Baked Ham


Baked Ham is our Christmas tradition – we love the ham, we love the leftover ham, and we really love the Mustard Sauce.


  • 1 small ham, about 4 lbs (2 kg)
  • 1 cup brown sugar
  • 1/2 tsp dry mustard
  • 1 tbs red wine vinegar
  • Mustard Sauce:
  • 1/4 cup sugar
  • 1/4 cup (2oz, 60ml) milk
  • 1/4 cup (2oz, 60ml) cider or white vinegar
  • 2 tbs dry mustard
  • 1 egg
  • pinch salt
  • 2 tbs butter


  • Ham:
  • Put ham on rack in roasting pan and roast in 325F (165C) oven.
  • About 30 minutes before it’s done mix the sugar, mustard and vinegar.
  • Remove the ham from the oven.
  • Remove the skin if there is any, score the fat with a sharp knife (diamond pattern is pretty).
  • Pat the brown sugar mixture over the top of the ham and return to oven.
  • Finish baking.
  • Remove ham and allow rest for 15 – 20 minutes before slicing.
  • Mustard Sauce:
  • Put the egg into the top of a double boiler and whisk until beaten.
  • Add sugar, milk and mustard, whisk well.
  • Cook over simmering water for about 5 minutes, until sugar and mustard are dissolved and mixture is hot, whisking (almost) constantly
  • Add vinegar and continue to cook until thick.
  • Remove from heat, stir in butter and salt.


Ham: Mine was uncooked and it was done in just under 2 hours, including the time it was out of the oven for the sugar topping.
Mustard Sauce: If you don’t have a double boiler, put a metal bowl on a saucepan partially filled with water. The bottom of the bowl should not touch the water. This is good with almost everything and keeps a long time.


Keywords: ham, baked ham, roast ham

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