Easter Ham with Golden Breadcrumbs and Madeira Sauce
Easter Ham with Golden Breadcrumbs and Madeira Sauce is a flavorful French French Receipes dish prepared with quality ingredients. Arrange a rack on lowest level of oven; preheat to 300°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionArrange a rack on lowest level of oven; preheat to 300°F.
Without trimming fat, remove outer rind from most of ham, leaving a band around end of shank bone.
Spacing cuts 3/4" apart to make a diamond pattern, score fat on top of ham crosswise and then lengthwise on a diagonal (do not cut into meat).
Place ham in a large roasting pan.
Pour 3 cups water into pan and roast ham for 2 hours.
Meanwhile, stir brown sugar and mustard in a medium bowl until a thick paste forms; set aside.
Heat oil in a large skillet over medium heat.
Add breadcrumbs; toast, stirring often, until very crispy, 5-7 minutes.
Remove ham from oven; increase temperature to 350°F.
Spread half of sugar-mustard paste over scored top of ham.
Bake until an instant-read thermometer inserted into thickest part of ham registers 145°F, about 1 hour.
If pan juices have dried out, add 1 cup water to pan.
Remove ham from oven; increase temperature to 400°F.
Spread remaining sugar-mustard paste over ham and pack breadcrumbs all over top.
Bake ham until crumbs are deep golden brown and crisp, 12-15 minutes.
Transfer ham to a serving platter; let rest for 20 minutes before carving.
Line a fine-mesh sieve with cheesecloth.
Set sieve over a medium pitcher or gravy boat.
Spoon off fat from surface of juices in pan; discard.
Add Madeira to pan.
Place roasting pan over medium-high heat and simmer liquids briskly, scraping up browned bits, until sauce thickens and is reduced to 2 cups, about 15 minutes.
Strain sauce through prepared sieve, pressing on solids; discard solids.
Serve sauce alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.