Description
This Brown Sugar Glazed Ham recipe is a classic and flavorful centerpiece for any festive occasion. Featuring a succulent bone-in ham glazed with a sweet and tangy mixture of brown sugar, honey, mustard, and spices, this dish offers a perfect balance of savory and sweetness. The ham is slow-baked in the oven to seal in juices and develop a caramelized crust that’s irresistible.
Ingredients
Scale
Ham and Liquid
- 4-6 kg / 8-12 lb bone-in ham, rind and fat on
- 2 cups water
Glaze
- 3/4 cup brown sugar
- 1/4 cup honey (or maple syrup)
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1/2 tsp black pepper
- 3/4 tsp cinnamon
- 1/2 tsp allspice
- 3/4 tsp mustard powder (ordinary, not hot)
Garnish and Extras
- Ribbon for decoration
- Few sprigs of rosemary or other herbs/leaves
Instructions
- Bring Ham to Room Temperature: Remove the ham from the refrigerator and let it sit for 1 hour to come to room temperature, ensuring more even cooking.
- Preheat Oven and Prepare Rack: Preheat your oven to 160°C (320°F) for standard ovens or 140°C (285°F) for fan-assisted ovens. Position the rack at the lower third of the oven to allow the ham to cook evenly in the center.
- Prepare the Glaze: In a saucepan, combine brown sugar, honey, Dijon mustard, apple cider vinegar, black pepper, cinnamon, allspice, and mustard powder. Heat gently and stir until the sugar dissolves, forming a smooth glaze.
- Score the Ham: Using a sharp knife, carefully score the rind and fat on the ham in a diamond pattern to allow the glaze to penetrate and create a flavorful crust.
- Place Ham in Roasting Pan: Place the ham, rind side up, in a roasting pan. Pour the 2 cups of water into the bottom of the pan to keep the environment moist during cooking.
- Glaze Initial Application: Brush a generous layer of the prepared glaze over the scored ham, making sure to get into the cuts.
- Bake the Ham: Place the ham in the preheated oven and bake for about 90 minutes, occasionally basting with the glaze every 20-30 minutes to build up a flavorful, sticky coating.
- Final Glaze and Resting: During the last 10 minutes of cooking, apply a final thick layer of glaze. Once cooked, remove the ham from the oven and let it rest for 15-20 minutes before carving to allow juices to redistribute.
Notes
- Note 1: Select a good quality bone-in ham with rind and fat intact for best flavor and moisture.
- Note 2: Water in the roasting pan creates steam that prevents the ham from drying out.
- Note 3: Apple cider vinegar adds a slight tang to balance the sweetness of the glaze.
- Use a meat thermometer to ensure the internal temperature reaches 60-65°C (140-150°F) for perfect doneness.
- Allowing the ham to rest after baking improves sliceability and keeps it juicy.
