Every Easter, Nana Ruth’s ham was the thing. Not the egg hunt, not the new dresses, not even the deviled eggs (though those were close). It was the ham — brown and glossy and smelling like the whole holiday wrapped into one pan.
She never measured. She’d just mix brown sugar and mustard in a saucepan, taste it with a spoon, nod, and pour it over the ham like she was blessing it. The house would smell like Christmas and Easter and every good Sunday all at once. By the time we sat down, we’d already been stealing bites from the kitchen.
I’ve made this ham for my own family every year since she passed. The first time, I called my mom three times to make sure I was doing it right. Now I could do it with my eyes closed — and honestly, some years I practically do, because Mason is pulling at my apron and Clara is asking if the rolls are done yet and Wyatt is trying to “help” by eating the glaze straight from the pot.
This is not a complicated ham. That’s the whole point. A good glaze, a little patience, and an oven that does the heavy lifting. If you can stir a pot and set a timer, you can make a ham that looks like it took all day. Nana Ruth would’ve approved — especially the part where you don’t stress.
What Makes This Ham Special
The glaze is where the magic lives. Brown sugar gives it that deep, caramelized sweetness. Whole grain mustard adds just enough bite to keep it honest. Honey rounds it out, and a splash of apple cider vinegar — that’s Nana Ruth’s secret — cuts through the richness so you can eat three slices without feeling like you need a nap. (You’ll still want a nap. That’s just Easter.)
The whole cloves aren’t just for looks. They give the ham this warm, old-fashioned spice that you can’t quite put your finger on when you’re eating it, but you’d miss it if it wasn’t there. Like background music at a good dinner party.
Tips From Maggie’s Kitchen
On picking the right ham: Go bone-in and spiral-cut if you can find it. The bone adds flavor, and spiral-cut means you barely have to work at carving. An 8-10 pound ham feeds about 12 people with leftovers — and you want leftovers.
On the glaze: Don’t skip the apple cider vinegar. I know it sounds odd in a sweet glaze, but it’s the difference between “that’s good ham” and “how did you make this ham?” Trust Nana Ruth on this one.
On timing: About 15 minutes per pound at 325°F. For a 10-pound ham, that’s roughly 2.5 hours. Baste every 30-40 minutes — it takes 30 seconds and makes a real difference.
On leftovers: Ham sandwiches the next day. Ham and eggs for breakfast. Ham in split pea soup that week. And save the bone — it makes stock that tastes like liquid gold.
Nana Ruth's Brown Sugar Glazed Ham
Ingredients
- 1 bone-in, spiral-cut ham about 8-10 lbs
- 1 cup packed brown sugar dark or light
- 1/3 cup whole grain mustard or Dijon
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- whole cloves for studding, about 30-40
Instructions
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Preheat your oven to 325°F. Place the ham cut-side down in a large roasting pan. If you like, score the surface in a diamond pattern and stud with whole cloves. Cover tightly with foil.
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Bake covered for about 2 hours (roughly 15 minutes per pound), until the internal temperature reaches 130°F.
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While the ham bakes, make the glaze: combine the brown sugar, whole grain mustard, honey, apple cider vinegar, ground cloves, and cinnamon in a small saucepan. Heat over medium, stirring, until the sugar melts and everything comes together into a smooth, glossy sauce.
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Remove the foil from the ham. Brush a generous layer of glaze all over the surface, getting it down into the spiral cuts.
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Return to the oven uncovered. Bake for another 45-60 minutes, brushing with more glaze every 15 minutes, until the ham is deep golden brown and caramelized. Internal temperature should reach 145°F.
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Let the ham rest for 15-20 minutes before carving. The glaze will set up and get sticky as it cools. Spoon any pan juices over the slices when serving.
Recipe Notes
Nana Ruth never measured the glaze — she'd just mix brown sugar and mustard until it "looked right." If your glaze seems too thick, add a splash more vinegar. If it's too thin, add a spoonful more brown sugar. Either way, it'll be beautiful.
Leftover ham makes the best split pea soup, ham and cheese sliders, or fried ham and eggs the next morning. Don't toss that bone — it's worth its weight in gold for soup stock.
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
Big enough for Sunday soup, light enough to lift. Every kitchen needs a pot this honest.
Pancakes slide right off. Eggs never stick. The pan the kids are actually allowed to use.
Stop guessing. Best twelve dollars I ever spent on my kitchen.
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