Grammy's Kitchen · Glazed Ham · Baked Ham
One of 64 glazed ham recipes we measured
It ranks #1 of 64 for browning depth among the glazed ham recipes we compared. 6 cooks on www.kitchensanctuary.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 64.
| this recipe | typical | |
|---|---|---|
| sweetener | 0% | 7% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 1.4 kg (3 lbs) boneless smoked gammon joint |
| 150 g | 1 large onion (sliced in quarters (no need to remove skin)) |
| 2 g | 2 bay leaves |
| 1 tsp black peppercorns | |
| 100 g | 100 g (1/2 cup) soft brown sugar |
| 26 g | 2 tbsp Dijon mustard |
| 26 g | 2 tbsp wholegrain mustard |
| 2 tbsp spiced rum ((optional - you can leave out entirely if you prefer)) | |
| 1 tsp cloves |
Method: 7 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is now our go-to recipe for special family dinners. :) Just to say though, that the bit with the cloves is not really obvious unless one watches the video. I assumed it was necessary to grind the cloves and mix in with the glaze. Which is fine, but adds e” — a cook, 5.0★
“This ham is amazing! I left the skin on because we love the crispiness of the rind and I also added crushed garlic to the sauce. My new favourite ham recipe. Looking forward to making sandwiches from it. Thank you Nikki” — a cook, 5.0★