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Woohoo! I finally published a new recipe! Sorry folks…I posted teaser photos of this a few weeks ago and was planning on publishing it to the blog long before this, but life happened, and being married takes a lot of time. 😛 Let me rephrase that: keeping a house running takes more time than being single and living at home does. I wouldn’t trade my husband for all the new blog posts and cookbooks in the world, though, and I really enjoy having my own kitchen! Ryan and I have settled into married life well, and I like to tell people that marriage has been the most refining yet the most rewarding experience of my life so far (aside from salvation, of course).
But you came here for some “Brown Sugar” Glazed Ham. It would make the perfect Mother’s Day centerpiece! (Or Thanksgiving, or Christmas, or Easter…all depends on when you find this post and read it…haha.) The combination of flavors in the glaze reminds me of a honey- or brown sugar-glazed ham. Absolutely delicious! I love the Dijon mustard paired with the other flavors and don’t recommend omitting or substituting for it. It doesn’t make the glaze taste mustard-y, but it does add a nice mellow flavor that adds to the whole effect.
I used my favorite versatile sweetener, THM Super Sweet Blend, to sweeten the glaze, but you can use your favorite low-glycemic sweetener to taste. Here’s a conversion chart to help switch between sweeteners.
Don’t forget to save the ham juice and leftover ham bits for another recipe! You’ll be able to find this glazed ham in the new cookbook I’m working on right now, along with some recipes that use leftover ham…Ham & “Potato” Chowder, Breakfast Burritos, and Slow-Cooked Ham & Collards (some Louisiana influence there).
Stay tuned, because tomorrow I’m launching an awesome giveaway for Mother’s Day! Hint: it involves chocolate.
And, as of today, my already-released cookbook, Necessary Food, is on sale at 15% off for Mother’s Day! The sale ends Monday night, May 14th, 2018. The price is already changed in the checkout, so no coupon code is necessary. (Not valid on wholesale quantities. Sale price applicable through my USA distributor, BookCentra, only.) CLICK HERE for more info!
You may also enjoy:
my recipe index
recipe index by fuel type/allergy/theme
Green Bean Casserole
Cheesy Party “Potatoes”
Black Raspberry Cheesecake
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
Grab a copy of my cookbook to get nearly 400 RECIPES to jump start your healthy journey! You’ll find lots of our Thomas family church cookbook favorites made healthy in this easy-to-use, hard cover/spiral bound book. CLICK HERE for details!
Woohoo! Necessary Food is on sale at 15% OFF through the link above for Mother’s Day! Sale ends Monday night, May 14th, 2018.
(Price is already changed in the checkout, so no coupon code necessary. Not valid on wholesale quantities. Sale price applicable through my USA distributor, BookCentra, only.)
- Smoked butt portion fully-cooked bone-in ham (mine was around 9 lbs.)*
- ½ c. butter**
- 2 T. Dijon mustard
- 3-4 tsp. THM Super Sweet Blend (to taste)
- 1 tsp. garlic powder
- 1 tsp. maple extract
- ¼ tsp. ground cloves
- 8 drops orange essential oil (or use orange extract to taste)
- Unwrap the ham and bake in a baking dish or roaster (with sides to catch the juices) according to package directions. I cover mine with foil until I'm ready to glaze it.
- Once you get the ham in the oven, make the glaze. Melt the ingredients together in a saucepan and whisk until emulsified and thick. Take the pan off the heat and let it cool.
- Thirty minutes before the ham is done baking (according to the baking time on your ham package), remove it from the oven. Remove the foil. Score the outer fat layer in a crosshatch pattern before glazing to let the glaze get down into the meat better. (Not gonna lie, this is also for aesthetics.) Brush the exterior of the ham with half of the glaze, then return the ham to the oven (uncovered). I like to turn the oven up to 400* for the last half hour to help caramelize the exterior of the glazed ham.
- After another 15 minutes, remove the ham from the oven again and brush with the remaining glaze. Return the ham to the oven and bake for another 15 minutes.
- Remove the ham from the oven and let it rest about 15 minutes before slicing and serving.
**I used salted butter since that's what I had on hand and it tasted fine, but ham is usually fairly salty on its own so I would use unsalted butter if I had it.
Do your own research before ingesting essential oils and make your own informed decision regarding brands and use. If you don't want to use orange essential oil, feel free to just add some orange extract (to taste) to the glaze instead.
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