Beeler’s produces my favorite bacon and, come to find out, little 2–3 pound spiral cut hams—how convenient! We studded two with cloves and glazed them for Easter which was just enough for eight people and leftovers for sandwiches.
Make the glaze just before you’re ready to put it on the ham and into the oven, otherwise it may harden into a little mustard caramel. (If this does happen, just add a tablespoon or two of water and reheat until it is a syrupy consistency and get it on the ham pronto.)
Brown Sugar Mustard Glaze for Ham
makes enough glaze for a 6-pound ham, serving 12–14 people (double recipe if you are cooking a larger ham)
- 4–6 pounds fully cooked boneless ham great if spiral cut
- whole cloves for studding
- ¼ cup brown sugar
- 1 tbsp whole grain mustard
- 2 teaspoons apple cider vinegar
You've got your ham in the oven, right? Set it in a pie plate or other serving dish, stud with cloves and cover with foil. Low heat, like 325° F, will do it, about 45 minutes for 6 pounds or less.
For the glaze: combine the brown sugar, mustard, and apple cider vinegar in a small, heavy bottomed saucepan. Bring to boil and simmer until slightly thickened, about 10 minutes. Remove ham from oven, take off the foil, and brush or drizzle the glaze all over. Crank up the heat to 375 and return ham to oven for final 30 minutes or so cooking; watch for glaze to caramelize, but stop shy of burning. Remove ham from oven and let rest for 15 minutes before serving. Enjoy your feast!