Brown Sugar Glazed Easter Ham

Ingredients

Equipment Needed

• •Large roasting pan with rack
• •Instant-read thermometer
• •Silicone pastry brush
• •Heavy-duty aluminum foil
• •Fine-mesh strainer
• •Carving knife and fork

Instructions

1. 1

   Temper the ham

   Remove your ham from the refrigerator 90 minutes before cooking. A cold ham straight from the fridge will cook unevenly, the exterior drying out while the center struggles to reach temperature. Unwrap it completely. If there's a plastic disk covering the bone, pry it off and discard it. Set the ham cut-side down in your roasting pan.

   This resting period isn't optional. It's the difference between a ham that slices beautifully and one that falls apart in dry, stringy pieces.
2. 2

   Prepare the oven and pan

   Position your oven rack in the lower third and heat to 325°F. Pour the apple cider into the bottom of your roasting pan. This liquid creates steam that keeps the meat moist during the long cooking time. It will also mix with the dripping glaze to create a sauce worth saving.

3. 3

   Build the glaze

   Combine the brown sugar, mustard, maple syrup, vinegar, ground cloves, cinnamon, and cayenne in a small saucepan. Set over medium heat and stir until the sugar dissolves and the mixture becomes pourable, about 3 minutes. Don't boil it. You want it loose enough to brush but thick enough to cling. It will smell like autumn and promise in equal measure.

   Dark brown sugar contains more molasses than light, which means deeper flavor and better caramelization. Don't substitute.
4. 4

   Apply the first glaze

   Brush about one-third of your glaze over the entire surface of the ham, working it into the spiral cuts where it will caramelize between the slices. If you're using whole cloves for decoration, stud them into the fat in a diamond pattern now. Cover the pan tightly with aluminum foil, crimping the edges to seal.

5. 5

   Slow-roast the ham

   Slide the covered pan into your oven. Plan on 15 minutes per pound, so an 8-pound ham needs about 2 hours. The foil traps steam and prevents the exterior from drying before the interior warms through. Resist the urge to peek. Every time you open that oven door, you lose heat and extend your cooking time.

6. 6

   Glaze and uncover

   After 90 minutes, remove the foil. The ham should be fragrant, the glaze already beginning to set. Brush another third of the glaze over the surface. Return to the oven uncovered.

7. 7

   Build the crust

   Fifteen minutes later, apply the remaining glaze. At this point the surface should be developing golden patches where the sugar is caramelizing. The kitchen will smell of brown sugar, smoke, and warm spice. Continue roasting until an instant-read thermometer inserted into the thickest part (not touching bone) reads 140°F. This typically takes another 15-30 minutes.

8. 8

   Rest before carving

   Transfer the ham to a cutting board and tent loosely with foil. Let it rest for 15-20 minutes. The internal temperature will climb another 5 degrees as the heat redistributes. This rest is essential. It allows the juices to settle back into the meat rather than flooding your cutting board.

9. 9

   Make the pan sauce

   While the ham rests, pour the pan drippings through a fine-mesh strainer into a small saucepan. Skim off the fat if there's more than a tablespoon or two. Bring to a simmer and reduce by half. This concentrated sauce, equal parts glaze and meat juices, deserves to be spooned over every slice.

   If your pan drippings taste too sweet, a squeeze of lemon juice restores balance.
10. 10

    Carve and serve

    For spiral-sliced hams, you're not carving so much as releasing. Run your knife along the bone in long strokes to free the slices, then lift them away in sections. Arrange on a warmed platter, drizzle with pan sauce, and bring to the table while the glaze still glistens. This is your moment. Let them see it whole before the first fork descends.

Chef Tips

• •Buy your ham from a reputable butcher or specialty grocer. The supermarket hams injected with water and phosphates can't compare to a properly cured one. Ask how it was smoked. Hickory and applewood are traditional. Anything labeled 'ham and water product' should be left on the shelf.
• •A bone-in ham costs more per pound but delivers superior flavor. The bone conducts heat evenly and adds body to any soup you make with the leftovers. Never buy boneless for a holiday table.
• •If serving a crowd larger than twenty, buy two smaller hams rather than one massive one. They'll cook more evenly, carve more easily, and you can stagger the timing so the second arrives hot when the first runs low.
• •The glaze can be made three days ahead and refrigerated. Warm it gently before brushing. It should flow but not drip.
• •Pair with a German Riesling or an off-dry Gewürztraminer. The slight sweetness echoes the glaze while the acidity cuts through the salt. For beer, a Belgian abbey ale or German Märzen.
• •Save that ham bone. It's worth its weight in gold for bean soup, split pea soup, or collard greens. Freeze it if you won't use it within a week.

Advance Preparation

• •The glaze can be prepared up to 3 days ahead. Store refrigerated in a jar and rewarm gently before use.
• •The ham can be glazed, wrapped tightly, and refrigerated overnight. Add 20 minutes to your cooking time if starting cold.
• •For same-day prep, the ham can be roasted up to 2 hours before serving. Tent with foil and hold in a 200°F oven. Apply a final brush of warm glaze just before carving to restore the shine.
• •Leftover ham keeps refrigerated for 5 days or frozen for 2 months. Slice before freezing for easier portioning.

Frequently Asked Questions

Nutrition Information

1 serving (about 136g)