2 x 600 g precooked spiral boneless ham
Brown sugar ham glaze*
Feel free to reduce the amounts below by half for 2 x 600 g hams
Prep: 15minutes mins
3/4 cup / 165 ml / 156 g brown sugar OR 150 g white sugar + 13 g molasses
1/4 cup / 75 g honey or maple syrup
1/4 cup / 70 g Dijon mustard
1/4 cup / 65 ml apple cider vinegar (Note 1)
1/2 tsp black pepper
Spices (Note 2):
3/4 tsp cinnamon
1/2 tsp All Spice
3/4 tsp mustard powder, ordinary (not hot)
Note 1: 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, reduce to 2 tbsp.
Note 2: Spices – feel free to substitute with flavourings of choice. Just add and taste until it’s the flavour you want! All spice can be switched with nutmeg and mustard powder can be omitted. Ginger is also a nice holiday flavour.
Source: Nagi Brown sugar ham glaze
Directions
Make the glaze. This can be done the day before or earlier in the day
Remove ham from fridge 1 hour before putting in the oven, place in roasting/broiling pan. Cook for 20 min/lb or 44 min/kg, so about 26 minutes cook time to start.
Preheat oven to 325°F.
When ready to go in, glaze the ham and cover uncovered for 26 minutes.
Remove from oven, insert digital thermometer. The internal temperature should read 140°F. Place on a cutting board, loosely cover and rest for 10 minutes. Carve, drizzle more glaze over the ham and serve.
Presentation (Optional)
Ribbon
Few sprigs of rosemary or other herb & leaves