Dijon Mustard & Brown Sugar Glazed Ham

Posted on Dec 24 2007 - 8:48am by Barry C. Parsons

The Perfect Glazed Ham and the easiest too! It’s juicy and tender with the easiest, tastiest, glaze ever. This tried and true recipe has been a traditional favorite in our family for many, many years.

Dijon Brown Sugar Glazed Ham

Dijon Brown Sugar Glazed Ham

I get lots of email from readers looking for pointers on basic recipes that they have never attempted before. One recent email was from a young couple spending their first Christmas away from home and who were looking for a fool proof recipe for a Christmas Eve ham having never cooked one before. There’s a first time for everything and this ham will be appreciated by beginner and veteran cooks alike.


Now Spouse loves ham and if allowed, would chuck the turkey in favor of this sweet and savoury glazed ham at any Christmas celebration. We normally make one a day or two previous to the big day and serve the leftovers with our traditional Boxing Day cold plate or just to “pick on” as my mothers family would say.

Another favourite way to use some of the leftovers is to use lightly freed slices on Toutons Benedict for a weekend brunch. An absolute favourite for me!

Dijpon and Brown Sugar Glazed Ham

Like this glazed ham recipe?

Find many more great Sunday Dinner ideas in our Slow Cooked Sundays Category.

Dijon Brown Sugar Glazed Ham
Dijon Brown Sugar Glazed Ham
Prep Time
20 mins
Cook Time
2 hr
Total Time
2 hr 20 mins
The Perfect Glazed Ham and the easiest too! It's juicy and tender with the easiest, tastiest, glaze ever. This tried and true recipe has been a traditional favorite in our family for many, many years.
Course: Dinner
Cuisine: North American
Servings: 10 or more servings
Author: Barry C. Parsons
  • 7-8 pound bone in smoked ham
  • 2 tbsp pepper corns
  • 1 tbsp whole cloves
  • 1 tsp whole star anise or 1 fennel seeds optional
  • 1 large onion roughly chopped
  • 1 bay leaf
  • ½ cup whole grain Dijon mustard (Or use your favorite mustard almost any one will work)
  • 1 cup brown sugar or demerara sugar
  1. Add the ham, peppercorns, cloves, star anise, onion and bay leaf to a large stock pot along with the ham, rind side down and cover almost completely with water.
  2. Bring to a gentle boil and cook for 1 hour.
  3. After an hour remove the ham from the stock and let it drain on a rack for a few minutes.
  4. Remove the rind and most but not all of the fat underneath the rind. Leave about ⅛ inch of fat on top of the entire ham.
  5. Score the fat with a sharp knife in a square or diamond pattern. Pat the entire surface dry with paper towels.
  6. Place ham in a roasting pan and brush the top and sides of the ham with the mustard.
  7. Sprinkle the mustard with the brown sugar.
  8. Press the sugar gently into the mustard to get good contact with the surface of the ham.
  9. Bake at 375 degrees F for another hour.
  10. Allow ham to rest for 10-15 minutes before carving and serving.

11 Comments so far. Feel free to join this conversation.

  1. Lena December 9, 2011 at 5:50 pm - Reply

    Having this tonight 🙂 is on the oven… Hope it turns ot OK. Had problem finding smoked ham that was not cooked, so I asked the person in the meat-section. But I am not sure he gave me the correct ham (I think it’s already cooked, but then it will be cooked twice:) wonder if it will be dry then ?

  2. Carol April 5, 2013 at 12:50 pm - Reply

    This is also our favorite way of doing ham. The only difference I boil it with a Tbl of pickling spice and use regular prepared mustard. Always turns out great.

  3. Louise Perez September 25, 2014 at 7:12 pm - Reply

    Finally found a similar recipe, brown sugar, Dijon, but used some balsamic vinegar (make as sweet or as tart as you want). Baste spiral cut ham with sauce that has been slightly reduced over heat. Mmmmm….mmmm…mmmm

  4. Liz williams November 9, 2014 at 2:29 pm - Reply

    Most of the “Cooks Brand” smoked hams here in Toronto are cooked but the instructions tell you to boil/cook again.

  5. PJ December 14, 2014 at 12:42 am - Reply

    I love this ham, its perfect and so tasty that its hard to quit nibbling on just a snick more instead of dessert. I served it with cherry clove sauce..

    • Barry C. Parsons December 24, 2014 at 9:47 am - Reply

      Tell me about it! I can eat half a ham in slivers I cut off and gobble up!

  6. Judy December 4, 2016 at 8:42 am - Reply

    Soooo… looking forward to making this ham for Christmas Eve. The juices and the bone will go in the freezer to become a delicious Ham Bone Soup in the New Year…. yummy!

  7. Sandy January 2, 2017 at 10:05 am - Reply

    Made this for Christmas made it again yesterday for New Year’s Day (really made it for the leftovers). Best ham ever! Now for ham and potato cakes and soup!

    • Barry C. Parsons January 9, 2017 at 9:08 am - Reply

      We rarely use another ham recipe. This one gets soon many compliments. Glad you liked it too!

  8. Eilish March 10, 2017 at 7:22 pm - Reply

    This similar to my grandmother’s recipe only she used mustard, brown sugar and apple juice. I use the frozen apple juice concentrate without adding the water with mine and it makes a beautiful glaze as well. I’m going to have to try this recipe to compare 🙂

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