a high-quality Dijon mustard for the best flavor.

This recipe is also great because it’s so versatile – you can serve it on ham, pork chops, or even as a dipping sauce for vegetables. My family loves when I make this recipe because it’s always a treat. And the best part?

It’s actually pretty healthy too – the brown sugar provides a natural sweetness without all the added sugars found in many glaze recipes. Plus, the mustard has antibacterial properties that can help boost your immune system. I feel good serving this to my family because I know they’re getting a delicious and nutritious meal.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Mustard and Brown Sugar Ham Glaze Works

Storing leftover ham with this glaze is simple. Just wrap it tightly in foil or place it in an airtight container and it will keep in the fridge for up to four days. To reheat I like to put slices in a baking dish with a splash of water cover with foil and warm them in a 325 degree oven until they are heated through.

This keeps the meat moist and the glaze sticky. You can also microwave individual portions if you are in a hurry. For serving ideas this ham is wonderful sliced thick and served with mashed potatoes and green beans.

I also love using leftovers in sandwiches with a little extra mustard or chopped up in a breakfast hash with eggs. It is always a good idea for any occasion because it is so versatile and the flavor works with so many sides. Whether it is Easter Christmas or just a regular Sunday dinner this glaze makes the ham the star of the table.

My family always looks forward to it and I bet yours will too.

❓ Frequently Asked Questions About Mustard and Brown Sugar Ham Glaze

1. Can I use this glaze on a pre-cooked ham?

Yes absolutely. This glaze works perfectly on pre-cooked hams. Just score the ham and apply the glaze during the last 30 minutes of reheating. The ham only needs to reach 140 degrees Fahrenheit so the glaze has plenty of time to caramelize without overcooking the meat.

2. What type of mustard works best for this glaze?

You can use yellow mustard or Dijon mustard. Yellow mustard gives a milder tangy flavor while Dijon adds a sharper more sophisticated taste. I prefer Dijon because it balances the sweetness of the brown sugar really well. Whole grain mustard also works if you want a bit of texture.

3. How do I store leftover ham with the glaze?

Store leftover ham in an airtight container in the refrigerator for up to 4 days. The glaze will harden slightly but that is normal. To reheat place slices in a baking dish with a little water cover with foil and warm in a 325 degree oven until heated through. You can also microwave individual portions.

4. Can I make this glaze ahead of time?

Yes you can mix the mustard and brown sugar together and store it in the refrigerator for up to a week. Just let it come to room temperature before using so it spreads easily. If it gets too thick you can add a tablespoon of water or apple cider vinegar to thin it out.

5. Why is my glaze burning in the oven?

Burning usually happens when the glaze is applied too early or the oven temperature is too high. Apply the glaze only during the last 30 minutes of baking and keep your oven at 325 degrees Fahrenheit. If you notice the glaze getting too dark tent the ham loosely with foil to protect it.