Baked ham with brown sugar & mustard glaze

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• Scot01

  19 December 2011

  Scot01 commented on this recipe

  I am trying this tonight however am slightly worried that it doesn't include any boiling which every other recipe seems to! Does the bake in tin foil do as good a job? Thanks

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• Teresa

  21 December 2011

  Teresa commented on this recipe

  Hi Scot01. I always roast my ham without boiling and no disasters (or complaints) yet.

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• Aislinn Spillane

  21 December 2011

  Aislinn Spillane commented on this recipe

  I ALWAYS boil my ham first but may be an Irish thing will you let me know how you get on Theresa???

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• Secondhand Rose

  24 December 2011

  Secondhand Rose rated and commented on this recipe

  

  Haven't tried this particular recipe but it sounds good. I baked my ham this year for the first time without boiling it first and it was delish. I should have bought a larger piece, as half of it has gone already. Also I baked it in a lidded casserole - (Judge manufacture). The dimples in the lid let the moisture drop down onto the joint and keep it moist. Saves on silver foil!!

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• Edith

  28 December 2011

  Edith commented on this recipe

  I've done a similar recipe for many years. I do boil the ham first, then I use an english mustard powder and brown sugar, just patting it on the the fat before putting it in the oven for the last half hour.

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• daisy

  27 May 2012

  daisy rated and commented on this recipe

  

  This is divine, I have cooked gammon and bacon joints so many times over the years but this is simply the best recipe, everybody comments on how lovely it is.

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http://www.bbcgoodfood.com/recipes/1803655/

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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

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 15 mins

Cook 3 hrs 30 mins

FREEZE leftovers, sliced

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

PER SERVING

337 kcalories, protein 35g, carbohydrate 8g, fat 19 g, saturated fat 7g, fibre 0g, sugar 8g, salt 4.02 g

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