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Honey Mustard and Herb Crusted Ham with Riesling Pan Sauce
Prep Time
10 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 25 mins
This impressive honey mustard and herb crusted ham with Riesling pan sauce is a must on your holiday table. It’s simple and is the perfect balance of sweet and savory.
For the Ham:
  • 1 8 lb. Boneless Ham*
  • 2 Cups Riesling
  • 2 Cups Water
  • 4 Tablespoons Butter
  • 4 Tablespoons Flour
  • Salt & Black Pepper to taste
For the Glaze:
  • ¼ Cup Dijon Mustard
  • ¼ Cup Whole Grain Mustard
  • ¼ Cup Honey
  • 2 Tablespoons Brown Sugar
For the Crust:
  • 1 Cup Panko (Gluten-Free Panko will work, too!)
  • ¼ Cup Fresh Flat Leaf Parsley finely chopped
  • 2 Teaspoons Fresh Thyme Leaves finely chopped
  • ½ Teaspoon Black Pepper
  • 4 Tablespoons Melted Butter
  1. Preheat the oven to 325º.
  2. Place the ham in a roasting pan with a rack. Pour the Riesling and the water into the bottom of the roasting pan. You want an inch of liquid in the roasting pan, so add more water if necessary as the ham is roasting.
  3. Bake the ham for 1 hour.
  4. While the ham is baking, whisk together the Dijon, whole grain mustard, honey, and brown sugar. After the ham bakes for an hour, remove from the oven and cover it in the glaze. It’s ok if some falls into the pan – it will flavor the sauce! If needed, add more water to the bottom of the roasting pan.
  5. Continue baking the ham for another hour.
  6. In a medium bowl, combine the panko, herbs, black pepper, and melted butter.
  7. Remove the ham from the oven and increase the temperature to 425º. Pack the crust onto the ham – it’s ok if some falls as you do this. I like to use a spoon and my hand to get the crust on in an even layer.
  8. Return the ham to the oven for 15-20 minutes, or until the crust is golden brown.
  9. Remove the ham from the oven and transfer it to a cutting board to rest, tenting with foil to keep it warm.
  10. Strain the drippings into a measuring cup. You want 4 cups of liquid. If you’re short you can add chicken broth or water.
  11. In a medium pot, melt the butter and then whisk in the flour. Cook the roux for about 1 minute and the pour in the pan drippings. Whisk the sauce until thickened and season to taste with salt and pepper.
  12. Carve the ham and serve it with the Riesling sauce. Enjoy!
Recipe Notes

*You can adjust this recipe for any size ham depending on the crowd you are feeding. I wrote the recipe for an 8 lb. ham as I find that to be the size I typically get for a large group. However, I’ve also made the recipe using a small 2 lb. ham. Simply divide the ingredients by 4 to make a 2 lb. ham, by 2 for a 4 lb. ham, etc. Adjusting the cooking time is also easy – 15 minutes per pound at 325º (adding the glaze halfway through) and then regardless of the size, finish it off at 425º to brown the crust.