Barbecued Ham With Sticky Orange Glaze Recipes

ORANGE MARMALADE GLAZED HAM

Steps:

• Let the ham sit at room temperature for 30 minutes to 1 hour. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Score the ham in a diagonal crosshatch pattern (about 1-inch apart) without cutting through into the meat. Place the ham, flat-side down, fattier side up, on a rack in a roasting pan. Pour a 1/2-inch of water in the bottom of the pan. Cover with aluminum foil and roast, about 1 hour. Remove the foil, add more water if the water has dried up and recover loosely with the foil. Continue to bake until the ham reaches 130 degrees F, adding more water if needed to keep the roasting pan from burning, 1 hour to 1 1/2 hours more (about 15 minutes per pound).
• Increase the oven temperature to 400 degrees F. Whisk the marmalade, mustard, brown sugar, vinegar, coriander, ginger, allspice and a generous amount of black pepper in a liquid measuring cup. Spoon off about 1/4 cup of the pan juices from the ham and whisk into the glaze mixture. Brush about half of the glaze all over the ham. Continue to bake, brushing the ham with the glaze twice more until the surface of the ham is caramelized and the internal temperature in the center of the ham reads 140 degrees F on an instant read thermometer, adding more water if the bottom of the pan dries out and begins to burn, 40 to 45 minutes. Transfer the ham to a cutting board or platter and let rest for 20 minutes before slicing. Serve with the rosemary, oranges and any additional glaze on the side.

BARBECUED HAM WITH STICKY ORANGE GLAZE

Steps:

• Ham at room temp. 1 hour. Use charcoal grill or gas grill. Preheat gas grill to 500 the use indirect heat at 300 - 350. Wood chips in smoker box. Ham goes flat side down in 13x9 pan. Put on grill, add 1 cup water to pan. Cook for about 1 hour. Combine glaze ingredients and simmer 5 - 10 minutes, until about 1 cup remains. After 1 hour, begin brushing top surface of ham. Add water if needed. Continue cooking and glazing until the internal temp is 135. Total cooking time is 1-1/4 to 2 hours (about 10 minutes per pound). If ham gets too dark, cover with tin foil and stop glazing. Remove ham and allow to rest for 15 - 20 minutes.

GRILLED GLAZED HAM

Steps:

• Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Cut three 12-inch pieces of heavy-duty foil. Working one piece at a time, fold in half lengthwise. Fold in half again and fold in half one more time; you should have a long strip of foil about 1 1/2 inches wide. Twist the two ends of the strip in opposite directions making a twisted rope of foil. Repeat with the remaining two pieces of foil. Set all three ropes in the center of a small disposable aluminum roaster about 1 inch apart and place the ham on top. (The ropes will prevent the bottom of the ham from burning.) Cover tightly with foil and place over indirect heat (if your grill has a thermometer, it should be at around 325 degrees F). Cover the grill and cook until just warmed through, 35 to 45 minutes.
• Meanwhile, boil the pineapple juice, brown sugar and 1 teaspoon salt in a medium saucepan over medium-high heat until the glaze is very thick and has the consistency of honey, 8 to 10 minutes. Stir in the vinegar and remove from the heat.
• Carefully remove the foil cover from the ham and discard; baste with the glaze, making sure to get in between each slice. Increase the heat to medium-high and move the ham over direct heat. Cover the grill and cook until the glaze begins to bubble, about 5 minutes. Baste again with the remaining glaze, then cover and cook until the glaze bubbles, 5 minutes more. Continue basting and cooking until the ham is shiny and the glaze begins to brown, about 10 more minutes. Remove from the grill and let sit 10 minutes, uncovered, before serving.
• Meanwhile, grill the pineapple rings over direct heat until charred on one side, 4 to 5 minutes. Let cool. Arrange the pineapple rings on the uncut portion of the ham, grill marks facing up, and use toothpicks to secure them in place. Place a cherry in the center of each ring and secure with a toothpick.
• Serve the ham with any accumulated juices, remaining pineapple rings and cherries on the side.

HONEY-ORANGE GLAZED HAM

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Stir the orange juice, cinnamon, clove, and honey together in a small bowl; set aside. Stir in almond extract if desired.
• Place the ham in a shallow roasting pan. Bake in the preheated oven 1 hour and 15 minutes. Remove the ham from the oven, and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 140 degrees F (60 degrees C), about 45 minutes longer. Baste occasionally as the ham finishes baking.

BAKED HAM WITH BROWN SUGAR-ORANGE GLAZE

Steps:

• Heat oven to 325°F. On rack in shallow roasting pan, place ham. Insert meat thermometer in thickest part of ham. Bake uncovered 1 hour 30 minutes or until thermometer reads 135°F to 140°F.
• Meanwhile, in small bowl, mix remaining ingredients. Brush glaze over ham during last 45 minutes of baking.
• Remove ham from oven; cover with tent of foil and let stand 10 to 15 minutes for easier carving.

ORANGE-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine mustard and allspice; rub over ham., Bake, uncovered, at 325° until a thermometer reads 140°, 2 to 2-1/4 hours. Spread top of ham with marmalade during the last hour of baking, basting occasionally.

BONE-IN HAM ON THE BARBECUE WITH HONEY-BUTTER GLAZE

Steps:

• Soak your smoking chips in water. Put in a pan, either the one that came with your BBQ or a metal pie tin, place on the hot side of the grill. To create a hot side and a cold side only heat 1-2 burners or put all your charcoal on one side of the grill. Preheat your grill to 325°F.
• Place bone-in ham cut side down on the cold side of the grill. Insert a meat thermometer not touching the bone. Cook until your meat thermometer reads 145°F (it's ok to go over little).
• In the meantime prepare your glaze.
• In a glass measuring cup or microwave proof dish mix Honey, Corn Syrup, and Butter. Microwave on high for 30 seconds. Mix well. Microwave again before using if necessary.
• When your meat thermometer reads 145°F start glazing your ham. Continue cooking for 10 minutes glazing every 2-3 minutes, you might have left over glaze.
• Remove ham from BBQ and let rest for 10 minutes before carving. After carving drizzle any extra glaze over slices for added flavors.

ORANGE-GLAZED HAM STEAKS

Steps:

• In a small bowl, combine the marmalade, syrup, orange juice and chili powder., Grill ham steaks, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until heated through, brushing occasionally with marmalade mixture.

SWEET STICKY HAM GLAZE

Steps:

• Set aside Pineapple Slices.
• Mix pineapple juice, brown sugar, butter, and molasses, in saucepan and heat until bubbly stirring continuously. Continue cooking for 10 minutes (the mixture will thicken only slightly). Then add the crushed cookies.
• Continue simmering and stirring while the mixture reduces by about 1/3. This will take about 15 minutes more.
• If you still desire a thicker sauce, mix cornstarch and water to make a slurry.
• Continue stirring the boiling sugar/juice mixture while adding slurry. You may not need to add all of the slurry, depending upon how thick you like the glaze.
• Cook for five minutes longer. The glaze should be quite thick and will easily coat the back of a spoon.
• 30 minutes before ham is finished cooking, use toothpicks to attach slices of pineapple all over outside of ham.
• Cook ham for an additional 30 minutes.
• Pour half of glaze over ham and pineapple slices.
• Reserve additional glaze for individual servings.