I started tinkering with this particular glaze ten years ago when I discovered that my usual brown-sugar-and-pineapple routine felt too one-note. I wanted brightness, depth, and a streak of celebratory sparkle. A spoonful of whole-grain mustard delivered the pop, while honey rounded the edges and helped the crust blister into glossy shards. Over the decade I’ve refined the technique—scoring the fat in tight crosshatches so every cube turns into a caramel jewel, slipping thin orange slices between the ridges for stealth citrus perfume, and finishing the ham under a quick broil that transforms the glaze into a mirror. The result is a centerpiece that looks straight out of a Dickensian feast yet slices effortlessly for midnight sandwiches the next day. Whether you’re hosting twenty cousins or simply want leftovers that guarantee happy snacking through bowl-game season, this ham delivers.

Why This Recipe Works

Double-layered glaze: A thin coating before baking sets the foundation; the second lacquer at the end delivers high-shine drama.
Score & separate: Crosshatch cuts expose more surface area so every bite carries sweet, tangy, smoky flavor.
Gentle heat: Slow roasting at 300°F keeps the meat voluptuously juicy while the glaze reduces slowly without burning.
Make-ahead friendly: Glaze can be prepped up to a week early; ham tastes even better sliced and rewarmed in its own juices.
Leftover gold: Bone lends soul-splitting richness to black-eyed peas or collard greens for New Year’s luck.
Flexible size: Formula scales—use half quantities for a petite 6-lb shank or double for a 20-lb crowd-pleaser.
Natural pairing: Honey and mustard harmonize with sparkling wine, dry cider, or even a hoppy IPA.

Ingredients You'll Need

Success starts at the butcher counter. Look for a bone-in, skin-off smoked ham labeled “fully cooked” or “ready to eat.” A shank-end half weighs 7–9 lb and offers dramatic presentation; the butt half is rounder and slices into generous medallions. Either works. Avoid “country ham” or “fresh ham”—they require different cooking methods.

Honey: Use something floral and aromatic. Wildflower, orange-blossom, or even a dark buckwheat honey each lend distinct personality. Warm the jar in a bowl of hot water so it pours and blends easily.

Mustard trio: Whole-grain Dijon for pops of texture, smooth Dijon for sharp backbone, and a whisper of dry mustard for lingering heat. If you only have yellow ballpark mustard, expect a milder, less complex finish.

Brown sugar: Light or dark both work; dark adds molasses undertones that marry beautifully with ham’s natural smokiness. Coconut sugar is a 1:1 swap for a lower-glycemic option.

Unsalted butter: Just two tablespoons give the glaze body and prevent the honey from scorching under high heat.

Fresh citrus: Orange juice and zest balance sweetness; a squeeze of lemon at the end brightens the entire profile.

Apple cider vinegar: A splash sharpens the glaze and helps break down the ham’s surface proteins so flavors penetrate.

Ground cloves & cinnamon: Use sparingly; they’re supporting actors, not headliners. Freshly grated nutmeg is a festive alternative.

Optional extras: A shot of bourbon or dry sherry adds oaky depth; cracked pink peppercorns contribute floral heat. Star anise pods tucked into the scoring lend subtle licorice perfume while baking.

How to Make Honey Mustard Glazed Ham for New Year's Day Feast

Remove ham from refrigerator 90 minutes before cooking. Cold meat plus hot oven equals tough exterior and lukewarm center. Place ham on a cutting board, fat-cap up. Using a sharp boning or chef’s knife, score ½-inch-deep cuts every ¾ inch, first parallel to the bone, then perpendicular, creating a tidy diamond pattern. Work slowly; you’re slicing through fat but not into the meat itself.

Preheat oven to 300°F (150°C). Position rack in lower third so ham sits center. Line a heavy roasting pan with two long, overlapping strips of foil that will later fold up and over the ham—this catches sticky drips and makes cleanup a five-second crumple-and-toss affair. Set a flat roasting rack inside the pan.

Stir the first glaze: in a small saucepan combine ½ cup honey, ¼ cup light brown sugar, 3 Tbsp whole-grain Dijon, 2 Tbsp smooth Dijon, 1 Tbsp apple cider vinegar, 2 Tbsp orange juice, 1 tsp orange zest, ¼ tsp ground cloves, and 1 Tbsp butter. Warm over low heat until sugar dissolves and mixture is silky. Reserve ⅓ cup for the final lacquer; set aside.

Place ham cut-side down on the rack. Slide two bay leaves and three thin orange slices under the ham so they peek through the diamonds—flavor from below. Brush entire ham with a light coating of the glaze, working it into the crevices. Tent loosely with foil so it does not touch the surface. Roast 12 minutes per pound (about 1 hour 45 minutes for 9 lb ham).

After 1 hour, remove foil and baste with pan juices. Continue roasting uncovered, basting every 20 minutes. The glaze will slowly build a translucent amber shell. If edges darken too quickly, lay a strip of foil over just that area.

When internal temperature reaches 120°F (49°C) in the thickest part away from the bone, crank oven to 425°F (220°C). Brush ham with the reserved fresh glaze, adding 1 tsp butter for extra sheen. Return to oven 6–8 minutes, rotating once, until glaze bubbles and turns a deep mahogany. Watch like a hawk; honey burns fast.

Transfer ham to a carving board; tent loosely and rest 30 minutes. Carry-over cooking will nudge temp to 125°F for optimal juiciness. Meanwhile, skim fat from pan drippings, add a splash of stock, and simmer 3 minutes for an impromptu sauce.

Carve by slicing straight down to the bone, then run knife horizontally along bone to free slices. Arrange on a platter, drizzle with warm pan sauce, and shower with fresh parsley or pomegranate arils for New Year’s sparkle.

Expert Tips

Thermometer trumps time

Hams vary in shape; use an instant-read thermometer to avoid over-cooking. Aim for 120°F before the final broil.

Score after warming

A room-temperature ham is softer; scoring chilled fat can lead to jagged cuts that split during roasting.

Foil tent etiquette

Keep foil loose so steam can escape; otherwise the glaze turns soupy instead of sticky.

Bone = bonus

Freeze the bone for split-pea soup or drop it into a pot of collards for lucky New Year’s greens.

Slice smart

Use a long, thin carving knife or an electric slicer for deli-thin pieces that reheat without drying.

Glaze insurance

If you accidentally caramelize too far, brush with warm stock and cover; moisture will soften the shell.

Variations to Try

Peach-Chipotle: Swap orange juice for peach nectar and whisk ½ tsp chipotle powder into glaze for smoky-sweet heat.
Maple-Bourbon: Replace honey with dark maple syrup and add 2 Tbsp bourbon; finish with toasted pecans pressed onto glaze.
Asian twist: Sub white miso for smooth Dijon, use rice vinegar, and glaze with yuzu marmalade mixed with sesame seeds.
Cranberry-Port: Stir ¼ cup cranberry relish and 2 Tbsp Port into reserved glaze for ruby jewels on each slice.
Sugar-free: Replace honey with allulose and brown sugar with monk-fruit blend; reduce oven temp by 25°F to prevent over-browning.

Storage Tips

Refrigerate: Cool ham completely, slice off the bone, and store slices in shallow airtight containers. Drizzle with a few spoonfuls of pan juices to keep meat moist. Refrigerate up to 5 days.

Freeze: Wrap slices in parchment, then foil, then slip into a freezer bag. Label with date; freeze up to 3 months. Thaw overnight in refrigerator.

Reheat: Place slices in a skillet with a splash of broth, cover, and warm over medium-low 5 minutes. Microwave works in 20-second bursts, but skillet preserves texture.

Make-ahead glaze: Whisk glaze ingredients and refrigerate up to 7 days. Warm gently to loosen before using.

Leftover ideas: Dice for breakfast hash, shred for grilled cheese, or whirl 1 cup with cream cheese for a spread that elevates crackers into appetizers.

Frequently Asked Questions

Yes, but reduce initial roasting time by 20 minutes and brush glaze gently so it doesn’t slip between slices. The final broil step remains the same.

Honey’s high sugar content burns above 375°F. If your oven runs hot, lower final broil to 400°F and shorten time to 4 minutes.

Only for country (salt-cured) hams. The smoked, fully cooked hams in most supermarkets are ready to glaze straight from the package.

Absolutely. Rotate pans halfway through and add 15 extra minutes to total time; internal temperature remains your guide.

Buttermilk mashed potatoes, roasted Brussels sprouts with pancetta, or a citrusy farro salad balance sweet glaze. Finish with champagne for good luck!

You’re reheating, not cooking. Target 120°F before broil; after resting, 125°F yields hot, juicy slices without dryness.