Baked ham with brown sugar & mustard glaze
Served hot or cold, this delicious cut of pork with a sugar glaze is best sliced into thick pieces
- Prep: 15 mins
Cook: 3 hrs 30 mins
Plus soaking
- Serves 12
- Easy
Ingredients
- 4-5kg/9-11lb raw smoked ham on the bone
- 90g/3oz soft brown sugar
- 6 tbsp wholegrain mustard
- dark rye bread, sweet sliced pickles and bay leaves, to serve
Hot & sweet mustard sauce
Combine a 100g jar Colman’s English
Mustard with 4 tbsp soft brown sugar
and 1 tbsp cider vinegar, mix well, then
pour into a serving bowl.
Method
-
Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
-
Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
-
Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
-
Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).
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