Honey Glazed Ham with Brown Sugar and Dijon

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Honey Glazed Ham with Brown Sugar and Dijon – A Classic Easter Table Favorite

Hey friends, and welcome back to Dinner with Mom.

Easter always makes me think of sunshine on the kitchen floor, pastel tablecloths, and that unmistakable smell of something special in the oven. At Grandma’s house, Easter dinner wasn’t just a meal—it was an event. After the egg hunt and before dessert, we’d all sit down to a spread that felt like spring itself. And right at the center of the table? A golden-brown glazed ham, crackling just slightly at the edges and sweet as a memory.

This Honey Glazed Ham with Brown Sugar and Dijon is inspired by those gatherings. It’s simple, tried-and-true, and guaranteed to have everyone asking for seconds (and leftovers). The glaze is a dreamy mix of sweet and savory, and the whole thing comes together with almost no fuss—which means more time for family, flowers, and maybe even a nap on the couch after dessert.

Why This Ham Deserves a Spot on Your Easter Table:

• Foolproof & flavorful – no special skills needed, just a good glaze and a little patience.

• Feeds a crowd – and the leftovers are just as good the next day.

• That glaze though – sticky, sweet, with a gentle mustardy kick.

• Pure comfort – tastes like springtime, holidays, and home.

Perfect Pairings:

• Creamy scalloped potatoes

• Roasted asparagus or green beans with lemon

• Deviled eggs (of course!)

• A soft dinner roll to mop up that glaze

  
  

Easter dinner doesn’t need to be fancy—it just needs to be felt. That feeling of gathering, of passing plates and stories and smiles around the table. This ham? It’s more than a recipe. It’s a tradition waiting to be made or kept.

Whether you're hosting for the whole family or making a small meal for just a few, I hope this dish brings warmth and joy to your Easter Sunday.

Recipe

Honey Glazed Ham with Brown Sugar and Dijon

Ingredients:

• 1 fully cooked bone-in ham (about 8–10 lbs)

• 1/2 cup honey

• 1/2 cup brown sugar

• 2 tablespoons Dijon mustard

• 1 tablespoon apple cider vinegar

• 1/4 teaspoon ground cloves (optional, but adds lovely warmth)

• Fresh thyme or rosemary (optional, for garnish)

  
  

Instructions:

1. Preheat and Prepare:Preheat your oven to 325°F (165°C). Place the ham in a roasting pan, flat side down. Score the surface in a crosshatch pattern with a sharp knife.

2. Make the Glaze:In a small saucepan, combine honey, brown sugar, Dijon mustard, vinegar, and cloves. Warm over low heat, stirring until smooth and glossy.

3. Bake the Ham:Brush half of the glaze over the ham. Cover loosely with foil and bake for 1½ to 2 hours (roughly 15 minutes per pound), basting with pan juices occasionally.

4. Glaze and Finish:About 30 minutes before the ham is done, remove the foil and brush with the remaining glaze. Increase the oven temp to 375°F (190°C) for the last 20–30 minutes to caramelize the glaze. Keep an eye on it—you want golden and sticky, not burnt.

5. Rest and Serve:Let the ham rest for 15 minutes before slicing. Garnish with fresh herbs if you’d like. Serve warm with your favorite Easter sides.