Easter Glazed Ham

This sweet-and-savory brandied ham is a holiday home run. The brown sugar-mustard glaze is spiked with brandy, lending it deep and complex flavor despite the short ingredient list (only three items!). You’ll need a six-pound smoked ham, which will feed 10 to 12 people (or eight with ample leftovers). Buying it with the bone intact ensures a juicier, more moist result than a boneless ham can provide—plus you’ll be left with a ham bone for flavoring soups, beans, and stews.

How to make a Glazed Ham

Ingredients

• 1 bone-in half ham (about 6 pounds), fully cooked
• 1 ½ cups packed dark-brown sugar
• ¼ cup brandy or bourbon
• 2 tablespoons grainy mustard

Directions

1. Preheat oven to 275°F. Using a sharp knife, cut off hard rind from ham (if any); score the fat in a diamond pattern. Place ham, cut side down, in a roasting pan or on a rimmed baking sheet and cover tightly with foil. Bake until an instant-read thermometer inserted in thickest part reads 145°F, 1 1/2 hours.
2. In a small saucepan, combine sugar, brandy, and mustard. Bring to a boil over medium; cook until glaze is thick and syrupy, 3 minutes.
3. Brush ham generously with glaze, making sure to coat all exposed areas. Increase oven temperature to 350°F and bake, uncovered, until glaze is sticky and ham is browned, about 35 minutes. Serve warm or at room temperature.

Tips

• Do let it come to room temperature: Take the ham out of the refrigerator at least an hour before you plan to bake it. It will take the chill off the meat and allow it to warm through more evenly.
• Don’t trim off the fat: Remove any of the hard rind from the outside of the ham, but don’t trim off the fat—it provides flavor and will prevent the meat from drying out in the oven.
• Do take it slow: Low and slow is the name of the game when you’re baking a fully-cooked ham, otherwise you’ll risk turning that moist, succulent meat tough and dry. An oven thermometer is useful for ensuring your oven isn’t running hot (or cold), which can throw off the cook time.