Glazed Ham · Brown Sugar & Mustard
Brown Sugar and Mustard Glazed Ham
Screen stays on while you cook
Before you start
Gather your ingredients
Swaps for brown sugar
Instead of brown sugar
- White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
- White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
- Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.
Swaps for dijon mustard
Instead of mustard
- Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
- Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.
Swaps for honey
Instead of honey
- Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
- Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
- Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).
Don't give honey, even baked into food, to babies under 1 year old.
Swaps for apple cider vinegar
Instead of vinegar
- White wine vinegar or lemon juice: The same amount. Less fruity than apple cider vinegar.
Step 1 of 10
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
Step 2 of 10
Discard any glaze packet. Set the ham cut side down in a roasting pan and pour the water into the pan.
Step 3 of 10
Cover the pan tightly with foil so the ham doesn't dry out.
Step 4 of 10
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
Step 5 of 10
Meanwhile, all the glaze ingredients in a small saucepan, stirring, until the sugar melts and it turns syrupy.
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 avoidStep 6 of 10
Take the ham out and raise the oven to 400°F (205°C). Remove the foil.
Step 7 of 10
Brush half the glaze all over the ham, letting some run between the slices.
Step 8 of 10
Bake uncovered until the glaze starts to bubble.
400°F
Step 9 of 10
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
Step 10 of 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 avoidAll done
Enjoy!
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