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Mustard & Cranberry Glazed Ham Recipe

Mustard & Cranberry Glazed Ham Recipe

My delicious glaze uses only four ingredients. It's a simple way to ensure your ham will be the showstopper on your holiday table. —Nella Parker, Hersey, Michigan
TOTAL TIME: Prep: 15 min. Bake: 1 hour 50 min. + standing YIELD:12 servings


  • 1 fully cooked bone-in ham (6 to 8 pounds)
  • Whole cloves
  • 3 cans (14 ounces each) jellied or whole-berry cranberry sauce
  • 1-1/2 cups packed brown sugar
  • 1-1/2 cups dry red wine or chicken broth
  • 3 tablespoons Dijon mustard


  • 1. Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. If desired, score the surface of the ham, making diamond shapes 1/2 in. deep. Insert cloves into the surface. Loosely cover ham with foil; bake 1-1/2 hours.
  • 2. In a large saucepan, combine cranberry sauce, brown sugar and wine. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until slightly thickened. Remove from the heat; whisk in mustard.
  • 3. Pour 2 cups cranberry mixture over ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Let stand 10 minutes before slicing. Serve with remaining sauce. Yield: 12 servings (4 cups sauce).

Nutritional Facts

4 ounces cooked ham with 1/3 cup sauce: 449 calories, 6g fat (2g saturated fat), 99mg cholesterol, 1310mg sodium, 65g carbohydrate (51g sugars, 1g fiber), 33g protein.

Reviews for Mustard & Cranberry Glazed Ham

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FastSkier User ID: 6246446 194191
Reviewed Jan. 12, 2012

"Made with a spiral sliced ham using a roasting bag to keep moist. It was excellent."

twhw1968 User ID: 3224038 193218
Reviewed Dec. 28, 2011

"We really enjoyed this ham! I cooked a 17 lb plus ham and it took about 3 hours with foil cover and then open last 30 minutes and then rest time. Made sauce per this recipe using one can whole berries and two can jellied and had plenty leftover. I used the chicken broth. It was delicious! I did not broil it though and the crust/glaze was well cooked anyway. The only issue was it was a huge mess to clean up as moisture ran off foil into oven and also the pan bottom had the sauce cooked on terribly. Would cook in a disposable pan or bag next time and set on jelly roll cookie sheet, but it really is a beautiful and scrumptious ham. Wanted leftovers for us and others; thus large ham."

lightedway User ID: 4228023 190617
Reviewed Dec. 14, 2011

"<p>This is wonderful. A sweet sauce with the tang of cranberry. So easy to make. I opted to use the chicken broth. Next time I will add the zest of an orange as it seems to be needing it to round out the flavors. The sauce is still terrific with the leftovers. So pretty to add to your holiday table. Added a picture on my profile under favorite recipes.</p>"

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