Brown-Sugar Glaze With Golden Bread Crumb Crust for Baked Ham

Recipe from Melissa Hamilton and Christopher Hirsheimer

Adapted by Julia Moskin

Brown-Sugar Glaze With Golden Bread Crumb Crust for Baked Ham
Karsten Moran for The New York Times
Total Time
15 minutes
Rating
4(78)
Comments
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Ingredients

Yield:Enough for one 8- to 12-pound ham
  • ¾cup packed dark brown sugar
  • ¼cup Dijon mustard
  • 3tablespoons extra-virgin olive oil
  • 2cups coarse fresh bread crumbs made from rustic white bread
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

201 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 1 gram dietary fiber; 27 grams sugars; 1 gram protein; 179 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, stir sugar and mustard into a smooth paste and set aside.

  2. Step 2

    In a large skillet, heat olive oil over medium heat. Add bread crumbs and toast them, stirring frequently, until crisp and golden, 5 to 10 minutes.

  3. Step 3

    Brush sugar-mustard paste over ham, then use hands to pack on bread crumbs.

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Ratings

4 out of 5
78 user ratings
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Comments

Miriam Gonzales

I used this for a country ham that had almost no fat and so needed something to seal in the moisture of the meat. The recipe doesn't say what to do with the ham once the brown sugar/bread crumb crust. I had already braised the ham so I added this topping and baked it at 350 for about 30 minutes which was only partially successful. It seems like the recipe ended abruptly and didn't explain what to do once the topping is applied. Any suggestions?

Miriam Gonzales

I used this for a country ham that had almost no fat and so needed something to seal in the moisture of the meat. The recipe doesn't say what to do with the ham once the brown sugar/bread crumb crust. I had already braised the ham so I added this topping and baked it at 350 for about 30 minutes which was only partially successful. It seems like the recipe ended abruptly and didn't explain what to do once the topping is applied. Any suggestions?

Eva Santos-Phillips

I used Ms. Moskin's braised ham recipe and topped it off with this glaze/crust. It was just right. The right amount of sweetness and crunch.

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Credits

Adapted from "Canal House Cooks Every Day" by Melissa Hamilton and Christopher Hirsheimer

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