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The Perfect Easter Ham!!

Posted April 24th, 2011 by Chef_jenn with no comments

For those of you that missed out on my Easter class, here is my recipe for the perfect glazed ham.
I love my pork products and this ham tops my list. With tons of flavor and a crisp, sweet crust. My mouth is watering just thinking about it!

Glazed Ham

With Maple Dijon Sauce
Serves 6 to 8

1 (5 to 6 lb) Smoked, spiral ham

Glaze:
½ cup Dijon mustard
½ cup Brown Sugar
¼ cup Honey
1/8 tsp Fresh nutmeg
¼ tsp Ground pepper

Sugar Crust:
1 cup Raw sugar

Maple Dijon Sauce:
1/3 cup Maple Syrup
1/3 cup Dijon mustard

Submerge ham in water and soak for at least 4 hours, or overnight.
Preheat oven to 350°F.
Line a roasting pan with foil.
Place ham, flat side down, into roasting pan and cover the ham completely with foil.
Place in oven and cook for 1 hour.
Remove ham from oven and increase oven temperature to 400°F.
In a bowl stir together glaze ingredients.
Uncover the ham, trim excess fat, score ham in a diamond pattern and coat ham with the glaze mixture; making sure to get into the diamond scores.
Cook for 15 to 20 minutes, basting half way through.
Remove ham from the oven and press the 1 cup of sugar to the outside of the ham; add a thin layer of sugar and melt with a torch. Heat the sugar until a crust forms, and turns a dark caramel color and repeat (adding a thin layer of sugar and torching).

Rest the ham for 10 minutes, before carving*.
In a bowl stir together maple syrup and mustard, till smooth.
Slice ham and serve with sauce.

* I prefer to serve my ham cold. If doing so torch the sugar crust just before serving to ensure a good crust.

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