Baked Ham For Two Recipes

BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

BAKED HAM FOR TWO

Steps:

• Preheat the oven to 325 degrees F. Score the top of the ham in a diamond pattern; making shallow cuts about 1" apart. Place the ham in a shallow, parchment paper-lined baking pan. Bake the ham for 25 minutes. While the ham bakes, make a glaze by combining the remaining ingredients in a bowl. After the ham has baked for 25 minutes, brush it with the glaze. Bake for 25 minutes more. Rest the ham 5 minutes, before slicing and serving. Note: 1/4 hams (a whole, boneless ham cut into 4 pieces) are available in the meat department.

EASY BAKED HAM STEAKS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham.
• Bake in preheated oven until ham is tender, 35 to 45 minutes.

SUPER EASY BAKED HAM

Steps:

• Preheat oven to 350F and make sure the racks are all the way on the bottom so there is plenty of room for the ham.
• Bring ham in packaging to sink and have a pan big enough to hold it nearby. I find a 9"x13" baking pan works great. Make sure your pan is at least an inch deep.
• Take ham out of wrapper and rinse it with cool water if you think it feels icky. Then find the plastic doohickey on the large cut end and remove it. At this point you can trim off some of the fat if you would like. I usually don't, as most of it renders out into the pan or is very easy to cut around.
• Place ham in pan with large cut side down.
• Stab with the business end of a probe style thermometer. This is the kind which has a long metal skewer on one end (the business end), a long cable, and a box which has all the controls and readouts. Make sure the probe goes through a large area of meat, not fat, and doesn't hit one of the bones down the center of the ham. Set your thermometer to alert you when the ham reaches 140°F.
• When your oven has reached 350F, put the ham in (be careful, it's heavy).
• Wait until the thermometer alerts you. Then remove the ham from the oven (remember, it's heavy and now it's really hot, too). Remove the probe, and either start slicing or put on a pretty platter and let your family/guests ooh and ahh. :).
• NOTE: The skin gets very black and crispy. Do not panic, the meat is juicy, I promise. Simply cut the skin off where it is really crispy and get to the meat underneath.
• ALSO: If you do not have a probe style meat thermometer, or need an idea of timing for preparing the rest of your meal, an already cooked (city) ham will reheat to 140F in approximately 15 minutes per pound. So a 12 pound ham will take 3 hours. Ish.
• And FINALLY: I like to carve off the leftovers and separate into 1 pound amounts. I then put these into labeled quart sized freezer bags and freeze for casseroles, pasta, or beans another night. The bone can be put into a labeled gallon sized freezer bag, and then thawed for yummy beans another night.

EASY HAM BAKE (COOKING FOR 2)

Steps:

• Heat oven to 425°F. Spray 1-quart casserole with cooking spray. In casserole, mix broccoli, soups, 1/4 cup milk and the ham. Microwave on High 3 minutes; stir.
• In small bowl, stir Bisquick® mix and 1/3 cup milk until blended. Pour evenly over soup mixture.
• Bake uncovered 20 to 23 minutes or until crust is light golden brown. Let stand 5 minutes before serving.

APRICOT GLAZED BAKED HAM FOR TWO

Steps:

• Preheat oven to 325°F
• Place ham on rack in open roasting pan, cut side facing down.
• Insert meat thermometer in the thickest, center part of the ham.
• Bake for about 2 hours.
• Drain pineapple; reserve syrup.
• In small saucepan, cook syrup, apricot preserves, dry mustard, allspice and nutmeg.
• Bring to a boil and continue boiling for about 10 minutes.
• Remove ham from oven and brush immediately with the glaze.
• Use toothpicks to secure pineapples around the ham. Secure a cherry in the center of each pineapple.
• Return ham to oven and bake 1 hour longer or until thermometer registers 160°F
• Brush with glaze one last time about 10 minutes before done.