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!
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I haven’t tried this yet, but I make a similar glaze recipe. Have you ever tried Dr. Pepper or Root Beer versus the Cola? They are all good. Just slightly different. I prefer the Dr. Pepper.
Yes — those are all great options! Dr. Pepper and root beer both work really well and give a slightly different flavor profile. I love that you’ve found a favorite with Dr. Pepper — such a fun twist on the classic!
~Donya