The ideal succulent centerpiece for your Christmas dinner table is a Brown Sugar and Mustard Glazed Ham! This glaze will win your heart!
The ideal succulent centerpiece for your Christmas dinner table is brown sugar mustard glazed ham! This glaze will win your heart!
With all the advice you need right here, a ham won’t even scare you this season!
Brown Sugar Mustard Glazed Ham
Most of the time, when we as a people attempt to bake a ham for Christmas, they turn up dried out on the inside, flavorless, and a significant source of stress before guests arrive. The worst kind of ham would have to be this one.
Find out right here how to bake a delicious ham with burnt crispy edges and a lovely sticky glaze, eliminating all the guesswork.
Brown Sugar Mustard Glazed Ham
Honey, brown sugar, or maple syrup makes the ideal glaze for a baked ham. Both of those ingredients make for a very exceptional glaze since the sweetness of the glaze and the saltiness of the ham go so nicely together.
Butter, brown sugar, honey, Dijon mustard (which gives the ham a pleasant tang), and smashed garlic cloves make up the glaze I chose.
The usual ground cinnamon and ground cloves can be added at this point, or you can omit them. The majority of recipes advise sprinkling whole cloves between each chop of the ham.
I didn’t particularly enjoy chewing on the cloves that were tucked in and concealed. However, if you’d like, you can include them!
How to prepare Brown Sugar Mustard Glazed Ham?
The ideal, exquisite ham recipe is simply only two simple steps to prepare!
- It’s that simple you can just peel the rind off.
- Every 15 minutes, baste the ham with a simple Brown Sugar Ham Glaze Bake.
Which Brown Sugar Mustard Glazed Ham should I purchase?
Choose a thoroughly cooked, bone-in ham for the most flavor and juiciest outcome. The half leg in the picture is the nicest ham we baked throughout testing (shank end of the leg).
The other kind of “half leg” is the butt end, which is more difficult to carve since it incorporates a portion of the hip bone and is formed like a dome. Despite having less flesh, it is still extremely delicate and flavorful.
Choose the one I’ve illustrated here if you want to get the most for your money.
Spiral cut hams appear to be becoming more and more popular in the US, but as we don’t have them here, I am unable to comment on their popularity.
Wear the rind or remove it?
The step of removing the rind is the most contentious for some reason. When I tested the ham with the rind still on, I discovered that as the ham cooled, the rind became sticky and gummy, and difficult to eat.
In addition, none of the glaze’s flavors penetrated the ham’s flesh, stopping at the rind.
I advise removing the rind off because of this. A Ham rind that is fully cooked DOES NOT crisp. We tried deep frying, broiling, and baking at a high temperature.
Removing the Ham rind
When you purchase your ham, you’ll see a lovely layer of fat just behind the rind. Don’t cut this off. This fat transforms into a gorgeous, crispy, and gooey covering for your glaze that is amazing.
I’ve put up the simple steps below to demonstrate for you. YOU CAN ALSO WATCH THE VIDEO BELOW:
- Around the shank end cut a line through the skin.
- To separate the rind and fat layers, slide a sharp knife between them and cut along the surface.
- Gently separate the rind from the fat using your fingers. To protect the ham from becoming detached so that Step 4’s peeling the skin off is simpler, you can press your hand further into the ham.
- Peel the rind off and throw it away.
- Run a knife through the fat layer approximately 1/4 inch deep, scoring the surface in a faint diamond pattern
Prepare your glaze once the ham is in the oven.
The greatest ham glaze suggestions
My main piece of advice is to not simmer the glaze for an excessive amount of time since, once it starts to cool, it will turn into a hard caramel and be very challenging to spread on the ham’s exterior.
You want to swiftly turn off the heat after bringing it to a mild simmer.
Once there were pan fluids to use, I added the ham’s pan juices to the glaze, and WOW! Wonderful flavors! However, my ham wasn’t particularly salty, so be sure to taste it first before adding the juices and add just enough to further change the flavor.
Go crazy with it and glaze, baste, glaze, baste, and glaze. It’s the holiday season, so the more the merrier, right?
Brown Sugar Mustard Glazed Ham smells exactly as amazing as it looks—juicy, tender, and I wish there was a smell-ernet going right now.
Slicing through it like butter and watching the juices erupt and drip behind each slice is the BEST part. NOT OVER HERE, DRY HAM!
What ham-friendly sides are there?
These side dishes can boost the mood of your party whether you serve them at a holiday gathering or prepare them for your supper.
- Garlic Parmesan Scalloped Potatoes
- Honey Dijon Apple Bacon Cranberry Salad
- Easy Soft Dinner Rolls
- 8-10 pound (4-5 kg) bone-in fully cooked ham,
- 1/2 cup water
- 1/2 cup unsalted butter, reduce fat or full fat
- 1 cup brown sugar
- 1/2 cup honey
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 cloves garlic, smashed
- Set a rack in the lower third of the oven and preheat it to 300°F | 150°C. Take off any netting or plastic packaging from the ham. Trim the rind off and throw it away. For 1-2 hours, leave the ham to rest at room temperature.
- If you prefer, line a baking dish or tray with several sheets of parchment paper or aluminum foil (it will make cleanup a lot easier).
- Make sure to leave the fat on while you remove the ham’s rind or skin (see the post’s instructions for details). Use a sharp knife to score a 1-inch-wide diamond pattern over the entire ham, cutting no deeper than 1/4 inch. Place the ham in the baking dish, add a third cup of water to the bottom of the dish, and then top with two sheets of foil or parchment paper. Bake the ham for 30 minutes.
- In the meantime, warm the butter in a small skillet or pot over medium heat until it turns golden brown. Add the cinnamon, cloves, honey, mustard, and brown sugar and whisk well to combine until the brown sugar is completely dissolved (about 2 minutes).
- Add the garlic after lowering the heat to low. As soon as it starts to smell aromatic, cook it for another minute or two until the glaze barely starts to simmer. After that, remove it from the heat and allow it to cool to lukewarm (the glaze should be the consistency of room-temperature honey).
- After the ham has baked for 30 minutes, carefully remove it from the oven and raise the heat to 425°F | 220°C. Throw away the foil or parchment paper, then drizzle 1/3 of the glaze over the ham and brush it evenly across the surface. Once more, bake for 15 minutes uncovered in the oven.
- When a dark golden-brown crust has developed, remove the dish from the oven, brush it with another third of the glaze and some of the pan juices, and then bake it for an additional 15 minutes (about 30 minutes total). Mix some of the ham pan juices with the glaze in the pot for a deeper flavor boost. This will also maintain the glaze liquid enough for brushing. After the recommended baking time, if your crust is still pink, put on your broiler (or oven grill) and broil it for 2 to 5 minutes, watching it carefully to prevent sugar from burning.
- Before slicing, give the ham 10 to 20 minutes to rest.
Calories: 390kcal | Carbohydrates: 15g | Protein: 31g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 1740mg | Potassium: 433mg | Sugar: 14g | Vitamin A: 115IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1.4mg