My aunt used to prepare this 3-ingredient dish every early spring and the sweetness was absolutely perfect. It feels so rich and comforting without taking all day in the kitchen.

Every early spring, just as the fields were starting to wake up but the evenings were still chilly, my aunt would slide this 3-ingredient baked honey ham into the oven. The whole house would fill with that sweet, cozy smell that made you forget how long winter had felt. It’s a simple Midwestern kind of comfort: a good, sturdy ham, a glossy honey glaze, and a touch of mustard to keep the sweetness perfectly in balance. No fussing on the stovetop all day, no long list of ingredients—just an easy, practical dish that feels rich and special enough for Sunday dinner or a small holiday, but simple enough for any weeknight when you want something warm and familiar on the table.

This ham loves simple sides: buttery mashed potatoes or scalloped potatoes, green beans, or a pan of roasted carrots all work beautifully. A crisp green salad with a tangy dressing helps cut the richness of the glaze. Warm dinner rolls or a loaf of crusty bread are handy for catching any extra sticky-sweet juices in the bottom of the dish. The leftovers make wonderful sandwiches the next day with a slice of cheddar and a smear of mustard on soft white bread or a bun.

Servings: 8-10

1 fully cooked bone-in ham, 6–8 pounds

Preheat your oven to 325°F (165°C). Set a rack in the lower third of the oven so the ham will sit roughly in the center when baking.

Unwrap the ham and discard any plastic pieces or packaging. If there is a thick rind or heavy layer of fat, trim it down so there is about 1/4 inch of fat left. Place the ham, cut side down, into a glass casserole dish or baking dish that fits it snugly.

Use a sharp knife to lightly score the surface of the ham in a crisscross pattern, cutting about 1/4 inch deep. This helps the glaze soak in and gives you those pretty browned edges once it bakes.

In a small bowl, stir together the honey and prepared mustard until smooth and well combined. Taste and adjust the mustard a bit if you like it less sweet or a touch sharper.

Brush or spoon about half of the honey-mustard mixture all over the ham, making sure to work it into the scored cuts and along the sides. Pour a few tablespoons of water into the bottom of the dish to keep any drippings from burning.

Cover the glass casserole dish tightly with foil to keep the ham moist. Place it in the preheated oven and bake for about 1 1/2 to 2 hours, or roughly 15–18 minutes per pound, until heated through. If you have a meat thermometer, the internal temperature should reach 140°F (60°C) in the thickest part without touching the bone.

Remove the foil and increase the oven temperature to 375°F (190°C). Spoon some of the juices from the bottom of the dish over the ham, then brush on the remaining honey-mustard glaze, coating the top and sides well.

Return the uncovered ham to the oven and bake for another 20–30 minutes, basting once or twice with the pan juices. The glaze should turn glossy, caramelized, and a bit sticky, with the edges of the ham nicely browned.

Take the ham out of the oven and let it rest in the glass casserole dish for at least 10–15 minutes so the juices settle. Then slice into thick pieces right in the dish, catching all that shiny glaze and drippings over the meat. Serve warm, spooning some of the sticky glaze from the bottom of the dish over each slice.

If you like a deeper flavor, use Dijon mustard instead of yellow, or mix half and half. For a slight tang, you can stir 1–2 tablespoons of apple cider vinegar into the honey-mustard glaze (it still keeps to the spirit of the original, but my aunt sometimes did this when the ham was especially salty). If your ham is spiral-sliced, reduce the baking time a bit and be gentle with the glaze so the slices don’t dry out—cover well with foil and only uncover for the final glazing and browning. For smaller households, use a 3–4 pound half ham and simply cut the glaze in half, keeping the same temperatures and watching the time. Leftovers freeze nicely in thick slices; wrap them well and save for quick suppers, breakfast hash, or bean soup. If your oven tends to brown quickly, tent a piece of foil loosely over the top during the last 10 minutes so the glaze can get sticky without burning. And if you prefer a slightly smokier note, you can use a smoked ham—just be mindful of the salt level and rely on the honey to keep the sweetness perfectly balanced, just the way my aunt liked it.