Ham with Mustard and Honey

The smell that comes off the pan when these mustard and honey ham slices hit the heat… is something silly-good. Sweet, sharp, golden even – it kind of wraps around you like someone just opened a warm window into a better memory. The glaze bubbles as it bakes, the ham edges curl just a bit, and there’s this little sizzle that almost sings. I never thought something so simple would end up being one of those forever weeknight recipes… but here we are. It’s easy, golden, and a little bit nostalgic without asking too much from you.

Why You’ll Crave It

• That sweet-salty-tangy thing just works – the honey burns ever so slightly and gives it depth
• Takes less than half an hour, all in, start to finish – barely feels like cooking
• You can serve it so many ways (more on that below…)
• It’s only 5 ingredients – honestly, you probably have most of them right now
• Keeps beautifully for next-day sandwiches, cold or warm

The first time I made this was on a whim, with leftover holiday ham – and a little Dijon I’d forgotten we had.

What You’ll Need

• Ham slices: 500 grams of good-quality ham, sliced not too thin – about ¼ inch is just right
• Dijon mustard: 3 tablespoons, smooth and punchy, not the coarse kind (unless you’re into slivers of seed)
• Honey: 2 tablespoons – floral if you have it, but any good runny honey will do
• Olive oil: 1 tablespoon, to smooth the glaze and help it brown
• Black pepper: Just a few cracks over the top – don’t skip this, it matters

Easy How-To

Preheat and prepare

Start by preheating your oven to 200°C (that’s 400°F). You’ll also want to line a baking sheet with parchment – makes cleanup delightfully easy. If your ham is fridge-cold, take it out while the oven heats.

Make the glaze

In a small bowl, mix the Dijon, honey, and olive oil together. Stir until it looks golden and glossy and not too thick. Give it a tiny taste if you like – it should have a bold zip from the mustard but finish sweet and soft from the honey.

Coat the ham

Lay out the ham slices (I use tongs or just clean hands) and brush both sides with the glaze. It doesn’t have to be perfect, but do try to get the glaze right out to the edges. That’s where the caramel magic starts happening.

Bake until golden and a little sticky

Pop the tray into the hot oven. Bake for about 10 to 15 minutes. Keep an eye after 10 – you’re looking for slight bubbling and the edges just starting to caramelize or go a tiny bit frilly.

Cool slightly, then serve

Once baked, take them out and let them rest on the pan for 2–3 minutes. The glaze sets slightly as it cools, getting that lovely stickiness you want. Transfer to a serving plate – tongs work well here, they’ll be hot.

Good to Know

• If your glaze firms up while you’re brushing the ham, just warm it for 10 seconds – it’ll loosen
• This is a great way to use up leftover spiral-cut ham too – adjust the bake time accordingly
• Sometimes I sprinkle a few thyme leaves on at the end – nice visual and adds a cool herby kick

Serving Ideas

• Layer into crusty bread with arugula and a swipe of extra mustard
• Serve with roasted potatoes and steamed green beans for a simple but comforting dinner
• Chop and toss into a salad (baby greens, goat cheese, toasted walnuts – trust me)

Top Tricks

• If you want extra caramelization, blast it under the broiler/grill for 1-2 minutes right at the end – watch delicately though, it turns fast!
• Use a silicone brush for glazing – it grabs more sauce and spreads smoother than a spoon

Frequently Asked Questions

Can I use other types of mustard?

Sure – whole grain mustard gives a bit more texture and some poppy seed notes, while English mustard is sharper. I haven’t tried yellow mustard here, but it could work if it’s what you’ve got.

What if I don’t eat pork?

You can use turkey ham or even thick chicken breast slices. The glaze works beautifully on poultry – just adjust cook times so it doesn’t dry out.

Can I freeze it?

The cooked slices freeze okay, though the texture changes slightly on reheating. I’d suggest wrapping individually and keeping for no more than a month in the freezer.

Is it very sweet?

It leans sweet, yes – that’s the charm. But the mustard keeps it from tipping over. You can reduce the honey to 1 tablespoon if you prefer it less sugary. Or add a little vinegar to the mix for extra tang.

Conclusion

There’s something quietly magical about this mustard and honey ham – it doesn’t ask for big technique or special tools. Just a bit of heart, a warm oven, and 25 minutes. And honestly, it tastes like you tried harder than you did. I hope it finds a little happy space in your kitchen like it did in mine.

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