Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering. I used a small ham and a larger baking dish and after glazing some of the glaze slid to the bottom of the dish and stood a good chance of burning. Learn more on our Terms of Use page. Most people won't think twice about serving basic cornbread when is on the table. Season with salt and pepper and toss well to coat. All products linked here have been independently selected by our editors. Get these ingredients for curbside pickup or delivery! Your daily values may be higher or lower depending on your calorie needs. Generously apply the mixture all over the top and sides of the ham. Mix brown sugar with mustard in a bowl to make a smooth glaze. It's exactly the right blend of salty and sweet, everyone at our dinner party LOVED it! She writes the Sunday Supper column for Serious Eats and regularly contributes food features to Chicago Sun-Times. :). Score top of ham into diamonds and stud center of each diamond with a clove. Also added a dash of each ground cloves and nutmeg, and a generous dash of cinnamon. Info. It was very good! The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. Place ham in the oven and cook, basting every 2o to 30 minutes with pan juices, until ham is browned and an instant-read thermometer inserted into the deepest part registars 130 to 140°F, about 2 hours. I used Dijon mustard, because I thought regular mustard would be too tart and kill all the sweetness from the brown sugar, I was right not to use it. A sharp glaze with just a mild sweetness helps cut through the rich smokiness of the ham. If you see something not so nice, please, report an inappropriate comment. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Jennifer Olvera is the author of Food Lovers' Guide to Chicago, and she has all-but tested and developed recipes since toddlehood. Using a paring knife, score the ham to create a diamond pattern, taking care to only cut through the first inch or so. Once the brown sugar melts, it becomes syrupy and there is plenty of liquid so I don't feel that more mustard needs to be added. It is great on ribs, and it is killer on smoked sausage and that Easter ham. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition The best part is that you can adjust it to be sweeter by using more brown sugar or sour by using more mustard. Reduce heat to low and add in the garlic Basting the ham every 20 minutes as it bakes helps it pick up color faster, while still cooking it through at a gentle pace. Simple and lovely. This ham leans more savory than sweet, thanks to a rub of mustard, brown sugar, and balsamic. That's one part mustard to two or three parts brown sugar. Remove ham from oven and let rest, tented with foil, for 10 to 15 minutes. This is a recipe that my mother used to use for her holiday baked ham. We reserve the right to delete off-topic or inflammatory comments. Start with the smaller ratio and adjust as needed. Adjust oven rack to lower-middle position and preheat oven to 325°F. Spread the glaze over the ham using a high-heat resistant spatula ($26 for a set). Information is not currently available for this nutrient. One of my favorite brown sugar ham glaze recipes combines brown sugar with whole grain mustard, brandy, cumin, and coriander. Bake the ham, uncovered, for an additional 15 to 30 minutes, until the thermometer reaches 14… The whole family loved it and begged for the recipe. Allrecipes is part of the Meredith Food Group. [Photograph: Jennifer Olvera]. Combine onions, remaining 1 tablespoon balsamic vinegar, olive oil, and honey in a medium mixing … This ham leans more savory than sweet, thanks to a rub of mustard, brown sugar, and balsamic. this link is to an external site that may or may not meet accessibility guidelines. Nutrient information is not available for all ingredients. Place cut side down in roasting pan. Add a rating: Comments can take a minute to appear—please be patient! The sweet boozy note of the brandy enhances the brown sugar and complements the spicy twang of the mustard. Some HTML is OK: link, strong, em. Baste the ham every half hour with the juices; cook until the internal temperature reaches 145 degrees Fahrenheit. bowl, mix together the brown sugar, yellow mustard, maple syrup, and the ¼ cup of apple juice. Tent with foil if ham starts to brown too rapidly. All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd. It is a wonderful sweet and sour glaze. It cooked down to a nice syrup though and this is definitely a keeper as this used only 2 ingredients and I always have these on hand! Rub the outside of the hame with the paste, leaving the ham at room temperature for 1 hour. Read more: Mustard and Brown Sugar-Rubbed Ham With Balsamic-Roasted Onions. We may earn a commission on purchases, as described in our affiliate policy. Made with brown sugar, mustard, pineapple, and honey, this glaze makes an addictive and moist ham every time. Post whatever you want, just keep it seriously about eats, seriously. This was an easy to prepare glaze for ham and I did make a variation (as well as using Dijon mustard as other reviewers have suggested). It’s an absolutely heavenly blend to rub over the ham … Transfer to the baking pan, and arrange onions around the ham. Brown sugar and spice dry ham rub recipe. Danny Gaulden's recipe for a barbecue sauce glaze with brown sugar and mustard is simple and wonderful on barbecue or ham. Used regular mustard and it was absolutely delicious! Not bad for when you need to whip up a fast glaze. Carefully skim fat off of pan drippings. Add comma separated list of ingredients to exclude from recipe. Place in the oven at 190C/375F for 20 minutes, basting with more of the mustard glaze half-way through cooking. I added some pineapple juice which made it very sweet but I simply added more mustard to even out the flavor. Combine onions, remaining 1 tablespoon balsamic vinegar, olive oil, and honey in a medium mixing bowl. Add in the brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes). Not something to write home about but it does the job when your in a bind. Will definitely make this one again!!! I used regular yellow mustard and followed the recipe to a T. I did not thin the mixture with more mustard and used it like a wet rub. If you've found most ham to be on the dry side, with cloyingly sweet glazes, this recipe will help you learn to love it again. Smoky Brown Sugar Rub for Ham. 2 1/2 tablespoons balsamic vinegar, divided, 2 medium cloves garlic, minced (about 2 teaspoons), Kosher salt and freshly ground black pepper. Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen. Subscribe to our newsletter to get the latest recipes and tips! Instead of the standard extra-sweet glaze, I like to prepare mine with something a little more vinegary and spicy—a mixture of Dijon mustard, brown sugar… In a small bowl, combine mustard, brown sugar, 1 1/2 tablespoons balsamic vinegar and garlic. I only made one adjustment, which was to add about 2 teaspoons of maple syrup, just because the original recipe wasn't quite liquidy enough to glaze the ham. Mustard and Brown Sugar-Rubbed Ham With Balsamic-Roasted Onions, Monte Cristo Sandwich (Fried Ham and Swiss with Red Currant Jelly), Ham Hocks and Crowder Peas From 'Down South', Succotash (Corn, Bean, and Vegetable Stew), Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes, Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey, Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd). Return the ham to the oven and continue cooking. Score the ham, then brush on a mixture of brown sugar, dijon mustard, wholegrain mustard and spiced rum. She can often be found tending her garden, canning and traveling to far-flung destinations, where she writes about local edibles for pubs like Los Angeles Times and Slice ham and serve immediately with onions and drippings. Thanks for sharing. But switching up your side dishes can bring a refreshing change to a classic comfort food dish.