American
Gluten freeBrown sugar glazed ham
Glazed ham: a bone-in cooked ham scored and baked with a brown sugar, mustard and pineapple glaze for Easter and Christmas
A glazed ham is the centrepiece of Easter lunch and Christmas dinner across the American South and Midwest, carved at the table with scalloped potatoes, green beans and soft rolls, and turned into sandwiches and split-pea soup for days afterwards. It is pork: a fully cooked, bone-in smoked ham is warmed slowly under foil, then brushed with a glossy brown sugar, Dijon and pineapple glaze and baked until lacquered and sticky. The common mistake is glazing from the start: the sugar burns black long before the centre is hot. Heat the ham first and glaze only for the last 30 minutes. Heat until the centre reads 63 °C, then rest for 15 minutes before carving. Chef's tip: score the fat in a 2 cm diamond pattern only through the fat, not into the meat; the glaze pools in the cuts and caramelises into crisp, sweet edges.
- Prep
- 15 min
- Cook
- 150 min
- Difficulty
- Medium
- Serves
- 12
- Per serving
- 360 kcal
Ingredients
- 1 cup water
- 20 whole cloves (optional)
- 5 ½ oz dark brown sugar
- 3 tbsp Dijon mustard
- ¼ cup pineapple juice
- 1 tbsp cider vinegar
- ½ tsp ground cinnamon
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Method
0/7 doneStep 1: Take 8 ⅞ lb fully cooked bone-in smoked ham out of the fridge 1 hour before cooking. Heat the oven to 325°F (275°F fan).
Step 2: Trim the skin off if there is any, leaving a 5 mm layer of fat. Score the fat in a 2 cm diamond pattern and stud with 20 whole cloves if you like.
Step 3: Set the ham in a roasting tin, pour 1 cup water into the tin and cover tightly with foil. Bake for about 2 hours (about 30 minutes per kg), until the centre reaches 131°F.
120 minStep 4: Meanwhile simmer 5 ½ oz dark brown sugar, 3 tbsp Dijon mustard, ¼ cup pineapple juice, 1 tbsp cider vinegar and ½ tsp ground cinnamon in a small pan for 4 minutes until syrupy.
4 minStep 5: Raise the oven to 400°F (350°F fan). Uncover the ham and brush on a third of the glaze.
Step 6: Bake for 30 minutes, brushing with more glaze every 10 minutes, until dark, glossy and bubbling and the centre reads 145°F. Cover the bone end with foil if it catches.
30 minStep 7: Rest for 15 minutes, then carve in thin slices around the bone. Refrigerate leftovers within 2 hours and use within 4 days.
15 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 40 g
- Carbs
- 14 g
- Fat
- 16 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does brown sugar glazed ham take?
- About 165 minutes in total: 15 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of dark brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
- What can I use instead of cider vinegar?
- Lemon juice, same amount.
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