• 1 10-pound smoked ham with rind, preferably shank end
  • 1 cup unsweetened apple juice or apple cider
  • ½ cup whole grain Dijon mustard
  • cup (packed) golden brown sugar
  • ¼ cup honey


Preheat oven to 325°F. Place ham in a large brown paper grocery bag (or wrap with parchment paper), and pour the apple juice over the ham inside the bag. Seal the bag, place in a large roasting pan and cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. Remove ham from oven. Increase oven temperature to 375°F.

Remove foil and paper from the ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern.

Mix the mustard, brown sugar and honey together, then spread evenly over the fat layer on ham. Bake until ham is well glazed, spooning any mustard glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.

Baked Goods, Holiday, Pork
MacGourmet downloadHam with Brown Sugar and Mustard Glaze. To import, drag image to your MacGourmet recipe box.