1 fully cooked smoked bone-in ham, about 3.6 k
1/4 cup canola oil, divided
1 1/4 cup panko bread crumbs
2 egg yolks
1/3 cup honey mustard
1 tbsp Dijon mustard
- Preheat oven to 325°F. Place ham, flat side down, on rack in roasting pan; pour in 1 cup water. Cover pan tightly with foil; bake until meat thermometer inserted in centre registers 130°F – 1 1/2 to 2 hours.
- Meanwhile, in skillet, heat 2 tbsp of the oil over medium heat. Toast bread crumbs, stirring frequently until golden, about 4 minutes. Transfer to bowl and let cool.
- Increase oven temperature to 400°F. In bowl, combine egg yolks, honey mustard, Dijon mustard, remaining 2 tbsp oil and 1/2 cup of the bread crumbs. Coat ham with mustard mixture; sprinkle with remaining 3/4 cup bread crumbs, pressing gently to adhere. Bake until crust is golden – about 15 minutes.
- Carve and serve.
NUTRITION PER SERVING