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Easter wouldn’t be Easter without a glorious ham centerpiece for your dinner table. That is why we’re presenting you with our delicious, beautiful crumb-coated ham. It doesn’t require much work, packs tons of flavor, boasts tender, juicy meat and looks impressive enough to wow your hungry guests.
When developing the recipe for our Crumb-Coated Baked Ham, we found that getting both crispy crumbs and a moist ham at the same time turned out to be a bit of a challenge. We tackled this problem by starting the ham out in an oven bag. We bake the spiral-cut ham under - not in - the bag so we can easily pull it off and apply the coating once the meat is warmed through. Cooking down the spicy-sweet glaze on the stovetop makes it super-concentrated - all the better to cling to the crumb coating. We found that panko bread crumbs stayed the crunchiest, and we season them simply, with salt, pepper and fresh parsley.
Crumb-Coated Baked Ham
*Note: Our favorite spiral-sliced ham is Cook’s Hickory Spiral Ham. This recipe requires a turkey-size oven bag.
2. Adjust oven rack to lowest position and heat oven to 325 degrees. Bake ham until it registers 100 degrees, about 2 hours. (Lift bag to take temperature; do not puncture.)
3. Meanwhile, combine sugar, brown mustard, vinegar, dry mustard, ginger and cloves in medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until reduced to 3/4 cup, about 15 to 20 minutes. Let cool while ham cooks.
4. Combine panko, parsley, oil, salt and pepper in bowl. Remove ham from oven, remove and discard oven bag, and let ham cool for 5 minutes. Increase oven temperature to 400 degrees.
5. Brush ham all over with brown sugar–mustard glaze. Press panko mixture against sides of ham to coat evenly. Bake until crumbs are deep golden brown, about 20 to 30 minutes. Transfer ham, flat side down, to carving board and let rest for 30 minutes. Carve and serve.
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