Sunday, March 27, 2016

Hammin’ it up (Dijon Mustard Glazed Ham)

Growing up in Southern California, we weren’t much of a holiday ham family. I know we had one now and then, but I really don’t correlate ham with holiday.  Easter was more about a leg of lamb on the grill, or a pork roast that was cooked in the “service porch,” on a Farberware
Ready to be sliced and served

rotisserie atop the washing machine that filled the house with most amazing garlic, rosemary and porky goodness.  But I digress….

Since moving to North Carolina in ’09 I’ve done more hams than I’ve probably done in a lifetime. They are great for company, and provide excellent leftovers to send home with guests, and make yummy ham sandwiches the following week.

Simple savory glaze ingredients 
I tend toward the savory rather than the sweet side of just about every dish. So you won’t be surprised that are no hunks of pineapple or crackly brûléed glaze on my piggy. Instead, I get a hint of sweet from apricot jam and lay on a healthy helping of savory with Dijon mustard. Oh yeah.

We enjoyed this tasty glaze on a holiday ham earlier today as we celebrated Easter with good friends.  But don’t wait for a holiday to try it. I mean really, who doesn't  like a nice slice of ham now and then?

Cooling the glaze

Dijon Mustard Glazed Ham
Serves 6-8 with leftovers 


  • 7-8 lb fully cooked, bone in, smoked ham – the bone being in is important. Far more flavor!  I don’t go for the spiral cut ones. Just give me the ham and we’ll figure out how to slice it up.
  • 1 heaping cup apricot jam
  • ¼ cup Dijon mustard
  • ¼ cup diced sweet onion
  • 1 TBS fresh thyme leaves
  • 1 TBS Worcestershire sauce
  • Big pinch of salt and 6 or 7 grinds of black pepper
  • 1 TBS olive oil
  • A palm full of cloves


Make the glaze – (note: I like to do this early in the day and let it cool completely before glazing the ham)

  • Heat a small saucepan, put about a TBS of olive oil in the pan; add the onion and sauté until they start to get translucent.
  • Add the thyme, salt and pepper, and sauté about 2 min more
  • Now add the Dijon, worchestershire sauce, and jam
  • Stir to combine and cook over a low heat for 15 minutes, stirring every now and then.
  • Remove from the heat and cool.
Roast the ham

Heat the oven to 375 degrees

Line a sturdy cooking sheet with aluminum foil

  • Position the ham, fat side up on the cooking sheet.  I like to cut a small slice off the bottom of the ham, so it wont’ slip around throughout the cooking and glazing process.
  • Take a knife and score the ham in a diamond pattern, about 2 inches between cuts
  • Insert a clove where the lines cross
  • Put the ham in the oven, and cook for 1 hour
  • At the 1-hour mark, remove the ham carefully and brush the glace all over the meat, pushing it into the crevices of the diamond pattern.  Put the ham back in the oven, and bake another 1 hour; taking it out every 15 minutes to re-apply the glaze.
  • At the top of the 2nd hour, check for doneness with an instant read thermometer, avoiding the bone as you insert it into the meat.  It should be 135 degrees.
  • Remove the ham from the oven, tent loosely with foil and let it rest for 1- to 15 minutes.
  • Slice and serve.


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