Brown Sugar and Ginger Glazed Ham
Watch the video for this recipe:
As the winter holidays are approaching, this Brown Sugar and Ginger Glazed Ham, with it’s juicy meat and sweet and spicy, caramelized sticky glaze, will be a delightful addition to your dinner table.
The ham I’ve used is already pre-smoked and cooked, all we need to do is to bring more flavor with this amazing glaze, that will make the ham with an irresistible golden brown and crispy exterior.
The glaze is made using brown sugar, honey and mustard, spiced up with cinnamon and cloves and with a good amount of fresh ginger, creating the best basting glaze you have ever made.
Serve this delicious ham with your favorite side dishes, we would recommend these mashed potatoe casserole, potato stacks or potato gratin and your favorite veggies. Hope you will try this out and enjoy!
- Makes about 7-8 servings
- 3 pounds (1.4 kg) boneless cooked ham
- Brown Sugar Glaze
- 1/3 cup (70g) brown sugar
- 2 tbsp (40g) honey
- 2 tbsp (30g) Dijon mustard
- 2 tbsp (30ml) apple cider vinegar
- 1/2 tsp (1g) freshly ground black pepper
- 1/4 tsp (1g) cinnamon
- 1/4 tsp (1g) cloves
- pinch of nutmeg
- 1 garlic clove, minced
- 1 tbsp (15g) grated ginger
- For baking:
- 1 cup (240ml) hot water
- Let the ham sit at room temperature for about 1 hour before baking.
- Preheat the oven to 325F (160C).
- Remove the rind of the ham, but make sure to leave the fat on.
- With a sharp knife score 1 inch (2.5 cm) diamond pattern into the fat.
- Place the ham into a 9 x 13 inch (23x33cm) pan, lined with parchment paper.
- Add 1 cup of hot water into the pan and cook in the oven for 20 minutes.
- Meanwhile prepare the brown sugar and ginger glaze. Place brown sugar, honey, mustard, cider vinegar, black pepper, cinnamon, cloves, nutmeg and ginger into a saucepan. Cook over medium high heat and simmer for a few minutes just until sugar is dissolved.
- Add garlic and remove from heat.
- Remove the ham from the oven and baste with the brown sugar glaze.
- Return to the oven and bake for about 20 minutes per pound (in this case for 1 hour), basting the ham every 15 minutes.
- If the top doesn’t look crispy enough, broil the ham for a couple of minutes at the end of baking time.
- Let the ham rest for at least 15 minutes before serving. Enjoy!