This Mustard Herb Ham is so full of flavor and so easy to make. It’s brushed with a mustard, garlic, herb, and honey mixture and baked to perfection. Don’t want to take up room in your oven? Don’t worry there are slow cooker instructions too!
Which do you like better turkey or ham?? My kids love ham and turkey but if they had to choose they would choose ham every time. I used this Slow Cooker Honey Mustard Ham recipe as a base for this and added a whole bunch of fresh herbs.
Needless to say, this is the kids’ new favorite ham recipe to date. And don’t toss that ham bone! It makes EXCELLENT ham and bean soup!
Tell Me More About This Mustard Herb Ham Recipe:
- Can also be made in the slow cooker if you need more oven space
- Easy to make since the ham is already cooked and all we need to do is heat it through
- Makes great leftovers and ham sandwiches the next day
- Feel free to use whatever herbs you prefer
- Leftovers freeze nicely
The ingredients are very simple for this ham recipe and substitutions can be made easily.
HAM: I prefer to use a bone in ham so I can make ham and bean soup
HERBS: I am using fresh parsley, rosemary, and thyme
GARLIC: Adds loads of flavor
MUSTARD: I used 2 different mustards
HONEY: Just enough to add a touch of sweetness
How To Make Mustard Herb Ham
MUSTARD GLAZE: While the ham is sitting at room temperature combine the mustards, honey, herbs, and garlic in a small bowl. Set aside.
PREP AND GLAZE THE HAM: Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham cut side down in a baking dish or roasting pan. Pour 1/4 cup water into the pan. Brush the ham with half of the mustard mixture, cover, and bake at 325 degrees F for 2 1/2 hours or until the center reaches an internal temperature of 120 degrees F.
SECOND GLAZE: Remove ham and glaze with the remaining mustard glaze. Place under broiler for 2-5 minutes or until golden. Let ham rest for 15 minutes before slicing.
Tips and Suggestions:
- Feel free to use whatever herbs you prefer.
- You can also use different mustards.
- I tested this recipe using a 10 pound bone in ham. If you want to use boneless adjust your cooking time as it will probably cook quicker.
- This recipe is for an already cooked ham. If using something different adjust accordingly.
- Don’t overcook the ham as it dries it out quickly. Remember most grocery store hams are already cooked and all you need is to heat it through.
What to Serve With Ham:
Any flavorful potato dish always goes well, such as Garlic Herb Potatoes Au Gratin, Scalloped Potatoes, or Loaded Mashed Potato Casserole are all excellent choices. Keep it light by serving a simple salad or this Spinach Apple and Pomegranate Salad or this Broccoli Bacon and Grape Salad.
Yes, this Mustard Herb Ham can easily be made in the slow cooker. Score ham in a diagonal pattern without cutting into the meat and brush with half of the mustard mixture. Place in a 6 quart or larger slow cooker and add 1/4 cup of water to the slow cooker. Cover and cook on LOW for 4-6 hours. Remove from slow cooker and brush with remaining mustard mixture. Broil until bubbly and golden.
Leftover ham can be stored in an airtight container in the refrigerator for up to 5 days. Or freeze for up to 3 months.
You can reheat a few slices in the microwave for 30-40 seconds or reheat a larger portion by covering well with foil and baking at 325 degrees F until heated through.
If you are using a bone-in ham plan on 3/4 of a pound per person. Plan on more if you want leftovers.
You Might Also Like:
- Herb Roasted Turkey
- Sweet Potato and Stuffing Roulade
- Beer Can Chicken
- Slow Cooker Honey Mustard Glazed Ham
- Bacon Wrapped Pork Loin
Mustard Herb Ham
- 1 (8-10 pound) (3.6-4.5 kg) bone in ham
- ⅓ cup (90g) Dijon mustard
- ⅓ cup (90g) whole grain or stone ground mustard
- ¼ cup (85g) honey
- ¼ cup (8g) finely chopped fresh parsley
- 1 tablespoon minced fresh rosemary
- 1 tablespoon fresh thyme
- 4 cloves garlic, minced
- Let the ham sit at room temperature for 25-30 minutes. While the ham is sitting combine the mustards, honey, herbs, and garlic in a small bowl; set aside.
- Preheat oven to 325°F. Score the ham through the fat in a diagonal pattern without cutting into the meat. Place the ham flat side down into a roasting pan or large baking pan. Add ¼ cup water to the pan. Brush with half of the mustard mixture and cover with foil. Bake for 2 ½ hours or until an internal temperature of 120°F.
- Remove from oven and remove foil. Brush with remaining mustard mixture and broil until bubbly and golden. Rest for 15 minutes before slicing.
- SLOW COOKER INSTRUCTIONS: Score ham in a diagonal pattern without cutting into the meat and brush with half of the mustard mixture. Place in a 6 quart or larger slow cooker and add 1/4 cup water to the slow cooker. Cover and cook on LOW for 4-6 hours. Remove from slow cooker and brush with remaining mustard mixture. Broil until bubbly and golden.
- FREEZER FRIENDLY: Store leftovers in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight.
- STORAGE: Store leftovers in an airtight container in the refrigerator for up to 5 days.