A beautifully glazed ham is one of those comforting centerpieces that never goes out of style. This recipe starts by gently simmering the ham with carrots, celery, and parsley, allowing the meat to stay incredibly juicy while absorbing subtle savory aromas. It is then finished in the oven with a sweet and tangy honey mustard glaze that develops a glossy, caramelized crust.

What makes this recipe stand out is its simple approach. There are no complicated techniques or hard-to-find ingredients, yet the finished ham tastes like it took all day to prepare. The combination of golden honey, brown sugar, and wholegrain mustard creates the perfect balance of sweetness with just enough sharpness to keep every bite interesting.

I’ve collected and tested plenty of glazed ham recipes over the years, and this one has become a family favorite whenever we’re hosting a holiday dinner or preparing meals ahead for the week. My kids especially love the leftovers tucked into fresh sandwiches the next day, and I always appreciate how forgiving the recipe is for home cooks.

Whether you’re serving it warm alongside your favorite sides or cooling it completely for thin sandwich slices, this ham delivers dependable results with very little hands-on work. Love this recipe? Pin it to your Holiday Dinner Recipes board on Pinterest so you don’t lose it!

Why You’ll Love This Recipe

Tender Every Time: Simmering the ham before glazing keeps the meat moist and prevents it from drying out during baking.
Sweet and Tangy Glaze: Honey, brown sugar, and wholegrain mustard create a glossy finish with balanced flavor.
Perfect for Entertaining: Most of the cooking is hands-off, making it ideal for holiday gatherings and family celebrations.
Excellent Leftovers: Once cooled, the ham slices beautifully for sandwiches, wraps, salads, and lunch boxes.
Simple Ingredients: Everything needed can be found in most grocery stores, making this an approachable recipe for any home cook.

Key Ingredients & Why

Ham: The star of the recipe. Simmering before baking gently heats the ham while helping it retain moisture for a tender final texture.
Honey: Adds natural sweetness and promotes caramelization during roasting, creating the signature glossy finish.
Brown Sugar: The molasses content deepens the glaze’s flavor while helping form a lightly sticky crust.
Wholegrain Mustard: Provides gentle acidity and bursts of mustard seeds that balance the sweetness without overpowering the ham.
Carrots, Celery, and Parsley: These aromatics subtly flavor the simmering liquid, adding depth to the finished ham without competing with the glaze.

Variations & Substitutions

Dijon Mustard Variation: Replace the wholegrain mustard with Dijon mustard using a 1:1 ratio for a smoother glaze with a slightly sharper flavor.
Maple Glazed Version: Substitute pure maple syrup for the honey using a 1:1 ratio. The glaze will have a deeper, richer sweetness with subtle caramel notes.
Brown Sugar Alternative: Use dark brown sugar instead of light brown sugar in a 1:1 ratio for a more robust molasses flavor and darker caramelization.
Fresh Herb Boost: Add 2 to 3 sprigs of fresh thyme or rosemary to the simmering vegetables. Remove the herbs before baking so they don’t overpower the glaze.
Light Citrus Twist: Stir 1 tbsp fresh orange juice and 1 tsp finely grated orange zest into the glaze for a bright citrus finish that complements the sweetness without changing the texture.

Equipment Needed

Large Stockpot: Essential for simmering the ham with the vegetables while keeping it fully submerged. (Alternative: A large Dutch oven.) Make sure the pot is large enough to safely hold both the ham and water without boiling over.
Roasting Pan: Supports even oven cooking and catches the flavorful glaze as it caramelizes. (Alternative: A deep baking dish with a wire rack.)
Pastry Brush: Makes it easy to evenly coat the ham during each glazing stage. (Alternative: Use the back of a spoon if necessary.)
Meat Thermometer: Helps verify the ham is thoroughly heated before serving. (Alternative: An instant-read thermometer.) Avoid relying solely on cooking time, as ham sizes vary.
Sharp Carving Knife: Produces clean, even slices once the ham has rested. Allow the ham to cool slightly before carving for the neatest slices.

Yield & Exact Sizing

Total Yield: Approximately 10 servings, yielding about 4½ to 5 pounds of cooked sliced ham, depending on the starting size.
Serving Size: Plan on one slice weighing about 6 to 8 oz for a main course or 3 to 4 oz for sandwiches.
Size & Shape: Score the surface in a diamond pattern about ¼ inch deep before glazing. Slice the finished ham into ¼-inch thick slices for serving.
Cooking Shrinkage: Expect very little shrinkage since the ham is already cured and cooked. Most moisture loss occurs during the roasting stage, while the glaze thickens and caramelizes.

Ingredients

For the Ham:

1 fully cooked bone-in ham (about 6 to 8 lb)

Water, enough to cover the ham

2 medium carrots, roughly chopped

2 celery stalks, roughly chopped

1 small bunch fresh parsley

For the Honey Mustard Glaze:

¾ cup honey

¼ cup packed brown sugar

2 tbsp wholegrain mustard

Instructions

Prepare the simmering pot. Place the ham into a large stockpot with the chopped carrots, celery, and parsley. Add enough water to completely cover the ham.
Simmer gently. Bring the water to a boil over medium-high heat, then immediately reduce to a gentle simmer. Cook for about 2½ hours, maintaining a slow simmer throughout.
Heat the oven. Preheat the oven to 350°F (180°C) while removing the ham from the cooking liquid. Pat the surface dry with paper towels.
Score the ham. Using a sharp knife, lightly score the surface in a diamond pattern about ¼ inch deep. This allows the glaze to cling to the meat and caramelize evenly.
Prepare the glaze. Stir together the honey, brown sugar, and wholegrain mustard until smooth and well combined.
Apply the first glaze. Brush half of the glaze evenly over the scored ham and place it in a roasting pan.
Bake and baste. Roast for 30 minutes, brushing the ham with pan juices every 10 minutes to build a glossy finish.
Finish glazing. Remove the ham from the oven and brush with the remaining glaze. Return it to the oven for another 30 minutes, continuing to baste every 10 minutes.
Rest before serving. Allow the ham to rest for at least 1 hour before slicing for sandwiches, or serve warm immediately for exceptionally juicy, tender slices.

Visual & Tactile Cues

While Simmering

The water should remain at a gentle simmer, not a rolling boil. Vigorous boiling can cause the ham to become less tender.
As the ham cooks, you’ll notice the broth becoming lightly golden and fragrant from the carrots, celery, and parsley.

Before Glazing

After patting the ham dry, the scored surface should have clean, shallow diamond cuts about ¼ inch deep. Avoid cutting into the meat too deeply.
The glaze should be smooth, thick, and easily spreadable. If it seems too stiff, warm it slightly until it brushes on evenly.

During Baking

The glaze will gradually turn from glossy to a rich amber color as the sugars caramelize.
Basting every 10 minutes helps build thin layers of glaze, creating a shiny finish instead of a thick, burnt coating.
If the glaze begins browning too quickly, loosely tent the ham with aluminum foil for the remainder of the cooking time.

Before Serving

The finished ham should have a deep golden-brown exterior with lightly caramelized edges.
After resting, the juices should stay inside the meat when sliced, producing moist, tender pieces instead of dry, crumbly slices.

Cooking Notes (Pro Tips)

Avoid Boiling Too Hard: A gentle simmer keeps the ham juicy. Rapid boiling can tighten the meat fibers and reduce tenderness.
Dry Before Glazing: Patting the ham dry ensures the glaze sticks properly and caramelizes instead of sliding off.
Don’t Skip the Rest: Letting the ham rest for at least 1 hour allows the juices to redistribute, making cleaner slices and a moister final result.
Build the Glaze in Layers: Applying the glaze in two stages with regular basting creates a deeper flavor and a beautifully lacquered finish without burning the sugars.

Storage & Reheating Guide

Refrigerator: Store cooled ham in an airtight container or wrap tightly in foil for up to 4 days.
Freezer: Wrap slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Best Reheating Method: Warm slices in a 300°F (150°C) oven, covered with foil and a splash of water or broth, for 10 to 15 minutes until heated through. This helps retain moisture.
Microwave Option: Reheat individual slices at 50% power in short intervals, covered with a damp paper towel. Avoid overheating, as the ham can become dry and chewy.
Avoid High Heat: Reheating at very high temperatures can dry out the meat and cause the glaze to burn before the ham is warmed through.

Serving Suggestions

This glazed ham shines as the centerpiece of a holiday feast, Sunday family dinner, or special celebration. Pair it with simple sides that complement its sweet and savory flavors without requiring complicated preparation.

Creamy Mashed Potatoes: Their buttery texture balances the sweet glaze while soaking up any extra pan juices.
Roasted Green Beans: A crisp, lightly seasoned vegetable side adds freshness and color without competing with the rich ham.
Soft Dinner Rolls: Warm rolls are perfect for serving alongside dinner and even better for making leftover ham sandwiches.
Tangy Apple Slaw: A crisp slaw with apples and a light vinaigrette provides a refreshing contrast to the caramelized glaze.

Nutrition Facts

Estimated Nutrition per Serving

Calories: 420 kcal
Fat: 16 g
Carbohydrates: 25 g
Protein: 40 g

Disclaimer: This nutritional information is an estimate provided by an online calculator and is meant for informational purposes only.