• Gary Corcoran

Baked Ham with a Brown Sugar/Mustard Glaze

Buying a precooked ham makes this meal so easy. Just pop it in the oven for a couple of hours. While the ham is baking, prepare your glaze, which you'll brush onto the ham a couple of times during the last 30 minutes or so. Voila. Your ham is ready. Serve with scalloped potatoes for a traditional take on this meal, perfect for Easter.

Baked Ham with a Brown Sugar/Mustard Glaze

One 8-10 lb precooked ham Ingredients for the glaze: 1 stick or 1/2 cup butter 1 1/2 cups packed brown sugar 1 t fresh ground nutmeg 1/2 t ground ginger 1/4 t ground cloves 1 T onion powder 1 t fresh ground black pepper A dash or two of cayenne powder 2 T Dijon mustard 1 T dry mustard 1/4 cup sherry vinegar 1 t fish sauce (optional) 1/2 cup of apricot jam (optional) Melt butter in a saucepan on medium heat and till the milk solids brown. Add remaining ingredients and simmer till sugar has melted, about 3-4 minutes. Set aside. Preheat oven to 325 degrees. Line pan with a double layer of foil. This makes cleanup a breeze. Remove the rind from your ham if still on, leaving behind most of the fat. Using your chef's knife, score the ham with 1/4” deep slits about 1” apart, creating a diamond design. Add 1/2 cup of boiling water to pan. Now cover your ham with foil.

Bake for about 2 hours. Check for an internal temperature of about 140 degrees. Remove foil and brush with glaze 3 - 4 times in the next 30 - 40 minutes. Increase oven temperature to 425 degrees for the last 10 - 15 minutes to help brown the ham. Remove from oven, tent with previously used foil and let sit for 15 - 20 minutes. This allows the juices to remain in the ham, not on your cutting board. Slice and serve. Note: make sure you save the glaze and the ham juices in the pan. It’s absolutely delicious as a dipping sauce for the ham.

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