Brown Sugar Mustard Glazed Ham Recipe (2024)

FAQs

Do you put glaze on ham before or after cooking? ›

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

Mustard: Mustard adds a sharp, tangy flavor to the glaze that balances the sweetness of the brown sugar. It can be dijon, yellow, or whole grain mustard, depending on personal preference. The mustard helps to cut through the richness of the brown sugar and adds a bold flavor to the glaze.

directions. Combine 1 cup firmly packed brown sugar, 2 tablespoons flour, 1/2 teaspoons dry or prepared mustard, 1/8 tsp cinnamon and 3 tablespoons dry sherry (optional), 3 tablespoons vinegar and 3 tablespoons water.

Because most hams come with a glaze packet that typically contains added sugars and preservatives, all you have to do is add water and let it cook until thickened (per MyRecipes). However, sometimes the easy route does not yield the most delicious results.

Not Covering Your Ham

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

Top Tip: Just remove the rind and leave as much of the fat on as you can. Fat = sticky glaze! This part is easy – the skin WANTS to come off! Your ham will come with a thick, rubbery skin which is called the rind.

Most ham recipes use a sugary glaze, because pork takes on sweetness (like brown sugar or honey) insanely well. For the longest time I used to boil ham in water before roasting. But as of recently I've switched to cola and haven't looked back. By boiling ham in cola you lightly infuse it with a sweet flavour.

Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.

However, mustard is a good sticky substance perfect for holding dry seasonings on meat. Hence, the method of mustard rubbing meat was invented. There are a couple of ways you can do this but the basic idea is the same. A thin layer of mustard on the surface of meats will hold dry rubs in place while the meat is smoked.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

Why is my brown sugar glaze not thickening? ›

If you allow your glaze to cool off too much, you'll have a much harder time getting your thickening agents fully incorporated. When thickening glazes after the fact, low, steady heat is the key to achieving a smooth, consistent texture and unobtrusive flavor.

If your glaze is too thin mix together 1 tsp of water and 1 tsp of cornstarch and add it into the mixture to thicken it up. What if my Brown Sugar Glaze is too thick? Add in another Tablespoon of water or broth until you reach your desired consistency.

Heat the honey, corn syrup, and butter in a double boiler to make the glaze. Brush the glaze over the ham and bake in a foil-lined pan for about 1 hour and 15 minutes, brushing every 15 minutes or so with the glaze. Broil the ham for a few minutes before removing it from the oven.

4After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it's nice and glossy. Remove from the oven and allow to rest 15 to 20 minutes before carving.

Glaze Packet Ingredients: Sugar, Dextrose, Brown Sugar, Water, Modified Food Starch, Caramel Color, Potassium Sorbate And Sodium Benzoate (Preservatives), Spice, Citric Acid, Xanthan Gum.

Pro Tips for Making a Glaze

When cooking with a glaze, your meat or vegetables need to be almost fully cooked through before applying the glaze. Apply it at the very end of cooking process, as prolonged cooking can cause the high sugar content to burn and become bitter.

Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F. Unwrap the ham and apply the glaze; increase the heat to 400F and bake for 15-20 minutes longer until the glaze is burnished.

I use a disposable aluminum pan to smoke my ham to keep the mess to a minimum. Be sure to place the cut side of the ham face down in the pan as shown in the photos. Once the ham temperature registers around 135 degrees F, start preparing your glaze.

The ham should be glazed towards the end of the cook. Whether you are baking the ham in the oven or doing a twice smoked ham on the smoker, the glaze should be added at the end. If you glaze your ham too early, the sugars could burn from the heat.