Honey-Mustard Glazed Ham Recipe
By
Amy Wisniewski
Difficulty: Easy |
Total Time:
2 hrs 25 mins, plus resting time
|
Active Time:
|
Makes:
8 to 10 servings
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.
INGREDIENTS
- 1 (10-pound) smoked, bone-in ham
- 1 cup honey
- 1/4 cup whole-grain mustard
- 1/4 cup packed dark brown sugar
- 4 tablespoons unsalted butter (1/2 stick)
INSTRUCTIONS
- 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.
