Baked Ham With Crumb Topping
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
1 hr 30 mins
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Cook Time
2 hrs 30 mins
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Additional Time
30 mins
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Total Time
4 hrs
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Servings
12 servings
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Calories
516 kcal
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Course
Main Course
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Cuisine
American
Baked Ham With Crumb Topping
Report
This succulent Baked Ham stands out from the crowd with a spiced brown sugar glaze and a crunchy crumb topping, the perfect antidote to salty smoked ham.
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Ingredients
- 8-9 pound ham bone-in, spiral sliced
- 1 cup brown sugar packed
- 1/2 cup spicy brown mustard
- 1/2 cup balsamic vinegar
- 2 tablespoons mustard dry
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups Panko bread crumbs
- 1/2 cup fresh parsley minced
- 3 tablespoons vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Line rimmed baking sheet with aluminum foil; set wire rack in sheet. Place 12-inch square of foil in center of rack. Set ham on foil, flat side down, and cover it with oven bag, tucking bag under ham to secure it. Let ham sit at room temperature for 1 1/2 hours.
- Adjust oven rack to lowest position and heat oven to 325 degrees. Bake ham to 100 degrees, about 2 hours. (Lift bag to take temperature; do not puncture.)
- Meanwhile, combine sugar, brown mustard, vinegar, dry mustard, ginger, and cloves in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium-low, and simmer until reduced to 3/4 cup, 15 to 20 minutes. Let cool while ham cooks.
- Combine panko, parsley, oil, salt, and pepper in bowl. Remove ham from oven, discard oven bag, and let ham cool for 5 minutes. Increase oven temperature to 400 degrees.
- Brush ham all over with brown sugar-mustard mixture. Press panko mixture against sides of ham to evenly to coat. Bake until crumbs are deep golden brown, 20 to 30 minutes. Transfer ham, flat side down, to carving board and let rest for 30 minutes. Carve and serve.
Equipments used:
Notes
- Bone-in ham: For the most flavor, look for a shank end (or shank portion) ham, which has a fattier meat, more flavor, and has one long bone for easier carving. A butt-end (or butt portion) ham is delicious, too. It just is a little leaner and is a little more work to carve.
- Spicy brown mustard: Or substitute Dijon mustard.
- Panko breadcrumbs: This Japanese-style breadcrumb is commonly used as to coat for deep-fried foods for the crispiest result. You can buy them at the store or make your own panko crumbs.
- Yield: This recipe makes generous portions for 8 adults. Estimate about 3/4 pound per person for a bone-in ham and 1/2 pound for boneless ham. If you want extra for leftovers, buy a larger ham than the math above suggests.
- Storage: Store leftover ham covered in the refrigerator for up to 4 days.
- Make ahead: The glaze can be made one day in advance and refrigerated. Bring to room temperature during the first phase of baking the ham.
- Freezer: Baked ham can be cooled and frozen for up to 6 months. Double-wrap, label, and date the ham. Thaw overnight in the refrigerator before use.
Nutrition Information
Show Details
Serving
1 serving
Calories
516kcal
(26%)
Carbohydrates
26g
(9%)
Protein
34g
(68%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Cholesterol
94mg
(31%)
Sodium
2053mg
(86%)
Potassium
515mg
(15%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
218IU
(4%)
Vitamin C
3mg
(3%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 516kcal | 26% |
| Carbohydrates | 26g | 9% |
| Protein | 34g | 68% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 94mg | 31% |
| Sodium | 2053mg | 86% |
| Potassium | 515mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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