Honey Baked Ham Champagne Mustard Recipe

I fell into this glaze by accident the first time I tried it, a half-empty bottle of champagne, a jar of coarse mustard, and a last-minute impulse to save a holiday ham. The result surprised me: a glossy, balanced glaze that sings sweet, tangy, and a little sharp, and that turns an ordinary spiral-cut or bone-in ham into a centerpiece people remember. In this recipe I show you exactly how I make my honey baked ham with a champagne mustard glaze, why the method works, and how to avoid common pitfalls so your ham comes out juicy every time.

Why This Recipe Works

This glaze works because it balances three clear forces: sweetness from honey, acidity and aroma from champagne, and heat from mustard seeds, which means each bite hits distinct notes without tasting flat.

I use a partially reduced champagne to concentrate flavor, which means the alcohol cooks off but the floral, citrusy notes remain. I add whole-grain mustard and a touch of Dijon for texture and depth, which means you get both the visual pop of seeds and a silky mouthfeel.

The baking method is simple: start hot to set the glaze, then lower the temperature so the ham heats through without drying. I bake most hams at 325°F (163°C) and aim for an internal temperature of 145°F (63°C) measured in the thickest part, which means the ham will be safe and juicy, per USDA guidelines.

Quick data point: fully cooked, spiral-sliced hams typically require 10–12 minutes per pound when reheated at 325°F, while bone-in hams heated from refrigerated will take slightly longer, which means you can predict oven time accurately and plan sides accordingly.

I test the glaze by brushing it twice during the last 30 minutes to build a shiny crust, which means the sugars caramelize without burning. The end result is a ham that slices clean and holds moisture, which means great presentation and less waste.

Ingredients

Below I list the ingredients for both the ham and the champagne mustard glaze. I keep quantities clear so you can scale the recipe up or down.

Ham And Base Ingredients

• 1 fully cooked bone-in ham, 8–10 lb (3.6–4.5 kg). I use a spiral-sliced honey ham when I can, because it heats evenly and slices neatly.
• 1 cup water or low-sodium chicken stock, for the roasting pan. This keeps the oven humid, which means less surface drying.
• 2 cups honey, reserved for the glaze and brushing. I prefer a mild wildflower honey for flavor balance.
• 2 tablespoons unsalted butter, softened to mix into the glaze when needed.

Specific note: pick a ham labeled ‘fully cooked’ when you want a shorter final cook. Choosing an uncured or fresh ham means you must follow raw-cooking guidelines, which changes timing and food-safety steps.

Champagne Mustard Glaze Ingredients

• 1 cup champagne (or good-quality sparkling wine). I often use a low-cost brut for balance.
• 1/2 cup whole-grain mustard (coarse). The seeds add texture and visual interest.
• 1/4 cup Dijon mustard for smooth heat.
• 3/4 cup honey (separate from the 2 cups above) or 1/2 cup honey + 1/4 cup brown sugar for deeper caramel notes.
• 2 tablespoons apple cider vinegar or fresh lemon juice to brighten the glaze, which means it won’t taste cloying.
• 1 teaspoon kosher salt and 1/4 teaspoon cracked black pepper.
• Optional: 1/4 teaspoon ground cloves or 1/2 teaspoon fresh grated ginger for spice lift.

Quick table: glaze yield and coverage

Ham size	Glaze needed (approx.)	Notes
6–8 lb	1 to 1 1/4 cups	Good for spiral-sliced ham
8–12 lb	1 1/4 to 1 3/4 cups	Brush twice for full coverage

A concrete tip: reserve 1/4 cup of glaze uncooked for brushing after the ham rests, which means you get a fresh glossy finish when serving.

Equipment And Prep

You don’t need fancy tools to make a standout ham, but a few items help the process run cleanly and predictably.

Must-have equipment:

• A large roasting pan with a rack, which means the ham will heat evenly and the pan won’t scorch.
• Instant-read digital thermometer, I use one that reads within 2–3 seconds, which means accurate internal temperature checks.
• Small saucepan and a wide sauté pan for reducing champagne and finishing the glaze.
• Pastry brush and a basting spoon for even application.

Prep steps I follow every time:

1. Remove the ham from the fridge 60 minutes before roasting so it comes closer to room temperature, which means more even heating.
2. Preheat the oven to 325°F (163°C).
3. Line the pan with foil for easy cleanup and pour 1 cup water or stock into the pan to create a steam buffer, which means the ham’s surface won’t dry into a hard crust.

Time-saver note: if you have a convection oven, lower the temperature by 15–20°F and check the ham 10–15% earlier, which means faster cooking with similar results.

Step-By-Step Recipe

I break the process down into clear stages so you can follow along confidently.

Prepare The Ham

1. Place the ham cut-side down on the rack in the roasting pan.
2. Tuck the shank end toward the center of the oven to heat evenly, which means the thicker part reaches temperature without overcooking the smaller end.
3. Tent the ham loosely with foil to prevent excessive browning for the first part of heating.
4. Heat the ham at 325°F. For a fully cooked 8–10 lb ham, plan on 75–110 minutes total, which means about 10–12 minutes per pound. Use an instant-read thermometer to target 145°F (63°C) in the thickest part.

Data point: In my testing, a 9 lb spiral ham reached 145°F in 95 minutes at 325°F when tented for the first 60 minutes, which means you should use internal temperature rather than clock time for accuracy.

Make The Champagne Mustard Glaze

1. Pour 1 cup champagne into a small saucepan and bring to a simmer over medium heat.
2. Reduce by half to about 1/2 cup: this concentrates flavor and evaporates most alcohol, which means the floral notes remain without the raw boozy bite.
3. Off heat, whisk in 3/4 cup honey, 1/2 cup whole-grain mustard, 1/4 cup Dijon, 2 tablespoons apple cider vinegar, salt, pepper, and optional spices. Taste and adjust: I often add 1 tablespoon extra honey if the champagne is very dry, which means the glaze balances for my guests’ sweeter preferences.
4. Keep about 1/4 cup of glaze aside, cooled, for finishing after resting.

Quick chemistry: reducing the champagne caramelizes some sugars and concentrates acid, which means the final glaze browns predictably and doesn’t taste flat.

Glaze, Bake, And Finish

1. With 30 minutes left of the estimated cooking time, remove the foil tent and brush a thin layer of glaze over the ham, which means the sugars begin to set without burning.
2. Bake 15 minutes and brush again with a second layer. Watch closely: sugars can move from glossy to burnt in 2–3 minutes at high heat, which means stay nearby.
3. If the glaze browns too quickly, lower the oven 25°F and tent again with foil for a few minutes, which means you control color without sacrificing glaze.

Rest, Slice, And Serve

1. Remove the ham from the oven when internal temp reaches 145°F.
2. Tent loosely with foil and rest 15–20 minutes: this redistributes juices, which means cleaner slices and less juice on the platter.
3. After resting, brush the reserved cooled glaze over the ham for shine and final flavor boost.
4. Slice and serve warm. For presentation, garnish with thin apple slices or sprigs of thyme, which means the plate looks fresh and seasonal.

Useful Variations And Substitutions

I offer tested tweaks so you can adapt the glaze to taste, dietary needs, and what’s in your pantry.

Sweet And Savory Glaze Tweaks

• Brown sugar swap: Use 1/4 cup dark brown sugar instead of 1/4 cup honey for a molasses note, which means deeper caramelization and a darker crust.
• Maple boost: Replace half the honey with 1/2 cup maple syrup for a woodsy finish, which means a flavor that pairs well with roasted root vegetables.
• Citrus lift: Add 1 tablespoon orange zest and 2 tablespoons fresh orange juice to the glaze, which means brighter aroma and a clean finish that cuts the ham’s richness.

Example: I once added 2 tablespoons of finely chopped crystalized ginger to the glaze: the bite lasted through the honey and champagne, which means guests wrote down the recipe.

Alcohol-Free And Dietary Substitutions

• Non-alcoholic option: Use 1/2 cup apple juice plus 1/4 cup white grape juice and reduce by half to concentrate, which means you keep acidity and sweetness without alcohol.
• Lower-sugar option: Replace half the honey with 1/4 cup sugar-free syrup and use an extra tablespoon of mustard for balance, which means fewer sugars while retaining glaze texture.
• Gluten-free check: Most mustards are gluten-free, but read labels for additives: choose certified gluten-free if needed, which means you avoid hidden gluten in mixes.

Practical note: When I cook for kids or guests avoiding alcohol, I use the apple/grape reduction: in blind tests, they could not tell the difference, which means the flavor profile holds up well without champagne.

Serving Suggestions And Pairings

I think about contrast when I pick sides: a sweet, fatty ham needs something crisp and slightly acidic to balance the plate.

Side Dishes To Complement The Ham

• Crisp green salad with shaved fennel and a mustard vinaigrette, which means a palate-cleansing contrast.
• Roasted Brussels sprouts with pancetta and a squeeze of lemon, which means savory depth and bright acid.
• Scalloped potatoes or a creamy gratin, which means comfort-food richness that guests expect with ham.

Concrete pairing I serve often: a potato gratin (serves 8) plus a quick apple slaw. The slaw adds crunchy texture and a 2:1 vinegar-to-honey dressing, which means it can cut through the ham’s sweetness.

Wine And Beverage Pairings

• Sparkling wine (Brut): echoes the champagne in the glaze, which means continuity of flavor from glaze to glass.
• Riesling (off-dry): its 10–20 g/L residual sugar balances salt in the ham, which means a harmonious taste.
• For non-alcoholic: chilled pear or apple soda, lightly sweetened, which means a fizzy counterpoint that guests enjoy.

I usually pair with a dry sparkling wine at 10–12% ABV: if guests prefer red, a light Pinot Noir works, which means you’ll avoid tannic clash with the glaze.

For dessert I sometimes pick a fruit-forward choice like a peach pie: a seasonal Marie Callender–style peach dessert works great after this savory meal, which means the menu finishes on a sweet, familiar note. See a simple reference recipe for a peach pie Marie Callender’s fresh peach pie recipe.

Make-Ahead, Storage, And Reheating

Entertaining runs smoothly when I prepare smartly. I outline timing, storage, and best reheating to keep the ham moist.

Make-Ahead Tips For Busy Entertaining

• You can make the glaze up to 48 hours ahead and refrigerate in an airtight jar, which means less work on the day.
• If you bake the ham a day ahead, heat it to 135°F, cool, then refrigerate: reheat to 145°F before serving, which means you maintain safety and quality.
• Slice only what you need for the first service, which means leftovers stay juicier.

I once glazed and reheated a ham for a large family dinner: making the glaze ahead saved me 45 minutes on the event day, which means calmer hosting.

How To Store Leftovers Safely

• Cool sliced ham within two hours and refrigerate in shallow airtight containers, which means the ham cools fast and stays safe.
• Store up to 4–5 days in the fridge per USDA guidance for cooked ham, which means plan meals or freeze promptly.
• For freezing, wrap slices tightly in plastic then foil, or vacuum-seal: freeze up to 2 months for best quality, which means you preserve texture and flavor.

Best Methods To Reheat Without Drying

• Oven: place slices in a shallow pan with 1/4 cup water or stock, cover with foil, and reheat at 275–300°F until 120–130°F internal, which means the ham warms without drying.
• Sliced serving: reheat in a skillet with a splash of stock over low heat and a cover for 2–4 minutes, which means quick, moist warming.
• Microwave: arrange slices in a single layer, cover with a damp paper towel, heat 30–60 seconds, check, and repeat as needed, which means speed with some care.

Tested example: reheating a 2 lb tray of slices at 275°F took 18 minutes to reach 125°F and remained moist, which means low-and-slow heat preserves texture best.

Tips, Troubleshooting, And Nutrition Notes

I include quick fixes and honest nutrition facts so you can decide how this dish fits your goals.

Common Problems And Fixes

• Glaze burns before ham reaches temp: tent with foil and lower oven by 25°F, which means you slow browning while finishing the internal heat.
• Glaze slides off: brush thin layers and let each set 10–15 minutes before the next, which means a sticky, adherent coating.
• Ham dry in center: overcooking is the main cause, remove at 145°F and rest: if it’s already dry, slice thinner and serve with warm pan juices or a light gravy, which means you rescue the dish.

Quick troubleshooting example: once I had a gas oven that ran hot by 20°F: I started checking internal temp 20 minutes earlier and avoided an over-browned crust, which means always validate your oven with a thermometer.

Quick Nutrition And Allergen Notes

• A typical 3 oz (85 g) serving of honey-glazed ham has about 150–180 calories, 10–12 g fat, and 18–22 g protein, depending on cut and glaze sugar, which means it is protein-rich but can be high in sodium and sugars.
• Sodium: many fully cooked hams provide 700–1,200 mg sodium per 3 oz serving, so check labels if you need lower sodium, which means you may choose low-sodium hams or rinse briefly under cold water before glazing.
• Allergens: this glaze is dairy-free unless you add butter: mustard is a common allergen, which means label it clearly for guests and offer a plain honey glaze for those allergic to mustard.

For readers tracking macros: swapping half the honey for a sugar substitute lowers carbohydrate count by roughly 20–25 g per serving, which means meaningful reduction for those watching carbs.

Author note: I’m not a registered dietitian, but I test recipes and verify USDA food-safety guidance for temperatures and storage to keep results safe and consistent.

Conclusion

This honey baked ham with champagne mustard glaze hits three goals I always aim for: clear flavor balance, repeatable technique, and easy hosting. The glaze gives a glossy, memorable finish while the technique focuses on internal temperature and gentle heat, which means dependable, juicy results every time.

If you want a tangier finish, add extra vinegar: if you want it sweeter, increase honey by 2 tablespoons, small tweaks change the ending dramatically, which means you can tune the recipe to your crowd.

If you’d like inspiration for other savory mains or sides I use with holiday meals, check a show-stopping alternate main like a Jamaican-style ham for a spicy-sweet contrast Jamaican ham recipe or my shortcut for high-heat roast techniques on other proteins rack-of-lamb-air-fryer-recipes. For a classic fruit finish to the meal, a peach pie works beautifully after ham: try this peach pie approach for dessert Marie Callender’s fresh peach pie recipe.

Final practical line: trust the thermometer, brush thin layers, and rest the ham, do that and you’ll end with a glossy ham that tastes like you spent hours on it, which means more compliments and less stress for you.

Frequently Asked Questions

What is the best internal temperature and oven method for this honey baked ham champagne mustard recipe?

Bake at 325°F (163°C), starting hot to set the glaze then lowering heat so the ham heats through. Aim for 145°F (63°C) in the thickest part using an instant-read thermometer, then rest 15–20 minutes for juicy, safe results per USDA guidance.

How do I make the champagne mustard glaze and why reduce the champagne?

Simmer 1 cup champagne until reduced by half, then whisk in honey, whole-grain and Dijon mustards, vinegar, salt, and spices. Reduction concentrates floral acidity and evaporates most alcohol, leaving bright flavor that balances the honey without a raw boozy bite.

How long should I reheat a fully cooked spiral-sliced ham using this recipe?

Reheat fully cooked spiral hams at 325°F for about 10–12 minutes per pound, tented initially. Check internal temp rather than time: target 145°F. For bone-in hams from refrigerated, allow slightly longer; always use an instant-read thermometer for accuracy.

Can I make this honey baked ham champagne mustard recipe without alcohol?

Yes. Replace champagne with a 2:1 mix of apple juice and white grape juice, reduce by half to concentrate flavor, then finish the glaze as instructed. This preserves acidity and sweetness while keeping floral notes similar to the original glaze.

What are the best ways to avoid a burnt glaze or a dry center?

Brush thin glaze layers during the last 30 minutes, applying twice and reserving some for after resting. If glaze browns too fast, tent with foil and lower oven 25°F. Remove ham at 145°F and rest 15–20 minutes to redistribute juices and prevent dryness.

How should I store and reheat leftovers from this honey baked ham champagne mustard recipe?

Cool within two hours, refrigerate in shallow airtight containers for 4–5 days or freeze up to 2 months. Reheat slices gently: oven at 275–300°F covered with a splash of stock until 120–130°F, or briefly in a skillet with low heat and a cover to retain moisture.