Baked Ham With Brown Sugar And Mustard Glaze Recipes

Steps:

• Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
• Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
• Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
• Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).

Steps:

• Preheat oven to 350 degrees
• Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes Transfer ham to a platter and let stand 15 minutes before carving.
• Preheat oven to 350 degrees
• Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.

Steps:

• Mix brown sugar with mustard in a bowl to make a smooth glaze. If mixture is too thick, stir in more mustard.

Steps:

• 1. Preheat oven to 325 degrees. Take the ham out of the refrigerator and let sit on the counter for 30 minutes to cut the chill.
• 2. Over med-low heat, melt butter in a small saucepan.
• 3. Add the brown sugar and mix into the melted butter.
• 4. Then add the mustard.
• 5. Once the mustard is incorporated, cook on med-low heat stirring constantly for a few minutes until the sugar melts and is a loose consistency. Make sure it does not boil. (You don't want to make caramel.)
• 6. Unwrap the ham. Place in a roasting pan. Brush about 1/2 of the glaze on the ham.
• 7. Separate the slices and get the glaze in-between the layers. Set the rest aside for later.
• 8. Push the layers back together and cover the ham tightly with foil to keep the moisture in. Bake for about 15 minutes per pound. Bear in mind, the ham is fully cooked. You're not actually cooking the ham, only reheating it.
• 9. Using drippings, baste every 30 minutes, or as often as you like, with a spoon or a brush.
• 10. In the last 15 to 20 minutes, do one final glaze of the ham. Before glazing, stir and reheat the leftover glaze for a couple of minutes on medium-low.
• 11. Take out the ham out of the oven and pour the reheated glaze onto the ham.
• 12. Brush glaze across the ham to spread it out.
• 13. Increase the temperature to 350 and cook uncovered for a final 15 to 20 minutes.
• 14. In order to easily serve the ham, cut in a circular motion around the bone deep into the ham and the slices will come right off.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ham in a large baking dish.
• Bake in the preheated oven for 45 minutes. Whisk brown sugar, ginger ale, mustard, and cinnamon together in a bowl; brush over ham. Continue baking ham until the meat pulls away easily from the bone, about 45 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. Remove ham from oven. Increase oven temperature to 375°F.
• Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.