This glazed ham recipe with mustard and brown sugar and maple is simple, subtle, and super impressive.
This glazed ham recipe with mustard has got a sweet, spicy, salty thing going on that’s simple and subtle and super impressive. The technique used to create this is quite savvy—as the author explains, the ham is slathered with glaze and then sits over a pan of hot water in the oven. As it cooks, the syrup drips into the water and, as the water evaporates from the heat, the ham is infused with mustard flavor. It’s as easy as that.–Renee Schettler Rossi
Glazed Ham With Mustard
- Quick Glance
- 25 M
- 3 H
- Serves 12
- For the mustard glaze
- 2 tablespoons black or brown mustard seeds
- 3 tablespoons dry mustard
- 1/3 cup apple cider vinegar
- 1 teaspoon salt
- 2 tablespoons mild vegetable oil
- 1 tablespoon dark brown sugar
- 1 tablespoon honey
- For the ham
- One 8-pound bone-in smoked ham
- 1/4 to 1/2 cup (0.8 to 1.6 ounces) whole cloves
- 2 cups pure maple syrup (not that Aunt Jemima crap)
- 1/2 cup mustard glaze (see preceding recipe or substitute Dijon mustard)
- Make the mustard glaze
- 1. Toss the mustard seeds, dry mustard, vinegar, salt, oil, brown sugar, and honey in a jar, screw on the lid, and shake vigorously. (Alternatively, whisk everything together in a bowl.) You should have about 1/2 cup. Stash the mustard glaze in the fridge until you’re ready to use.
- Make the ham
- 2. Preheat the oven to 300°F (150°C).
- 3. Trim any gristle from the ham, being careful to keep intact any fat and skin (f you’re so fortunate to find a ham with skin). Bring a pot of water to a boil. Situate a roasting rack in a deep roasting pan. Pour the boiling water into the pan so it comes to just below the rack and about 1 inch deep. Place the plain ham on the rack, fatty side up, making sure the water doesn’t touch the ham. Insert an ovenproof meat thermometer in the ham at a slight angle so the tip is in the center of the thickest part of the ham and doesn’t touch either bone or fat.
- 4. Bake the ham, uncovered, for 45 minutes. Remove the pan and the ham from the oven. If your ham has skin, peel it back, keeping the fat intact. Score the fat, cutting 1/4-inch-deep strips on an angle to create a crosshatch. At the corners of each crosshatch, press a whole clove into the ham. You may not need all the cloves. (This will take a little while. Consider yourself warned.)
- 5. In a small bowl, stir together the maple syrup and the mustard glaze. With a pastry brush, rub the clove-studded ham with 1/2 the mustard and maple glaze. Return the ham to the oven and bake, uncovered, for 30 minutes more. Remove from the oven and coat with the remaining mustard and maple glaze. Return the ham to the oven and bake for 15 minutes more, or until the thermometer reads 135°F (60°C). (If your ham has not yet reached this temperature, loosely cover it with foil and return it to the oven until it is warmed through. And remember, the ham is already fully cooked, so you’re simply rewarming it.) Remove from the oven, tent with aluminum foil, and let stand for 10 minutes before transferring to a platter and carving.