Honey Mustard and Pickle Glazed Ham
When I was young, my Grandfather used to get really upset when he saw that we had a spiral ham at any holiday. I didn’t really understand as a kid. I didn’t like ham that much anyways, was there really a difference? Yes, child me, there is a big difference. I probably didn’t like ham because I had never had good ham like this one from Jones Dairy Farm before! And, yea, yea, we all know this is a sponsored post and they send me ham, but in all honesty, it is so good! Here is an example. The first time they sent me this ham, I kind of brushed it off and cooked it casually for a few people thinking it was no big deal. Well guess what, everyone freaked out about how good it was, even the people who supposedly don’t like ham! The SECOND time I got the ham it was like Christmas morning when I opened the package, and there was much fanfare leading up to cooking it!
The unwrapped ham in all its glory.
For the glaze, I put mustard, pickles, honey, and vinegar into the food processor and let it crank.
After baking the ham most of the way, its time to start glazing. Score the ham with perpendicular slices along the fat. I first brought the glaze to a simmer, and then put about 1/3rd of it onto the scored ham. Back into the oven, and repeat every 20 minutes until the glaze is gone. Finally cook the last 20 minutes.
Then slice it up nice and thick!
The glaze had a nice sweet honey mustard flavor with just the right hit of pickle. I had this with some grilled asparagus and simple garlic mashed potatoes and it was a great meal.
I also served some of this habanero mustard on the side.
Honey Mustard and Pickle Glazed Ham
Ingredients
- 1 Cup Dill Pickles with juices
- 6 Ounces Brown Mustard
- 6 Ounces Honey
- 1/3 Cup Cider Vinegar
- A Ham
Instructions
- Blend all ingredients except the ham in the food processor until smooth. Bring to a simmer, stirring often, and cook 5 minutes. Remove from heat. Meanwhile cook your ham for about an hour and a half, then begin glazing. Score the ham with perpendicular slices along the fat. Put about 1/3rd of the glaze onto the scored ham. Back into the oven, and repeat every 20 minutes until the glaze is gone. Finally cook the last 20 minutes. Serve!
I’ve always loved ham and understand your grandfathers frustration at a spiral cut ham that is often over cooked and dry. When I was little I loved going to this gas station restaurant that had a carving station. Much ham was had.