Baked Vermont Ham Recipes

MAPLE-GLAZED SMOKED VERMONT HAM

Steps:

• Preheat oven to 350 degrees. Place ham on a roasting rack in a large roasting pan. Cover tightly with foil. Bake, rotating pan halfway through, 4 hours.
• Meanwhile, make glaze: In a small saucepan, heat jam until liquefied. Strain through a fine sieve into a small bowl; discard solids. Stir in mustard, maple syrup, rum, and garlic.
• After 4 hours, remove ham from the oven, and brush with glaze. Continue baking the ham, glazing every 15 minutes, until an instant-read thermometer inserted into thickest part of the ham (avoiding bone) registers 140 degrees, about 1 hour more. Remove from oven, and transfer to a carving board or platter. Garnish ham with bay leaves and kumquats, if desired. Slice thinly around the bone, and serve hot or at room temperature.

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.

ALWAYS JUICY BAKED HAM

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk beer, brown sugar, and Dijon mustard together in a bowl.
• Place ham cut side up in a large roasting pan; pour beer mixture over ham.
• Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
• Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil.
• Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
• Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.

VERMONT COUNTRY BAKED HAM FROM GOVERNOR HOWARD DEAN, M.D.

Steps:

• Simmer ham in cider for 2 hours.
• Drain, skin ham, and cover it with paste made from maple sugar, mustard, cloves, and water.
• Place in baking pan, pour cider over it, add raisins to pan, and bake 2-1/2 hours at 325 degrees.
• Baste frequently.
• Make thickened gravy of cider raisin drippings.

BAKED FRESH HAM

Steps:

• Preheat the oven to 400 degrees.
• It is not essential, but you will ease carving the ham after cooking if you run a knife around the contour of the hip bone on the underside of the ham. Run the knife down deep around the bone, but do not remove the bone now. It will be removed after cooking
• In a mixing bowl, blend the salt, pepper, cumin, garlic, sage and oil.
• Place the ham on a flat surface with the rind side up. With a boning knife, make 1/4-inch-deep gashes from the butt end to the shank and cut through the rind at 1-inch intervals.
• Place the ham in a roasting pan with the skin and fat side up; massage it all over with the spice mixture.
• Place the ham in the oven. Bake for 45 minutes and reduce the oven heat to 375 degrees. Bake for 45 minutes more, basting occasionally. Add the onion, carrots, celery and bay leaf. Cover with foil and reduce the heat to 350 degrees. Bake for 2 hours, basting occasionally. Add the chicken broth and continue cooking for 1 more hour. The internal temperature should be about 165 degrees. Two bones will protrude from the shank (the small end), one large and one small. If the small upper bone can be removed with a slight pull, it is an indication that the ham is cooked.
• Remove the ham from the pan, cover with foil and keep warm. Skim off the fat from the gravy with a large spoon. Strain the gravy with a strainer. Let the ham rest for at least half an hour before carving.
• To carve, run the carving knife under the rind, remove it and cut away excess fat. With the ham fat side up make a perpendicular cut down to the bone about 3 inches from the shank end and carve in thin, long slices on the bias. Serve with hot gravy.

BAKED VERMONT HAM

Steps:

• The only skin that needs to be removed from my favorite ham is a piece around the shank. Yours may need more removed. Score the fat in diagonal lines about 3?4-inch apart, making diamonds. Mix sugar, molasses, and spices together and rub mixture into the surface of the ham. Press whole cloves into the intersections of scored lines. Sprinkle fine bread crumbs over the whole surface. For Basting Sauce: Mix ginger ale, cider, and extra ginger and pour mixture into a roasting pan. Place the ham on a rack in the roaster. Insert meat thermometer so that it touches neither fat nor bone. Set the pan into a preheated 200° oven. Baste ham twice during the first hour, then cover with aluminum foil and forget it until morning. The next day the thermometer should register 165° and the ham should be a golden brown. If necessary, let it go on cooking until it reaches this stage. Set in a cool place but do not refrigerate it. Serve at room temperature. Fun Fact: Vermont government is distinctive for its local tradition of Town Meeting Day, held the first Tuesday in March. In many towns and villages, municipal and school budgets are voted from the floor as they have been for nearly 200 years.

VERMONT BAKED BEANS

Steps:

• Soak beans according to package directions. Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add water. Bring to a boil., Meanwhile, in a large skillet, cook bacon over medium heat until crisp; drain. Stir the onion, syrup, salt, mustard, pepper and bacon into the beans., Cover and bake at 300° for 3 to 3-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes.

PERFECT BAKED HAM

Steps:

• Preheat oven to 275°.
• Score the fat on the ham in about 1 inches diamond shapes & place a whole clove in the center of each -- 10-15 whole cloves is plenty.
• Mix the remaining ingredients together & pour into the bottom of a large roaster.
• Place ham in roaster & place in oven.
• Bake 5-6 hours.
• Check every 1½ to 2 hours to be sure there's enough liquid in the bottom of the roaster -- add HOT water as needed.
• NOTE: I don't normally glaze my ham, but if you do, I recommend making a medium-thick paste out of ginger ale & light brown sugar & glaze during the last hour or so.