Brown Sugar and Mustard Glazed Ham

Steps

1. Heat the oven to 325°F (165°C) with a rack in the lower third. Let the ham sit on the counter while the oven heats.
   325°F
2. Discard any glaze packet. Set the ham cut side down in a roasting pan and pour the water into the pan.
3. Cover the pan tightly with foil so the ham doesn't dry out.
4. Bake until the center of the ham reads 120°F (49°C), about 12 minutes per pound. Start checking at 1 1/2 hours.
   325°F⏱ Warm ham: 1 hr 40 min
5. Meanwhile,

   simmer (how to simmer)

   Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid

   all the glaze ingredients in a small saucepan, stirring, until the sugar melts and it turns syrupy.
   ⏱ Glaze: 3 min
6. Take the ham out and raise the oven to 400°F (205°C). Remove the foil.
7. Brush half the glaze all over the ham, letting some run between the slices.
8. Bake uncovered until the glaze starts to bubble.
   400°F⏱ Glaze bake: 10 min
9. Brush with the rest of the glaze and bake until sticky and browned at the edges and the center reads 140°F (60°C).
   400°F⏱ Final glaze: 8 min
10. Rest (how to rest)

    Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

    , then cut along the bone to release the slices and serve with the pan juices.
    ⏱ Rest: 15 min

Tap an underlined word for how to do it, or see all techniques.

Tips

• Check the label: this method is for fully cooked ("ready to eat") ham. A "cook before eating" ham must reach 145°F and rest 3 minutes.
• Swap the vinegar for pineapple or orange juice for a fruitier glaze.

Storage

Refrigerate within 2 hours, up to 4 days. Freeze sliced ham up to 2 months. Save the bone for bean soup.

Make ahead

Make the glaze up to 3 days ahead and refrigerate; warm it before brushing.

Cook once, eat twice: It makes 14 servings: eat half and freeze the rest. It keeps 2 months frozen, by the storage note above. Print a freezer label · More freezer meals

How long leftovers keep, and freezing and reheating: leftovers and storage.