Miriam's Brown Sugar Glazed Ham

BELIZEAN HOLIDAY HAM
Glaze
1 c. brown sugar
1 tsp. yellow mustard
1 Tbsp.  white vinegar
1/4 c. honey

Ham
1 ham (desired size)
1/4 c. cloves
Yellow mustard
Instructions
For The Glaze
  • Mix all ingredients together, set aside.
For the Ham
  • Place ham fat side up in roasting pan.
  • Spread yellow mustard over surface of ham.
  • Roast (covered with foil), approximately 13-17 minutes before finishing.
  • Remove any skin.
  • Cut ham's fat surface in uniform diamond shapes and insert cloves in each diamond.
  • Brush on glaze.
  • Bake 10 minutes (uncovered).
  • Reapply glaze and cook for another 10-20 minutes or until glaze brown.
  • Ham should be 135 degrees in center to ensure that cooking is complete.

Mustard Glazed Brown Sugar Ham

MUSTARD GLAZED BROWN SUGAR HAM
8-10 lb. bone-in fully cooked ham
1/2 c. water
1/2 c. butter
1 c. brown sugar
1/2 c. honey
2 Tbsp. Dijon mustard
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
4 cloves garlic, smashed
Instructions
  • Preheat the oven to 300°F and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham.
  • Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
  • Line a baking tray or dish with several sheets of aluminum foil or parchment paper if you prefer (it will make cleanup a lot easier). 
  • Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on.
  • Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham.
  • Place the ham in the baking tray; pour 1/3 cup of water into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.
  • Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned.
  • Add in the brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes). 
  • Reduce heat to low and add in the garlic.
  • Allow it to become fragrant, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
  • After 30 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F.
  • Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover.
  • Return to the oven and bake uncovered for 15 minutes.
  • Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total).
  • For added depth of flavor, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing.
  • If your crust is still pink after there suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn't burn from the sugar. 
  • Let the ham rest 10-20 minutes before slicing.