13715 Honey-Mustard Glazed Ham 2 hrs 25 mins, plus resting time 25 mins 8 to 10 servings Tue Apr 07 03:30:00 -0700 2009 Tue Apr 07 08:29:44 -0700 2009 Easy American CHOW http://www.chow.com/recipes/13715 Tue, 07 Apr 2009 15:29:44 GMT Salty, sweet, hammy goodness This easy recipe for glazed ham yields a crunchy, sweet crust and juicy interior, so all you need to worry about is getting a good-quality ham. Second only to turkey, a glazed ham is an iconic holiday centerpiece. This easy recipe yields a crunchy, sweet crust and juicy interior, so all you need to worry about is getting a good-quality ham.

What to buy: You can order a smoked, bone-in ham from your butcher or at the butcher counter of high-end grocery stores. There aren’t many ingredients here, so be sure to buy a good ham for the best results.

Game plan: Leaving just enough fat on the ham is important for the perfect crunchy crust–to–juicy meat ratio—too much fat and your caramelized crust becomes a flabby mess; too little and your ham has dry spots. So take care when trimming.

This recipe was featured as part of our Festivus menu.

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  • Heat the oven to 350°F and arrange a rack in the lower third.
  • Trim any excess fat from the ham, leaving about a 1/4-inch layer all over. Set the ham aside to rest at room temperature for 30 minutes.
  • Line a baking sheet with several sheets of aluminum foil (it will make cleanup a lot easier). Place the ham, cut side down, on the baking sheet and cover with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
  • Meanwhile, combine remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter melts and brown sugar is completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
  • When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper, and, using a sharp knife, score the fat in a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep).
  • Brush the ham with 1/4 of the glaze (about a generous 1/3 cup), return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another 1/4 of the glaze, and repeat every 15 minutes until all of the glaze has been used and a golden-brown crust has formed, about 55 to 60 minutes total. Let the ham rest 20 to 30 minutes before slicing.
    • ]]>     http://www.chow.com/assets/2008/12/ham290.jpg Amy Wisniewski 50 Main 417 1 (10-pound) smoked, bone-in ham

    ]]>     1 cup honey

    ]]>     310 1/4 cup whole-grain mustard

    ]]>     298 1/4 cup packed dark brown sugar

    ]]>     4 tablespoons unsalted butter (1/2 stick)

    ]]>     23611 festivus 1 chow 7079 amy wisniewski 5755 oink 4070 carnivore 661 celebrate 1071 classic 1021 comfort 769 crowd pleaser 5028 easter 384 easy 501 entertaining 11063 glaze 216 holiday 680 impressive 21 main 5029 main course 137 meat 8548 no fuss 219 pork 325 roast 254 ham 26633 chow main