Description
Sharp and tangy, Classic Mustard Glazed Ham makes a spectacular centrepiece for your festive table. Easter, Christmas or any large family gathering, there’s guaranteed to be lots of leftovers!
Ingredients
Units
Scale
- 1 – 10 pound Ham, full shoulder, smoked & cured
- 2 large carrots, peeled, halved
- 1 large onion, peeled, quartered
- 20 peppercorns, whole
- 5 – 7 bay leaves, dried
Mustard Glaze
- 1/4 cup Dijon Mustard, flat
- 1 tablespoon Dijon Mustard, old fashioned grainy (optional)
- 1 1/2 tablespoons dry mustard
- 1 – 2 tablespoons water (see note)
Instructions
- In a pot large enough to hold the entire ham, load in your ham, carrots, onion, bay leaves and peppercorns. Then submerge the meat in cold water, so that it is completely covered and floating, just enough so as to not be in contact with the bottom of the pot. Slowly bring the water to just starts to simmer, then reduce the heat to low. Cover with a tight-fitting lid and poach the ham for about 3 hours (depending on the size of your ham), checking to ensure the meat remains covered with water, once an hour.
- Preheat your oven to 350°F (175°C). Prepare a shallow roasting pan with non-stick spray and reserve. Test the ham with a carving fork or thin blade, if it inserts easily, right down to the bone, it’s ready to move into the oven. Once removed from the oven, remove the outer, dark brown hide over the fat cap with a sharp blade to expose the soft fat below. Score the fat, right down to the meat, cutting the entire length of the ham, first from top-to-bottom then side to side in one-inch strips to create a criss-cross pattern. Some like to score in a diamond shape. Best advice; keep your cuts regular and evenly spaced. Then pop the ham into the hot oven for about 30 minutes to render the fat and start it crisping.
- In a small bowl prepare your mustard glaze mixing flat, grainy (if using) and dry mustard into a paste, then thinning with about a tablespoon of water so it’s easy to spread. Remove ham from the oven, quickly glaze covering the entire surface of the ham, coating the fat cap well with mustard before returning the ham to the oven for the final roast, about another 30 minutes.
- Once the glaze is well solidified and golden brown, remove the ham from the oven, rest for ten to fifteen minutes and care and serve immediately.
Notes
- It’s key to ensure your ham never comes to a boil while poaching or it will split the meat from the bone. So bring it to simmering and immediately reduce the heat to low. Remove it from the burner if you have to. Just keep that water from boiling.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Mains
- Method: Poaching
- Cuisine: English
Keywords: Mustard Glazed Ham