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“This is a nice ham for Easter or Christmas. The breadcrumb/brown sugar mixture pressed into the slits you make in the fat lets the flavor permeate the ham.”
2hrs 20mins

Ingredients Nutrition

  • 1 cup breadcrumbs, fine and dry (not italian....I usually just throw some bread in the food processor and let it sit overnight to dry)
  • 14 cup brown sugar, firmly packed
  • 2 tablespoons butter, melted
  • 12 teaspoon ground allspice
  • 12 teaspoon ground cloves
  • 12 teaspoon ground mace
  • 14 teaspoon black pepper
  • 14 cup water (more or less)
  • 10 lbs ham, smoked and fully-cooked
  • 1 egg, beaten
  • 14 cup breadcrumbs, fine and dry (again, not Italian)
  • 3 tablespoons sugar


  1. Combine 1 cup breadcrumbs, brown sugar, melted butter, allspice, cloves, mace, and black pepper in a bowl; stir well. Gradually add the water, adding just enough to blend. Set aside.
  2. Slice the skin from the ham. Score the fat on the ham in a diamond design, making 2-inch slits, 2 inches apart. Press reserved breadcrumb mixture into the slits.
  3. Brush the ham with the egg; sprinkle with 1/4 cup breadcrumbs and the sugar.
  4. Place the ham, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer, making sure it does not touch fat or bone.
  5. Bake, uncovered, at 325 degrees for 2 to 2 1/2 hours, or until the meat thermometer registers 140 degrees.

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