Big Easy Glazed Ham Recipes

BAKED HAM WITH GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ham in a large baking dish.
• Bake in the preheated oven for 45 minutes. Whisk brown sugar, ginger ale, mustard, and cinnamon together in a bowl; brush over ham. Continue baking ham until the meat pulls away easily from the bone, about 45 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BASIC GLAZED HAM

Steps:

• Let the ham sit at room temperature, 1 hour.
• Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/2-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham, fat-side up, on a rack in a large roasting pan.
• Pour 2 cups water into the pan; tent the pan with foil. Bake until a thermometer inserted into the ham registers 110 degrees F, 2 to 2 1/2 hours, adding another 1 cup water to the pan if the liquid evaporates. Remove from the oven and uncover.
• While the ham is baking, prepare the glaze (see recipes, below).
• Whisk 1/4 cup of the pan juices into the glaze. Brush the ham with about half of the glaze. Return to the oven and continue baking, brushing with the glaze twice more, until the glaze is caramelized and the thermometer registers 140 degrees F, 1 1/2 to 2 more hours.
• Transfer the ham to a cutting board or platter; let rest 15 to 20 minutes. Strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham. Serve with any remaining glaze.
• Glaze Recipes
• Mustard-Orange(pictured)
• Before baking, arrange halved orange slices all over the ham, securing with cloves. For the glaze, whisk 3/4 cup light brown sugar, 1/2 cup dijon mustard and the juice of 2 oranges.
• Pineapple-Rum
• Before baking, arrange thinly sliced pineapple all over the ham, securing with cloves. For the glaze, simmer 2 cups pineapple juice over medium heat until syrupy, 7 to 8 minutes. Whisk in 1 cup pineapple preserves, 1/4 cup dark rum, 1 teaspoon mustard powder and 1/2 teaspoon each ground cloves, allspice and coriander.
• Pomegranate-Jalapeno
• For the glaze, simmer 2 cups pomegranate juice over medium heat until syrupy, 7 to 8 minutes. Whisk in 1/4 cup spicy mustard, 2 tablespoons red wine vinegar, 1 tablespoon chili powder and 1 tablespoon jalapeno hot sauce. Brush on the ham as directed, sprinkling with 2 teaspoons chili powder before returning to the oven. Add 1 cup pomegranate seeds and 1 diced jalapeno to the reduced pan juices.
• Cranberry-Maple
• For the glaze, boil 2 cups cranberries, 1 cup cranberry juice and 3/4 cup pure maple syrup with 4 thyme sprigs and 1 cinnamon stick over medium heat until syrupy, about 10 minutes. Remove from the heat and stir in 1 tablespoon chopped thyme.
• Ginger-Juniper
• Before baking, add 2 teaspoons juniper berries and 1 teaspoon black peppercorns to the water in the roasting pan. For the glaze, simmer 1 cup ginger preserves, 1/2 cup dry vermouth and 3 tablespoons champagne vinegar over medium heat until syrupy, 4 to 5 minutes. Brush onto the ham as directed, sprinkling with 2 teaspoons crushed juniper berries and 1 teaspoon crushed peppercorns before returning to the oven.
• Rosemary-Honey Mustard
• Before baking, add 4 rosemary sprigs to the water in the roasting pan. For the glaze, boil 1/2 cup each whole-grain mustard, honey and dry white wine over medium heat until syrupy, 3 to 4 minutes. Remove from the heat; stir in 1 tablespoon chopped rosemary.

PERFECT GLAZED HAM

Steps:

• Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
• Don't toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor.
• Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking.
• Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon.
• Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal.
• Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.

GLAZED BAKED HAM

Steps:

• Preheat oven to 275 degrees F. (135 degrees C).
• Remove any visible excess fat from ham. Place the ham in a large turkey roasting oven bag and place in a baking dish.
• Pour cola over ham, remove as much air as possible and seal bag.
• Prick a few holes in bag to let steam escape and bake for 4 to 5 hours. Pour off excess juice and slice.

OLD-FASHIONED GLAZED HAM

Steps:

• Place ham on a rack in a shallow foil-lined roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove into each diamond. Cover and bake at 325° for 2 hours., Meanwhile, in a small saucepan, bring the brown sugar and juices to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until glaze is reduced to 1 cup. , Baste ham with 1/3 cup glaze. Bake, uncovered, 25-35 minutes longer or until a thermometer reads 140°, basting with remaining glaze every 10 minutes.