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Honey-Mustard Glaze

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  //food-wine.news-articles.net/content/2025/12/23/honey-mustard-glaze.html
  Published in Food and Wine on Tuesday, December 23rd 2025 at 14:15 GMT by Food & Wine

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Holiday Ham Glazes: A Food & Wine Round‑Up of the Season’s Best Recipes

The holiday season is almost synonymous with a whole roast ham perched on the table, its golden crust shimmering like a promise of indulgence. Yet the real magic—whether it turns a decent cut into a show‑stopping centerpiece—often comes from the glaze. Food & Wine’s recent deep‑dive, “Holiday Ham Glaze Recipes,” pulls together a selection of the most popular, inventive, and downright delicious glazes that have been making headlines on the site. In this summary, we’ll walk through each recipe, the key flavor components, and a few helpful nuggets that will keep your ham looking glossy and tasting spectacular.

1. Honey‑Mustard Glaze

Why it’s a Classic
The honey‑mustard glaze is Food & Wine’s “go‑to” for a sweet‑savory balance that never feels overbearing. The recipe uses a 50/50 mix of honey and Dijon mustard, softened with a splash of apple cider vinegar to cut through the sweetness. A pinch of ground ginger and a handful of brown sugar elevate the glaze into a caramelized crust.

How to Use
The article recommends brushing the glaze on the ham after it’s been roasted to about 145°F (63°C). Finish it with a quick bake for 10–12 minutes, brushing again midway for that irresistible shine.

2. Brown Sugar & Bourbon Glaze

Why it’s a Crowd‑Pleaser
Bourbon adds depth and a subtle smoky note. In this recipe, brown sugar (light or dark) is melted in a pan with bourbon, a splash of orange juice, and a dash of whole‑grain mustard. A few whole cloves are added for a warm spice profile.

Cooking Tips
The Food & Wine guide warns that bourbon can burn quickly; keep the heat low to allow the sugar to dissolve slowly. Apply the glaze after the ham is near the finishing temperature, and finish it in a low‑temperature oven (around 300°F/150°C) to caramelize without burning.

3. Maple‑Balsamic Glaze

Why it’s a Sophisticated Twist
Maple syrup brings natural sweetness, while balsamic vinegar adds acidity and a hint of fruitiness. The recipe calls for pure maple syrup, balsamic reduction, and a pinch of black pepper. A splash of bourbon or rum is optional for extra depth.

Seasonal Flavor
This glaze shines particularly during the winter months when the acidity in the balsamic brightens the richness of the ham. The article links to a side‑dish guide that pairs the glaze with roasted Brussels sprouts, which carry a natural bitterness that balances the sweetness.

4. Pineapple‑Soy Glaze

Why it’s a Global Fusion
A nod to Hawaiian tradition, the pineapple‑soy glaze blends pineapple juice, soy sauce, brown sugar, and fresh ginger. A dash of rice vinegar introduces a subtle tartness that cuts through the ham’s fat.

Application Advice
The Food & Wine writer suggests simmering the glaze on the stove until it thickens, then brushing it on after the ham has rested. Because of the soy sauce’s saltiness, adjust the quantity of added salt in the ham’s seasoning accordingly.

5. Spiced Orange Glaze

Why it’s a Bright Contrast
Orange zest and juice create a vibrant citrus backdrop, which is brightened by a blend of ground cinnamon, allspice, and nutmeg. A touch of brown sugar gives a caramelized finish. The recipe links to a “Top 10 Holiday Orange Recipes” article that offers ideas for side dishes and desserts that can complement the glaze.

Practical Tips
The article advises using a high‑heat oven (400°F/200°C) to render the glaze into a glossy coating quickly. Brush on every 15 minutes, finishing with a flambé of brandy for a dramatic presentation (if you’re feeling theatrical).

6. Herb‑Garlic Butter Glaze

Why it’s a Classic Comfort
For those who want to skip the sugar, a herb‑garlic butter glaze delivers. Fresh parsley, thyme, rosemary, and minced garlic are melted in butter. The Food & Wine article notes that this glaze is especially good with a smoked ham because the herbs echo the smokiness, while the butter keeps the ham moist.

Cooking Note
Because butter has a lower smoke point, the guide suggests applying the glaze after removing the ham from the oven, then placing it back briefly to set the coating without burning.

Common Themes & Helpful Advice

Temperature Matters

A recurring point in the article is that the ham should be cooked to 145°F (63°C) for safety but left a few degrees shy of fully cooked before glazing. This allows the glaze to caramelize without overcooking the meat.

Brush, Don’t Soak

The article stresses that a light brush is better than an overly generous coating; too much glaze can burn. Applying a thin layer, then a second thin layer after the first has set, is the sweet spot.

Rest Before Carving

After glazing, let the ham rest for 15–20 minutes. This allows juices to redistribute, preventing a dry bite.

Complementary Sides

Food & Wine’s piece also links to a separate guide on holiday sides. For example, roasted sweet potatoes pair well with the maple‑balsamic glaze, while green beans sautéed with almonds complement the spiced orange glaze.

Storage Tips

If you have leftovers, store the ham in an airtight container. Reheat gently in the oven (not the microwave) to keep the glaze from drying out.

Bottom Line

Whether you’re a novice looking for a tried‑and‑true recipe or a seasoned cook craving something out of the ordinary, Food & Wine’s collection of holiday ham glazes has you covered. From the comforting sweetness of honey‑mustard to the bold, aromatic punch of the pineapple‑soy blend, each glaze is thoughtfully described with ingredient proportions, cooking temperatures, and application techniques. The article’s side links enrich the experience by suggesting complementary sides and even pairing ideas for desserts.

So this holiday season, don’t let your ham be just “plain.” Pick a glaze that speaks to your palate, follow the practical advice, and bring a glossy, flavor‑packed centerpiece to your table that’s sure to impress family and friends alike.