Dijon Honey Glazed Ham

By Trace Barnett

In the South, ham is more than just a main course—it is a signal that something worth gathering for is about to happen. Long before refrigeration, curing pork was a necessity, and over time it became an art form deeply rooted in Southern kitchens. Smokehouses, salt rubs, and time transformed a simple cut of meat into something that could last through the seasons, ready to be brought out for the most meaningful occasions.

Dijon Honey Glazed Ham

Prep Time: 15 minutes
Glazing & Finish: 25 – 30 minutes
Cook Time: 2.5 – 3.5 hours (depending on size)
Rest Time: 15 – 20 minutes
Total Time: 3 – 4 hours
Servings:  12-16 (with generous leftovers)

INGREDIENTS

For The Son of a Butcher’s Dijon Honey Glaze:

Final Yield: 12 ounces

• 56-grams Unsalted Butter
• 5-grams Fresh Thyme (weighed with stem)
• 67-grams Brown Sugar
• 68-grams Dijon
• 170-grams Honey
• 2-grams Sea or Kosher Salt

INSTRUCTIONS

For The Son of a Butcher’s Dijon Honey Ham:

1. Pick the thyme off stems and mince. Weight out butter and place it in small pot.
2. Weigh out the rest of ingredients and place them in the same small bowl.
3. Melt butter, once butter is melted, add thyme and sweat for 30 seconds.
4. Add the rest of ingredients, whisk together with the heat at medium.
5. Once everything is incorporated, keep heat on until the glaze comes to a simmer, whisking the whole time. Turn off heat.
6. The last 15 minutes of cooking time for your ham, you will brush glaze on, put back in the oven, and repeat this process two more times. Please keep an eye on the ham to make sure the glaze does not burn. If you notice the glaze, turn down your oven by 50 degrees. Once the 15 minutes is up, pull your ham out of the oven and cover with a aluminum foil tent and lest rest for at least 20 minutes before slicing.

INGREDIENTS

For Trace’s Ham:

• 1 (8–12 lb) bone-in smoked ham (spiral-cut or whole shank)
• Whole cloves (optional)
• 1 cup apple cider or apple juice
• ½ cup water

• 1 cup brown sugar
• ½ cup honey
• ¼ cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp black pepper
• ½ tsp ground cloves (optional)
• Zest and juice of 1 orange

INSTRUCTIONS

1. Set the foundation

Preheat the oven to 275°F. Place the ham cut-side down in a roasting pan. Add the apple cider and water to the bottom of the pan to create a gentle, steamy environment.

If using a whole ham, lightly score the surface in a diamond pattern and press a clove into each intersection.

Cover tightly with foil.

2. Low and slow bake

Bake for 12–15 minutes per pound, until the internal temperature reaches about 120–125°F.

Baste once or twice during this phase using the pan juices.

3. Build the glaze

In a saucepan over medium heat, combine all glaze ingredients. Bring to a gentle simmer and cook for 5–7 minutes until slightly thickened and glossy.

It should coat the back of a spoon but still pour easily.

4. Glaze and finish

Increase oven temperature to 375°F. Remove foil and brush the ham generously with glaze.

Return to the oven uncovered and bake for 20–30 minutes, basting with additional glaze every 10 minutes, until the exterior is caramelized and the internal temperature reaches 135–140°F.

If the glaze begins to darken too quickly, loosely tent with foil.

5. Rest and serve

Let the ham rest for at least 15–20 minutes before slicing. Spoon warm glaze from the pan over the top just before serving.