Eosinophilic Esophagitis Friendly Baked Ham with Brown Sugar Glaze
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Learn more →Ingredients
10 servings
- 1 bone-in spiral-cut ham (8–10 lb), fully cooked
- ½ cup water
For the glaze
- 1 cup packed dark brown sugar
- 3 tbsp dijon mustard
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp apple cider vinegar
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp black pepper
Instructions
- 1
Remove the ham from the refrigerator 30 minutes before cooking. Heat the oven to 325°F (165°C). Place a roasting rack inside a roasting pan and pour the water into the bottom of the pan.
- 2
Set the ham cut-side down on the rack. Cover the pan tightly with aluminum foil and bake for 12–13 minutes per pound, until an instant-read thermometer inserted into the thickest part of the ham (not touching the bone) reads 130°F (54°C) — about 1 hour 45 minutes for a 9 lb ham.
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