Why It Works
- A sharp glaze with just a mild sweetness helps cut through the rich smokiness of the ham.
- Using pan drippings to roast cipollini onions keep the onions moist while adding flavor.
- Basting the ham every 20 minutes as it bakes helps it pick up color faster, while still cooking it through at a gentle pace.
If you've found most ham to be on the dry side, with cloyingly sweet glazes, this recipe will help you learn to love it again. Glazed with a bright, sharp mixture of brown sugar and mustard, this ham comes served with onions roasted right in the meaty pan drippings.
Recipe Details
Mustard- and Brown Sugar–Rubbed Ham With Balsamic-Roasted Onions Recipe
Ingredients
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1 (10 to 12-pound) smoked cured city ham
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1/4 cup Dijon mustard
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1/4 cup packed brown sugar
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2 1/2 tablespoons balsamic vinegar, divided
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2 medium cloves garlic, minced (about 2 teaspoons)
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Kosher salt and freshly ground black pepper
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1 pound cipollini onions, peeled
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2 tablespoons olive oil
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2 tablespoons honey
Directions
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Adjust oven rack to lower-middle position and preheat oven to 325°F. Remove ham from packaging and drain thoroughly. Place cut side down in roasting pan. Using a paring knife, score the ham to create a diamond pattern, taking care to only cut through the first inch or so.
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In a small bowl, combine mustard, brown sugar, 1 1/2 tablespoons balsamic vinegar and garlic. Season with salt and pepper and stir to combine. Rub mixture on ham, taking care to get it into the cracks.
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Combine onions, remaining 1 tablespoon balsamic vinegar, olive oil, and honey in a medium mixing bowl. Season with salt and pepper and toss well to coat. Transfer to the baking pan, and arrange onions around the ham.
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Place ham in the oven and cook, basting every 2o to 30 minutes with pan juices, until ham is browned and an instant-read thermometer inserted into the deepest part registars 130 to 140°F, about 2 hours. Tent with foil if ham starts to brown too rapidly.
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Remove ham from oven and let rest, tented with foil, for 10 to 15 minutes. Spoon out onions with a slotted spoon and pour pan drippings into a measuring cup. Carefully skim fat off of pan drippings. Slice ham and serve immediately with onions and drippings.
Special equipment
Roasting pan
This Recipe Appears In
Nutrition Facts (per serving) | |
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355 | Calories |
8g | Fat |
28g | Carbs |
44g | Protein |
Nutrition Facts | |
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Servings: 12 to 14 | |
Amount per serving | |
Calories | 355 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 2g | 12% |
Cholesterol 53mg | 18% |
Sodium 2335mg | 102% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 1g | 2% |
Total Sugars 8g | |
Protein 44g | |
Vitamin C 3mg | 17% |
Calcium 29mg | 2% |
Iron 1mg | 7% |
Potassium 472mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |