Martha Stewart Brandied Ham

Martha Stewart brandied ham takes 2 hours 25 minutes and just a bone-in ham, brown sugar, brandy and mustard to make a glossy, sticky-glazed holiday centerpiece. Save this easy holiday ham dinner for Easter, Christmas or a spring family dinner, because it's a few-ingredient, mostly hands-off main.

Bake the ham low and slow at 275°F until it reaches 145°F, because that gentle heat warms it through without drying it out. Rush it at a higher temperature and the lean meat turns tough before the glaze even goes on.

Martha scores the fat in a diamond pattern but leaves the fat itself on, so it bastes the meat while the glaze sets. The glaze is just brown sugar, mustard and brandy boiled to a syrup, which then bakes onto the ham in a final blast of heat.

Martha Stewart Brandied Ham

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

2

hours 

10

minutes

Calories

320

kcal

A fully cooked ham warms gently under foil, then gets brushed with a thick brandy-mustard syrup and roasted until sticky and browned. The meat stays juicy and tender, with a sweet, tangy crust on the outside.

Ingredients

• 1 bone-in half ham (about 6 pounds), fully cooked
  

• 1 1/2 cups packed dark-brown sugar
  

• 1/4 cup brandy or bourbon
  

• 2 tablespoons grainy mustard
  

Directions

• Prep and bake ham: Preheat the oven to 275°F, cut any hard rind off the 6-pound ham, and score the fat in a diamond pattern. Set it cut side down in a roasting pan, cover tightly with foil, and bake for 1 1/2 hours until a thermometer reads 145°F.
• Cook the glaze: Combine 1 1/2 cups dark brown sugar, 1/4 cup brandy and 2 tablespoons grainy mustard in a small saucepan. Bring it to a boil over medium heat, then cook for 3 minutes until thick and syrupy.
• Glaze and finish: Brush the glaze generously over the ham so every exposed area is coated. Then raise the oven to 350°F and bake uncovered for about 35 minutes until the glaze is sticky and the ham is browned.
• Serve the ham: Take the ham out of the oven and carve it while it's still glossy. It tastes great warm or at room temperature.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the glaze ahead of time?

Yes, you can make the glaze up to 2 days before baking. Keep it covered in an airtight container in the fridge, then warm it over medium-low heat so it brushes on easily.

What kind of brandy should I use for the glaze?

Pick an inexpensive bottle aged 2 to 4 years, usually labeled VS or VSOP, since it has enough flavor to stand up to the sugar and mustard. There's no need to splurge, but I'd skip the cheapest bottle on the shelf.

How long do leftovers keep, and can I freeze them?

In the fridge, leftover ham stays good for up to 5 days if you seal it in an airtight container. Want it to last longer? Wrap it in a freezer bag and it holds in the freezer for about 3 months.

Do I really need a bone-in ham?

I'd say yes, because the bone keeps the meat juicier than a boneless ham does. You also end up with a ham bone you can freeze for up to 3 months and use to flavor soups, beans and stews.

What's the biggest mistake with a glazed ham?

Baking it too hot is the most common one, since a fully cooked ham dries out and turns tough fast. Keep the oven at 275°F for the first stage, and let the ham sit out for at least an hour beforehand so it heats evenly.