Coffee Glazed Ham
Smoked ham roasted with a sticky coffee glaze made from brown sugar, maple syrup, dry mustard, and Worcestershire sauce. A holiday centerpiece with a deep, savory-sweet crust.
YIELD
1 hamPREP
20 minCOOK
2 hrsREADY
2 hrsForget the pineapple rings. This ham gets glazed with something far more interesting: a sticky, dark mixture of brown sugar, maple syrup, instant coffee, dry mustard, and a splash of Worcestershire and cider vinegar.
The coffee doesn’t make the ham taste like breakfast. It adds a roasty bitterness that balances all that sweetness and deepens the color of the glaze to a gorgeous mahogany. Brush it on during the last hour of roasting and the edges caramelize into something irresistible.
Let it rest before carving, then watch it disappear. This is a ham that earns its spot at the center of the table.
Chef Tips
- Trim the rind but leave the fat. The fat layer renders during roasting and absorbs the glaze, creating that sticky, lacquered finish you’re after.
- Brush the glaze on in layers. Two or three coats during the uncovered roasting time builds up a thicker, crustier shell than a single slathering.
- Rest for 15 minutes before slicing. The juices need time to redistribute. Cut too early and you lose all that moisture to the cutting board.
Ingredients
Directions
Heat oven to 325.
Have ready a shallow roasting pan fitted with a sturdy metal rack.
Cut rind off ham to expose fat.
Place ham on rack and cover loosely with foil.
Bake 1 hour and 15 minutes.
Stir glaze ingredients until coffee dissolves.
Brush on ham.
Bake uncovered 40 to 60 minutes longer, brushing twice with glaze, until meat thermometer inserted in thickest part registers 140 degrees.
Let ham rest 15 minutes before slicing.
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