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Old-Fashioned Ham with Brown Sugar and Mustard Glaze

Old-Fashioned Ham with Brown Sugar and Mustard Glaze


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Ingredients

  • 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

Recipe Preparation

  • 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.

  • 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.

Reviews Section

Recipe Summary

  • ½ cup pineapple juice
  • ½ cup brown sugar
  • 1 tablespoon dry mustard
  • 1 (4.5 pound) butt-end smoked ham
  • 1 (15.25 ounce) can pineapple rings, drained
  • 1 (4 ounce) jar maraschino cherries, drained
  • ¼ cup whole cloves

Preheat oven to 325 degrees F (165 degrees C).

Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved.

Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze.

Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours baste with glaze every 30 minutes.

Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes.


HAM LOAF WITH BROWN SUGAR GLAZE

I know that many people have never eaten Ham Loaf and are not quite sure what to expect. This was a dish that my mother served frequently when I was growing up. My local grocery store always had this available to buy, so I served it often also when I was first married.

They eventually quit selling it, so we didn’t have it for several years. Ham Loaf is served at Amish restaurants in our area.

I decided last week, to try making one myself. My
husband loved it, and I was pleased with it also. It’s a keeper.

A Ham Loaf is basically like a meat loaf but is made with ground pork and cooked ham. My mother liked to make it when we had leftover ham from holidays.

Begin by placing cooked ham cubes in a food processor, and pulse to obtain a finely ground texture.

Place the ground ham and ground pork in a large mixing bowl.

Add the eggs, red and green bell peppers, seasonings, and
stone ground mustard.

Pulse bread in food processor to make fine crumbs.
Add them to meat mixture.

Combine mixture with hands, and form into a loaf.

Place in parchment lined baking pan.

In a small bowl, stir together the brown sugar, vinegar,
and dry mustard. Place on top of ham loaf.

Top with pineapple slices and cherries.

Bake @ 350 degrees for 1 hr 15 minutes.

Remove from the oven and allow to set 5-10 minutes.
Beautiful, crunchy brown crust on top. Moist on the
inside.

Transfer to a serving platter and cut into slices.

This is delicious served with HOMEMADE SCALLOPED POTATOES, green beans, and SAM’S HOMEMADE HOT ROLLS. Also perfect with sweet potatoes or mashed potatoes.

This recipe was shared on Weekend [email protected] Sweet Little Bluebird.


Old-Fashioned Ham

Preheat oven to 325°. 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 an instant-read thermometer inserted into center of ham registers 145°, about 3 hours 45 minutes. Remove ham from oven.

Increase oven temperature to 375°.

Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4”-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1” wide, 1/4″ 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.


Ham Steak Recipe

Place grated rack over top. 09032020 Place ham steaks and butter in a large frying pan over medium heat.

Combine remaining ingredients and brush over the steaks.

Ham steak recipe. You need salt pepper cooking oil and glaze to make your baked ham steak. Add one-third of the butter and then set one ham steak in the pan and sear for 2-3 minutes on one side until it starts to get some color flip. 03062018 How to Make 12-Minute Old-Fashioned Ham Steak with Maple Gravy.

Heat the oven to heat at 350 degrees F. While the bottom is searing spread some of the glaze over the top it will be sort of thin since its warm. 16042014 Heat a large non-stick or cast-iron skillet over medium-high heat.

05032020 Directions Step 1 Preheat oven to 375 degrees F 190 degrees C. Cook 2-3 minutes per side. Spray top with non-stick cooking spray if desired.

Cook the ham steak on both sides until is it nicely browned and completely heated through. Add ham steak and cook on both sides until warmed through. Serve as desired and enjoy.

Full ham steak dinner recipe is below. Prepare your baking pan by rubbing light oil on the sides and bottom. BBQ 18 Casseroles 3.

13032020 In a large saucepan add your olive oil and cook until shimmering. Cook an additional 2-3 minutes per side or until heated through and glaze is sticky. Remove ham steak and cover with foil to keep warm.

Heat butter in a large skillet on the stove top. On the ham steaks brush your glaze after placing them on the shallow baking pan. Brush both sides of the steaks in glaze.

Step 3 Bake in preheated oven until ham is tender 35 to 45 minutes. Lower heat and add flour to butter and cook for a minute. Put the ham steak on the rack and broil for 10 minutes.

20042019 Prepare boiler pan by adding 2 cups water. Advertisement Step 2 Mix water brown sugar Worcestershire sauce and cloves in a baking dish. Turn dinner into something special with these recipes for ham steaks with pineapple sauces glazes and more.

Once its heated add the ham steaks and sprinkle the sides with thyme. Arrange ham steaks in baking dish. Let cook 3 minutes flip.

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Recipes with Ground Ham:

Grinding ham for recipes is a very old-fashioned method of using cooked ham. To easily grind up cooked ham, use a food processor and pulse until ground.


Spiral Ham Recipe

Cooking a spiral ham is actually very easy. It’s just a matter of mixing up a brown sugar glaze for ham, pouring it on, then cooking the ham in your oven.

Spiral Ham Glaze

In addition to your ham, you only need three ingredients for this homemade ham glaze – brown sugar, maple syrup and apple juice. It doesn’t get much easier than that!

How To Glaze A Ham

To glaze a ham, the ingredients are combined in a saucepan and simmer for 10-15 minutes. After the glaze has reduced and thickened, then half of the glaze is poured over the spiral ham, and into the oven it goes.

The remaining half is added at the end of cooking, allowing you to get those deliciously caramelized edges that make your ham both look and taste fantastic.

How Long To Cook A Spiral Ham?

Wondering how long to cook ham in the oven? Since most hams are precooked, you want to cook them until they reach an internal ham temperature of 140 degrees, when measured at the thickest part of the ham.

For the average 7-10 pound ham, this will take around 1 1/2 to 2 hours. Approximately 12 minutes of cook time per pound for this brown sugar ham is a good guideline to work with, but make sure to always double check the internal temperature.

Storing Leftover Ham

Store leftovers, tightly covered, in refrigerator for 2-3 days or in freezer for 1-2 months. I recommend wrapping in plastic wrap, then placing in a freezer style bag. Try to get as much air out as possible.


WHAT TEMPERATURE TO COOK HAM?

Since we are starting with a fully cooked, ready-to-eat ham, we are simply reheating a ham that’s already been cooked. For that reason, a lower temperature of 325 degrees Fahrenheit is ideal to not dry out the ham.

Be sure to THAW your frozen ham in the refrigerator for 2-3 days before you want to cook it. It will take about 4-6 hours per pound to thaw completely.

You will also want to remove the ham from the refrigerator and let it rest at room temperature for 1-2 hours before baking, to take some of the chill out before heating it up. This also helps with more even cooking and browning.

The food-safe internal temperature of a reheated ham is 140 degrees Fahrenheit. I will reheat my ham to 135˚F and leave it covered in the pan. The temperature of the ham will continue to rise during carry-over cooking.

A programmable meat thermometer with a probe, cable, and timer is desirable and efficient for reheating ham to the proper temperature. You will insert this into the center/thickest part of the ham, taking care to be near the bone, but NOT touching it.

You can set the timer to the desired temperature (135-140˚F), and the thermometer will sound an alarm once the temperature has been reached. This helps keep the oven temperature consistent by preventing the need to open and close the door (besides when basting) to check the temperature.

If you use this type of thermometer, you will stick it in before covering the ham and pan completely with foil. The cord should be long enough to reach outside of the oven where you can set the timer on the floor or counter, depending on how long it reaches. Some thermometers also have magnets so that you can stick it onto the outside of the oven.


Brown Sugar and Mustard Glazed Bone-in Ham

A homemade baked ham is a southern holiday staple. My Mama used to make ham one of two ways. One was with this absolutely marvelous glaze produced by using simply one ingredient - classic Coca-Cola. Ham and Coca-Cola. How much more old fashioned and southern can you get than that? The other was baked in a plain brown paper bag, studded with pineapples and cloves.

I love the ham with the plain Coca Cola - it really makes a wonderful pan sauce that I think you'll really enjoy. Here, however, I combine that Coke with a brown sugar and mustard coating on the ham. There is something about the combination of the sweet Coke, the brown sugar, the tang of the mustard, and the saltiness of the ham that just makes for a perfect marriage. Oh my gosh is this good.

You can eliminate the mustard and brown sugar and just go with the Coke glaze if you prefer, and by the way, other cold drinks will do too - try a good root beer like Barq's or Dr Pepper for a change. Either way, be sure to dredge the ham slices back through those pan drippings and serve the rest on the table as a dipping sauce. Transfer the drippings into a skillet, bring to a boil, add a bit of butter to give it some richness, and cook it down a bit to reduce it and thicken. Put that in a pouring vessel and pass it at the table.

Now first, let's talk about ham a little bit.

What you do not want here is a picnic ham or any kind of pork shoulder ham. That's also delicious but it's a whole 'nother animal from what we are trying to achieve here, because it's basically raw pork so you'll end up with more of a pork loin or pork roast type of flavor instead of what you know as ham.

What you also do not want is what is commonly called a Smithfield country ham for this recipe. Also an excellent ham, but this one has only been dry cured and is not fully cooked, so you would need to cook it for a much longer period of time.

What you DO want to look for when you go to the store is a fully cooked, ready to eat half ham, preferably a shank end portion. Yes, you are gonna bake it, but a fully cooked ham does not require that you cook it long. You are really only warming it through and infusing it with a bit of flavor.

Do try to get a bone-in ham - it provides more flavor and plus you'll have a nice ham bone leftover for some red beans and rice, soup or butter beans. Be sure to check the bottom of the post for ideas on using up the leftover ham too - I'll try to update that list as I post new recipes. In the meantime I am certain you'll be delighted with this main course ham!

We interrupt this program briefly to bring you.

How to Bake a Ham in a Paper Bag

*Note: There is debate on the safety of paper bag cooking. Well, my Mama did it for years and we're all still around but for the purposes of full disclosure I must add what the United States Department of Agriculture (USDA) says about the practice of using brown paper bags for cooking:
"Do not use brown paper bags from grocery or other stores for cooking. They are not sanitary, may cause a fire, and can emit toxic fumes. Intense heat may cause a bag to ignite, causing a fire in the oven. The ink, glue, and recycled materials in paper bags can emit toxic fumes when they are exposed to heat. Instead, use purchased oven cooking bags."

Experts agree that brown paper bags were never intended for use as cooking utensils. The glue, ink, chemicals and non-food colors may leach into the food. Other materials used in recycling grocery bags are unsanitary, and some bags may even contain tiny metal shavings.

So, there ya are straight from Uncle Sam himself. But.

If you happen to be a rebel, here's how to do it - disclaimer - if you choose to accept this assignment you are on your own and do so at your own risk.

Place the plain, un-scored ham in a plain (no ink, no ads, no writing etc.) brown paper bag, (no coca cola for this version . sorry) fold the end up and place the bag into an over-sized roasting pan so that there is no part of the bag hanging off of the pan, or touching any part of the oven. Bake at 325 degrees F about 15 minutes per pound or until the center of the ham reaches 140 degrees F on an instant read thermometer. Tear away the bag, score the ham, mix up the brown sugar with the mustard and smear it all over. Add the cloves, pineapple and cherries if desired and bake uncovered from about 30 more minutes.

Again. the use of this version is at your own risk!

Now, back to our regularly scheduled program.

This has been my favorite way to do a ham from the first time I cooked one - with a brown sugar and mustard glaze, and a hot tub of Coca Cola. I use a bone-in, shank portion, fully cooked, smoked ham because they are full of flavor, and I want that ham bone for later!

*By the way, this method is more about the pan sauce and basting that flavor throughout the ham, rather than a heavy glaze. If you prefer a heavier glaze, follow the instructions at the bottom on this recipe post below.

Whatever roasting pan you use, cover it with some aluminum foil, in case any of the cola leaks out to make the clean up job a little bit easier. Then make another separate foil tub inside that for the ham itself. You'll want enough excess foil to pull up around the ham and loosely cover it. Combine the brown sugar and the mustard.

You'll have a thick mixture that looks like this set aside. Score the ham and poke in some whole cloves at the intersections if you like.

Place the ham with the cut side down, and fat side up into the foil tub. Smear the brown sugar mustard all over the ham, add pineapple and cherries if using, and pour in the Coke.

Pull up the foil so that it loosely surrounds the ham and bake according to the package directions. Remove the pan from the oven, carefully open up the foil, and baste the ham with the juices periodically during the baking time.

My ham was 8 pounds and went for about 2 and 1/2 hours at 350 degrees, until an instant read thermometer read a little over 140 degrees. When its done, let it rest about 15 minutes before cutting. Make your pan sauce while it's resting.

To carve, take a knife and go completely around the bone to loosen the meat away from the bone.

Locate the natural seams of the ham.

Cut into those seams to loosen the sections.

Remove those sections and slice each of them individually. Beautiful.

I like to dredge the slices back into the Coca Cola pan juices and let them sort of soak a bit before plating. You can also make a pan sauce with the drippings (recommended), or you can also turn them into gravy.

Well, the ham was a hit! The sauce was so delicious, everyone loved it! I made it with the brown sugar and mustard included. Thank you so much!

We made this ham for Easter supper -- WOW, it is great. Going to do this from now on, as it's definitely a KEEPER. Love this recipe, thanks for sharing it.

Thanks y'all! I love feedback from readers the most! It makes my heart sing.

For more of my favorite baked ham recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Brown Sugar and Mustard Glazed Bone-in Ham

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 2 hours 30 min
Total time: 2 hours 40 min
Yield: About 12+ servings

  • 1 (6 to 8 pound) fully cooked, shank-end half ham
  • 1 to 2 cups light brown sugar, firmly packed
  • 1/2 cup yellow or Dijon mustard
  • Sliced pineapple, optional
  • Whole cloves, optional
  • Cherries, optional
  • 1/2 can of (regular) Coca-Cola Classic

Preheat the oven to 350 degrees F. Line a roasting pan that is just large enough for the ham with aluminum foil to help with clean-up. Add another section of aluminum foil for wrapping loosely around the ham.

Score the ham into a crosshatch pattern and, if desired, stud the intersections of the crosshatches with whole cloves. Place the ham cut side down into the aluminum foil tub. Mix 1 cup of the brown sugar and mustard together to form a thick paste and smear it all over the ham. Use 2 cups if you like it sweeter. If you are going to use pineapple, you can substitute most or all of the mustard with the pineapple juice - also very delicious. Add pineapple slices if desired, and using a toothpick, decorate the center of the pineapples with a cherry.

Pour the cola carefully over and around the ham, pull the foil up loosely around the ham and bring it together, but in a manner that you can easily get into it because you are going to be basting. Bake at 350 degrees F for roughly about 18 minutes per pound, or until the center of the ham reaches slightly over 140 degrees F on an instant read thermometer, basting occasionally. Check the instructions on your brand of ham for their recommendations as different companies do give variations on baking.

If desired, unwrap the ham and place it under the broiler to brown, with the door ajar, about 5 minutes, watching it carefully. Remove ham to cutting board and allow to cool. Mine was browned enough to suit me.

Plate the ham and pour the pan drippings all over the top, or to make a pan gravy, plate the ham and drizzle on a few spoons of the drippings. Tent loosely with foil to keep warm. Transfer the remaining pan drippings to a skillet, bring to a boil, stir in 1 to 2 tablespoons of butter to add richness, and let reduce and thicken slightly. Place into a gravy boat or pourable vessel to pass at the table.

For a Heavier Glaze: I have started cooking most of my hams using this sweating method. Bring ham to room temperature for 30 minutes. Prepare foil tub, score ham, studding intersections with cloves if desired and preheat oven to 300 degrees F. Sweat the ham first by baking it with the coke (or other liquid) but without any glaze for 2 hours, loosely covered with foil. Remove ham, increase heat to 350 degrees F, brush desired glaze all over ham and return to oven, uncovered, for about another hour, or until internal temperature reaches 140 degrees F, basting about every 15 to 20 minutes.

Cook's Notes: May also substitute root beer, Dr Pepper, lemon lime soda or ginger ale.

Brown Sugar and Bourbon Glaze: Prepare as above, except reduce mustard and Coke by half and add in 1/2 cup of bourbon or whiskey.

Brown Sugar and Orange Glaze: Prepare as directed, except reduce the mustard by half and substitute 1/2 cup orange juice (for the Coke) and 1-1/2 teaspoons grated orange zest.

Brown Sugar Cranberry Orange Glaze: Prepare as above, except omit the mustard and substitute 1/2 cup orange juice with 1 (15 ounce) can jellied cranberry sauce.

Brown Sugar and Ginger Glaze: Prepare as directed, except reduce the mustard by half and substitute 1/2 cup ginger ale or lemon-lime soda and 1 tablespoon grated fresh ginger.

Brown Sugar and Maple Glaze: Prepare as directed, except reduce the mustard by half, use the Coke and add 1/4 cup maple syrup and 1/4 teaspoon each ground allspice and cloves.

Brown Sugar and Cane Syrup Glaze: Prepare as directed, except reduce the mustard by half and substitute 1/4 cup pure cane syrup, like Steens, and 1/4 teaspoon each ground allspice and cloves.

Brown Sugar Pepper Jelly Glaze: Prepare as above, except reduce mustard by half and substitute 1/4 cup pepper jelly.

Brown Sugar Orange Marmalade Glaze: Prepare as above, except substitute Creole or other spicy mustard and substitute 1-1/2 cups orange marmalade.

Some Things to Do with Leftover Ham:

Check These Recipes Out Too Y'all!

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.


Old-fashioned ham with brown sugar and mustard glaze

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.

Increase oven temperature to 375° F.

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.



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