Mustard- and Brown Sugar–Rubbed Ham With Balsamic-Roasted Onions Recipe
Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.
This ham leans more savory than sweet, thanks to a rub of mustard, brown sugar, and balsamic.
This ham leans more savory than sweet, thanks to a rub of mustard, brown sugar, and balsamic. [Photograph: Jennifer Olvera]
If you've found most ham to be on the dry side, with cloyingly sweet glazes, this recipe will help you learn to love it again. Glazed with a bright, sharp mixture of brown sugar and mustard, this ham comes served with onions roasted right in the meaty pan drippings.
Why It Works
- A sharp glaze with just a mild sweetness helps cut through the rich smokiness of the ham.
- Using pan drippings to roast cipollini onions keep the onions moist while adding flavor.
- Basting the ham every 20 minutes as it bakes helps it pick up color faster, while still cooking it through at a gentle pace.
Read more: Mustard and Brown Sugar-Rubbed Ham With Balsamic-Roasted Onions
- Yield:Serves 10 to 12
- Active time: 15 minutes
- Total time:2 1/2 hours
Ingredients
- 1 (10 to 12-pound) smoked cured city ham
- 1/4 cup Dijon mustard
- 1/4 cup backed brown sugar
- 2 1/2 tablespoons balsamic vinegar, divided
- 2 medium cloves garlic, minced (about 2 teaspoons)
- Kosher salt and freshly ground black pepper
- 1 pound cipollini onions, peeled
- 2 tablespoons olive oil
- 2 tablespoons honey
Directions
-
1.
Adjust oven rack to lower-middle position and preheat oven to 325°F. Remove ham from packaging and drain thoroughly. Place cut side down in roasting pan. Using a paring knife, score the ham to create a diamond pattern, taking care to only cut through the first inch or so.
-
2.
In a small bowl, combine mustard, brown sugar, 1 1/2 tablespoons balsamic vinegar and garlic. Season with salt and pepper and stir to combine. Rub mixture on ham, taking care to get it into the cracks.
-
3.
Combine onions, remaining 1 tablespoon balsamic vinegar, olive oil, and honey in a medium mixing bowl. Season with salt and pepper and toss well to coat. Transfer to the baking pan, and arrange onions around the ham.
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4.
Place ham in the oven and cook, basting every 2o to 30 minutes with pan juices, until ham is browned and an instant-read thermometer inserted into the deepest part registars 130 to 140°F, about 2 hours. Tent with foil if ham starts to brown too rapidly.
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5.
Remove ham from oven and let rest, tented with foil, for 10 to 15 minutes. Spoon out onions with a slotted spoon and pour pan drippings into a measuring cup. Carefully skim fat off of pan drippings. Slice ham and serve immediately with onions and drippings.
This Recipe Appears In
Mustard and Brown Sugar-Rubbed Ham With Balsamic-Roasted Onions
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