⏳ Yield & Time

Yield: 12 servings

Preparation Time: 10 minutes

Cook Time: 105 minutes

Total Time: 115 minutes

🍽 Ingredients

• 1 Bone-in Ham (approx. 10 lbs)
• 1 cup Brown Sugar
• 1/2 cup Dijon Mustard
• 1/4 cup Whole Grain Mustard
• 1/4 cup Apple Cider Vinegar
• 1 tsp Freshly Ground Black Pepper
• 1 cup Water

📖 Instructions

1. Preheat your oven to 325°F (160°C). This is crucial for even cooking.
2. Remove the ham from its packaging. If it's a spiral-sliced ham, you can skip the scoring step. If it's a whole ham, you'll want to score the fat on the top. This helps the glaze penetrate and prevents the ham from becoming too dry. Use a sharp knife to make shallow, 1/2 inch-deep scores, about 1 inch apart, in a crosshatch or diamond pattern. Don't cut too deeply!
3. In a medium bowl, whisk together the brown sugar, mustard (both types!), apple cider vinegar, and freshly ground black pepper. It's fine if the mixture is a bit lumpy. We like that rustic look.
4. Place the ham in a large roasting pan. Pour about 1 cup of water into the bottom of the pan to maintain moisture and help prevent burning.
5. Generously brush the ham with the glaze, making sure to coat every scored area and all sides (if whole). Don't skimp on this - the more glaze, the better!
6. Insert a meat thermometer into the thickest part of the ham, ensuring it doesn't touch the bone. We aim for an internal temperature of 145°F (63°C).
7. Roast the ham uncovered in the preheated oven. During cooking, baste the ham with the remaining glaze every 30 minutes. This is where the magic happens!
8. After about 1 1/2 to 2 hours (depending on the size of your ham), start checking the internal temperature with the meat thermometer. Once it reaches 140-145°F (60-63°C), it's almost ready. The ham may take longer to reach the correct temperature, so please be patient!
9. Once it hits the correct temp, remove from the oven and let the ham rest, tented loosely with aluminum foil, for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
10. Carve and serve! Enjoy your delicious Mustard and Brown Sugar-Glazed Christmas Ham!

📝 Notes

• For smaller hams, reduce cooking time accordingly. Always use a meat thermometer to ensure it's cooked to a safe internal temperature of 145°F (63°C).
• Leftover glaze can be stored in an airtight container in the refrigerator for up to a week, and can be reused on other dishes such as pork chops, chicken or even roasted root vegetables!