Honey Mustard Glazed Fully Cooked Ham
A fully cooked ham reheated gently and finished with honey, mustard and soy glaze.
Honey mustard glazed ham is a simple centrepiece made by warming a fully cooked ham under a sticky, tangy glaze. The source does not say whether its large ham is raw or already cooked, so this version clearly uses a fully cooked, unsliced ham and separates reheating from glazing. Warm it covered with a little water so it stays moist, then brush on the honey, mustard and soy glaze near the end. Check the package directions and use a thermometer because ham size and processing vary. Rest before slicing thinly across the grain. Heat oven to 160°C (325°F). Place ham in a roasting pan with water or stock. Cover tightly with foil. Bake according to package directions. For a USDA-inspected, fully cooked ham, reheat to at least 60°C (140°F); for other cooked hams, use 74°C (165°F). Check the thickest part without touching bone.
Recipe card
Honey Mustard Glazed Fully Cooked Ham
Equipment: Roasting pan, foil, small saucepan, pastry brush, meat thermometer
Ingredients
Instructions
Prepare ham
Heat oven to 160°C (325°F). Place ham in a roasting pan with water or stock. Cover tightly with foil.
Warm through
Bake according to package directions. For a USDA-inspected, fully cooked ham, reheat to at least 60°C (140°F); for other cooked hams, use 74°C (165°F). Check the thickest part without touching bone.
Mix glaze
Whisk honey, mustard, soy sauce, olive oil, vinegar and pepper in a small saucepan. Simmer 2 to 3 minutes until glossy.
Glaze ham
Remove foil for the final 20 to 25 minutes. Brush ham with glaze every 8 minutes, watching closely so honey does not scorch.
Rest
Remove when it reaches the applicable safe reheating temperature. Rest loosely covered 15 minutes.
Slice and serve
Slice thinly across the grain and spoon pan juices over the meat.
How to tell when it is ready
Ham reaches the reheating temperature specified for its label; glaze is glossy and caramelised, not blackened.
Tips
- Check whether the ham is labelled fully cooked.
- Use a thermometer rather than time alone.
- Glaze near the end.
- Rest before slicing.
Troubleshooting
- If glaze thickens too much, loosen with a teaspoon of warm water.
- If ham browns too quickly, cover loosely with foil.
Substitutions
- Use tamari instead of soy sauce.
- Use maple syrup instead of honey, noting its flavour will be less floral.
Variations
- Add orange zest to the glaze.
- Use wholegrain mustard for texture.
Serving suggestions
- Serve with mashed potatoes.
- Add roasted carrots.
- Pair with green beans.
- Use leftovers in sandwiches.
Make ahead
Prepare suitable components ahead and store them safely. Refrigerate sliced leftovers within 2 hours in shallow containers and use within 3 to 4 days; freeze portions for longer storage.
Storage
Refrigerate sliced leftovers within 2 hours in shallow containers and use within 3 to 4 days; freeze portions for longer storage.
Food safety
This recipe assumes fully cooked ham. Follow its label and verify the appropriate reheating temperature with a food thermometer; refrigerate leftovers within 2 hours.
Frequently asked questions
Can I use spiral-cut ham?
Yes, but it can dry out faster. Keep it covered for most of reheating and glaze only near the end.
How should I store honey mustard glazed ham?
Refrigerate sliced leftovers within 2 hours in shallow containers and use within 3 to 4 days; freeze portions for longer storage.
Serve with mashed potatoes. Refrigerate sliced leftovers within 2 hours in shallow containers and use within 3 to 4 days; freeze portions for longer storage.
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