If you love a juicy ham with a crunchy, sweet crust, this is your go-to recipe. For best results, be sure to order a quality smoked bone-in ham from Corralitos Market and Sausage Company. Allow about 2 hours and 25 minutes for prep and cooking, and an additional 20 minutes for resting time.
1 bone-in smoked ham (preferably from Corralitos Market and Sausage Company or other high-quality ham)
1 cup honey
1/4 cup packed dark brown sugar
1/4 cup whole-grain mustard
4 tablespoons unsalted butter
Remove any netting or packaging from the ham. Trim away excess fat — but don’t over do it. Leave about 1/4 inch of fat around the ham. Allow ham to sit at room temperature for 30 minutes.
Preheat oven to 350°F. Line baking pan for ham with a double layer of heavy-duty aluminum foil. (Don’t skip this step, or you’ll be scrubbing sticky baked on goo off of your pan.)
Place the ham cut side down in the baking pan. Cover the ham with a sheet of parchment paper. Tightly cover the ham and parchment paper with a sheet of aluminum foil. Bake ham for 45 minutes.
While the ham is baking, combine honey, brown sugar, mustard and butter in a small saucepan. Cook, over medium-low heat, occasionally stirring, until the butter melts and the brown sugar has completely dissolved, about 3 minutes. Set aside to cool.
When the ham is ready, remove it from the oven. Increase the oven temperature to 425°F. Remove and discard the foil and parchment paper.
Using a very sharp knife, score a 1-inch-wide diamond pattern (no more than 1/4 inch deep) over the entire ham. Brush the entire ham with 1/3 cup of the glaze. Return the ham to the oven for 15 minutes. Remove from the oven and brush ham with another 1/3 cup glaze and return to oven. Repeat glazing every 15 minutes until all of the glaze has been used and the ham has a nice crunchy, golden brown crust (about 55 – 60 minutes or so).
When ham is done, remove ham from the oven and allow ham to rest for 20-30 minutes before slicing.
YIELD: 8-10 servings