Apple and Brown Sugar Glazed Hasselback Half Ham
Author
Chef Mandy Tanner
Servings
6
Prep Time
10 minutes
Cook Time
90 minutes
Protein
54g/serving
Kurobuta Ham is one of the easiest holiday meals to prepare. It comes fully cooked and only needs to be warmed through before serving. An ode to a spiral cut brown sugar ham, this Hasselback version gets thinly sliced before cooking, leaving the bottom attached it fans out beautifully. Seasoned simply with SRF Perfect PorkRub, and gently warmed in the oven while an apple and brown sugar glaze comes together in minutes on the stovetop. This will be an instant classic for a memorable holiday meal.
Ingredients
- 1 SRF Kurobuta Boneless Half Ham
-
1 to 2 tablespoons SRF Perfect Pork Rub, or your favorite seasoning
-
2 tablespoons butter
- 1 Granny Smith apple, peeled, cored, and diced ¼” pieces
- 1 cup brown sugar, light or dark
- ½ cup apple juice
-
1 tablespoons apple cider vinegar
- Fresh herbs, for garnish, optional
Directions
Preheat the oven to 325°F. Place the ham on its side, and thinly slice about ¾ of the way through, ensuring there is at least an inch attached at the bottom. Season the ham on all sides with SRF Perfect Pork Rub.
Place the ham in a roasting pan or baking dish, and cover with foil. Place on a center rack in the oven and cook until the internal temperature reaches 140°F, this should take 1 hour to 1 hour 30 minutes.
While the ham is in the oven, prepare the apple and brown sugar glaze. In a medium saucepot over medium heat, add the butter and the apples. Cook stirring frequently for 2 to 3 minutes, until the apples have started to soften. Add the brown sugar, apple juice, and apple cider vinegar, and stir to combine. Bring to a boil and then reduce the heat slightly. Cook for about 5 minutes, until the apples are tender and almost translucent and the glaze has reduced slightly and begins to thicken. Remove from heat and keep warm for serving.
Remove the ham from the oven, and transfer to a serving platter. Pour the apples and brown sugar glaze over the top of the ham. Garnish with fresh herbs, if desired, and serve warm. Enjoy!
Recipe Note
Author Bio
Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.