Ham soaked overnight in cider is slowly boiled and then baked with sugar and mustard. Delicious served with cauliflower cheese and roast potatoes.
135 people made this
Altered ingredient amounts.Topped Ham up in stock pot with water to stop it sticking and used wholegrain mustard instead of powder!-25 Dec 2008
at tawt it wiz raether haerd, wilnae make dis agen wisnae impresed a huv tae saii (L), ma faemly didnae enjoy iht ethur widnae recomen it tae anywan xo (L) (K)-11 Jan 2012
Excellent recipe - cooked it for Christmas dinner instead of Turkey - everyone loved it!-25 Dec 2008
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
A long-time favorite of Epicurious reviewers, this impressive roast is perfect for the holidays and so easy to make.
Serve with: more Southern Comfort.
Published On: 3/1/2017 Last Modified: 4/16/2021
Baked ham is an impressive main dish for pretty much any holiday feast&mdashChristmas, Easter, even Thanksgiving. It may look intimidating (mainly due its massive size), but follow a few simple rules and you'll have a show-stopping ham in no time.
Make an amazing glaze.
Brown sugar + Dijon + apple cider is classic and our go-to combo. Everything gets thrown together in a small saucepan and simmered until reduced by about half.
The stickier and more caramelized the ham is, the better! To achieve such glossy results, you'll need to glaze the ham every 10 minutes or so during the last half hour of cooking. Be careful not to baste too early, or the sugars in the glaze may burn!
Keep it covered while baking.
You'll want to throw some foil over that big guy to avoid drying out the meat.
Upgrade your leftovers.
Buy too much ham? We've got plenty of leftover ham recipe ideas.
Want to make your glaze in advance? These ingredients have a very long shelf life, so that won't be a problem. Make this glaze up to 1 week in advance.
If you're making this for Easter brunch, check out our 50+ amazing Easter side recipes! Go all out and enjoy &mdash this doesn't need to be reserved only for a Holiday.
Made this yet? Let us know how it went in the comments below!
Editor's note: The introduction to this recipe was updated on November 30, 2020 to include more information about the dish.
Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. Remove ham from oven. Increase oven temperature to 375°F.
Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.
One of my favorite things to eat on the planet is this Brown Sugar Glazed Ham.
A couple of weeks ago, I found myself tasked with making a Sunday night dinner for family who was visiting us. My Mom has to avoid gluten, so I needed to come up with something that was gluten-free. And I needed a meal that would feed us for a couple of days. Ham was the obvious answer as it would feed us a couple of meals, and I’d probably be able to get a soup out of it after that. Brown Sugar Glazed Ham sounded amazing to me!
I remembered a recipe for Brown Sugar Glazed ham that I had spotted in one of my new cookbooks: Effortless Entertaining Cookbook: 80 Recipes That Will Impress Your Guests Without Stress by Meredith Steele (SteelhouseKitchen.com). I’m always entertaining friends and family in our home, so I’m a sucker for cookbooks that focus on entertaining. This book is divided into entertaining by season. There are suggested menus: Let’s Brunch, Dinner With Friends, Fiesta Taco Bar, Autumn Beer Dinner, Winter Harvest and more. And there are beautiful photographs to accompany every recipe.
I’ve bookmarked several recipes to try: Apricot- Curry Chicken Sandwiches, Bee’s Knees Cocktail, IPA Quick Pickle Green Beans, 10-Minute Garlic and Rosemary Roasted Salmon, Dried Cherry and Sage Goat Cheese, Whisky Caramel Brownies, Make-Ahead Parmesan Risotto, Roasted Cauliflower and Pomegranate Farro and Winter Pimm’s Punch. There are so many good, easy-but-impressive recipes in this book for sharing with guests.
I didn’t have any luck finding a gluten-free ham at my local market, so I called Whole Foods and had success there. It wasn’t a cheap ham, but it was one of the most beautiful, delicious spiral hams I have ever eaten. I’ll be getting my ham at Whole Foods from now on!
I love that this recipe is so incredibly easy to make. The ham is simply roasted in the oven without anything covering it. A sweet glaze is brushed on toward the end of baking. And it turns out so perfect!
This recipe for Brown Sugar Glazed Ham is exactly what I needed to make entertaining easy. I don’t like to feel overwhelmed in the kitchen when I have a lot of relatives milling about the house. I’d rather prepare a stress-free dinner and have time for visiting instead. We all loved this ham!
Recipe adapted from Jody Williams, Buvette, NY
Yield: 14 to 16 servings
Prep Time: 10 minutes, plus resting time
Cook Time: 2 hours and 35 minutes
Total Time: 2 hours and 45 minutes, plus resting time
One 12-to-14-pound cured smoked bone-in ham, skin removed if needed
4 cups unfiltered apple cider
3 tablespoons whole-grain mustard, like Maille
Kosher salt and pepper, to taste
1. Preheat your oven to 350°. Place the ham on a roasting rack fitted into a rimmed roasting pan. Score the top fat side with a knife, cutting down about ½ inch in the pattern of a grid. This will allow the sweet-and-savory glaze to season beneath the surface of the ham.
2. Pour two cups of water into the bottom of the roasting pan to help keep the ham moist as it roasts. Set the ham aside to rest at room temperature until the glaze is ready.
3. In a small saucepan, simmer the apple cider until it is reduced to 1 cup and has thickened into a shiny syrup. Stir in the honey, brandy, thyme sprigs and sliced shallots. Bring the mixture back to a simmer and reduce the glaze back to 1 cup.
4. Remove the saucepan from the heat and strain the glaze through a fine-mesh sieve. Discard the shallots and thyme sprigs. Stir the whole-grain mustard and butter into the warm glaze and taste for salt and pepper.
5. Brush the ham with half the glaze and roast, basting every 20 minutes with pan juices. After 30 minutes in the oven, brush the remaining glaze over the ham. Tent with foil if browning too quickly, and roast until an instant-read thermometer inserted into thickest part of ham registers 135°, 1½ to 2 hours.
6. Remove the ham from the oven and allow it to rest for at least 30 minutes. Slice the ham and serve it alongside roast asparagus, spring onions and first-of-the-season spring greens.
Heat oven to 325 F. Line a roasting pan with foil. Wrap the ham in foil, keeping the ham fat side up place it in the baking pan.
Bake for 18 to 20 minutes per pound, or until a meat thermometer or temperature probe registers about 145 F.
Meanwhile, make the glaze. In a medium saucepan, combine brown sugar, cinnamon, flour, mustard, and vinegar. Stir over medium-low heat until smooth. Add water and bring to a simmer. Simmer, stirring, for 1 minute.
Remove the foil from the ham and remove excess fat. Score the ham all over the surface, creating a diamond pattern. Return to the oven and continue baking to about 155 to 160 F, basting with the glaze mixture frequently.
A ham can provide multiple meals - means less work for you! This recipe works well for bone-in gammon, too.
(9lb) whole boneless smoked/unsmoked gammon
(2oz) light muscovado sugar
calvados or brandy (or use water)
Weigh your gammon, then put it into a large deep pan and add the cider and apple juice. Top up with cold water to cover and add the bay leaves and peppercorns. Bring to the boil, then turn down the heat, cover and simmer for 25min per 450g (1lb) until cooked through.
Remove ham from cooking liquid (see GH Tip) and put on a board. Leave to cool for 15min.
Preheat oven to 180°C (160°C fan) mark 4. Use a knife to remove the skin, leaving a good layer of fat covering the ham. Score a diamond pattern into the fat (not cutting down into the meat), and stud the centre of each diamond with a clove. In a small bowl, mix together the sugar, honey, mustard powder and calvados/brandy (or water), then brush over the ham and cook to brown in the oven for 20-25min until golden.
Serve warm or at room temperature in slices.
The cooking liquid makes a good stock for soups (but taste first for saltiness). If you have a middle piece of gammon and it's tied, keep it tied during boiling for neatness, remove string for scoring and glazing, then re-tie for roasting to keep its shape.
This Brown Sugar Glazed Ham is a simple yet delicious addition to any holiday table. Sweet, savory, and a little bit tangy, you won’t believe how easy this ham glaze is!
*I prefer a ham that has not been spiral cut, but they are a lot harder to find. A spiral cut ham will work just fine, they just tend to dry out easier. Make sure to keep the ham covered with foil while baking to ensure a moist ham.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Keywords: Brown sugar glaze, brown sugar glaze for ham, brown sugar ham, ham glaze
Tag me on Instagram @tasteandtell and hashtag it #tasteandtell or leave me a comment & rating below.
Subscribe to email updates for new recipes delivered to your inbox!
Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More