Brown Sugar Glaze With Golden Bread Crumb Crust For Baked Ham Recipes

BROWN SUGAR MUSTARD GLAZED HAM

Steps:

• Preheat the oven to 300°F | 150°C and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
• Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier).
• Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don't cut more than 1/4 inch deep) over the entire ham. Place the ham in the baking tray; pour 1/3 cup of water into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.
• Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes).
• Reduce heat to low and add in the garlic. Allow it to become fragrant, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
• After 30 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
• Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing. If your crust is still pink after there suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn't burn from the sugar.
• Let the ham rest 10-20 minutes before slicing.

BAKED HAM WITH GOLDEN BREADCRUMBS

Steps:

• Preheat the oven to 325 F. Using a sharp knife, remove the rind from most of the ham, leaving a band around the end of the shank bone and a thin layer of fat all over. Score the fat on top of the ham in a crisscross pattern. Place the ham in a large roasting pan. Pour 3 cups of water into the pan. Bake the ham, uncovered, for 1½-2 hours.
• Stir the dark brown sugar and mustard in a medium bowl to make a thick paste. Set aside.
• Make breadcrumbs: remove crust from day-old bread and reserve for another use. Cut the bread into large chunks and place into food processor; pulse until crumbly. Heat the olive oil in a large skillet over medium heat. Add the bread crumbs and toast, stirring frequently, until crisp and golden, 5-10 minutes. Season lightly with salt and pepper. Set aside.
• Remove the ham from the oven and increase the oven temperature to 350 F. Spread half of the sugar-mustard paste over the scored top of the ham. Bake the ham for 1 more hour.
• Remove the ham. Spread the remaining half of the sugar-mustard paste over the ham and pack the breadcrumbs all over the top. Add 1 cup water to the roasting pan if the pan juices have dried out. Return the ham to the oven until the breadcrumbs are deep golden brown, about 15 minutes.
• Transfer the ham to a serving platter or a carving board and let it rest, about 10 minutes. To carve, use a large chef's knife and serving fork to cut against the grain, creating long diagonal slices of meat.

BROWN-SUGAR GLAZE WITH GOLDEN BREAD CRUMB CRUST FOR BAKED HAM

Steps:

• In a bowl, stir sugar and mustard into a smooth paste and set aside.
• In a large skillet, heat olive oil over medium heat. Add bread crumbs and toast them, stirring frequently, until crisp and golden, 5 to 10 minutes.
• Brush sugar-mustard paste over ham, then use hands to pack on bread crumbs.

BAKED HAM WITH BROWN SUGAR-HONEY GLAZE

Steps:

• Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.
• Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
• Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)

BAKED HAM WITH BROWN SUGAR & MUSTARD GLAZE

Steps:

• Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
• Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
• Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
• Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).