This Balsamic Honey Dijon-Glazed Spiral Ham recipe is the perfect entree for your Easter holiday table! The balsamic honey Dijon glaze is the perfect combination of sweet and savory flavors, and it pairs well with the bone-in spiralized ham. Serve with some asparagus, mashed potatoes, deviled eggs, and a side salad to complete the holiday meal! (This post is sponsored by Maille. Opinions are 100% my own.)
Easy Homemade Holiday Ham
With the Easter holiday right around the corner, we’ve started to iron out the details for our family gathering. Details like the guest list, the table scape, and — of utmost importance — the menu.
We’ve already shared the traditional recipe for Southern-style Maille® Deviled Eggs, and now we’re dipping into our secret ingredient again! But this time we’re showcasing the bold flavor of Maille Honey Dijon Mustard with our Easter ham. We’ve mixed it with Balsamic vinegar to create the perfect combination of sweet and savory in glaze form. The glaze is poured over the star of our Easter table — a spiral cut bone in ham. It’s delicious and easy to serve!
Maille Mustards Make Holiday Meal-Prep Easy
Holidays can be a hectic time of year to play hostess and cook enough tasty food to impress and fill a crowd. That’s why I love cooking with Maille mustards. They effortlessly elevate everyday meals with their flavor and versatility. Their mustards can be used in everything from appetizers and side dishes to the main dish and sandwiches made the next day with leftovers.
You can find Maille premium mustards at Walmart in the condiment aisle. I’m pretty much a weekly Walmart shopper so it’s very convenient for me to pick up a jar or two when I’m running low. For convenience, you can also order Maille mustards via the Walmart Online Grocery Pickup for super seamless shopping OR feel free to order them on Walmart.Com for direct delivery to your home. Options, you know we love them!
Why Include Honey Dijon Mustard in the Glaze?
Maille Honey Dijon was the perfect choice to compliment the ham. It’s a mixture of honey with the pungency of Dijon, making it the go to choose for vinaigrettes and glazes. Sweet and savory never tasted so good. This recipe starts out with a pre-cooked bone in spiral ham, which we will re-heat and enhance the flavor via this balsamic honey Dijon glaze.
We’ve enhanced the flavor of this meal with Maille and you can too! Just ask for it by name, pronounced like “my.” (Think “My, oh my, this is good mustard!”)
You only need 5 ingredients to make the BEST holiday ham ever! Perfect for Easter, Christmas, and any other special occasions.
- Bone-In Spiral-Cut Ham: You’ll need one that’s at least 7 pounds. Having it cut spirally ahead of time speeds up the cooking process and ensures that honey dijon mustard balsamic glaze seeps into every nook and cranny.
- Balsamic Vinegar: This sweet, salty, tart, umami-flavored vinegar works perfectly with the mustard to yield the simplest and most delicious glaze.
- Maille Honey Dijon Mustard: Just 5 tablespoons will do the trick! Add more or less to taste.
- Unsalted Butter: This helps marry the balsamic vinegar and mustard together to create a velvety smooth sauce.
- Black Pepper: As always, freshly cracked is best!
How To Make the Best Easter Ham
- Prep the Sauce: In a medium-sized bowl, whisk together the melted butter, vinegar, and mustard until smooth. Crack in some black pepper to taste.
- Prep the Ham: Preheat oven to 325 degrees, and place ham into a large roasting pan lined with aluminum foil. Pour half of the glaze over the ham, brushing to make sure to get in between each slice.
- Cook: Bake the ham for 1 hour, or until it is warmed all the way through. (It’s pre-cooked, so there’s no risk of raw pork here.)
- Make the Glaze: While the ham rests, heat remaining sauce in a saucepan over medium heat. Cook until it has reduced and turned thick. Remove from heat, and pour over the ham before serving. Enjoy!
- And whatever you do … Don’t toss that hambone! It’s perfect for making stocks and soups. Keep it in your freezer for up to 6 months. It’s perfect for making a stock to use for vegetable soup, Tuscan soup, or even chili.
Storage, Reheating, and Freezing Instructions
- Store leftover ham in an airtight container or plastic bag in your refrigerator for up to 4 days.
- Freeze leftover ham slices in a freezer-safe, airtight container or plastic bag for up to 3 months.
- Reheat thawed ham in the microwave for 1-3 minutes, in a nonstick skillet until warmed through, or in the oven at 325 until hot.
More Easter Recipes To Try
Complete your holiday meal with this Easter ham recipe and any of these wonderful dishes:
- Torta Pasqualina (Easter Pie)
- Southern-Style Deviled Eggs
- Easter Bread Wreath
- White Wine Braised Carrots
- Classic Coconut Cake
- 1 - 7 pound fully cooked bone in spiral cut ham
- 1/2 cup balsamic vinegar
- 5 tablespoons Maille® Honey Dijon mustard
- 1 tablespoon unsalted butter
- cracked black pepper
- Preheat oven to 325 degrees.
- Place ham into a large roasting pan lined with aluminum foil or a silpat mat.
- Into a medium bowl whisk together vinegar and mustard. Season with pepper.
- Pour HALF of mixture over ham.
- Using a silicon brush work liquid in between slices and around outside of ham.
- Bake for 1 hour OR until ham is warmed all the way through.
- WHILE ham is resting, place remaining vinegar mixture and butter into a sauce pan over medium heat.
- Cook until mixture has thickened.
- Pour over ham.
IF your final glaze is too thick, you may thin it out with drippings from the cooked ham pan.
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