Brown Sugar and Black Pepper Glazed Ham
We took the idea behind a standard brown sugar ham glaze and amped it up a notch, with a bit of dry mustard and black pepper. The result? Not too sweet, not too spicy, and bursting with flavor. After brushing this glaze over your ham about 30 minutes before it’s completely cooked (and repeating the glazing process with the pan juices during the remaining cooking time), you’ll make a tender, juicy ham that’ll satisfy lovers of your tradition but also surprise and delight guests with a more sophisticated palate. All told, this ham takes just under three hours to bake, so you have plenty of time to prepare sides, as well.
How to Make It
Heat oven to 300° F. Using a sharp paring knife, score the ham with lines ¼ inch deep and 1 inch apart, creating a diamond pattern (this will help the skin to crisp while cooking). Line a rimmed baking sheet with foil. Place the ham, skin-side up, on the prepared sheet and cover with foil. Bake until warmed through, 1½ hours to 1 hour, 45 minutes.
Combine the sugar, mustard, 1 teaspoon salt, 2 teaspoons pepper, and 2 tablespoons water in a small bowl. Remove the foil and brush the warmed ham with the glaze. Continue to bake, uncovered, basting the ham twice with the pan juices, until the skin is golden and glazed, 20 to 30 minutes more. Let rest for 15 minutes before slicing perpendicularly to the bone. Serve warm or at room temperature.
