Brown Sugar Glazed Ham
A bone-in ham is glazed with brown sugar, honey, Dijon mustard, vinegar and spices, then roasted until caramelised. Serve with a quick sauce made from the pan juices.
By Cookin' Kitchen
- Total: 1 hour 45 minutes
- Servings: 20 servings
Recipe
Brown Sugar Glazed Ham
A bone-in ham is glazed with brown sugar, honey, Dijon mustard, vinegar and spices, then roasted until caramelised. Serve with a quick sauce made from the pan juices.
Cookin' · https://cookin.club/recipes/brown-sugar-glazed-ham
- Prep
- 15 minutes
- Cook
- 1 hour 30 minutes
- Total
- 1 hour 45 minutes
- Servings
- 20
Ingredients
For 20 servings
Brown sugar ham glaze
Spices
Presentation
Equipment
- Oven
- Saucepan
- Baking pan
- Rack
- Whisk
Instructions
Step 1: Take the ham out of the refrigerator 1 hour beforehand.
Step 2: Preheat the oven to 160C / 320F (standard) or 140C / 285F (fan). Arrange the shelf in the lower third of the oven so the ham will sit in the centre, rather than near the top where the surface can cook unevenly.
Remove rind and score
Step 3: Remove the rind from the ham, leaving the fat on.
Step 4: Cut 2.5cm / 1-inch diamonds into the fat without cutting into the flesh.
Brown sugar ham glaze
Step 5: Put the brown sugar, honey, mustard, cider vinegar, pepper and spices in a saucepan over medium-high heat. Simmer, stirring, until the sugar dissolves.
Baste and cook
Step 6: Place a rack in a baking pan and set the ham on the rack.
Step 7: Baste the ham all over with the glaze, except for the handle. Include the underside and cut face, and reserve the remaining glaze for basting.
Step 8: Bake for 1.5 hours, basting every 20 minutes with the reserved glaze and pan juices, until caramelised and the internal temperature is 60C/140F.
Step 9: Cover any areas that are browning too quickly with pieces of foil. Lower the oven temperature if needed.
Step 10: Rest the ham for 15 to 30 minutes or longer, basting generously with the pan drippings. Brush the drippings over the ham to build an even, thick glaze.
Sauce
Step 11: Whisk water into the pan juices until they reach a thick, honey-like pouring consistency.
Presentation and serving
Step 12: Wrap the handle with baking paper and secure it with ribbon. Add rosemary sprigs.
Step 13: Set the ham on the table as a centrepiece, with the sauce on the side. Serve warm or at room temperature.
Step 14: Slice the ham thinly and serve it with the sauce.
Leftover ham
Step 15: Use leftover ham and the ham bone in another recipe.
Step 16: Store the ham in the refrigerator for at least a week if properly wrapped in a water-vinegar-soaked ham bag or pillowcase. Otherwise, freeze it, including the bone.
Notes
Make ahead and storage
Prepare the ham and glaze up to 2 days ahead; reheat the glaze if needed before using. Alternatively, bake the ham ahead and reheat it on serving day, basting generously with the reserved juices.
Store the ham in the refrigerator for at least a week using a ham bag or pillowcase soaked in water and vinegar, or freeze it.
Ingredient substitutions
Maple syrup can replace the honey. The water can be replaced with dry white wine, orange juice, cranberry juice or apple juice. White wine vinegar, champagne vinegar or rice vinegar can replace the apple cider vinegar; if using regular white vinegar, use 2 tablespoons.
The allspice can be replaced with nutmeg, the mustard powder can be omitted, and ginger is another suggested holiday spice.
Nutrition per serving
- Calories
- 503 kcal
- Fat
- 31 g
- Saturated fat
- 11 g
- Carbohydrates
- 11 g
- Sugar
- 11 g
- Protein
- 40 g
- Sodium
- 2,264 mg
- Cholesterol
- 116 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Brown sugar, honey, Dijon mustard, vinegar and warm spices make a glossy glaze for bone-in ham. Baste the ham as it roasts, then use the pan juices to make a simple sauce.
Serve the ham warm or at room temperature, thinly sliced with the sauce on the side. The recipe serves 20.
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