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Brown Sugar Mustard Glazed Ham Recipe

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Tips for the simplest ham glaze

My biggest piece of recommendation isn’t to simmer the glaze for too long, as you’ll find yourself with a tough caramel once it begins to chill , and it’s extremely difficult to slather onto the surface of the ham when glazing. you would like to bring it to a mild simmer and take it off the warmth quickly.

I added the pan juices from the ham into the glaze once there have been pan juices to use, and WOW! Amazing flavours! My ham wasn’t salty though, so confirm you are doing some taste testing before adding the juices and add the quantity you would like to change the flavour even more.

INGREDIENTS

  • 8-10 pound (4-5 kg) bone-in fully cooked ham,
  • 1/2 cup water
  • 1/2 cup unsalted butter, reduce fat or full fat
  • 1 cup sugar
  • 1/2 cup honey
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4 cloves garlic, smashed

Brown Sugar Mustard Glazed Ham Recipe Video

INSTRUCTIONS

  1. Preheat the oven to 300°F | 150°C and arrange a rack within the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at temperature for 1-2 hours.
  2. Line a baking tray or dish with several sheets of aluminum foil or parchment paper if you favor (it will make cleanup tons easier).
  3. Remove the rind or skin of the ham (refer to steps in post), ensuring you allow the fat on. employing a sharp knife score a 1-inch-wide diamond pattern (don’t cut quite 1/4 inch deep) over the whole ham. Place the ham within the baking tray; pour 1/3 cup of water into the bottom of the pan and canopy the ham with two pieces of foil or parchment paper and bake for half-hour .
  4. Meanwhile, heat the butter during a small pot or saucepan over medium heat until golden browned. Add within the sugar , honey, mustard, cinnamon and cloves, stirring to combine together well until the sugar has completely dissolved, (about 2 minutes).
  5. Reduce heat to low and add within the garlic. Allow it to become fragrant, cooking for an extra minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
  6. After half-hour baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the foil or parchment paper and pour 1/3 of the glaze everywhere the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for quarter-hour .
  7. Remove from the oven, brush with another third of the glaze and a few of the pan juices, and repeat again after quarter-hour more minutes of baking until a dark golden-brown crust has formed, (about half-hour total). For added depth of flavour, mix a number of the ham pan juices along side the glaze within the pot which can help keep it runny enough for brushing. If your crust remains pink after there suggested baking time, activate your broiler (or oven grill), and permit it to broil for 2-5 minutes, while keeping an eye fixed thereon so it doesn’t burn from the sugar.
  8. Let the ham rest 10-20 minutes before slicing.