I was tired of using the cola ham glaze that I had made so many times in the past, so I created this glaze on a ham we made during Thanksgiving. This ham was so popular that I am making the same exact ham for Easter.

Jess

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Recipe Summary

prep:
10 mins
cook:
3 hrs 25 mins
total:
3 hrs 35 mins
Servings:
25
Yield:
25 servings
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Stir boysenberry syrup and Dijon mustard together in a bowl until glaze is well-combined.

  • Place ham, cut-side down, on a rack in a roasting pan. Generously brush about 1/2 of the glaze over the ham and cover ham loosely with aluminum foil.

  • Bake in the preheated oven until almost completely heated through, about 3 hours. Remove and discard aluminum foil, brush ham with remaining glaze, and continue baking until ham is completely heated through, 25 to 30 minutes more.

Cook's Note:

If you like a spicier glaze you can increase the amount of Dijon mustard and reduce the amount of boysenberry syrup accordingly.

Nutrition Facts

459 calories; protein 31.8g 64% DV; carbohydrates 3.3g 1% DV; fat 34.3g 53% DV; cholesterol 132.7mg 44% DV; sodium 205.7mg 8% DV. Full Nutrition
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