Charred Spiral Ham

Sweet mustard glaze, a deeply browned crust, and a second life for the leftovers.

Prep: 20 minutes · Oven: approximately 1¾–2½ hours · Yield: 10–12 servings

Charred Spiral Ham — 10–12 servings

Ingredients

• 1 fully cooked spiral-cut bone-in ham, 8–10 lb (3.6–4.5 kg)
• 120 ml (½ cup) apple cider or water
• 160 g Dijon mustard (approximately ⅔ cup)
• 80 g whole-grain mustard (approximately ⅓ cup)
• 220 g dark brown sugar, packed (approximately 1 cup)
• 80 ml maple syrup (⅓ cup)
• 60 ml apple cider vinegar (¼ cup)
• ½ tsp ground cloves
• ½ tsp garlic powder
• ¼ tsp cayenne pepper, optional

Method

1. Preheat oven to 325°F (165°C). Unwrap ham, place cut-side down in a roasting pan and pour cider or water into the pan.
2. Whisk both mustards, brown sugar, maple syrup, vinegar and spices in a saucepan over medium-low heat. Simmer 2–3 minutes until glossy. Reserve one-third in a clean bowl.
3. Brush the remaining glaze over the ham and carefully between spiral slices. Cover pan tightly with foil.
4. Roast approximately 75–105 minutes, checking temperature toward the end, until the center reaches about 110–120°F (43–49°C).
5. Remove foil; raise oven to 425°F (220°C). Brush with reserved glaze and roast uncovered approximately 10–20 minutes, monitoring color. For darker edges, broil 1–3 minutes while watching continuously.
6. Heat to 140°F (60°C) for fully cooked ham packaged in a USDA-inspected plant, or 165°F (74°C) for other previously cooked ham. If browning happens before the center reaches its target, lower heat and cover dark areas loosely.
7. Rest 10–15 minutes before serving.

The Second Serving

Lowcountry Ham and Pimento Croquettes

Combine 1 cup finely diced leftover ham, 1 cup chilled pimento cheese and 2 tbsp chopped chives. Shape into golf-ball-sized rounds; freeze 20 minutes. Dredge in flour, beaten egg and panko. Fry in 1 inch neutral oil at 350°F (175°C) for approximately 2–3 minutes, turning, until crisp and thoroughly hot inside. Drain and serve immediately.

Grand Southern Grilled Cheese

Spread mayonnaise on the outside of two thick slices of sourdough or brioche. Inside, layer 1 tbsp bacon jam, 2–3 slices of leftover ham and sharp white cheddar or Gruyère. Toast in a skillet over medium-low heat approximately 4–5 minutes per side until the cheese melts and the ham is heated through.

Leftover Ham and Biscuit Board

Split and lightly toast leftover biscuits. Sear sliced ham in a dry skillet until heated through and its glazed edges sizzle. Serve alongside pimento cheese and bacon jam for guests to assemble small ham biscuits. Refrigerate leftovers promptly and reheat ham leftovers to 165°F (74°C).

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