Recipes

Brown Sugar and Mustard Glazed Ham with Black Pepper Sauce

  • Servings: 12+
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 12 lb. cooked, smoked ham (the butt portion has more meat than the shank portion)
  • 3 cups Madeira wine, divided
  • 1/2 cup brown sugar
  • 1/3 cup Dijon mustard
  • 1/2 cup red wine vinegar
  • 1/2 cup honey
  • 3 cups low sodium beef broth
  • 1 cup cooking liquid from the bottom of the ham
  • 1 Tablespoon and 2 teaspoons cracked black pepper
  • 2 Tablespoons and 2 teaspoons cornstarch mixed with 1/4 cup cold water

Directions

1. Place the ham on a roasting rack in a roasting pan, cut surface down. Cut a grid across the top of the ham so that each cut is about 2 inches apart and about 1 1/2 inches deep. Pour 2 cups of madeira over the ham and add 1 cup of water to the bottom of the roasting pan.

2. Cover the ham tightly with foil and place in a 325 F oven. Roast until it has an internal temperature of 135 F. This will take about 3 1/2 hours. Several times during the roasting process, remove the foil and baste the ham with the juices. If the juices start to reduce too much, add some water.

3. Mix together the brown sugar and mustard. Slather this mixture over the outside of the ham. Increase the temperature of the oven to 375 F. Place the ham back in the oven, uncovered. Continue to cook until an internal temperature of 145 F. Remove from the oven and let sit for 15 minutes loosely covered with aluminum foil before serving.

4. While the ham is cooking, make the black pepper sauce. In a medium saucepan, combine vinegar and honey. Bring to a boil and reduce until it starts to caramelize.

5. Add remaining Madeira and let reduce until 1/4 of the original volume remains.

6. Add beef broth, cooking liquid from the ham, and black pepper. Bring to a boil and let simmer for several minutes.

7. Pour the cornstarch and water mixture into the boiling sauce while stirring constantly with a whisk. Bring to a boil and check for thickness. If the sauce is not thick enough, add more cornstarch and cold water. Check for proper seasoning and serve.
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