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A platter of baked ham with roasted potatoes.
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Baked Ham With Crumb Topping

No holiday menu is complete without a brown sugar baked ham recipe! This version stands out from the culinary competition with a warmly-spiced rub and crunchy breadcrumb topping.
Course Main Course
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 2 hours 30 minutes
Resting time 30 minutes
Total Time 4 hours
Servings 12 people
Calories 516kcal

Ingredients

  • 1 oven bag
  • 8-9 pound ham bone-in, spiral sliced
  • 1 cup brown sugar packed
  • 1/2 cup spicy brown mustard
  • 1/2 cup balsamic vinegar
  • 2 tablespoons mustard dry
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups panko bread crumbs
  • 1/2 cup fresh parsley minced
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon pepper

Instructions

  • Line rimmed baking sheet with aluminum foil; set wire rack in sheet. Place 12-inch square of foil in center of rack. Set ham on foil, flat side down, and cover it with oven bag, tucking bag under ham to secure it. Let ham sit at room temperature for 1 1/2 hours.
  • Adjust oven rack to lowest position and heat oven to 325 degrees. Bake ham to 100 degrees, about 2 hours. (Lift bag to take temperature; do not puncture.)
  • Meanwhile, combine sugar, brown mustard, vinegar, dry mustard, ginger, and cloves in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium-low, and simmer until reduced to 3/4 cup, 15 to 20 minutes. Let cool while ham cooks.
  • Combine panko, parsley, oil, salt, and pepper in bowl. Remove ham from oven, discard oven bag, and let ham cool for 5 minutes. Increase oven temperature to 400 degrees.
  • Brush ham all over with brown sugar-mustard mixture. Press panko mixture against sides of ham to evenly to coat. Bake until crumbs are deep golden brown, 20 to 30 minutes. Transfer ham, flat side down, to carving board and let rest for 30 minutes. Carve and serve.

Video

Notes

  1. Bone-in ham: If you can't find an unglazed spiral sliced ham, you have two choices: rinse the glaze from the factory off the ham, or purchase an unsliced, bone-in ham. As long as you’re comfortable carving it yourself, you can forgo the pre-sliced and buy a solid ham. That way you can cut the ham slices into the size you prefer. For the most flavor, look for a shank end (or shank portion) ham, which has a fattier meat, more flavor, and has one long bone for easier carving. A butt-end (or butt portion) ham is delicious, too. It just is a little leaner and is a little more work to carve.
  2. Spicy brown mustard: For a milder mustard, substitute Dijon.
  3. Panko breadcrumbs: This Japanese-style breadcrumb is commonly used as to coat for deep-fried foods for the crispiest result.
  4. Yield: This recipe makes generous portions for 8 adults. Estimate about 3/4 pound per person for a bone-in ham and 1/2 pound for boneless ham. If you want extra for leftovers, buy a larger ham than the math above suggests.
  5. Make ahead: The glaze can be made one day in advance and refrigerated. Bring to room temperature during the first phase of baking the ham.
  6. Storage: Store leftover ham covered in the refrigerator for up to 4 days.
  7. Freezer: Baked ham can be cooled and frozen for up to 6 months. Double-wrap, label, and date the ham. Thaw overnight in the refrigerator before use.
  8. Ham bone: Save your ham bone for soup! Slow cooker ham and bean soup is always a favorite. A meaty ham bone makes for a better soup.
  9. Oven bag substitute: If you can't find an oven bag, wrap the ham tightly in two layers of aluminum foil during the first stage of cooking. 

Nutrition

Calories: 516kcal | Carbohydrates: 26g | Protein: 34g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 2053mg | Potassium: 515mg | Fiber: 1g | Sugar: 20g | Vitamin A: 218IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg