Easter Glazed Ham
• Large ham (about 10-12 pounds)
- 50g whole-grain mustard
- 50g dark brown sugar
- 240ml honey
- 100g unsalted butter
1. Preheat oven to 180 degrees celcius
- While oven is warming, trim ham of any excess fat. But, do not trim off all the fat. You will need to leave a small layer on the ham (about ¼ inch).
- Allow ham to rest at room temperature for half an hour.
- Put the ham on a large baking pan cut side down (it will be much easier to clean up after the cooking is completed if you line the pan with foil.
- First, cover the ham with parchment paper then cover it again with foil.
- Place pan in oven and set timer for 45 minutes.
- While the ham is cooking, in a small saucepan, add butter and allow to melt.
- Once butter is melted, add honey, sugar, and mustard.
- Allow all ingredients to fully melt and combine (stir mixture to ensure it does not clump or burn while over heat.
- When all ingredients are fully combined and melted, remove from heat and allow to sit (the actual cooking process of the sauce should only take about three to five minutes).
- When the timer goes off for the ham (45 minutes), carefully remove the ham from the oven and increase the temperature to 220 degrees.
- While the oven is increasing in temperature, remove the foil and parchment paper and discard. Score the ham with a one-inch wide square or diamond pattern the depth of the fat (1/4 inch deep).
- Once the ham is scored, use the sauce to generously coat the entire surface of the ham and return the uncovered ham to the oven for 15 minutes.
- Repeat this process every 15 minutes until you have used all of the sauce (this should take about four to five cycles for an additional 60 minutes of cooking).
- When the ham is fully cooked and the crust is golden brown, remove the ham from oven and allow to rest for 30 minutes before serving.