Skip to main content
Epicurious
Cookbooks

Baked Ham with Mustard and Brown Sugar Crust

This treatment is a great way to dress up a precooked smoked ham for a holiday table.

Recipe information

  • Yield

    makes 16 servings

Ingredients

One 4- to 5-pound boneless ham, fully cooked
1/2 to 1 cup Dijon mustard
2 cups fine dried bread crumbs
1 cup packed brown sugar
2 teaspoons ground ginger

Preparation

  1. Step 1

    Position the oven racks so that the top rack is 4 to 5 inches below the center of the oven. Preheat the oven to convection bake at 300°F. Coat a shallow roasting pan with nonstick cooking spray and place the ham in the pan.

    Step 2

    Place the pan on the top rack and bake for 1 hour. Take the ham out of the oven and smear it with a generous coating of mustard. Mix the bread crumbs, brown sugar, and ginger together and pat a generous coating evenly over the whole ham.

    Step 3

    Return the ham to the oven and bake for about 30 minutes or until thoroughly heated.

  2. Ham with Ancho-Honey Mustard Glaze

    Step 4

    Bake the ham for 1 1/2 hours at 300°F, then coat with a mixture of 1 cup honey, 1/4 cup Dijon mustard, and 2 teaspoons ground ancho chile powder (see page 206), and continue baking for 5 to 10 more minutes, until the glaze is shiny.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsHamMeatMainDinnerDairy FreeOven BakeChristmasThanksgivingCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
The Most-Saved Recipes in the Epicurious App This Week
Like José Andrés’s paella and not one but two chicken stir-fries.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.