Mustard Glazed Brown Sugar Ham

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

Ingredients:

• 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)

Directions:

1. Preheat the oven to 300°F (150°C) and arrange a rack in the lower third.
2. 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.
3. 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).
4. Remove the rind or skin of the ham
5. Score (cut into shallowly) a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham.
6. Place the ham in the baking tray; pour 1/3 cup of water into the base of the pan
7. Cover the ham with two pieces of foil or parchment paper and bake for 30 minutes in oven.
8. Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned.
9. 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).
10. 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).
11. After 30 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F (220°C).
12. 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.
13. Return to the oven and bake uncovered for 15 minutes.
14. 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
15. Let the ham rest 10-20 minutes before slicing.