Honey Mustard Holiday Ham

This bone-in ham will be an appetizing centerpiece for a holiday dinner. Glistening with honey mustard glaze, the meat is juicy and flavorful.


1 (5-6 pound) cooked ham (shank or rump portion)


2 cups apple juice or cider


1/2 cup apple cider vinegar

1 tablespoon butter

1/4 teaspoon ground cloves, divided

1/4 teaspoon ground cinnamon, divided

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Preheat oven to 325°
Trim the fat layer to 1/4-inch and score the fat into a diamond pattern, cutting 1/4-inch to 1/2-inch deep. Place ham on a rack in a shallow roasting pan. Roast ham until internal temperature reaches 140 degrees, approximately 2 hours.
While ham roasts prepare glaze. In a saucepan combine apple juice, honey mustard, and cider vinegar. Bring to a boil. Continue boiling until liquid is reduced to about 2 cups, about 20 minutes, stirring often. Remove 1 cup to a small bowl. Stir in butter and 1/8 teaspoon cloves and 1/8 teaspoon cinnamon. Set aside to use as a sauce for ham.
To prepare glaze, bring remaining liquid back to a boil. Boil until thickened and reduced to 1/2 cup. Stir in remaining 1/8 teaspoon cloves and 1/8 teaspoon cinnamon. Brush ham with glaze several times during the last 30 minutes of baking. Remove from oven and let rest 10 minutes. Baste with glaze one more time just before carving.
Serves: 8-10