70 minutes
A succulent honey-roasted ham complemented with a rich and creamy Mustard Mornay Sauce.
Smoked Ham
0 lb
0 oz
Yellow Mustard Seeds
tablespoons
0 oz
0.25 fluid ounces
Grated Gruyère Cheese
0 oz
tablespoons
teaspoons
teaspoons
1. Bake the Ham
Preheat your oven to 350°F (180°C). Place the smoked ham in a roasting dish and cover with aluminum foil. Bake for about 12 to 15 minutes per pound. Once heated through, uncover the ham, brush the top with honey and sprinkle over the mustard seeds. Broil for about 5 minutes until caramelized.
2. Prepare Mustard Mornay Sauce
Melt the butter in a saucepan over medium heat. Add the flour, whisking into a smooth paste. Reduce heat to medium-low and slowly whisk in the milk. Stir in grated Gruyère cheese, Dijon mustard, sea salt, and black pepper until the cheese melts completely and the sauce is creamy.
Opt for a bone-in, spiral-cut ham, which allows the glaze to seep in between the slices, enhancing flavor and making serving easier. Choose a ham free of artificial additives for the best taste.
Use a meat thermometer to ensure your ham reaches an internal temperature of 140°F to avoid overcooking and drying out the meat.
Create a honey glaze with a balance of sweetness, tang from vinegar, spice from mustard or cloves, and a touch of citrus zest for a refreshing brightness.
Use high-quality Gruyère for the Mornay sauce for its smooth melting properties and nutty taste that complements the ham. Incorporate the cheese off the heat to prevent splitting.
Apply the glaze several times during baking, starting with a thin layer and reapplying every 20 minutes to build up a caramelized crust.
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