April 18th, 2014
02:00 PM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full­time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most­ foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.

Easter wouldn’t be Easter without a glorious ham centerpiece for your dinner table. That is why we’re presenting you with our delicious, beautiful crumb-coated ham. It doesn’t require much work, packs tons of flavor, boasts tender, juicy meat and looks impressive enough to wow your hungry guests.

When developing the recipe for our Crumb-Coated Baked Ham, we found that getting both crispy crumbs and a moist ham at the same time turned out to be a bit of a challenge. We tackled this problem by starting the ham out in 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.

Crumb-Coated Baked Ham
(Serves 12 to 14)

*Note: Our favorite spiral-sliced ham is Cook’s Hickory Spiral Ham. This recipe requires a turkey-size oven bag.

1 (8- to 9-pound) bone-in spiral-sliced 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 bread crumbs
1/2 cup minced fresh parsley
3 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper

1. Line rimmed baking sheet with aluminum foil; set wire rack inside sheet. Place 12-inch square of foil in center of rack. Set 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.

2. 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.)

3. Meanwhile, combine sugar, brown mustard, vinegar, dry mustard, ginger and cloves in medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until reduced to 3/4 cup, about 15 to 20 minutes. Let cool while ham cooks.

4. Combine panko, parsley, oil, salt and 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.

5. 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, about 20 to 30 minutes. Transfer ham, flat side down, to carving board and let rest for 30 minutes. Carve and serve.

More from America's Test Kitchen:
Hot Mustard Sauce
Grill-Roasted Ham
Our Online Cooking School Course for Holiday Roasts
Our Winning Roasting Pan, Available on Amazon
The Best Slicing Knife

More Easter on Eatocracy:
How to confront a country ham
Chilling with my Peeps – make Peeps ice cream at home
Everybunny loves beer
Slovak soul food – Paska for Easter
The bitter truth behind the chocolate in your Easter basket
Easter lamb: It's Greek to me
Vintage egg cocktails for Easter afternoon and evening

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Filed under: America's Test Kitchen • Content Partner • Easter • Easter • Holiday • Holidays • Make • Recipes

soundoff (3 Responses)
  1. Thinking things through

    If you leave out the sugar and the panko, that might actually be good.

    As it is, though, I am cooking lamb for Easter.

    April 19, 2014 at 12:59 pm |
  2. Joe's Pasta House

    Reblogged this on Joe's Pasta House Happenings and commented:
    This looks like an absolutely delicious spin on the traditional Easter ham; we love panko!

    April 18, 2014 at 6:28 pm |
  3. Shirley U. Jest

    Oh give me a bloody break. A recipe on how to warm up a pre-cooked ham??? What's next? The Test Kitchen's recipe for a TV dinner?

    How much does this company pay CNN to put this here? Or a better question, how much does CNN have invested in this lame TV cook show?

    April 18, 2014 at 4:38 pm |
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