Here is a Brown Sugar Glazed Ham recipe
- Carbohydrate 27.3534855555556 g
- Cholesterol 44.226 mg
- Fat 14.9328822222222 g
- Fiber 0.1667222198637 g
- Protein 19.5015077777778 g
- Saturated Fat 4.83210666666667 g
- Serving Size 1 1 Serving (147g)
- Sodium 1470.61861111111 mg
- Sugar 27.1867633356919 g
- Trans Fat 1.24597111111111 g
- Calories 324 calories
Step-by-step
- Remove the canned ham from the container and place in a crock pot on low for 6 to 8 hours. You may need to cut it into two pieces to get it to fit in the crock pot.
- When you are ready to put your Brown Sugar Glazed Ham recipe together, remove the ham from the crock pot, and place it on a tray for slicing.
- Use a kitchen knife, slicer, or electric knife to slice the ham into equal pieces. You may decide to leave some of the ham unglazed for guests who prefer to skip the brown sugar flavor.
- In a small bowl, mix 1 cup of firmly packed brown sugar with 2 tablespoons of prepared mustard.
- Use about 1 teaspoon of orange juice to get them to combine.
- Now spread the tops and bottoms of your sliced ham and place them in an appropriately-sized baking dish for the amount of ham you are glazing. (I glazed 6 slices with this amount of glaze, but they were very generously glazed, and it would have worked for up to 12 slices.)
- Bake at 350 degrees for anywhere from 10 to 20 minutes, depending on how thick you like the glaze. (It will become bubbly while in the oven.)
- I cooked my ham slices for 12 minutes, but they could have stayed in the oven longer.
- Remove your ham slices from the baking dish and arrange them in a pretty way on a platter.
- Pour any leftover glaze from the baking dish over your sliced ham on the platter.
- This is a terrific dish that is easy, impressive, and great tasting!
Home cooks frequently make the mistake of roasting glazed ham at temperatures exceeding 400 degrees Fahrenheit, which causes the high sugar content to scorch before the interior warms through properly. Professional kitchens keep the oven at a moderate 350 degrees Fahrenheit to allow the sucrose molecules in the brown sugar to melt slowly without crossing the threshold into bitter carbonization. This measured heat lets the mustard enzymes and citrus acidity bond with the melting sugar, creating a viscous lacquer that clings rather than sliding off onto the pan. When preparing the glaze, ensure the orange juice is added drop by drop because liquid excess will thin the paste and prevent it from forming a sticky coating.
Assessing doneness for a pre-cooked glazed ham relies entirely on visual and textural cues rather than internal temperature probes, since the meat is already safe to eat. Watch the baking dish closely around the twelve-minute mark, looking for the glaze to transform from a dull paste into a glossy, amber-colored syrup that foams with rapid, small-bubbled activity across the entire surface. If the edges of the sugar begin darkening too quickly toward black smoke, tent the baking dish loosely with aluminum foil while allowing the interior slices to finish absorbing residual heat. Pull the pan from the oven the moment the bubbles grow sluggish and thick, indicating that the water content has evaporated and the sugar has reached the hard-crack threshold.
Balancing a intensely sweet centerpiece requires structural counterweights on the plate to cleanse the palate between rich bites. Acidity cuts through the dense saccharine profile of cured pork far more effectively than extra salt, making vinegar-slathered slaws or fermented brassicas ideal pairings. Starchy accompaniments like roasted root vegetables or plain starches absorb excess runoff glaze without competing for aromatic dominance.
Slicing technique dictates how the glaze interacts with each portion, as thicker cuts demand more surface area coverage than paper-thin shavings. Divide the ham into uniform portions before applying the brown sugar mixture so that each piece receives an equal ratio of savory meat to sweet crust. Leftover glazed slices maintain structural integrity for up to three days when stored in an airtight container in the refrigerator, provided they are separated by sheets of parchment paper to prevent sticking.
