This honey ham glaze recipe is bursting with sweet mustard and apple flavors that go perfect with your baked ham.
Servings: 3cups
Prep Time: 5 minutesminutes
Cook Time: 15 minutesminutes
Ingredients
¼cupapple cider vinegar
1cupapple cider
¼cupDijon mustard
¼cupwhole grain mustard
1cuphoney
¾cuppacked light brown sugar
1/8teaspoonground cloves
½peeled and very small diced small yellow onion
2finely minced cloves of garlic
1tablespoonunsalted butter
Instructions
Add the vinegar, apple cider, Dijon mustard, whole grain mustard, honey, brown sugar, cloves, diced onion, and minced garlic to a medium size pot and stir to combine.
Bring them mixture to a boil over high heat and then turn the heat down to low and cook for about 10 minutes or until it has slightly thickened. It should be like a syrup.
Finish by stirring in the butter until mixed in and use or store.
Notes
Make-Ahead: You can make this recipe up to 3 days ahead of time. If you are using this during a large holiday meal, I recommend making it ahead of time.How to Store: Transfer to a container and keep it in the refrigerator until cool. Add on a lid and keep it in the refrigerator for up to 7 days. This glaze will freeze well, once cool, in the freezer for up to 3 months. Be sure to thaw it before reheating and using.How to Reheat: You do not have to reheat this glaze to use it, but if you want it warm, add it to a small size saucepot and heat over low heat until hot.If you are unable to find apple cider, replace it with apple juice.Do not keep this recipe at a rolling boil, it will boil up over the pot as well as have the possibility to burn.You can replace the brown sugar with regular sugar.Be sure to check out my glazed ham recipe to understand when to use the glaze.In place of the fresh onion, you can substitute 2 teaspoons of onion granules or powder.You can substitute out the fresh garlic for 1 teaspoon of garlic granules or powder.If you are only able to get Dijon mustard and not whole grain mustard, then replace the whole grain mustard amount with 2 tablespoons of Dijon.