Shank Ham Easy Recipes With Brown Sugar Rubbed on the Skin
Old-Fashioned Ham With Brown Sugar and Mustard Glaze
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
A long-time favorite of Epicurious readers, this impressive roast is perfect for the holidays and so easy to make.
Ingredients
10 servings
1 (10-pound) smoked ham with rind, preferably shank end
1 cup unsweetened apple juice or apple cider
1/2 cup whole grain Dijon mustard
2/3 cup (packed) golden brown sugar
1/4 cup honey
Step 1
Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. Remove ham from oven. Increase oven temperature to 375°F.
Step 2
Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.
What to Drink
Sauvignon Blanc is a good match for the ham and the asparagus, a notoriously wine-unfriendly ingredient. We like the Joel Gott 2006 Sauvignon Blanc from Napa Valley ($18), which has tropical fruit and citrus flavors with floral aromas and a crisp finish.
How would you rate Old-Fashioned Ham With Brown Sugar and Mustard Glaze?
Reviews (55)
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Can you start with a raw ham?
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This was the easiest ham recipe I have ever used and it was the best ham I have ever made! We did substitute unsweetened cranberry juice in place of the apple juice, because that is what we had on hand. Waiting to add the sugar until the last 45 minutes allowed us to use the drained off juices to make a delicious tangy gravy! Our ham was only 6.5 pounds, and we used the 20 minutes per pound rule-of-thumb which worked out beautifully. Others have mentioned that the cook time listed in this recipe is a little long, and it does appear to be. I recommend checking the temp of your 10 lb ham around the three-hour mark. Try this recipe, you will be so glad you did!
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Yum! Very simple recipe, looked, tasted and smelled great! I had to use oj as no apple juice on hand but seemed a fine substitution. I was afraid the cooking time seemed too long, but trusted the instructions and it was perfect!
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Coronavirus made it a very small Easter this year so we decided to try something new. My parents and boyfriend loved the flavor of the ham! We left the apple juice in the bottom after putting it back in and my dad loved putting the juice over the ham(if you like mustard you'll like the juice too)
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Perfect recipe - wouldn't change a thing.
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The best ham I've ever prepared or eaten. Anywhere.
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Excellent recipe! Dinner guests went back for seconds and thirds. I will definitely make it again--the ham was moist and tender, and the glaze was delicious.
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This is a delicious ham. I used a pre-cooked small (1.7Kg/3.7lb) ham, and made my own modifications to the recipe as such. I cut out the entire first part of the cooking at 325. I cooked it at 375 for about 25 minutes after glazing it then 325 for another 30-40 minutes and I put some apple juice and water in the roasting pan to keep it nice and moist, and I kept spooning the mixture onto it. My bastardized version of this recipe was delicious, but very likely not half as good as the full proper version, cooked exactly as directed. Nonetheless I enjoyed it mightily.
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Made this last night for Christmas Eve. Only had one tiny piece of parchment paper - I am unclear on how to completely cover a ham with parchment paper anyway since you'd practically have to use a staple gun to get it to stick - so used aluminum foil instead, then also wrapped the pan as directed with more foil. The ham was just over 10 pounds so baked it the allotted 3 hours 45 minutes, at which time the temp was about 145 degrees. Took it out of the oven and let it cool for a while, then cut off the rind and fat. Smeared Koop's mustard over, after which remembered about scoring it. Scored right though the mustard, then packed on the brown sugar (mix of light and dark brown). I had part of a jar of an apple jelly that didn't set, so used that in place of honey. Baked it 30 minutes more, scooping up the glaze that oozed off and basting the ham with it. Took it out of the oven, wrapped in foil, and let sit while we had a drink and I finished the other dishes. Sliced it up and served with pickled apricots and Asian pears, blue cheese au gratin potatoes, Brussels sprouts with browned butter & pistachios, and a green bean-Mandarin salad. We all liked the glaze and the ham was perfectly cooked. But I miss that familiar cloves taste, so next time I will puncture the ham with cloves, then spread with mustard and coat with brown sugar.
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I have made this numerous times with no modifications. Its my "go to" holiday (any holiday!) recipe.
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This ham recipe turned out wonderful. My husband always says bone in hams are not worth the fuss. After having this recipe, he has changed his mind and affirms we will make this again. Thanks for a delicious and easy recipe.
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This was the best ham ever and now our family's go to ham recipe! We got a ham with the bone in and skin still on... If anyone finds this ham dry... Something went wrong... Just the wrong ham... Or error in the process because this ham is to LIVE for!!!! Yum yum yum... This is our ham this Easter! Proud enough to serve it to a chef!
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Are you kidding me? After 3 hours in the oven, wrapped in parchment and foil, this ham looked and tasted totally wasted and falling apart. I drained off 4 cups of liquid and saved it for the ham and bean soup I am making now. (I skimmed off about a third of a cup of fat first.) The ham itself was dry and hard, and I'm hoping the soup will redeem me with my husband who had never seen or tasted such a mess of an Easter ham. I give this recipe a zero fork.
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Superb. Simple, easy to prepare, and the whole grain mustard helps the glaze adhere to the ham. I substituted the rest of a jar of locally produced currant jam for the honey and it worked out beautifully. As others have noted, we didn't miss the cloves at all.
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Source: https://www.epicurious.com/recipes/food/views/old-fashioned-ham-with-brown-sugar-and-mustard-glaze-241636
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