The Best Ham (crumb-cooked)
Easter is only a couple of weeks away. Though it seems like everything is turned around I am trying to keep my kids life as normal as possible. Today our school system announced that they will not be returning back this school year (which is honestly what I figured would happen with cases just continuing to increase as they get more test available)
We have been working to maintain somewhat of a normal schedule because I think my kids do better when they know what to expect, and what is expected of them. How are you managing things right now in your homes? Are your schools still doing school work for your kids? My sons school jumped right on to the online teaching and he barely missed a couple of days before he was back into working on classwork. My daughters school however has been a much different experience, her teacher has done a few zoom conferences and a packet of activities (that won’t be graded) so in honesty she hasn’t had any work since before spring break other then what I just make her work on. I know that they say that they haven’t done anything because the want to make it fair for every student and not all students have access to the internet or a computer, which I totally get and understand, but it seems like it would be more beneficial to take that by a case by case basis then not doing anything for any of the kids in the meantime. (just my opinion😜)
But moving on to much more delicious topic, this ham recipe is one I make every year it is moist but also has a nice crunch of flavor from the crumbs on the outside. A perfect main dish for your Easter ensemble. Do you have any Easter traditions? How are you changing or adapting them this year?
Stay healthy and safe!
Panko Crusted Ham
Ingredients
- 1 8-9 lb bone in spiral-sliced ham
- 1 cup coconut sugar/brown sugar
- 1/2 cup spicy brown mustard
- 1/2 cup balsamic vinegar
- 2 tbsp dry mustard
- 2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 1/2 cups panko bread crumbs
- 1/2 cup minced fresh parsley
- 3 tbsp avocado oil
- 1/4 tsp Himalayan salt
- 1/4 tsp ground pepper
Instructions
- Line a rimmed baking sheet with aluminum foil; set wire rack inside sheet. Place 12 inch foil square in center of rack (this will make clean up so much easier )😉 Set ham on foil, flat side down, and cover with oven bag, tucking bag under ham to secure it. Let ham sit at room temperature for 1 1/2 hours (don't skip) I know it is tempting.
- Adjust oven rack to lowest position and heat oven to 325 degrees. Bake ham until it register 100 degrees, about 2 hours (don't puncture bag when checking temperature)
- Meanwhile, combine sugar, brown mustard, vinegar, dry mustard, ginger, and cloves in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until reduced to 3/4 cup (15-20 minutes). Let cool while ham cooks
- 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
- Brush ham all over with glaze. Press panko mixture against sides of ham to coat evenly. Bake until crumbs are deep golden brown, (20-30 minutes). Transfer ham, flat side down, to carving board and let rest for 30 minutes. (This is a great time to be finishing up your side dishes). Carve and Serve.
Notes
Recipe source Cooks Country April/May 2013
