5-Star Reader Comment
This ham was amazing! The flavor of the brown sugar and mustard was delicious. I wasn’t sure how the coke would be to baste, but it added even more flavor. I used diet coke. My husband and I thought it was my best ham ever.
Mary
This Is the Ham Recipe I’m “Not Allowed” to Change
Christmas at my house smells like cinnamon, coffee… and this ham baking in the oven. My Brown Sugar Mustard Baked Ham is the kind of recipe that makes the whole kitchen feel cozy before anybody even takes a bite. The glaze turns sticky and golden, the mustard adds the perfect little tang, and the ham comes out juicy (even if you’re making a big one).
This is my family’s hands-down favorite Christmas main dish. It’s the one thing nobody wants me to “switch up,” and I don’t blame them—because the leftovers are just as good the next day.
Enjoy!
Holiday Baked Ham: What to Know Before You Start
- Serving rule of thumb: plan ½–¾ lb bone-in per person
- Best ham to buy: fully cooked, bone-in (spiral is fine—just don’t overbake) Brown Sugar Mustard Baked Ham
- How I keep it juicy: bake covered most of the time, then uncover to caramelize Brown Sugar Mustard Baked Ham
- Don’t guess doneness: warm to 140°F internal temp (since it’s fully cooked) Brown Sugar Mustard Baked Ham
Ingredients For Ham With Brown Sugar Mustard Glaze
- Bone-in fully cooked ham: best flavor + stays moist as it warms.
- Brown sugar: makes that classic sticky glaze.
- Whole grain + Dijon mustard: texture + tang (my favorite combo)
- Cola: adds depth and helps keep the ham juicy (regular or diet both work)
Donya’s Smart Swap: if you only have yellow mustard, it works—just expect a milder, more classic “ballpark” flavor (and use it as a swap, not the main version).
How To Make This Glazed Ham Recipe
- Heat the oven and set the ham cut-side down in a roasting pan.
- Mix the glaze: brown sugar + whole grain mustard + Dijon, then pat it all over the outside of the ham. (This is where the flavor builds.)
- Pour cola into the bottom of the pan and cover tightly with foil.
- Bake covered until the ham is hot throughout, then uncover near the end so the top caramelizes.
- Rest before slicing so it stays juicy, then spoon a little of the pan juices over the slices if you’d like.
Should My Ham Be Baked Covered Or Uncovered?
Bake your ham covered with heavy-duty foil for most of the cooking time to keep it moist, then uncover it for the last 20-30 minutes to allow the glaze to caramelize and form a crispy exterior. Ensure the internal temperature reaches at least 140°F.
Tips For Slicing The Ham
- Use a sharp knife: A sharp, long, non-serrated knife is ideal for carving ham. This will ensure clean, even slices without tearing the meat.
- Allow the ham to rest: After removing it from the oven, let it rest for 15-20 minutes. This allows the juices to redistribute, making the ham easier to slice and keeping it moist.
- Place the ham on a cutting board. Position the ham flat side down for a secure grip and easier slicing.
- Locate the bone: If you’re carving a bone-in ham, identify the location of the bone and plan your cuts around it to minimize waste.
More Delicious Baked Ham Recipes
What To Serve With Brown Sugar Mustard Baked Ham
Ingredients
- 1 10 pound spiral cut ham
- ¾ cup brown sugar
- 2 tablespoons whole grain mustard
- 1 tablespoon dijon mustard
- 1 can Coca Cola
Instructions
- Heat oven to 325 degrees.
- Place ham, cut side down in a roasting pan. Trim any excess fat.
- Mix in a small bowl, brown sugar and mustards. Gently pat mixture over ham. Pour cola in bottom of pan. Cover ham with tin foil sealing around edges of roasting pan. Place in oven and cook for 1 hour and 30 minutes.
- Remove tin foil from ham. Baste ham with juices and place back in oven for 15 minutes. Baste ham a second time and continue to cook for 15 more minutes. Remove ham from oven and let rest for 15 minutes.
- Slice ham from bone and place on serving platter. Spoon over additional dripping is desired. Store remaining slices of ham in airtight container in refrigerator.
Notes
Nutrition
Frequently Asked Questions And Answers
I recommend a fully cooked, bone-in ham for the best flavor and moisture. Spiral ham is fine—just bake it covered most of the time so it doesn’t dry out.
Plan on ½–¾ pound per person for bone-in, or ¼–½ pound per person for boneless.
Store any leftovers in an airtight container in the fridge for up to 4 days.
Best Cut Of Ham For A Glazed Baked Ham
- Bone-In Ham (Whole or Half): These hams retain moisture during cooking, resulting in a juicy and flavorful dish. The bone also adds extra richness to the meat.
- Butt End: This cut has more meat and is usually more tender and flavorful compared to the shank end. It also has a nice balance of meat and fat.
- Spiral-Cut Ham: While slightly more convenient due to its pre-slicing, spiral cut ham can sometimes dry out if overcooked. It’s best to follow specific glazing and cooking techniques to keep it moist.
- Shank End: This cut is less meaty but can still be delicious if cooked properly. It’s typically jointed, which some cooks may find easier to carve.
If you tried this Brown Sugar Mustard Baked Ham Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
My New eBook!
Top 25 Viral Recipes
Whether you’re cooking for two, feeding a busy family, or filling your home with friends, I’m cheering you on from my kitchen. I hope this eBook brings you comfort, creativity, and plenty of delicious moments around your table.
Southern Traditions: Timeless Recipes to Make, Share, and Love!
GET THIS FREE GUIDE: Southern dishes with easy prep and timeless flavor in every bite.
Sounds like the recipe I make from my German grandma except I use ginger ale, brown sugar and rub ham with yellow mustard. Then make ham gravy. The absolute best
Hey Bon!
I love that idea, nostalgic recipes are always the best ones after all! I hope you like this recipe, its one of my family’s favorites as well. Thank you for your lovely comment, I hope you have a great day!
~Donya
Looks delicious. Is there any substitutions to the mustards? My family doesn’t eat mustard. Thx
Hey Chrissy!
Thanks so much for the rating! Great question, yes you can substitute the mustard. What you’ll want to do, is grab a separate small bowl and mix together 2 Tablespoons of Apple jelly, 1 teaspoon of apple cider vinegar, and 1 Tablespoon of Worcestershire sauce, once you’ve mixed that together, then combine mixture with you 3/4 cup of brown sugar. This is a delicious alternative flavor carbonatation but it isn’t going to be the same flavor as the mustard, which I assume is what you’re looking for, I just wanted to let you know. I really hope you try this, let me know how it goes!
~Donya
I noticed that you are cooking it cut side down, but my family has usually cooked on the side. Is there a big difference?
Karen,
I do it that way to that the cut side doesn’t dry out and it fits in my pan/oven better that way. I hope this helps.
Have a great day,
~Donya
My ham is a Smithfield spiral smoked ham fully cooked and glazed. It weighs about10.25 pounds. Will this be okay to use with this recipe. Thank You
Hey there!
Yep, your ham sounds perfect for this recipe.
Happy Easter,
~Donya
This ham looks & sounds wonderful ! Gonna have to buy one & try it out. Thank you for sharing, Myrna Daniels
Hey there Myrna!
Thank you so much for your kind words, I am thrilled to hear that you’re giving this recipe a try! This Baked Ham recipe is an absolute family favorite, I really hope you enjoy! If you have any questions about it please don’t hesitate to ask, let me know how everything turns out!
~Donya
Can this be done in a crockpot?
Hey Misty!
As long as you can fit the ham in the crockpot, I think it will work. You might want to baste it a couple of times to get a thick glaze on it.
Happy Easter!
~Donya
This is the BEST ham I have ever baked! Thank you so much!
You are so welcome!
Have a great rest of the year.
~Donya
What a scrumptious way to make a spiral ham your own! Our family is small so we’ll try this ham recipe for Christmas. Pineapple casserole is a must-have accompaniment too. Thanks for your inspiration, Donya!
You are so welcome, Karen!
Happy Thanksgiving to you and your family.
~Donya
I only have Coke Zero meaning sugar free. Will this work as well?
Hey Jo Ann. You can give it a try. The sugar helps really adds to the flavor of the ham, so it might be off a bit.
Happy Easter!
This was AMAZING. I used a can of Dr. Pepper instead of Coke. The best ham I ever had, and so easy!!! Thank you for a new family favorite!!!
Thank you Mariah!I am so glad you like the recipe and made it “your own” with the cola switch.
Merry Christmas!!
XO,
~Donya
Beautiful ham! Would this work well with a semi-boneless ham instead of a spiral ham? We live in a rural area and spiral hams are not as plentiful and I never recognize the brand which steers me away. Do you have a particular brand of spiral ham that you prefer? Thank you.
Hey Candice. Thanks for the sweet comment. First off, yes, the glaze will work on any ham. Once you slice it, you might want to drizzle over some of the dripping just for extra flavor. I usually buy my ham from Smithfield. I hope this helps. Let me know how your dish turns out!
XO,
~Donya
Beautiful! I want to jump right and devour the whole thing. It’s been way too long since I’ve had a good Southern ham!
Thanks Faith! There’s nothing like it, right.
Thanks so much for stopping by.
XO,
~Donya