Brown Sugar Glaze With Golden Bread Crumb Crust For Baked Ham Recipes

Steps:

• Preheat the oven to 325 F. Using a sharp knife, remove the rind from most of the ham, leaving a band around the end of the shank bone and a thin layer of fat all over. Score the fat on top of the ham in a crisscross pattern. Place the ham in a large roasting pan. Pour 3 cups of water into the pan. Bake the ham, uncovered, for 1½-2 hours.
• Stir the dark brown sugar and mustard in a medium bowl to make a thick paste. Set aside.
• Make breadcrumbs: remove crust from day-old bread and reserve for another use. Cut the bread into large chunks and place into food processor; pulse until crumbly. Heat the olive oil in a large skillet over medium heat. Add the bread crumbs and toast, stirring frequently, until crisp and golden, 5-10 minutes. Season lightly with salt and pepper. Set aside.
• Remove the ham from the oven and increase the oven temperature to 350 F. Spread half of the sugar-mustard paste over the scored top of the ham. Bake the ham for 1 more hour.
• Remove the ham. Spread the remaining half of the sugar-mustard paste over the ham and pack the breadcrumbs all over the top. Add 1 cup water to the roasting pan if the pan juices have dried out. Return the ham to the oven until the breadcrumbs are deep golden brown, about 15 minutes.
• Transfer the ham to a serving platter or a carving board and let it rest, about 10 minutes. To carve, use a large chef's knife and serving fork to cut against the grain, creating long diagonal slices of meat.

Steps:

• Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
• Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
• Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
• Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).