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Zingy balsamic vinegar and Dijon mustard create a luscious glaze that perfectly complements the succulent HORMEL® CURE 81® Bone-In Half Ham. Whether it’s for a special occasion or a festive holiday meal, this ham will steal the spotlight.

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¾ cup brown sugar
¼ cup balsamic vinegar
3 tablespoons Dijon mustard
1 HORMEL® CURE 81® Bone-In Half Ham (7 to 9-pounds


  1. Heat oven to 325°F.

  2. In small bowl, combine brown sugar, balsamic vinegar, and Dijon mustard.

  3. Bake ham according to package directions, brushing with glaze several times during baking.