Honey Mustard Glaze

This glaze isn't sugary-sweet but the most delicious balance of brown sugar, honey, Dijon, and just a splash of vinegar. It will transform your Easter ham from basic to the most-talked-about dish at your celebration.

2 cups light brown sugar, packed
1 cup pure honey
½ cup Dijon mustard
2 Tbsp. unsalted butter
2 Tbsp. apple cider vinegar

Place all the ingredients in a medium saucepan over medium-high heat and bring to a simmer, stirring regularly to break up any lumps. Reduce the heat to medium-low and continue to simmer slowly until reduced by a third, darkened, and thickened, about 20 minutes.

Remove the ham from the oven, uncover, and baste with the warm glaze, working the glaze between the cuts in the ham wherever possible. Return the ham to the oven for the last 30 minutes of cooking.

Makes enough glaze for 10-12 lb ham or about 2 cups.

Make-Ahead: The glaze can be made ahead and stored in the refrigerator for up to 5 days. Rewarm over low heat until it reaches a simmer before using.