Best Old Fashioned Ham With Brown Sugar And Mustard Glaze Recipes

BROWN SUGAR AND MUSTARD HAM GLAZE

Steps:

• Mix brown sugar with mustard in a bowl to make a smooth glaze. If mixture is too thick, stir in more mustard.

OLD FASHIONED GLAZED HAM

Steps:

• Preheat the oven to 350 degrees F. Put oven rack in the middle of the oven.
• In a small bowl, mix together the Dijon mustard, brown sugar, and thyme.
• Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineapple juice into the bottom of the pan. Put the ham in the oven and bake for 2 hours, brushing every 20 minutes with the pineapple juice. Remove the ham from the oven.
• Turn oven to 400 degrees F.
• Using toothpicks, decoratively adhere the pineapple rings around the ham and put a cherry in the center of the pineapple ring. Sprinkle the pineapple rings lightly with brown sugar. Return to the oven, uncovered, and bake until the pineapples turn a light golden brown. Remove from the oven to a serving platter and let rest for 15 minutes before slicing.

PAULA DEEN'S OLD-FASHIONED HOLIDAY GLAZED HAM

Steps:

• Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.
• Decoratively arrange the pineapple slices on top of the ham, securing the with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple and secure with a clove or toothpick.
• In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.

OLD FASHIONED HAM WITH BROWN SUGAR AND MUSTARD GLAZE

Steps:

• Preheat oven to 325°F.
• Method 1: 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 thermometer reads 145 F, about 1 hour 10 minutes or 7 minutes per pound.
• Remove ham from oven. Increase oven temp to 375°F.
• Method 2: instead of using parchment paper and foil, use a turkey bag.
• Remove foil and parchment paper from ham or remove ham from bag.
• 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 and let cool at least 45 minutes.
• Slice ham and serve slightly warm or at room temperature.

OLD-FASHIONED HAM WITH BROWN SUGAR AND MUSTARD GLAZE

Steps:

• Preheat the oven to 325°F. Place the ham in a large roasting pan. Pour the apple juice over the ham. Cover the ham completely with parchment, then cover the ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake the ham until an instant-read thermometer inserted into center of the ham registers 145°F, about 3 hours 45 minutes. Remove the ham from the oven. Increase the oven temperature to 375°F.
• Remove the foil and parchment from the ham. Drain and discard the liquids from the roasting pan. Cut off rind and all but a 1/4-inch-thick layer of fat from the ham and discard. Using a long sharp knife, score the fat in a 1-inchwide, 1/4-inch-deep diamond pattern. Spread the mustard evenly over the fat layer on the ham. Pat the brown sugar over the mustard coating, pressing firmly to adhere. Drizzle the honey evenly over.
• Bake until the ham is well glazed, spooning any mustard and sugar glaze that slides into the roasting pan back over the ham, about 30 minutes. Transfer the ham to a serving platter; let cool at least 45 minutes. Slice the ham and serve slightly warm or at room temperature.

OLD-FASHIONED HAM WITH BROWN SUGAR AND MUSTARD GLAZE

Steps:

• 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.

OLD-FASHIONED BAKED HAM

Steps:

• Drain pineapple, reserving 2 tablespoons juice; set aside. Place ham in a baking dish. Bake at 350° for 30 minutes., In a small bowl, combine the brown sugar, mustard, cloves, vinegar and reserved pineapple juice. Score top of ham. Place pineapple slices and cherries over ham; spoon glaze over top. , Bake 40-45 minutes longer or until a thermometer reads 140°, basting occasionally.

SUGAR-GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake until a thermometer reads 130°, 1-1/2 to 2 hours., Meanwhile, in a small bowl, combine the brown sugar, mustard and enough vinegar to make a thick paste. Remove ham from oven. Spread sugar mixture over ham. Bake, uncovered, until a thermometer reads 140°, 15-30 minutes longer.