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Main Street Mercantile Coffee Georgetown CA

Balsamic and Mustard Glazed Ham



  1. Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature.
  2. Place the ham on a large cutting board and score the ham with cuts, in a diamond pattern. The end result should resemble a checkerboard. This process allows the glaze to penetrate deeper into the ham.
  3. Preheat the oven to 325°.
  4. Line a large roasting pan with foil and place the ham cut side down in the pan.
  5. Roast 45-50 minutes.
  6. While the ham begins roasting, combine the sugar, vinegar and mustard in a small cup or bowl. Set aside.
  7. Remove the ham from the oven and baste generously with the glaze, using about 1/4 of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.
  8. Use an average of 10 minutes cooking time per pound of ham.
  9. Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing.


Indulge your taste buds with the exquisite harmony of flavors in Balsamic and Mustard Glazed Ham with Pomegranate Balsamic Vinegar. This succulent dish elevates the traditional ham with a tantalizing glaze that marries the rich sweetness of aged balsamic vinegar with the zesty kick of mustard. The velvety texture of the glaze coats every inch of the ham, creating a glossy caramelized exterior that promises a burst of flavor in every bite.

But what truly sets this dish apart is the addition of pomegranate balsamic vinegar, which adds a delightful tanginess and depth to the glaze, imparting a subtle fruity essence that perfectly complements the savory ham. Each slice reveals a perfect balance of sweet, tangy, and savory notes, making it an irresistible centerpiece for any festive occasion. Whether served as the star of a holiday feast or as a decadent Sunday dinner, this Balsamic and Mustard Glazed Ham with Pomegranate Balsamic Vinegar is sure to leave your guests craving for more.