Dijon Glazed Ham

Ham has been a beloved dish for centuries, celebrated for its flavorful taste and versatility in various cuisines. One particular variation that tantalizes taste buds is the Dijon Glazed Ham. This delectable dish combines the rich flavors of ham with a tangy and sweet glaze, resulting in a mouthwatering culinary experience. In this article, we will delve into the history of ham, share cooking tips, explore the ingredients that elevate this dish, provide step-by-step instructions, discuss storage methods, present variations on the recipe, and even answer some common questions. 

Jump to recipe ⇣

A Brief History of Ham

Ham has a long and fascinating history, dating back thousands of years. The practice of curing and smoking pork has been prevalent in various cultures around the world. Ancient civilizations like the Romans, Chinese, and Egyptians all had methods of preserving pork, which eventually evolved into the creation of ham.

The process of creating ham involves curing the pork leg or shoulder with salt, sugar, and various spices. It is then either dry-cured or wet-cured, resulting in a product that can be enjoyed cooked or uncooked. The smoking process adds another layer of flavor and helps preserve the meat.

Cooking Tips for Perfect Ham

Cooking ham is an art that requires attention to detail to achieve the best results. Here are some essential tips to keep in mind when preparing Dijon Glazed Ham:

• Low and Slow Cooking: Pork needs to be cooked low and slow to ensure tenderness and to retain its juiciness. This slow cooking process allows the connective tissues in the meat to break down, resulting in a melt-in-your-mouth texture.
• Temperature Control: It is crucial to monitor the internal temperature of the ham to ensure it reaches the desired level of doneness. The United States Department of Agriculture (USDA) recommends cooking fresh ham to an internal temperature of 145°F (63°C) with a three-minute rest time.
• Beef Cooking Temperature Table: While preparing ham, it can be helpful to refer to a beef cooking temperature table, as both meats share similar temperature ranges for different levels of doneness. This guide will help you determine the ideal cooking time and temperature for your ham.
• Basting and Glazing: Basting the ham with its own juices or a flavorful glaze is essential to enhance the taste and appearance. The glaze adds a delightful caramelized crust and complements the natural flavors of the meat.
• Resting Period: Allowing the ham to rest for a brief period after cooking helps the juices redistribute within the meat, resulting in a moist and tender texture. During this time, the residual heat continues to cook the ham to perfection.

Ingredients that Elevate the Dish

The Dijon Glazed Ham recipe incorporates a range of ingredients, each playing a vital role in elevating the dish's flavors. Let's explore the purpose of each ingredient in detail:

• FFF Ham: The star of the dish, the ham, provides the meaty foundation for the recipe. Opt for a high-quality ham with a good balance of fat and lean meat for the best results.
• Water or Pineapple Juice: Adding liquid to the baking tray helps keep the ham moist during the cooking process. You can use water or pineapple juice, which adds a subtle sweetness and enhances the overall flavor profile.
• Unsalted Butter: The butter adds richness and helps create a luscious glaze for the ham. It brings depth of flavor and contributes to the mouthfeel of the dish.
• Brown Sugar: Brown sugar is a key component in the glaze, contributing sweetness and a delightful caramelized finish. Its molasses content adds a hint of richness and depth to the overall flavor.
• Honey: Honey not only adds sweetness but also imparts a unique floral aroma to the glaze. It enhances the overall balance of flavors, complementing the savory nature of the ham.
• Dijon Mustard: Dijon mustard provides a tangy and slightly spicy flavor to the glaze. Its unique taste profile pairs exceptionally well with the richness of the ham, creating a harmonious balance of flavors.
• Ground Cinnamon: A touch of ground cinnamon adds warmth and complexity to the glaze. It imparts a subtle hint of sweetness and complements the other spices in the recipe.
• Ground Cloves: Ground cloves contribute a warm and aromatic flavor to the glaze. They bring depth and complexity, enhancing the overall taste of the dish.
• Cloves Garlic: Garlic infuses the glaze with a savory undertone and adds a pleasant aroma. It complements the other ingredients, creating a well-rounded flavor profile.

List of Tools

To create the perfect Dijon Glazed Ham, it is essential to have the right tools at your disposal. Here is a list of tools you'll need:

• Baking tray or dish: A sturdy baking tray or dish is required to hold the ham during the cooking process.
• Aluminum foil or parchment paper: Lining the baking tray with aluminum foil or parchment paper makes cleanup much easier. It also helps prevent the glaze from sticking to the tray.
• Sharp knife: A sharp knife is necessary for scoring the ham to create the signature diamond pattern. It ensures even cooking and allows the glaze to penetrate the meat.
• Small pot or saucepan: A small pot or saucepan is used to prepare the glaze. Choose one with a thick bottom to prevent scorching.
• Basting brush: A basting brush is essential for applying the glaze onto the ham, ensuring an even distribution of flavors.

Now that we've covered the cooking tips, discussed the purpose of each ingredient, and listed the necessary tools, let's move on to the step-by-step instructions to create the tantalizing Dijon Glazed Ham.

How to Make Dijon Glazed Ham: Step-by-Step Instructions

1. Preheat the oven to 300°F (150°C). Set the ham aside to rest at room temperature for 1-2 hours. This allows the meat to come to an even temperature, ensuring more even cooking.
2. Line a baking tray or dish with several sheets of aluminum foil or parchment paper for easy cleanup.
3. Remove the rind or skin from the ham, leaving the fat layer intact. Using a sharp knife, score a 1-inch-wide diamond pattern (no more than 1/4 inch deep) over the entire surface of the ham.
4. Place the ham in the prepared baking tray. Pour 1/3 cup of water or pineapple juice into the base of the tray. Cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.
5. While the ham is baking, prepare the glaze. In a small pot or saucepan, melt the unsalted butter over medium heat until golden browned. Add the brown sugar, honey, Dijon mustard, ground cinnamon, and ground cloves. Stir well to dissolve the sugar completely and combine all the ingredients. Cook for approximately 2 minutes.
6. Reduce the heat to low and add the smashed cloves of garlic. Allow the garlic to become fragrant, cooking for an additional minute or two until the glaze starts to simmer. Remove the pot from heat and let the glaze cool to lukewarm. It should have the consistency of room-temperature honey.
7. After 30 minutes of baking, carefully remove the ham from the oven and increase the oven temperature to 425°F (220°C). Discard the foil or parchment paper covering the ham.
8. Pour one-third of the glaze over the ham, brushing it into the cuts to ensure even coverage. Return the ham to the oven and bake uncovered for 15 minutes.
9. Remove the ham from the oven again and brush with another third of the glaze, along with some of the pan juices. Repeat this process every 15 minutes until a dark golden-brown crust forms. This should take approximately 30 minutes in total.
10. Once the ham is cooked to perfection, remove it from the oven and let it rest for 10-20 minutes before slicing. This resting period allows the juices to redistribute, resulting in a tender and juicy texture.

How to Store Dijon Glazed Ham

If you have leftovers or want to prepare the ham in advance, proper storage is crucial to maintain its flavor and quality. Here are some guidelines for storing Dijon Glazed Ham:

• Refrigeration: Once the ham has cooled down to room temperature, wrap it tightly in aluminum foil or place it in an airtight container. Store it in the refrigerator for up to 3-4 days.
• Freezing: If you want to store the ham for a longer period, freezing is an excellent option. Wrap the cooled ham tightly in plastic wrap and then in aluminum foil. Place it in a freezer bag or airtight container. The ham can be frozen for up to 2-3 months.
• Thawing: When ready to enjoy the frozen ham, transfer it to the refrigerator and let it thaw slowly for 24-48 hours. Once thawed, follow the reheating instructions below.
• Reheating: To reheat the stored ham, preheat the oven to 325°F (163°C). Place the ham in a baking dish and cover it with foil. Heat it in the oven for approximately 10-15 minutes per pound, or until the internal temperature reaches 145°F (63°C).

Variations on the Recipe

While the classic Dijon Glazed Ham recipe is undeniably delicious, there are several variations you can explore to add your own personal touch. Here are a few ideas to consider:

• Citrus Twist: Add a zesty flavor to the glaze by incorporating freshly squeezed orange or lemon juice. The bright citrus notes will provide a refreshing contrast to the richness of the ham.
• Spiced Infusion: Experiment with different spices to create a unique flavor profile. Consider adding a pinch of cayenne pepper for a subtle kick or a dash of smoked paprika for a smoky undertone.
• Maple Glaze: Replace the honey in the glaze with maple syrup to infuse the ham with a rich and distinctive maple flavor. This variation pairs exceptionally well with the savory and salty nature of the ham.
• Herbaceous Delight: Incorporate finely chopped fresh herbs, such as rosemary, thyme, or sage, into the glaze for an herbaceous twist. The aromatic herbs will lend a vibrant and earthy flavor to the ham.

Frequently Asked Questions

Q: Can I use a different type of mustard instead of Dijon mustard?
A: While Dijon mustard is recommended for its distinct flavor, you can certainly experiment with other types of mustard. Whole grain mustard or spicy brown mustard can add their own unique characteristics to the glaze.

Q: Can I use a different cut of ham for this recipe?
A: The Dijon Glazed Ham recipe is traditionally made using a bone-in, fully cooked ham. However, you can adapt the recipe to suit different cuts of ham, such as boneless ham or ham steaks. Adjust the cooking time accordingly to ensure thorough heating.

Q: Can I make the glaze in advance?
A: Yes, you can prepare the glaze in advance and store it in an airtight container in the refrigerator. Make sure to bring it to room temperature before applying it to the ham.

Q: Can I substitute the brown sugar with a healthier alternative?
A: If you prefer a healthier option, you can use coconut sugar or a natural sweetener like maple syrup or agave nectar. Keep in mind that the flavor profile may vary slightly.

Full Recipe: Dijon Glazed Ham

Ingredients

• 6.0 lbs FFF Ham
• 1/2 cup water (or pineapple juice)
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup honey
• 2 tablespoons Dijon mustard
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4 cloves garlic, smashed

Instructions

1. Preheat the oven to 300°F (150°C). Allow the ham to rest at room temperature for 1-2 hours.
2. Line a baking tray or dish with aluminum foil or parchment paper.
3. Remove the rind or skin from the ham, leaving the fat layer intact. Score a 1-inch-wide diamond pattern over the entire surface.
4. Place the ham in the prepared baking tray. Pour 1/3 cup of water or pineapple juice into the base of the tray. Cover with foil or parchment paper and bake for 30 minutes.
5. Meanwhile, prepare the glaze. In a small pot or saucepan, melt the unsalted butter over medium heat until golden browned. Add the brown sugar, honey, Dijon mustard, ground cinnamon, and ground cloves. Stir well to dissolve the sugar completely. Cook for approximately 2 minutes.
6. Reduce the heat to low and add the smashed cloves of garlic. Cook for an additional minute or two until the glaze starts to simmer. Remove from heat and let the glaze cool to lukewarm.
7. After 30 minutes of baking, remove the ham from the oven and increase the temperature to 425°F (220°C). Discard the foil or parchment paper covering the ham.
8. Pour one-third of the glaze over the ham, brushing it into the cuts. Return the ham to the oven and bake uncovered for 15 minutes.
9. Remove the ham from the oven, brush with another third of the glaze and some of the pan juices. Repeat this process every 15 minutes until a dark golden-brown crust forms.
10. Allow the ham to rest for 10-20 minutes before slicing. Serve and enjoy!

Blessings and Peace to You.