This is beyond any doubt the BEST ham I have ever tasted – and the secret is all in the 3 ingredient ham glaze. (The ham recipe I’m sharing today is so completely worthy of hyperbole; I’ve given up attempting to write this post without it.)
You know how sometimes you make something that’s so good that even after you’re done with dinner you find yourself snacking on little bites as you put it away later? That was this ham for me the first time I made it.
It is tender and juicy, covered in a slightly crisp, sweet, tangy glaze that makes every mouthful tastier than the last.
The balsamic dijon glaze is a fantastic compliment to the ham. Just a few ingredients and almost no real effort gets you an extraordinarily impressive meal that’s as suited for special occasions as it is for an everyday dinner.
3 Ingredient Ham Glaze
Because the glaze requires only three ingredients, for years, I’ve recommended using the best quality ingredients you can manage. I’ve gone so far as to use a high-quality aged balsamic whenever I have it on hand.
Guess what I’ve learned? It absolutely does not matter which balsamic vinegar you use to make this ham glaze. As long as the balsamic tastes good on its own, it will work fine.
Last Thanksgiving when I was roasting a ham, I was out of my fancy balsamic, so I grabbed the store-brand that I use for salad dressings. I’m happy to tell you that the ham turned out every bit as good as any of the glazes I’ve made using pricier vinegar.
For the dijon, just choose one with plenty of tang and flavor. It doesn’t need to be the most expensive dijon on the shelf but it should be tasty all on its own. You definitely do not want to substitute basic yellow deli mustard here.
You can use either light or dark brown sugar in the glaze. A darker brown sugar will yield a bit more of a molasses-heavy flavor, if that’s your jam. I do not recommend substituting with white sugar or a sugar substitute.
How to Glaze a Ham
To really get the flavors to penetrate the ham, I baste the meat several times in the cooking process. While that might make this recipe sound time-consuming, I promise you it’s super easy.
A generous brush of glaze every ten minutes or so toward the end of the cooking process ensures that every slice of ham is moist and flavorful. It also gives the balsamic glazed ham that beautiful “magazine worthy” glazed appearance that makes mouths water.
This savory ham glaze is so ridiculously easy and delicious that I cannot imagine ever again using the package of glaze that comes with ham from the store. Once you try it, I have a feeling you’ll agree.
Oh! And for a real treat, pop this easy corn casserole in the oven along with the ham, or start a crockpot of the best ever creamed corn and you’ll have one of our favorite dinners ready in no time.
This ham glaze creates a company-worthy ham that is savory, sweet, tangy, tender, juicy and everything else you could want the perfect ham to be. I hope you love it as much as my family and I do!
Ham Glaze Recipe
- ham
- brown sugar
- balsamic vinegar
- dijon mustard
- Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven.
- Preheat the oven to 325 degrees. Line a large roasting pan or a heavy-rimmed baking sheet with foil and place the ham cut side down in the pan. Roast for 45-50 minutes. While the ham begins roasting, combine the sugar, vinegar, and mustard in a small cup or bowl. Set aside next to the stove.
- Remove the ham from the oven and baste generously with the glaze, using about ¼ of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.
- Transfer the ham to a large platter and let rest for 10-15 minutes prior to slicing.
How to Score a Ham
Place the ham on a large cutting board and score the ham with cuts, 1/2″ deep in a diamond pattern. If that sounds confusing, look down at the ham and start in a straight line from one end to the other making a 1/2″ deep cut all the way across and over the top of the ham.
Then repeat this cut, about an inch apart, slicing the ham from one side to the other. Then turn the ham 90 degrees and repeat, straight cuts, all the way across the ham.
It should resemble a checkerboard when you are finished. This process allows the glaze to penetrate deeper into the ham. It is well worth the effort and it only takes a few minutes. (You can skip this step with spiral-cut hams.)
How to Use Leftover Ham
Sean and my boys can not get enough of this ham either. I typically have a whole list of meals planned to use up the leftovers and I rarely get to make them! We just keep reheating and eating the ham on its own.
Assuming you have more self-control than we do (it’s not hard), you could also use leftovers from this ham in lunches and dinners the rest of the week. From Stir Fry to Fried Rice to salads, this ham is delicious served up hot or cold.
Chop a bit of leftover ham in fluffy Ham and Cheese Biscuits served alongside a steaming hot bowl of soup. It’s also divine in Cheesy Potato, Egg and Ham Breakfast Casserole.
If you do manage to squirrel away a bit of the ham, you need to try the Best Ham Sandwich of Your Life too.
Perhaps my favorite use for leftover ham, Ham Balls have been on my “Must Make” list every holiday season since my friend Rebecca turned me on to them a few years ago. (She loves them so much she serves them instead of traditional ham on the holidays!)
Served as a main dish or on toothpicks as a party food, absolutely everyone loves these easy meatballs.
I also love ham balls in a simple Sweet and Sour Ham Ball Stir-Fry . It’s so popular in my house, in fact, that I often keep a half batch of Ham Balls in the freezer just to make this recipe.
(Did I mention that Ham Balls freeze beautifully, too?)
If you do find yourself with leftovers after making this glazed ham recipe, I urge you to give Ham Balls a try. You won’t be sorry.
I’ve been making this Balsamic Glazed Ham for every possible occasion for over ten years. I like to serve the ham with Vanilla Bean Sweet Potatoes or Garlic Smashed Potatoes, Slow-Cooker Creamed Corn, and Skillet Green Beans.
You can make this recipe again and again and not get sick of it. But if you love ham as much as I do, I have a feeling that you’ll also fall head-over-heels for some of our other ham favorites.
Ham and Cheese Waffles are a fun and new way to enjoy ham for breakfast or brunch. They’re absolutely perfect for a big weekend morning meal or as an easy breakfast any day of the week.
If you’re after a hot, comforting, stick-to-your-ribs meal that can cook all day in the crockpot, Slow Cooker Potato Ham Chowder, or Ham and Corn Soup is the way to go. Serve it with some crusty bread and you have an easy meal perfect for a cold day.
Last but definitely not least, don’t forget to save the ham bone to make a pot of split pea soup. With a rich ham flavor and a balanced combination of potatoes, leeks, and split peas, this soup is a very pleasant surprise.
Balsamic and Dijon Glazed Ham
Ingredients
- 8-10 lb ham shank fully cooked
- ½ cup brown sugar
- 2½ tablespoons balsamic vinegar
- 1½ tablespoons dijon mustard
Instructions
- Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven.
- Preheat the oven to 325 degrees. Line a large roasting pan or a heavy-rimmed baking sheet with foil and place the ham cut side down in the pan. Roast for 45-50 minutes. While the ham begins roasting, combine the sugar, vinegar, and mustard in a small cup or bowl. Set aside next to the stove.
- Remove the ham from the oven and baste generously with the glaze, using about ¼ of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.
- Transfer the ham to a large platter and let rest for 10-15 minutes prior to slicing.
Notes
Nutrition
{originally published 11/30/12 – recipe notes updated 3/13/23}
recipe loosely adapted from Bon Appetit via Epicurious
Anya says
I’m curious about the instruction to cook it cut sized down! Is it ok to do it cut side up?
Please reassure me! 😉
Mary says
You can cook it cut side up, if you’d like. I typically cook it cut side down so it is steady on the pan as I move it in and out of the oven.
Stephanie says
Can I do this in a roaster oven?
Mary says
I’ve never made this in anything other than a conventional oven. I don’t think the outside will caramelize the same way in a roaster oven.
Dianne Kolega says
Hi
I was wondering if the skin is removed from the ham first. It’s my first time trying a baked ham, and as it’s not mentioned, I wanted to check. Thanks
Mary says
You don’t need to remove the outer layer of the ham. Just bake it as it is sold at the grocery store. Enjoy!
Shelley says
I used This glaze for my Easter ham. It was super good. I will Make this over and over. The glaze not only tasted great but the ham looked gorgeous.. The glaze gets slightly sticky in a very good way! Loved it!
Victor says
Made this for Thanksgiving pot luck. Everyone loved it. One lady asked me for the bone. She wanted every morsel of meat that was left. 😃
Cookie Skorpanich says
Are you basting the ham on the unscored side
Mary says
I don’t turn the ham. Just baste the available area.
Janet Weller says
I bought the spiral ham, so I assume I would put the bone side down and do you need to cover the ham while it’s in the oven so it doesn’t dry out and then baste after 45-50 minutes?
Mary says
I don’t typically cover the ham, but yes, bone side down and baste as directed.
Manuel Schreiner Robles says
It was a hit! Everybody loved it!
Hailey says
Can this be done in a crockpot?
Mary says
I have no idea. I don’t think the glaze would work nearly as well.
Bonnie Hancock says
I made this Glazed Ham for Christmas.It was very easy and smells so good while cooking and sooo[
Good.It was a hit.
Jay says
Absolutely delicious! This was my first time making a ham., I used a spiral cut ham, and basted in all the cuts, and wow! Such great flavor, and not too sweet, which is exactly what I was looking for. Thanks a million for the recipe!
Mary Younkin says
I’m so very happy that you love the ham as much as we do, Jay.
Jennifer says
My family absolutely loves this ham!!
Mary says
I’m so glad you love it, Jennifer!
Harriet says
Hi. I am making a ham tonight and love the idea of balsamic and Dijon. But, my family doesn’t like sweet tastes in their dinner~ can this be modified somehow with less or no brown sugar? Pls pls?
Mary says
You could certainly reduce it a good bit. The balsamic itself is going to add sweeteness to the recipe though.
Pere says
Tasteful recipe. Try it with spanish ham or iberico ham and it should be delicious
Mary Younkin says
I bet that would be delicious, Pere!
pat duff says
do you take the skin off and baste the fat?
Mary Younkin says
I don’t remove anything from the ham, Pat.
Rebecca says
Found your site day before thanksgiving…and the recipe was spot on. The ham looked, smelled and tasted delicious. Folks were picking at it before it made It to the platter. The glaze was perfect and easy…
Rebecca says
Ps. Definitely making ham balls and sweet and sour balls and potato, ham and corn soup. Thank you…
Mary Younkin says
I’m so happy you love the ham, Rebecca!