Mustard Glazed Brown Sugar Ham
Prairie Tokki LV 10 21-09-29 557
If you like ham then this glaze is a must have for any ham lovers!
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes
Servings: 8 Servings
Calories: 390 per serving
- 8-10 pound (4-5 kg) fully cooked ham,
- 1/2 cup water
- 1/2 cup unsalted butter, reduce fat or full fat
- 1 cup brown sugar
- 1/2 cup honey
- 2½ tablespoons Dijon mustard
- ¼ teaspoon ground cinnamon
- ¼ easpoon ground cloves
- 4 cloves garlic, minced (or 1 teaspoon garlic powder)
- Preheat the oven to 300°F (150°C) and arrange a rack in 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 room temperature for 1-2 hours.
- Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier).
- Remove the rind or skin of the ham
- Score (cut into shallowly) a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham.
- Place the ham in the baking tray; pour 1/3 cup of water into the base of the pan
- Cover the ham with two pieces of foil or parchment paper and bake for 30 minutes in oven.
- Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned.
- Add in the brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes).
- Reduce heat to low and add in the garlic. Allow it to become fragrant, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool a bit (glaze should be the thickness of honey).
- After 30 minutes 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 all over the ham, brushing in between the cuts to evenly cover.
- Return to the oven and bake uncovered for 15 minutes.
- Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed
- Let the ham rest 10-20 minutes before slicing.