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Brown sugar dijon glazed ham is perfect for Easter or any time.
Great For Easter–Brown Sugar Dijon Glazed Ham
Ham is traditional for Easter dinner. There’s so many great glaze flavors, it’s often hard to choose which one to use. I usually make Virginia ham for Easter, but I got to thinking out of the box on this.
If you want to get away from the usual cherry and pineapple flavored glazes, this brown sugar Dijon glaze may be what you’re looking for. It’s sweet but that’s cut a lot with the mustard. It’s a very interesting flavor and one I really like.
My suggestion is to make up a small batch of the glaze so you can taste it and decide whether your guests or family will like it. I don’t think it’ll go oe=ver big with very young children. This appeals more to adult tastes.
Cooking The Ham
Most hams sold are fully cooked so all you have to do is reheat them. That’s what I used here.
So the choice of how you reheat it is up to you. What I do is put the ham face-side down in a roasting pan with 1 cup of water added. I cover the pan with foil then set it in a 325F/160C oven for 2 hours.
You can also reheat in a slow cooker or Instant Pot provided the appliance is large enough to hold the ham.
When the ham is heated to the proper temperature–at least 140F/70C–just pop it in a roasting pan, face-side up and paint with the glaze. Preheat your oven to 400F/200C and let that glaze caramelize on the ham. I usually do about 20 minutes basting every 5 minutes or so.
For The Mustard Lovers
The Dijon in the glaze gives a nice zing to the ham, but I know many folks who like mustard as an additional condiment at the table.
I suggest a whole-grain imported mustard for the table. The seeds give a great crunchy texture and the taste is outstanding.
Brown Sugar Dijon Glazed Ham
- 1 shank or butt portion ham
- 3/4 cup dark brown sugar
- 2 tbs Dijon mustard
- 1/4 cup orange or pineapple juice
- 1 tsp butter
- Heat ham by desired method. My method is in the post.
- Heat the glaze ingredients in a small saucepan too boiling. Reduce heat to low and simmer until glaze is slightly thick and syrupy; about 5-8 minutes.
- Heat oven to 400F/200C. Bush ham with some glaze and cook ham until glaze begin to caramelize, basting frequently with more glaze during cook time. Ham should cook about 10-15 minutes basting periodically.