No need to fear the ham! It’s super easy with this magic 5 ingredient Brown Sugar Ham Glaze that will transform your Christmas Ham into the most incredible sticky, caramelised centrepiece! Plus, my simple tricks to make your Christmas ham look and taste as good as they do in glossy magazines (and blogs 😂). Christmas made easy!! Show
New to glazed ham? Start here -> How to Make Glazed Ham. Want to try my signature Maple Glazed Ham? Here it is! BROWN SUGAR GLAZED HAM – Made Easy!I’m abnormally paranoid about wasting your time and money – especially for grand centrepieces. Hang ups from my youth – we lived on a tight budget when I was growing up. I hope I always remain this way! As a result, I have somewhat of an obsession with ensuring my recipes work. Which means making them repeatedly until I’m confident I’ve covered off the “problem” areas. So. Christmas Ham. I think I’ve made it considerably more than your average person. And today I want to share the knowledge I’ve accumulated. Making Christmas Ham easy, easy, easy! NAGI’S BEST TIPS FOR PERFECT GLAZED HAM
How to make Christmas Ham: 3 simple steps
Choosing the Best HamBest Value Recommendation (Australia): Woolworths wood smoked $9/kg ($4.50/lb). I have been buying this for years. Excellent value for money and I am convinced that most people would not know the difference between this and more expensive ones. The ham pictured in this post is a Woolworths one. If you look at the cut face of the ham in the photo above, you can see it looks like meat, not shiny rubbery deli ham. PS Don’t get the $7/kg one. The extra $2/kg is worth it, I promise. I also get my ham from local butchers in my area (Not loyal to any, I spread the love 😂) Here’s my take on choosing the best ham for Christmas:
How to remove ham rind{Watch the video!} The ham rind (or ham skin) that covers the ham all over is inedible. It’s rubbery and tough so we need to remove it. The rind wants to come off – so it’s not hard to remove. Here’s how:
Clove studding option – follow directions in this Maple Glazed Ham. It’s more for visual than flavour – needs to be removed before serving. EXCESS FAT: If you want a beautiful glossy, caramelised ham, you have to leave fat on. But there is quite a thick layer of fat on most hams and it does not melt (render) when baked. So if you have an aversion to that amount of fat, feel free to cut excess off but make sure you leave at least 0.5 cm / 1/5″ so you still get a gorgeous caramelised surface!! Brown Sugar Ham GlazeBrown Sugar Ham Glaze is a classic recipe. It’s very similar to the Maple Mustard Ham Glaze I shared years ago – but made without maple. It’s truly magical how such a simple ham glaze recipe can transform into caramelised amazingness once it’s slathered on the ham. The key with the Brown Sugar Ham Glaze is to balance the sweet (sugar and some honey) with sour. I use vinegar and mustard (which also thickens the glaze). I like to add a touch of holiday spirit with All Spice and Cinnamon, but this optional! Making a Brown Sugar Ham Glaze is as simple as plonking the ingredients in a saucepan then just simmering until the sugar dissolves. Then slather all over the ham. And I mean ALL OVER THE HAM!!! Baking the Glazed Ham!This is the easiest part – if you follow a few very simple Nagi Ham Rules that make all the difference!
INTERNAL TEMPERATURE OF COOKED HAM IS 60C/140FHam is already “cooked” ie ready to eat, so it doesn’t need to be cooked for consumption. It’s to ensure any food germs are obliterated. When a protein is in the oven for a considerable length of time, it creates a cosy environment for bacteria to grow so it’s best to bake the ham until the internal temp is such that any bacteria inside is killed. *Sorry for off-putting germ talk!!* DON’T HESITATE TO FOIL PATCH!Propping up the ham to level the surface will go a long way to help your ham caramelise more evenly. But if there are patches browning faster than others, just stick a bit of foil on them. Look how many I used!!! ↑↑↑ The foil will stick to the glaze like glue – then peel off carefully once the ham is done. If you accidentally peel some caramelisation off, don’t fret! Just paint it with the pan juices and it will look as good as new! Sauce for HamThe glaze is everybody’s favourite part…. and there’s just not enough to go around! So some years ago, I started using the pan drippings as the sauce to serve with the ham. It’s loaded with flavour from both the Brown Sugar Ham Glaze AND the juices of the ham. The pan drippings are usually a bit thick to use as a sauce so I just thin it with water. The flavour is very intense so you don’t lose flavour at all. Other sauce options: chutney, Cranberry Sauce, mustard, caramelised onion jam. And there you have it. My ultimate ham guide! There’s a few bits I haven’t covered – cooked ham storage, shelf life, making ahead (this is super handy!) – which I’ve popped in the recipe notes. Ah – wait! And most important – save the ham bone!! Last year I promised I’d share a ham bone recipe shortly after Christmas and a mere 8 months later, I published a 3 ingredient Chinese Ham Bone Rice Soup. 😂 This time, I can 100% promise you that I am sitting at my computer eating this years’ leftover ham bone recipe. It will be with you in the first week of the New Year (because I have something else I’m super excited to share as this years’ Christmas leftovers recipe!!). And finally. After possibly the longest post of 2018 – I present to you the Brown Sugar Glazed Ham Recipe. 😅 ~ Nagi x PS. For a mini, everyday or economical version, you can even use this glaze on chicken pieces too – check out Sticky Glazed Christmas Chicken! Also, my other Christmas Ham child is Maple Glazed Ham. The maple flavour is lovely in this! WORTHY OF YOUR LEFTOVER HAM
WATCH HOW TO MAKE ITHungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Brown Sugar Glazed HamAuthor: Nagi Prep: 15 mins Cook: 1 hr 30 mins Total: 1 hr 45 mins Christmas, Mains 5 from 24 votes Servings20 – 20 people Tap or hover to scale
Recipe video above. It's truly incredible how such a simple Brown Sugar Ham Glaze can transform into the most incredibly sticky, caramelised ham! See Notes for handy make ahead tips.New to glazed ham? Start here -> How to Make Glazed Ham. Want to try my signature clove studded Maple Glazed Ham? Here it is! IngredientsCupsMetric
Brown Sugar Ham Glaze:
Spices (Note 4):
Presentation (optional):
Instructions
Remove rind & scoring:
Brown Sugar Ham Glaze:
Baste & Cook:
Sauce (Note 10):
Presentation & Serving:
Leftover Ham:
Recipe Notes:1. Ham – Read in post for my recommendations for ham type. Most important is that it’s ready to eat (ie do not use raw ham eg gammon) and has the skin and fat on. Bone in is strongly recommended for juicier ham.Scale recipe – Recipe will work for whole ham leg as well – click on Servings and slide to scale up ingredients. Should be about the same cook time (go by colour). There is plenty of glaze.2. Water – can sub with dry white wine or even OJ, cranberry juice or apple juice. I usually use water.3. Vinegar – can be substituted with white wine vinegar, champagne vinegar, rice vinegar, or other vinegar that’s not quite as harsh as normal white vinegar. If using normal white vinegar – use 2 tbsp.4. Spices – feel free to sub with flavourings of choice. Just add and taste until it’s the flavour you want! All Spice can be switched with nutmeg, mustard powder can be skipped. Ginger is also a nice holiday flavour.5. Remove rind – Video and photos in post are helpful! Nutrition Information:Calories: 503cal (25%)Carbohydrates: 11g (4%)Protein: 40g (80%)Fat: 31g (48%)Saturated Fat: 11g (69%)Cholesterol: 116mg (39%)Sodium: 2264mg (98%)Potassium: 553mg (16%)Sugar: 11g (12%)Vitamin C: 0.1mgCalcium: 24mg (2%)Iron: 1.7mg (9%) Keywords: Christmas Ham, Ham Glaze Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats. LIFE OF DOZERIt is that time of the year when we strip Dozer of what little dignity he has remaining for the amusement of myself and others at the dog park…. What is brown sugar glaze made of?The classic honey-baked ham or spiral cut ham will typically come with a brown sugar glaze. This traditional glaze is made out of brown sugar, honey, fruit juice, Dijon mustard, and vinegar. You can prep it in advance or immediately brush it onto your fresh ham towards the end of baking.
What is a good ham glaze?The best glaze for a baked ham contain either honey, brown sugar or maple syrup. The saltiness from the ham and the sweetness for the glaze complement each other so well, that either of those ingredients make for a pretty special glaze.
Do you glaze a ham before or after baking?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.
How long do you cook a brown sugar double glazed ham?Bake the Brown Sugar Glazed Ham until the center registers 100-110 degrees F, (approx. 10-14 minutes per pound). Take care to limit the amount of times you open the oven to check the temperature to prevent the ham from drying out.
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