This post is sponsored by Frick’s Meats. All opinions are my own.
The aroma that permeates your soul as this honey-dijon glazed ham slowly bakes in your oven is going to feel and smell like the holidays. Our mouths watered for an entire three hours until it was finished. I didn’t just whip up a simple two-ingredient honey + dijon mustard glaze and call it a day. Those are the base flavors, yes — but there’s some other notes in there that will sing to you. The truth is, this is the most tender, juicy, melt-in-your-mouth ham I’ve ever had.
I don’t know how Frick’s does it, but they need to let me in on their secret. The texture is unbelievable, almost pulled-pork’like — just divine! The way the glaze candies the juicy, slightly fatty exterior of the meat is the highlight of this beautiful centerpiece. Sticky, carmalized-chewy, and the meat itself is smokey and literally like butter. Some hams can feel tough and leathery, or “processed” — but not this ham. They clearly know what they’re doing, and I am honored to have gotten a chance to try their delectable meats.
For those of you who want something gorgeous at your holiday dinner table, without a bunch of fuss, you’ve got to try this recipe. It’s super easy and crazy delicious. Your family will literally gawk and drool as you sit it down in front of them. Trust me, mine did. There might even be a fight over those crispy caramelized bits — you’ve been warned.
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Check out some other recipes, perfect for your holiday table:Print
Honey-Dijon Glazed Holiday Ham
- Total Time: 3 hours 10 minutes
- Yield: Serves a crowd
An insanely juicy and tender honey-dijon glazed ham, perfect for your holiday table.
- 1 8lb. Frick’s Bone-in Ham (butt portion)
- 1/4 cup water
- 1/2 cup honey
- 1/4 cup brown sugar (light or dark)
- 1/4 cup whole grain dijon mustard
- 1/4 cup dijon mustard
- 1/4 teaspoon ground cinnamon
- 1/8 – 1/4 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1 1/2 tablespoons balsamic vinegar
- 1/8 teaspoon kosher salt
- Preheat oven to 325 degrees.
- In a large baking dish with 2-inch high sides, pour in the water. Gently place the ham, flesh side down into the dish. With a sharp knife, cut a hatch-cross score all over the exterior of the ham, about an inch apart. Cover the entire dish tightly with aluminum foil, and bake for 2 1/2 to 3 hours on the middle oven rack, or until the ham registers 130 degrees internally.
- Meanwhile, combine the honey, brown sugar, dijon mustards, cayenne, cinnamon, black pepper, smoked paprika, balsamic vinegar, and kosher salt in a large measuring cup. Whisk until fully combined, set aside.
- When the ham has reached temperature, remove from oven, and turn up the heat to 425 degrees. Place oven rack to the lower-middle position. Remove foil from ham and gently pour off the accumulated juices. Gently transfer the ham to a shallow baking sheet, flesh side down. Brush on some of the glaze all over the surface of the ham, making sure to get into all the crevices. Be careful, it’s super tender and may fall apart depending on the score cuts. Place the glazed ham back into the 425 degree oven, and allow it to caramelize and candy. This will take about 10-15 minutes. Remove ham once again and liberally glaze it a second time. Place back into the oven for another round of caramelization, an additional 10 minutes or so.
- Allow ham to cool about 20 minutes, and serve. Enjoy.
If you have any glaze leftover after cooking, pour it on the ham before serving. The more the merrier.
- Prep Time: 10 minutes
- Cook Time: 3 hours
Keywords: holiday recipes, holiday ham, glazed ham, Frick's Meats
Does this matter if I bought the shank portion instead of the butt? I know the butt portions are fattier?
I’ve made this ham exactly as written and it was AMAZING! The smell in your house alone is going to make you want to jump in the oven. It’s even better the next day. I’m making 2 of them next week for Thanksgiving (one for my house and the other for my sissy). This is the year of Rona so everyone is playing it safe and staying home. Also making your Roast Sweet potatoes and butternut squash with savory cider caramel and the Bourbon Sweet potato Pumpkin pie. I’m forreal next level hyped. Thanks and have a blessed holday season. Be safe and stay home!!
Oops…I forgot to rate. 5 stars of course!!
Can I just say, this is the 2nd year I’ve made a holiday meal that included one of your recipes and I have not been disappointed yet!!! I never liked black eyed peas or ham (although I love pork), but both of your recipes made me change my attitude about them both! Thank you so much for making me a believer, and in 2020, I hope to be a hit again at my next family holiday gathering with another one of your “delicious af” recipes!
Resha, I made this ham for Christmas and honeyyyyyyy they are still raving about it and asking for plates. The glaze was amazeballs! Not too little and definitely not too much. I’ve made lots of your recipes this year and I can say each and everyone was a hit with whomever tasted it. Thank you so much for savory and delicious recipes that are pretty simple. Happy holidays and much love!
This recipe looks so good and I want to make this for thanksgiving! If I use another brand of ham like one from Sprouts that says “just heat and serve” is that okay?? Because it seems like all the hams I can find are “fully cooked” but your recipe says to bake for a couple of hours soooo I’m confused lol
Hi love! Ok, so almost every ham you’ll find at the store is already “fully cooked”. We’re just reheating it slowly to get the juices flowing again, so brand doesn’t matter at all. I know it can be confusing but trust me, this ham I used was also fully cooked. Proceed with the recipe and get your life 🙂
Okay got it thanks girl! You da best
This looks amazing! I’ll def be trying this recipe for the upcoming pig out holiday, chile!
It is! I am really amazed at the texture of their hams.