Crumb-Coated Baked Ham
We wanted a moist ham with crispy crumbs. But we kept getting dry ham and wet crumbs. How could we reverse the two?
Why This Recipe Works
To get crispy crumbs and moist ham, we start by using an oven bag. We bake the spiral-cut ham under—not in—the bag so we can easily pull it off and apply the coating once the meat is warmed through. Cooking down the spicy-sweet glaze on the stovetop makes it super-concentrated—all the better to cling to the crumb coating. We found that panko bread crumbs stayed the crunchiest, and we season them simply, with salt, pepper, and fresh parsley.
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