* We prefer to cook spiral-sliced hams. They’re neither overly pumped up with water nor packed into a cylindrical loaf shape, and they’re convenient to carve.
* * Light, crunchy panko bread crumbs stayed much crisper than traditional bread crumbs.
- 1 (8- to 9-pound) spiral-sliced, bone-in ham *
- 1 Cup packed brown sugar
- 1/2 Cup spicy brown mustard
- 1/2 Cup balsamic vinegar
- 2 Tablespoons dry mustard
- 2 Teaspoons ground ginger
- 1/4 Teaspoon ground cloves
- 1 1/2 Cups panko (Japanese-style bread crumbs) * *
- 1/2 Cup minced fresh parsley
- 3 Tablespoons vegetable oil
- 1/4 Teaspoon salt
- 1/4 Teaspoon pepper
Line rimmed baking sheet with aluminum foil; set wire rack inside sheet. Place 12-inch square of foil in center of rack. Set 1 (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 1½ hours. Adjust oven rack to lowest position and heat oven to 325 degrees.
Bake ham until it registers 100 degrees, about 2 hours. (Lift bag to take temperature; do not puncture.) Meanwhile, prepare glaze. Bring 1 cup packed brown sugar, ½ cup spicy brown mustard, ½ cup balsamic vinegar, 2 tablespoons dry mustard, 2 teaspoons ground ginger, and ¼ teaspoon ground cloves to boil. Reduce heat to medium-low and simmer until reduced to ¾ cup, 15 to 20 minutes. Let cool while ham cooks.
Combine 1½ cups panko, ½ cup minced fresh parsley, 3 tablespoons vegetable oil, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Remove ham from oven, remove and discard oven bag, and let ham cool for 5 minutes. Increase oven temperature to 400 degrees. Brush ham all over with brown sugar–mustard glaze. Press panko mixture against sides of ham to coat evenly. Bake until crumbs are deep golden brown, 20 to 30 minutes. Transfer ham, flat side down, to carving board and let rest for 30 minutes. Carve and serve.