Crumb-Coated Baked Ham

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Appears in Cook's Country April/May 2013

We wanted a moist ham with crispy crumbs. But we kept getting dry ham and wet crumbs. How could we reverse the two?

SERVES 12 to 14

TIME 3 hours, plus 1½ hours tempering and 30 minutes resting

Crumb-Coated Baked Ham

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...

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