Everybody’s got a favorite Easter ham. Faith remembers her mother’s supermarket ham with a Coca-Cola glaze, Alex grew up eating his mother’s “Betty Crocker-style” ham studded with cloves and pineapple, Chris swears by the smoked hams from Nodine’s Smokehouse, and Mark, he’s a Honey Baked ham guy.
Given the classic roots of all of those hams, it’s easy to see why the Food Schmooze® team found this recipe for Ham with Brown Sugar and Mustard Glaze (adapted from Bon Appetit) so appealing.
The original recipe calls for apple juice or cider, but we prefer cider because even unsweetened apple juice can sometimes taste too sweet, depending on the apples used. There's plenty of sweetness in the brown sugar and honey, and a good cider has some depth to it.
| Servings |
| 10 people |
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The original recipe calls for apple juice or cider, but we prefer cider because even unsweetened apple juice can sometimes taste too sweet, depending on the apples used. There's plenty of sweetness in the brown sugar and honey, and a good cider has some depth to it.
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Ingredients
- 1 10-pound ham, with rind preferably the shank end
- 1 cup apple cider (or unsweetened apple juice)
- 1/2 cup whole grain Dijon mustard (or more to taste for mustard lovers)
- 2/3 cup packed golden brown sugar
- 1/4 cup honey (again, more to taste if you like a sweeter glaze)
Servings: people
Instructions
- Preheat oven to 325°F. Place ham in large roasting pan. Pour apple cider 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.
