Spices for healthy living

Brown Sugar and Mustard Glazed Ham

YIELD: 6 servings       PREP TIME: 10-15 min  + 2 days’ waiting time

BAKE TIME: 20-30 min



  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon black mustard seeds
  • 2 tablespoon white sine
  • 2 tablespoons water
  • ½ teaspoon kosher salt
  • 1 tablespoon Spice Your Life Gravenstine Apple Balsamic Vinegar
  • 2 ½ tablespoons honey
  • 1 small boneless fully cooked ham (~5 lb.)
  • 5-6 tablespoons brown sugar
  • whole cloves


Put yellow and black mustard seeds into a small bowl and stir in wine and water. Cover and place in refrigerator overnight. The next day, purée the mustard seed solution with kosher salt until the desired consistency is reached. Add the Gravenstein Apple Balsamic Vinegar, honey, and additional salt to taste. Store in an airtight container in your refrigerator at least 1 more day before proceeding.

On day 2, add 5-6 tablespoons brown sugar (to taste) and stir to mix to make the brown sugar and mustard glaze.

Heat oven to 350°F. Place the ham, cut side down, into a small baking dish. Score the ham diagonally ~1/4-1/2 inch deep to create a crisscross diamond pattern all around the exterior of the meat. Stud each diamond with a whole clove. Paint the entire exposed surface with the brown sugar and mustard glaze. Bake the ham in the oven uncovered 10 minutes per pound or until internal temp is 145°F, briefly removing ham from the oven to brush on additional glaze until the meat is fully heated.

Slice and serve with additional brown sugar and mustard glaze on the side.



I puréed this mustard in a Nutra Bullet and that worked very well. We like adding the Spice Your Life Gravenstein Apple Balsamic Vinegar because it adds a sweetness that counters the slightly bitter taste of the ground mustard seeds. Feel free to adjust the amounts of salt, vinegar, and honey used. Add minced garlic, herbs, minced horseradish, or chopped shallots if desired.

Ham that is labeled “fully cooked” does not require heating, but heating it will carmelize the glaze and improve the meat’s flavor.


Yellow Mustard Seeds

Black Mustard Seeds

Gravenstine Apple Balsamic Vinegar