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.
Check out some other recipes, perfect for your holiday table:Print
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.
Keywords: holiday recipes, holiday ham, glazed ham, Frick's Meats