Crumb-Crusted Baked Ham
A sweet and savory coating is brushed on the ham during the last few minutes of cooking in this recipe. It bakes into a crunchy crust that not only adds flavor but also contrast to the moist, tender meat. We pre-boil the ham for about 15 minutes before baking to remove some of the excess salt from the meat. We're not sure if this process has any basis in science, but it seems to result in ham that is a bit more tender and moist.
- 5 to 7 pound semi-boneless ham (butt half)
- 2 egg yolks
- 3/4 cup dry breadcrumbs
- 1/3 cup deli-style whole grain mustard
- 1/3 cup packed light brown sugar
- 1/4 teaspoon ground ginger (more if desired)
- 2 teaspoons apple cider vinegar
Preheat the oven to 325°F.
Place the ham in a large stockpot and cover with cold water. Bring to a boil over medium-high heat and allow to cook for about 15 minutes. This process helps remove excess sodium allowing more of the natural ham flavors to come through. Pour off the water and transfer the ham to a roasting pan with about 1/3 cup of water in the bottom. Tent loosely with aluminum foil and roast for 10 to 12 minutes per pound, or until the internal temperature at center of ham is 130°F.
While the ham is roasting, combine the egg yolks, breadcrumbs, mustard, brown sugar, ginger and vinegar in a small bowl and set aside.
When the ham has reached the proper internal temperature, remove it from the oven and uncover to allow the exterior to cool slightly ~ about 5 to 7 minutes. Raise the oven temperature to 425°F.
Brush the crumb coating onto the ham as evenly as possible and return it to the oven for about 10 minutes, or until the crust is golden brown. Remove from the oven, replace the foil tent and allow the ham to rest for 10 to 20 minutes before carving.
Makes 8 servings with leftovers
This crust in this recipe is very similar to those for traditional Swedish Christmas hams, but we think this makes a company dinner any time of year. Here are a few menu suggestions to pair with the ham:
Use the leftovers:
Save the ham bone and any scraps to make Split Pea Soup with Dilled Croutons - just replace the ham hocks with your leftovers!