Golden Fig Fine Foods

Honey Mustard Ham

  • 10-12 lb ham
  • 1 onion, chopped
  • 1/4 C apple cider vinegar (we love Carr’s Ciderhouse!)
  • 1/4 C stone ground mustard (Tin Mustard is one of our fave’s!)
  • 1 C fresh orange juice
  • 1/2 C honey (many local varieties are available! Try Bolton Bees, Bare Honey, or Wolf Honey)
  • 1/2 C dijon mustard
  • 1 Tb worcestershire sauce (we love Colonel Pabst!)
  • 3/4 C brown sugar
  1. Preheat oven to 375.
  2. Add onion, apple cider vinegar, coarse mustard, and orange juice to pan. Whisk to combine.
  3. Place ham on roasting rack over liquid.
  4. Cover entire roasting rack with aluminum foil and bake for 1 hour.
  5. Remove ham from oven. Baste liberally with pan liquid.
  6. Remove roasting rack from pan and pour remaining liquid into saucepan. Add honey, dijon mustard, worcestershire, and brown sugar. Whisk to combine.
  7. Bring to a boil and simmer until thick and reduced (about 10 minutes).
  8. Place rack back into pan and put ham on rack. Brush glaze on and bake uncovered for 30-45 minutes, until glaze is caramelized and internal temperature is 145 degrees.
  9. If desired, baste with Major Greys Chutney Glaze or Rosemary Balsamic Glaze during last 40 minutes of cooking.

Major Greys Chutney Glaze

  • 1 C Major Greys Mango Chutney
  • 1/2 C citrus juice (we like a mix of 75% orange to 25% lemon & lime)
  • 1 Tb dry mustard (Tin Mustard makes a great one!)
  • Zest of 1 orange
  • Zest of 1/2 lime
  • Zest of 1/2 lemon
  1. Buzz all ingredients up in a blender. Pour over ham and bake until desired doneness.

Rosemary Balsamic Glaze

  • 1/3 C brown sugar
  • 3 TbĀ balsamic vinegar (we love ourĀ Rosemary Orange Balsamic!)
  • 2 Tb good mustard
  • 1/4 C orange juice
  • 1 tsp rosemary, minced
  1. Stir up all ingredients and baste onto ham throughout cooking process.

*As seen on Twin Cities Live March 28, 2018


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