Time: 2 hours.
Complexity: easily
Servings: 10

Ham in a delicious, sticky glaze will be a beautiful addition to your table at any holiday, be it New Year's, Christmas, or Easter. This recipe lets you make a basic glaze and, if desired, decorate it with one of several crispy toppings. Don't throw away that leftover ham bone! Add it to soup, beans, or braised cabbage for added flavor.

Ingredients:

• Half a pork ham (5.5 kg) on ​​the bone
• 1 tbsp. jam or marmalade
• 3/4 cup brown sugar
• 1 cup Dijon mustard

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ham, pork ham, apple cider vinegar, Worcestershire sauce, brown sugar, lemon zest, coriander

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Preparation:

Step 1
• Pat the fully cooked half ham dry and bring to room temperature. Preheat the oven to 375°F (190°C) and trim the skin, leaving the fat on the surface of the meat. Make a grid pattern in the fat, about 2 cm deep and 2.5 cm apart. Place the ham flat side down on a rack in a roasting pan; add 1 cup of water. Roast on the lowest rack for 40 minutes, adding more water if the roasting pan dries out.
Step 2
• Meanwhile, prepare the glaze.:
  
  Combine 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup Dijon mustard, 2 tablespoons apple cider vinegar, and 2 teaspoons Worcestershire sauce. Brush the ham with half the glaze, cover tightly with foil, and bake for another 45 minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is golden brown, another 40 to 50 minutes. Let rest for 15 minutes, then slice.
Step 3
• Toppings:
  Make your ham crispier. Sprinkle the glaze with one of the mixtures below 40-50 minutes before cooking..
  
  A mixture of spring herbs
  1 tbsp. panko breadcrumbs, 3 tablespoons each of chopped parsley and chives and the grated zest of one lemon.
  
  Cornmeal with thyme
  Grind 1 cup cornbread stuffing mix; stir in 2 tablespoons chopped thyme, 1 1/2 tablespoons ground coriander, and 1/2 cup cornflour.
  
  Spicy bread crumbs
  In a food processor, puree 3 cups cubed sourdough bread; toss with 1 tablespoon chili powder and 1 bunch chopped green onion.

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