Balsamic Dijon Glazed Ham: A Thanksgiving Favorite

There’s something about a beautifully roasted ham that instantly makes a holiday meal feel special. Whether it’s Thanksgiving, Christmas, or any festive occasion, ham has a way of stealing the show. But when you add a tangy-sweet balsamic Dijon glaze, you’ve elevated the dish to a whole new level. This glaze transforms the ham into a true centerpiece, giving it a glossy, caramelized finish and a delicious balance of sweet, savory, and tangy flavors.

I’ve been making this Balsamic Dijon Glazed Ham for years now, and it’s become a family favorite. The deep, rich flavor of the balsamic vinegar combines so well with the slight tang of Dijon mustard, while the brown sugar and honey provide the perfect amount of sweetness to complement the savory meat. The process is easy, with minimal active cooking time, so it’s perfect for busy holiday meals when you want something impressive but not complicated.

If you’re looking for a dish that will wow your guests and leave them coming back for seconds, this Balsamic Dijon Glazed Ham is your answer. Let’s take a closer look at why this recipe is perfect for your Thanksgiving or any holiday feast, along with the step-by-step instructions for making it.

Why You’ll Love This Recipe

The beauty of this recipe lies in its simplicity, yet it feels so sophisticated and festive. With only a handful of ingredients, you can create a stunning, flavorful ham that will be the star of the table.

One of the main reasons you’ll love this dish is the flavor balance. The glaze combines the tang of balsamic vinegar with the heat of Dijon mustard, the sweetness of brown sugar, and a subtle hint of garlic. The result is a perfectly balanced sauce that caramelizes during the roasting process, creating a rich, shiny coating on the ham.

Moreover, this recipe is incredibly versatile. While the combination of balsamic vinegar and Dijon mustard is already outstanding, you can easily adapt it to suit your preferences. You could add fresh herbs, like thyme or rosemary, to the glaze for an extra aromatic touch or include a bit of citrus zest to brighten the flavors. The ham itself is very forgiving, and the glaze works with both bone-in and boneless cuts, making it a flexible choice no matter what you have on hand.

The preparation is simple and doesn’t require a lot of hands-on time, allowing you to focus on other aspects of your meal. The slow roasting ensures the ham remains tender and juicy, while the glaze creates a mouthwatering caramelized crust. The result is a ham that looks just as incredible as it tastes, making it perfect for holiday gatherings where presentation matters just as much as flavor.

Preparation Time and Servings

This recipe is designed to serve a crowd. Depending on the size of your ham, it can feed anywhere from 8 to 10 people, making it ideal for a large family meal or a dinner party. Here’s the breakdown of the timing:

• Total Time: 2 hours 30 minutes (30 minutes prep, 2 hours cooking)
• Servings: Serves 8–10 people
• Nutrition Facts (per serving): Calories: 320, Protein: 28g, Carbs: 12g, Fat: 18g, Sodium: 950mg.

The total cooking time includes both the roasting time and the time required for the glaze to cook down and caramelize, resulting in a perfectly glazed ham with deep, complex flavors. While it’s not a recipe that requires constant attention, be prepared to baste the ham every 30 minutes to ensure it stays moist and that the glaze builds up evenly.

Ingredients

• 1 bone-in ham (5–7 pounds): Choose a good quality ham that has already been cooked (usually labeled as “pre-cooked” or “fully cooked”) so you only need to reheat and glaze it. Spiral-cut hams work well because they’re easy to slice and the glaze can get into all the nooks and crannies.
• 1 cup balsamic vinegar: Balsamic vinegar brings a rich, tangy depth of flavor to the glaze. Look for a high-quality vinegar that is thick and syrupy for the best results.
• ½ cup Dijon mustard: This adds a subtle sharpness and heat to the glaze, which helps balance out the sweetness.
• ¾ cup brown sugar (packed): The brown sugar adds the sweetness needed to counterbalance the acidity of the balsamic vinegar and helps with the caramelization process.
• ¼ cup honey: Honey gives the glaze a smooth sweetness and adds a bit of richness that complements the other flavors.
• 2 tablespoons soy sauce: This adds a savory umami element to the glaze, deepening the flavor and bringing a touch of saltiness.
• 2 tablespoons olive oil: Olive oil helps the glaze come together and adds a little richness to the sauce.
• 2 cloves garlic, minced: Garlic provides aromatic depth, complementing the mustard and vinegar in the glaze.
• Salt and freshly ground black pepper to taste: These are essential for seasoning the glaze and the ham itself.
• Fresh thyme or rosemary (optional): Fresh herbs are optional but can be a beautiful garnish and provide additional fragrance when the ham is served.

Step-by-Step Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 325°F (165°C). This low-and-slow cooking method is essential to ensure the ham stays juicy and tender throughout the roasting process. Preheating the oven also ensures that the ham cooks evenly.

Step 2: Prepare the Ham

Place your ham on a large roasting pan, fat side up. If the ham is spiral-cut, make sure the slices are slightly separated to allow the glaze to seep between them. Pat the ham dry with paper towels to remove any excess moisture—this helps the glaze adhere better. You can also score the surface of the ham in a diamond pattern with a sharp knife, but this is optional and typically only necessary if the ham is not spiral-cut. Scoring the surface allows the glaze to penetrate deeper into the meat, enhancing the flavor.

Step 3: Make the Balsamic Dijon Glaze

In a medium saucepan, combine the balsamic vinegar, Dijon mustard, brown sugar, honey, soy sauce, olive oil, and minced garlic. Whisk everything together over medium heat until the sugar has completely dissolved. Once dissolved, let the mixture come to a gentle simmer. Keep stirring occasionally for about 5–7 minutes, or until the glaze has thickened slightly. It should become syrupy but not too thick—this allows it to coat the ham perfectly without being overly sticky.

Taste the glaze and adjust the seasoning with salt and freshly ground black pepper as needed. You can also add extra Dijon mustard for more spice or a little more honey if you prefer a sweeter glaze.

Step 4: Glaze the Ham

Once the glaze is ready, use a brush to generously coat the surface of the ham with the glaze. Make sure to get into all the cracks and crevices, especially if you’re using a spiral-cut ham. Reserve about half of the glaze for later basting during the roasting process. The glaze should coat the ham evenly, giving it a beautiful sheen.

Step 5: Roast the Ham

Place the glazed ham in the preheated oven and roast for about 1 hour and 30 minutes. Every 30 minutes, baste the ham with the reserved glaze. This step is essential because it allows the glaze to build up on the surface of the ham, caramelizing it and intensifying the flavor. The basting also keeps the ham moist as it cooks.

If the glaze starts to darken too quickly or become too sticky, you can loosely cover the ham with aluminum foil to prevent it from burning. Just be sure to uncover it during the last 15-20 minutes to allow the glaze to fully caramelize.

Step 6: Rest the Ham

Once the ham reaches an internal temperature of 140°F (60°C), it’s ready to come out of the oven. Use a meat thermometer to check the temperature at the thickest part of the ham. Once done, remove the ham from the oven and give it a final brush with the remaining glaze for an extra glossy finish. Let the ham rest for 10–15 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring that every slice is tender and juicy.

If you’d like, garnish the ham with fresh thyme or rosemary for an aromatic touch and a pop of color.

How to Serve

This Balsamic Dijon Glazed Ham is the perfect holiday centerpiece. It pairs beautifully with a variety of sides, and you can go as traditional or as adventurous as you like with your pairings. Here are a few ideas for side dishes that will complement the flavors of the ham:

• Roasted Vegetables: Try Brussels sprouts, carrots, or parsnips. Their natural sweetness pairs wonderfully with the tangy glaze.
• Mashed Potatoes: A classic side dish that will absorb all the flavorful glaze juices.
• Green Beans: Sautéed green beans with garlic or blanched green beans with almonds add a nice contrast in texture to the richness of the ham.
• Cranberry Sauce: The bright, acidic taste of cranberry sauce helps balance the sweetness and richness of the ham.
• Gravy: You can also make a simple gravy from the pan drippings if you want an extra sauce to serve on the side.

For drinks, consider serving a crisp white wine like Sauvignon Blanc or Pinot Grigio to cut through the richness of the ham. Alternatively, a glass of sparkling water with lemon provides a refreshing contrast to the savory flavors.

Additional Tips

• Use a Meat Thermometer: This is the most reliable way to ensure your ham is cooked perfectly. The internal temperature should reach 140°F (60°C) for pre-cooked ham, or 160°F (71°C) for uncooked ham.
• Don’t Overcook: Since ham is usually pre-cooked, it’s important to avoid overcooking it. The goal is to heat it through and let the glaze develop flavor, not to cook it from scratch.
• Plan Ahead: You can prepare the glaze a day or two in advance and store it in the fridge. Just reheat it before using.

Freezing and Storage

• Leftovers: Store any leftover ham in an airtight container in the fridge for up to 3-4 days. Reheat it gently in the oven or microwave before serving.
• Freezing: If you have a large amount of leftover ham, you can freeze it for up to 3 months. Slice the ham and wrap it tightly in plastic wrap or foil before freezing.

FAQ Section

Can I use a boneless ham?
Yes! You can use a boneless ham, but keep in mind that it will cook faster than a bone-in ham. Be sure to adjust the cooking time accordingly.

Can I prepare this ham ahead of time?
You can prepare the glaze and score the ham the day before, then refrigerate until ready to cook. Just make sure to bring the ham to room temperature before roasting.

How do I know when the ham is done?
A meat thermometer is your best friend here. The ham is done when it reaches 140°F (60°C) if it’s pre-cooked or 160°F (71°C) if it’s uncooked.

Can I use a different glaze?
Absolutely! You can try a honey mustard glaze, maple glaze, or even a simple brown sugar glaze if you prefer.

Conclusion

This Balsamic Dijon Glazed Ham is a showstopper that will elevate any holiday feast. The combination of tangy, sweet, and savory flavors creates a perfectly balanced glaze that caramelizes beautifully over the ham, resulting in an unforgettable dish. It’s easy to prepare, impressive to serve, and sure to become a holiday tradition in your family.

Whether you’re cooking for Thanksgiving, Christmas, or any special occasion, this ham is the perfect centerpiece. Enjoy the process, savor the flavors, and let your holiday meal shine with this delicious, flavorful ham. Don’t forget to share your results—I’d love to see how it turns out for you!

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