How to Bake a Ham with Brown Sugar?
Baking a ham with brown sugar involves slow cooking a pre-cooked ham with a sweet and savory glaze, resulting in a tender, flavorful, and visually appealing centerpiece. The key is to balance the sweetness of the brown sugar with other complementary flavors to create a memorable culinary experience.
Why Brown Sugar Glaze? The Ham Baking Advantage
Brown sugar glazes are a beloved choice for hams, adding a depth of flavor that regular sugar simply can’t match. The molasses content in brown sugar lends a caramelized richness and a subtle complexity that complements the salty tang of the ham. This glaze also creates a beautiful, glossy crust, making the ham a showstopper on any table. Beyond taste, the moisture-retaining properties of brown sugar help keep the ham tender and juicy throughout the baking process.
Selecting Your Ham: Starting Off Right
Choosing the right ham is the first critical step. Most hams sold in supermarkets are pre-cooked or fully cooked, which means the baking process is primarily about warming the ham through and developing the glaze.
- Bone-in vs. Boneless: Bone-in hams tend to be more flavorful and are excellent for making soup stock after the meal. Boneless hams are easier to slice and serve.
- Shank-end vs. Butt-end: Shank-end hams are typically leaner, while butt-end hams are more tender.
- Spiral-cut hams: These are pre-sliced, making them incredibly convenient, but they can dry out more easily.
The Perfect Brown Sugar Glaze: Ingredients and Ratios
A basic brown sugar glaze often includes:
- Brown Sugar: The foundation of the flavor. Dark brown sugar offers a deeper molasses flavor than light brown sugar.
- Mustard: Dijon mustard provides a tangy counterpoint to the sweetness.
- Vinegar: Apple cider vinegar or balsamic vinegar adds acidity to balance the flavors and tenderize the ham.
- Spices: Ground cloves, cinnamon, or ginger add warmth and complexity.
- Optional Additions: Honey, maple syrup, fruit juice (pineapple or orange), or bourbon can be incorporated for unique flavor profiles.
A good starting point is to use a 1:1 ratio of brown sugar to liquid ingredients (mustard and vinegar). Adjust to your preference, adding more liquid for a thinner glaze or more brown sugar for a thicker glaze.
Baking Process: A Step-by-Step Guide
Follow these steps for a perfectly glazed ham:
- Preheat the oven: Set the oven to 325°F (160°C).
- Prepare the ham: Remove the ham from its packaging and discard any netting or rind (unless you want to retain it for added flavor – score it first if so!). Place the ham cut-side down in a roasting pan. If using a spiral-cut ham, be extra diligent to avoid drying.
- Bake the ham: Add 1/2 inch of water to the bottom of the pan to help keep the ham moist. Cover the ham tightly with foil. Bake for 10-12 minutes per pound, or until the internal temperature reaches 140°F (60°C).
- Prepare the glaze: While the ham is baking, combine the brown sugar, mustard, vinegar, and spices in a saucepan. Heat over medium heat, stirring constantly, until the sugar is dissolved and the glaze is smooth.
- Glaze the ham: Remove the ham from the oven and remove the foil. Increase the oven temperature to 425°F (220°C). Brush the ham generously with the glaze. Return the ham to the oven and bake uncovered for 15-20 minutes, basting with the glaze every 5 minutes, until the glaze is bubbly and caramelized.
- Rest and carve: Remove the ham from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
Avoiding Common Mistakes: Tips for Success
- Overbaking: The most common mistake is overbaking, which leads to a dry ham. Use a meat thermometer to monitor the internal temperature and avoid exceeding 140°F (60°C).
- Not basting frequently enough: Basting with the glaze is crucial for developing a flavorful and attractive crust. Make sure to baste every 5 minutes during the final baking stage.
- Using too much glaze at once: Applying too much glaze can result in a sticky, uneven coating. Apply thin layers and allow each layer to caramelize before adding another.
- Not resting the ham: Resting the ham before carving allows the juices to redistribute, resulting in a more tender and flavorful ham.
Temperature Guide: Ensuring a Safe and Delicious Ham
| Ham Type | Starting Temperature | Target Internal Temperature |
|---|---|---|
| Pre-cooked | Refrigerated | 140°F (60°C) |
| Fully Cooked | Refrigerated | 140°F (60°C) |
| Partially Cooked | Refrigerated | 160°F (71°C) |
Frequently Asked Questions About Brown Sugar Ham
Can I use honey instead of brown sugar?
Yes, you can use honey as a substitute for brown sugar, but the flavor profile will be different. Honey will impart a sweeter and more floral flavor. You may need to adjust the amount of liquid in the glaze to achieve the desired consistency.
What if I don’t have Dijon mustard?
Yellow mustard or even dry mustard powder can be used as a substitute for Dijon mustard. However, Dijon mustard offers a more complex and tangy flavor that complements the sweetness of the brown sugar. If using dry mustard, add it to the glaze gradually to avoid over-powering the other flavors.
How long does a glazed ham last in the refrigerator?
Cooked ham, properly stored, will last for 3-4 days in the refrigerator. Make sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
Can I freeze leftover glazed ham?
Yes, you can freeze leftover glazed ham for 1-2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before reheating.
What are some good side dishes to serve with glazed ham?
Glazed ham pairs well with a variety of side dishes, including mashed potatoes, scalloped potatoes, green bean casserole, roasted vegetables, and sweet potato casserole. A fruit salad or cranberry sauce also provides a refreshing counterpoint to the richness of the ham.
Can I make the glaze ahead of time?
Yes, you can make the glaze 1-2 days ahead of time and store it in the refrigerator. Reheat it gently before using. This can save you time on the day you are baking the ham.
Is it necessary to use a meat thermometer?
Using a meat thermometer is highly recommended to ensure that the ham is cooked to the correct internal temperature. This will help prevent overbaking and ensure that the ham is safe to eat.
How do I prevent the glaze from burning?
To prevent the glaze from burning, make sure to baste the ham frequently during the final baking stage. If the glaze starts to darken too quickly, you can loosely tent the ham with foil.
What can I do with the ham bone after the meal?
The ham bone is a valuable ingredient for making soup stock. Simply simmer the bone in a large pot of water with vegetables (onion, carrots, celery) and herbs for several hours. Strain the stock and use it as a base for soup or stew.
My ham is too salty. How can I fix it?
If your ham is too salty, you can try soaking it in water for a few hours before baking. This will help draw out some of the salt. You can also add a little bit of acid (such as lemon juice or vinegar) to the glaze to balance the saltiness.
Can I use a different type of vinegar?
Yes, you can use a different type of vinegar in the glaze. Apple cider vinegar and balsamic vinegar are both excellent choices, adding different nuances of flavor. White vinegar is less flavorful and might need the addition of more spices.
What if I don’t have a roasting pan?
If you don’t have a roasting pan, you can use a large baking dish with high sides. You can also improvise by placing the ham on a rack inside a baking sheet. Make sure to add water to the bottom of the pan to help keep the ham moist.