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Author Notes: I almost hate to submit this recipe, but after years of trying to do way too much with ham, I finally figured out simpler is better. It can be done without the glaze for serving, but I think that really adds to it. —Kayb
Food52 Review: Kayb sticks to a classic sweet glaze, but instead of whacking you over the head with sugar, Kayb balances the sweetness (here, dark brown sugar) with grainy and ground mustards, and a healthy splash of bourbon. We used a boneless cured and smoked and cured ham, and although it didn't have a speck of fat on in, we still scored it -- what's a ham without a little checkerboard pattern? - A&M —The Editors
For cooking ham
- 1/2 cup whole-grain mustard
- 3 tablespoons honey
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup brown sugar
- 1/4 cup bourbon
- 1 5-8 pounds half ham, butt portion, can be sliced or not
- 1 1/2 cups ham drippings or stock
- 1/2 teaspoon dry mustard
- 1/4 cup brown sugr
- pinches nutmeg
- pinches ground cloves
- Score ham in a diamond pattern to 1/4 inch deep (if not sliced). Place ham on rack in roasting pan.
- Blend mustard, honey, nutmeg and cloves.
- Using your hands, smear mustard mixture all over surface of ham.
- Again using hands, pack brown sugar all over exterior of ham, pressing to be certain it adheres.
- Put bourbon in a spray bottle, and mist brown sugar coating to barely moisten. You may not use the entire 1/4 cup.
- Bake ham, uncovered, in 300-degree oven for 20 minutes per pound.
- Strain ham drippings, skim as much fat as you wish, and add ham stock to make 1 1/2 cups. Heat in small saucepan over medium heat to boiling. Add brown sugar and spices; cook until thickened and serve over ham at table. (You can also add a little pineapple juice to this, if you wish.)
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