Mom's Best Recipes
Recipe

Honey Mustard Smoked Ham

A tender, oven-warmed smoked ham with a sticky honey mustard glaze and crisp edges. Minimal prep, maximum “why is this so good?” energy.

Author By Matt Campbell
4.8
A sliced smoked ham on a platter with a glossy honey mustard glaze, caramelized edges, and herb garnish on a warm kitchen table
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Smoked ham is already doing the most: it is salty, savory, and basically pre-seasoned by a lifetime of good decisions. Our job is simple: warm it gently so it stays juicy, then paint it with a glaze that hits sweet, tangy, and a little spicy. That is how you get those shiny slices that disappear while you are “just checking for doneness.”

This honey mustard version is my weeknight-friendly, holiday-ready move. It uses pantry stuff, it does not ask you to babysit a sauce for an hour, and it rewards you with crisp edges and a sticky pan you will want to scrape with a piece of bread. Tasting as you go is encouraged.

Ingredients for honey mustard glazed smoked ham arranged on a kitchen counter, including smoked ham, honey, Dijon mustard, brown sugar, apple cider vinegar, cloves, and butter

Why It Works

  • Juicy, not dry: We warm the ham low and slow with a little liquid in the pan so it stays tender.
  • Glaze that actually sticks: Honey plus brown sugar gives you shine and caramelization, Dijon brings the tang, and butter makes it taste like you meant to impress people.
  • Crisp, caramelized edges: A short uncovered finish turns the outside glossy and snackable.
  • Leftovers that have a plan: This ham is built for sandwiches, breakfast scrambles, soups, and fried rice.

Pairs Well With

Recommended

Brown Sugar Spiral Ham

Brown Sugar Spiral Ham

Bake a spiral ham that stays juicy, then brush on a sticky honey mustard brown sugar glaze for crisp edges and a shiny, sliceable finish.

Crockpot Ham with Brown Sugar Glaze

Crockpot Ham with Brown Sugar Glaze

Juicy slow cooker ham with a glossy brown sugar pineapple glaze. Minimal prep, big payoff, and plenty of leftovers for sandwiches and soups.

Smoked Ham in a Smoker

Smoked Ham in a Smoker

A simple smoked ham with a glossy brown sugar glaze, clear timing, and foolproof doneness temps. Great for holidays or easy leftovers all week.

Honey Baked Ham Glaze Copycat

Honey Baked Ham Glaze Copycat

That glossy, sweet, crackly ham coating you love, made at home. A simple honey sugar glaze with warm spices and an easy broil method.

Storage Tips

Refrigerate: Cool ham within 2 hours. Store sliced ham in an airtight container for 3 to 4 days. Spoon a little of the pan glaze over the slices to keep them moist.

Freeze: Freeze in flat portions (8 to 12 ounces per bag is my sweet spot) for best quality within 1 to 2 months. It can keep longer if continuously frozen, but the texture and flavor are happiest in that window. Press out air, label it, future-you says thanks.

Reheat gently: For best texture, reheat ham slices covered with a splash of water or broth at 300°F until warmed through, or until the thickest part hits 140°F. Microwave works too, just use 50 percent power and cover it so it steams instead of toughening up.

Sliced smoked ham packed into a glass storage container with a little glaze spooned over the top on a kitchen counter

Common Questions

Is smoked ham already cooked?

Most smoked hams you buy are fully cooked, which means you are reheating, not raw-cooking. Still, always check the label. If it says “cook before eating,” follow the package instructions.

How much ham do I need per person?

A good rule is about 1/2 pound per person for a bone-in ham, or 1/3 pound per person for boneless. If you want leftovers for sandwiches, go bigger.

What temperature should I heat the ham to?

For a fully cooked ham, heat until the thickest part reaches 140°F. If your ham is labeled “cook before eating,” follow the package directions first. Many products still land around 145°F or higher, depending on the brand and style.

How do I keep ham from drying out?

Lower oven temp, keep it covered most of the time, add a splash of liquid to the pan, and do the sticky glaze finish uncovered at the end. Also, do not slice the whole ham before warming it.

Can I make the glaze ahead?

Yes. Mix it up to 3 days ahead and refrigerate. Warm it for a few seconds so it spreads easily.

What if I do not have whole cloves?

No problem. Skip them, or add a pinch of ground cloves, allspice, or cinnamon to the glaze. Go easy. Clove gets loud fast.

I used to think ham was a “holiday only” situation, like it needed a guest list and a tablecloth. Then I started treating smoked ham like the ultimate shortcut protein. It is already smoky and seasoned, so you can focus on making one great glaze and letting the oven do the work. The first time I tried this honey mustard combo, I caught myself standing over the pan, stealing the crisp little lacquered bits from the edges like they were fries. That is when it earned a permanent spot in my rotation.