Brown Sugar Glazed Ham
Total Time
1 hour and 45 minutes
Prep Time
15 minutes
Cook Time
1 hour and 30 minutes
Rating
5 out of 5 stars
(29)
Ingredients
20 servings
- 4-6 kg / 8-12 lb bone in ham, rind and fat on (Note 1)
- 2 cups water (Note 2)
- 3/4 cup brown sugar
- 1/4 cup honey (or maple)
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar (Note 3)
- 1/2 tsp black pepper
- 3/4 tsp cinnamon*
- 1/2 tsp All Spice*
- 3/4 tsp mustard powder * (ordinary, not hot)
- Ribbon
- Few sprigs of rosemary (or other herb / leaves)
How would you rate this recipe?
Preparation
Step 1
Take ham out of the fridge 1 hour prior.
Step 2
Preheat oven to 160C / 320F (standard) or 140C / 285F (fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (not right at the top of the oven, this causes more uneven cooking on surface).
Step 3
Remove rind & scoring:
Step 4
Remove the rind (skin) of the ham, ensuring you leave the fat on (Note 5 for steps, photos in post and video above)
Step 5
Scoring - Cut 2.5cm / 1" diamonds into the fat (don't cut into flesh).
Step 6
Brown Sugar Ham Glaze:
Step 7
Place brown sugar, honey, mustard, cider vinegar, pepper and Spices into saucepan over medium high heat. Simmer and stir until sugar is dissolved.
Step 8
Baste & Cook:
Step 9
Place rack in a baking pan and place ham on rack.
Step 10
Baste all over with the glaze (except the handle), including underside and the cut face. Reserve remaining glaze for basting.
Step 11
Bake for 1.5 hours, basting every 20 minutes with reserved glaze (Note 6) and pan juices, until caramelised and the internal temperature is 60C/140F. (Note 7)
Step 12
Stick bits of foil on parts that are browning too quickly, and you can even lower the oven temp. (Note 8)
Step 13
Rest ham for 15 to 30 minutes+, basting generously with the pan drippings - use it like paint to make your ham beautifully bronzed all over with a thick glaze. (Note 9)
Step 14
Sauce (Note 10):
Step 15
Whisk water into pan juices until it's a thick honey-like pouring consistency.
Step 16
Presentation & Serving:
Step 17
Wrap handle with baking paper, secure in place with ribbon. Stick in rosemary sprigs.
Step 18
Place ham on table as centrepiece with Sauce on the side. Lovely served warm or at room temp!
Step 19
Once everyone has oohed and aahed over it, nominate someone to be the Ham Carver! Slice thinly and serve with sauce.
Step 20
Leftover Ham:
Step 21
Leftovers: See list in post for recipe using leftover ham and ham bone!
Step 22
Storing: Will keep for at least a week in the fridge if properly stored using a water-vinegar soaked ham bag or pillowcase. Otherwise freeze - don't forget the bone! See How to Store Glazed Ham for directions.
Step 23
Save recipe for the next time?
