Delicious memories guaranteed

Treat loved ones to a special feast with Valerie Bertinelli’s brunch favorites — perfect for Mother’s Day

Honey Mustard Glazed Ham
For extra tang and texture, Valerie combines Dijon and whole-grain mustard in her quick-prep glaze

• 1 (9 lb.) fully cooked bone-in spiral-sliced ham
• 1 cup honey
• 1⁄3 cup brown sugar
• 4 Tbs. unsalted butter
• 3 Tbs. Dijon mustard
• 2 Tbs. whole-grain mustard
• 2 tsp. finely chopped fresh thyme

• Heat oven to 350°F. Place ham cut side down in bottom of small roasting pan. Pour 1⁄2 cup water in bottom of pan. Cover tightly with foil. Bake until ham is heated through, about 1½ hrs.

• Meanwhile, in small pot, combine honey, brown sugar, butter, Dijon, whole-grain mustard and thyme; over medium-low heat, cook, stirring often, until sugar is dissolved, about 2 min.

• Increase oven temperature to 375°F. Carefully remove foil from ham and pour off water (it is fine if a little water still remains). Brush about half of glaze over ham.

• Bake, uncovered, until ham is golden brown and beginning to glaze, about 5 min. Brush with remaining glaze; bake until ham is well browned and glazed (being careful not to let glaze burn), 7–10 min. Transfer to platter. Serve warm.