Super Simple Glazed Ham

By • December 14, 2009 • 9 Comments


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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&MA&M

Serves 8

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 pound half ham, butt portion, can be sliced or not

For sauce

  • 1 1/2 cup ham drippings or stock
  • 1/2 teaspoon dry mustard
  • 1/4 cup brown sugr
  • pinches nutmeg
  • pinches ground cloves
  1. Score ham in a diamond pattern to 1/4 inch deep (if not sliced). Place ham on rack in roasting pan.
  2. Blend mustard, honey, nutmeg and cloves.
  3. Using your hands, smear mustard mixture all over surface of ham.
  4. Again using hands, pack brown sugar all over exterior of ham, pressing to be certain it adheres.
  5. Put bourbon in a spray bottle, and mist brown sugar coating to barely moisten. You may not use the entire 1/4 cup.
  6. Bake ham, uncovered, in 300-degree oven for 20 minutes per pound.
  7. 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.)

Tags: Christmas, entertaining, Entrees, Holidays, serves a crowd, travels well

Comments (9) Questions (0)

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4 months ago BadCat

This was great. The changes I made were to mix all the ingredients together and baste the ham every few minutes until it was done. I'll add a little more brown sugar the next time to make it a bit sweeter. Soooo much better than the standard apricot glaze.

Jc_profilepic

over 1 year ago Sadassa_Ulna

I made this for Christmas and it was a big hit, however I only just realized I did not follow procedure. I mixed all the glaze ingredients in a jar and shook it to mix. I baked two 5 lb. hams for about 30 or 45 minutes before I remembered the glaze. I removed most of the juices in the pan before pouring the glaze over the hams. Then I basted every 30 or 45 minutes after that. My failure to follow directions tufned out to be a success. Thank you!

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over 1 year ago susie raimondi

I have cooked hams for years by just basting them with Coke(no substitutes) for years. Have received raves from family and friends!! those of the family and friends that have tried it sAY THEY WILL COOK HAM NO OTHER WAY. I just start posing coke and basting it about e till done e'very 20 minutes

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over 1 year ago susie raimondi

that should be POURING coke

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over 1 year ago Nancy Driy

I've made this recipe for years only I use rum. I original recipe is called Nantucket ham but my family calls it "drunk ham".

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over 1 year ago susie raimondi

did not think of using rum.I baste mine with coke but this christmas may combine a little rum with it. Thanks for the idea.

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about 2 years ago The Fiery Epicurean

I made this for Easter Sunday, using a 6lb smoked ham and let me tell you, it was outstanding. My husband said if he continued to eat it he was going to get meat sweats! It was extremely easy to follow and I had all the ingredients already. I think the only thing I may do differently would reduce the amount of brown sugar in the glaze to an 1/8 cup as I prefer less sweet glazes. This recipe is definitely a keeper! Bravo Kayb!

Mlt_yogateau_1

over 4 years ago mtrelaun

Size of ham?

Kay_at_lake

over 4 years ago Kayb

I generally get a half-ham, butt portion, and it's usually 5-6 pounds. That leaves me a little more mustard rub than I actually need, so I slather it on liberally.