How to: Easter ham – This panko-crusted ham doesn't require much work but looks impressive enough to wow hungry guests at the Easter table.
How to: Easter ham – Set the (8 to 9-pound) bone-in, spiral-sliced ham on foil, flat side down, and cover with oven bag, tucking bag under ham to secure it. Let ham sit at room temperature for 1 1/2 hours.
How to: Easter ham – Bake ham until it registers 100 degrees, about 2 hours. (Lift bag to take temperature; do not puncture.) Meanwhile, prepare glaze.
How to: Easter ham – Bring 1 cup packed brown sugar, 1/2 cup spicy brown mustard, 1/2 cup balsamic vinegar, 2 tablespoons dry mustard, 2 teaspoons ground ginger and 1/4 teaspoon ground cloves to a boil.
How to: Easter ham – Combine 1 1/2 cups panko, 1/2 cup minced fresh parsley, 3 tablespoons vegetable oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in bowl.
How to: Easter ham – Brush ham all over with brown sugar-mustard glaze.
How to: Easter ham – Press panko mixture against sides of ham to coat evenly.
How to: Easter ham – Bake until crumbs are deep golden brown, 20 to 30 minutes.
How to: Easter ham – Transfer ham, flat side down, to carving board and let rest for 30 minutes. Carve and serve.