Super Simple Glazed Ham
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Scoring the ham.
Preparing whole-grain mustard, honey, nutmeg and cloves for the initial rub.
We poured it right on the ham. It doesn't look very promising, does it? But wait...
Then you spread it around.
And pack it on with a layer of brown sugar; and then you lay cucumbers over its eyes and turn on the tinkly music.
Merrill focused on the task, diligently making sure every last inch is covered with the brown sugar. (Little did she know that her pretty hands would be carrying a new engagement ring just...
Together we made it rain bourbon on the ham, to moisten its rub.
Basting -- the key to all great glazed hams!
The ham drippings are combined with more brown sugar, cloves ..
freshly grated nutmeg...
and mustard.
Then it's time to slice the ham, dip it in the sauce and eat!
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
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
pounds half ham, butt portion, can be sliced or not
For sauce
-
1 1/2
cups ham drippings or stock
-
1/2
teaspoon dry mustard
-
1/4
cup brown sugar
-
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°F 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.)
- Your Best Baked Ham Contest Finalist!
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Amazing ham! Served for holiday celebration and it was a hit. Only thing is I bought a bottle of whiskey for 1/4 cup in recipe. Probably should have gotten some from a neighbor. Or we could make this ham a regular.
Simply CAN'T use bourbon. My old alcohol of choice was vodka. So, since my taste buds can't help, what would anyone suggest as a substitute? If the booze is a cooking agent, I could just use vodka. If, instead, it's a flavoring agent, I would like to use something which complements the ham similar to hickory smoking. (I'm old enough to be a purist, no applewood or other new flavorings for me.) I've got great local butchers/meat cutters in the area so I WILL try this recipe. Thanks for Boubon substitute recommendations!
You want some sort of a sweet-tangy taste, and really all you're doing is moistening the brown sugar a little so it'll make a better crust. I think I might try mixing some Coca Cola with a little balsamic vinegar. Or you might try a combo of orange and lemon juice. Truthfully, I don't taste the bourbon at all.
How do you get ham stock before you make the ham? Buy a seperate ham bone and make it before hand? I use a bone to make stock to simmer my split pea soup in, but it's not something I keep on hand.
I usually keep frozen stock (ham, chicken, beef) on hand. If not, use however much drippings you have. I cooked a ham yesterday and had only a scant amount of drippings, so had I wanted sauce and not had stock, I would have been out of luck. I put the ham bone on to pressure cook and them simmer all night, and I'm now reducing that stock to freeze in 1 cup portions. Saves room in the freezer, and it's easy enough to add water back to it. I try to reduce by half or more to really concentrate it.
Ours took longer to bake, and we skipped the sauce, but the glaze was wonderful and halving the recipe worked perfectly for a 2lb ham.
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.
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!
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
that should be POURING coke
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".
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.
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!
Size of ham?
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.
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