This year we are spending Easter at the beach. I am so excited. We are attending a sunrise service on the beach. It will be early, hello, sunrise! It may be a little chilly, but I have my white lace dress and sandals ready, while Ethan has his khakis (to be rolled up) and light blue blazer pressed. It will be one of the most wonderful experiences, I already know. However, it will be the first Easter we haven’t spent with our families. It is bittersweet. I decided to make a not-so-mini Easter dinner for Ethan and I before we left. I was so excited to use my new platter, which actually made it’s debut last weekend, but no picture! My sweet mother-in-law sent it to me to congratulate my new blog launch. She is the best!
I was pleasantly surprised by how delicious this ham was. It was different than the traditional brown sugar glaze you are used to, but not too different. The glaze still has brown sugar in it, but also some other big flavors, balsamic and spicy mustard. The ham had a great crispy coating on it, but nothing beats the glaze. It was delicous. These was a breeze to make and I would not hesitate to make it again and again. Hopefully next time it will be for a crowd!
- 1 Ham, spiral-sliced, bone-in, 8-9 lbs.
- 1 cup of Light Brown Sugar, packed
- ½ cup of Spicy Brown Mustard
- ½ cup of Balsamic Vinegar
- 2 tablespoons of Dry Mustard
- 2 teaspoons of Ginger, ground
- ¼ teaspoon of Cloves, ground
- 1½ cups of Panko Bread Crumbs
- ½ cup of Parsley, fresh & minced
- 3 tablespoons of Vegetable Oil
- ¼ teaspoon of Salt
- ¼ teaspoon of Pepper
- First, line a baking sheet with aluminum foil; set a wire rack inside. Place a 6 inch x 6 inch piece of aluminum foil on top of the rack. Place the ham on top of the foil and put the oven bag on top of the ham and tuck the bag underneath the ham (on top of the foil.) Let the ham sit at room temperature for 1½ hours.
- After the ham has come to room temperature, preheat your oven to 325 degrees. Bake for 2 hours or until the ham reaches 100 degrees internally, do not puncture bag to take temperature. Remove ham from oven, increase the oven temperature to 400 and let sit for 5 minutes.
- While the ham is baking, make the glaze. Bring the brown sugar, balsamic vinegar, dry mustard, ginger, and cloves to a boil in a small saucepan. Reduce heat to medium and stir occasionally for about 10-15 until the mixture has thickened and reduced to ¾ cup.
- Now, mix the panko, parsley, vegetable oil, and salt & pepper together in a small bowl. Set aside.
- After the ham has cooled for 5 minutes, baste with the glaze and press the panko crumbs against the ham to adhere well.
- Place the ham back into the now 400 degree oven and bake for 20 minutes until the crumbs are golden brown. You may need to broil for a few minutes to get them crispy.
- Remove the ham from the oven and let the ham rest for 30 minutes.
- Carve and serve.
Happy Cooking, The Barbee Housewife