PrintHoliday Ham with Mustard Sauce
Ham, scalloped potatoes, and biscuits make a classic Oklahoma spread for any festive table. This one gets its character from a make-ahead mustard sauce that turns sweet, tangy, and rich after a night in the fridge, then bastes right into the ham’s hickory-smoked crust for the last half hour in the oven.
The sauce starts with brown sugar whisked together with Garden Club apple cider vinegar until the sugar dissolves, then gets stirred through with Griffin’s yellow mustard. Half goes into basting a Schwab’s hickory smoked spiral ham, and half gets reserved for serving at the table.
Ingredients
- 1/4 cup golden brown sugar, packed
- 1 tablespoon Garden Club apple cider vinegar
- 1/2 cup Griffin’s yellow mustard
- 1 Schwab’s Hickory Smoked Spiral Ham
In a small bowl, whisk brown sugar and apple cider vinegar until sugar dissolves. Whisk in mustard. Season sauce to taste with salt and pepper. Cover and refrigerate sauce overnight to allow flavors to marry. (Can be prepared up to three days ahead when kept refrigerated.)
When ready to prepare ham, reserve half of sauce for serving alongside the ham. Use the other half for basting.
Preheat oven to 400 degrees. Remove protective plastic from ham and place the ham in a shallow pan. Cover tightly with foil, turn oven down to 325 degrees, and place in oven.
Heat whole ham for 2 to 2-1/2 hours. For a half-ham, heat for 1 to 1-1/2 hours.
Baste ham with mustard sauce every 15 minutes for the last 30 minutes of cooking.
Remove the ham from the oven. Let stand for 30 minutes before slicing.