Double Baked Carmelised Ham with Tangy Mustard Drizzle

Author: Canadian Living

Comfort food in it's most simple and delicious form. This ham is neither complicated or unforgetable. Baking the ham twice leaves it crispy and carmalised on the outside and moist, not spongy, on the inside. The mustard drizzle adds an unexpected zing which excites your tastebuds. Derived from the ham recipe I grew up with. Tweaked over many occasions into it's present form, it now needs no furthur improvement. Everyone who tastes it, loves it, and walks away thouroughly pleased.

  • Portion size 8 servings
  • Credits : peter waye



First Baking: Remove most of the outer fat and skin from ham and place in roasting pan. Push all the cloves in evenly and fill bottom of pan with 2/3 c. of white vinegar and then water so that the ham is sitting in 1 inch of liquid. Cover pan and bake in a preheated 325 degree oven for 2 hours (or 30 min. per pound). There is no need to baste or remove cover during this first baking. It's purpose is to not only cook the ham thouroughly but to also infuse the ham with the flavour of cloves and vinegar. Once ham is cooked, remove from oven, uncover and let cool for 30 minutes. Second Baking: Once ham is cool enough to handle, remove cloves and begin slicing and piecing ham into serving segments approximately 3 by 3 inches and 3/4 inch thick. Place evenly on a fully foil lined shallow baking sheet (for easy clean up) one layer high. This size ham will need two baking sheets. Evenly crumble brown sugar onto ham pieces thoroughly covering each piece. Pour 1/2 c. of white vinegar into each pan and just enough water so that there is 1/3 inch of liquid in each pan. Bake at 350 for 1 additional hour uncovered, basting often and adding any additional water if needed to maintain enough liquid to that bottom of pan doesn't burn. It's during this second baking that the ham's texture changes and is no longer spongy. Mustard Drizzle: In small saucepan combine egg, white sugar and mustard powder and then wisk in 1/3 cup vinegar. Then place on high heat. It is important at this point not to walk away. You must wisk the sauce constantly while its heating up so it doesn't burn. After about 4 minutes bubbles will start to break the surface and the sauce will have doubled in volume. Once this happens remove from heat and continue wisking for an additional 30 seconds. If done properly the sauce should be perfect and unburnt. Place ham pieces onto serving platter and evenly drizzle mustard sauce onto the ham... and enjoy!
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Double Baked Carmelised Ham with Tangy Mustard Drizzle