Brandy Glazed Ham Recipes

BRANDIED HAM

Steps:

• In a small saucepan, combine sugar, brandy, and mustard. Bring to a boil over medium; cook until glaze is thick and syrupy, 3 minutes. (To store, refrigerate, up to 2 days. Reheat before using.)
• Preheat oven to 275 degrees. Using a sharp knife, cut off hard rind from ham (if any); score the fat in a diamond pattern. Place ham, cut side down, in a roasting pan or on a rimmed baking sheet and cover tightly with foil. Bake until an instant-read thermometer inserted in thickest part reads 145, 1 1/2 hours.
• Brush ham generously with glaze, making sure to coat all exposed areas. Increase oven temperature to 350 degrees and bake, uncovered, until glaze is sticky and ham is browned, about 35 minutes. Serve warm or at room temperature.

ORANGE GLAZED HAM

Steps:

• Preheat oven to 325 degrees F. Place the ham on its side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil.
• Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

MAPLE-GLAZED HAM

Steps:

• Preheat oven to 300°. Place ham on a rack in a shallow roasting pan. Cover and bake until a thermometer reads 130°, 1-1/2 to 2 hours., Meanwhile, in a large saucepan, combine glaze ingredients. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. , Remove ham from oven. Pour glaze over ham. Bake ham, uncovered, until a thermometer reads 140°, 15-30 minutes longer.

CHERRY HAM GLAZE

Steps:

• Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
• Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.

BRANDY PEPPERCORN HONEY GLAZED HAM

Steps:

• Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
• Meanwhile, melt the butter in a small saucepan over medium heat. Add the shallots and cook until soft, about 1 minute. Remove the pan from the heat and add the brandy. Return to the heat and continue to cook until the brandy reduces by about half. Add the honey and peppercorns; continue to cook until the mixture thickens, about 15 minutes.
• Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush some of the glaze all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until well-lacquered and slightly crispy on the edges, about 45 minutes more.

BROWN SUGAR-ORANGE GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a roasting pan, fat side up. Score the ham in diamond shapes with a sharp knife. Insert the cloves in the center of each diamond. Bake until a meat thermometer registers 140 degrees F when inserted in the thickest portion (avoiding bone), 18 to 20 minutes per pound.
• Meanwhile, make the glaze. Combine the honey, brown sugar, orange juice and butter in a medium saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes.
• Remove the ham from the oven. Increase the oven temperature to 375 degrees F.
• Remove about 2 tablespoons pan drippings from the roasting pan and add to the glaze. Whisk to combine. Pour the glaze over the ham. Return the ham to the oven and continue baking, basting with the pan juices frequently, until the ham is browned, about 20 more minutes. Slice the ham and serve with the pan juices, if desired.

BRANDY GLAZED HAM

Steps:

• 90 minutes before baking ham start by soaking ham in hot tap water. Leave ham in its original packaging(If there is a hole or tear in the original wrapping, wrap it in several layers of plastic wrap before soaking it in hot water), cover with hot tap water; set aside for 45 minutes. Drain and cover again with hot tap water; set aside for another 45 minutes. You can bypass these steps, but the heating time will increase 18 to 20 minutes per pound for a cold ham.
• Place oven rack in the lowest position and preheat oven to 275 degrees.
• Open ham and place in oven bag. Gather top of bag tightly so bag fits securely around the ham, tie bag and trim surplus plastic. Set ham cut side down in large roasting pan and cut 4 slits in top of bag.
• Bake ham until cetner registers 100 degrees, 1 to 1 1/2 hours (about 10 minutes per pound).
• GLAZE: Combine all ingredients in saucepan. Cook over medium heat, stirring occasionally, until mixture is thick, syrupy about 5 to 10 minutes. There should be about 1 cup. Set aside.
• Remove ham from oven and increase oven temp. to 350 degrees. Cut open oven bag and roll back sides to expose ham. Brush ham with 1/3 glaze and return to oven until glaze gets sticky, about 10 minutes.
• Remove ham from oven, transfer to carving board, and brush entire ham with another third of glaze. Let ham rest, loosely tented with aluminum for 15 minutes.
• While ham rests, heat remaining third of glaze with 4 to 6 tablespoons of ham juices until it forms thick but fluid sauce. Carve and serve ham with remaining sauce at table.