Christmas Ham Recipes
CHRISTMAS HAM
This is my mother's recipe. I have given it a twist by changing the juice flavor; peach is my favorite! I use 2 liters of juice (either peach, pineapple, or passion fruit). I change it every year. It's so good, everyone who has tasted it offers to pay me to cook theirs.
Provided by claudiah
Categories Main Dish Recipes Pork Ham Whole
Time 5h20m
Yield 10
Number Of Ingredients 7
Steps:
- Place ham into a large pot, cover with water, and bring to a boil. Reduce heat to medium-low and simmer ham for 1 to 2 hours. Cut away and discard any rind and visible fat.
- Preheat oven to 325 degrees F (165 degrees C).
- Score the ham in a diamond pattern and place into a roasting pan. Stir Dijon mustard and brown sugar in a bowl until thoroughly combined; brush mustard mixture onto the ham. Press a whole clove into the center of each scored diamond shape. Pour peach nectar into the roasting pan. Combine pineapple and maraschino liquid in a small bowl.
- Bake ham in the preheated oven for 3 hours, basting frequently with the pineapple juice mixture and peach nectar.
- Arrange pineapple rings over the ham and secure with toothpicks. Secure a maraschino cherry in the center of each pineapple ring with a toothpick.
- Bake ham until browned, tender, and fragrant, 1 to 2 more hours, basting ham and fruit frequently with pineapple juice mixture and pan juices.
Nutrition Facts : Calories 607.3 calories, Carbohydrate 42.8 g, Cholesterol 111.2 mg, Fat 30.3 g, Fiber 1.9 g, Protein 39.2 g, SaturatedFat 10.7 g, Sodium 2450.8 mg, Sugar 34 g
CHRISTMAS HAM (JOULUKINKKU)
The star of the traditional Finnish Christmas dinner. We like to bake our ham overnight, so we can nibble on the fresh-out-of-the-oven ham on the morning of Christmas Eve. Recipe adapted from Maku magazine.
Provided by stormylee
Categories Ham
Time 8h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 100 - 125°C.
- Rinse ham with cold water and pat dry.
- Put in a roasting bag and cut a small hole on top of the bag. Push a roasting thermometer into the thickest part of the ham.
- Put the ham on the rack in the oven (or a cookie sheet with sides, if you prefer. IF the roasting bag leaks, you may have a big mess in your oven without the sheet!).
- Bake until the thermometer shows the internal temperature of the ham to be 75-80 C (juicy - well done). It will take about 45 - 55 minutes/1 kg (2 lbs).
- Remove the bag carefully: save some of the pan juice for making gravy. Remove the net (if there is one!), skin and as much of the fat as you like.
- Let ham sit for a few hours or to cool completely before coating.
- Preheat oven to 225°C.
- Mix mustard and honey and coat the ham with the mixture. Press dry breadcrumbs on the coating.
- Bake for about 10 minutes or until browned.
- Decorate the surface of the ham with cloves.
- Serve with gravy, boiled potatoes, root vegetable casseroles and boiled prunes.
Nutrition Facts : Calories 907.3, Fat 41.4, SaturatedFat 11.2, Cholesterol 473.4, Sodium 8170.3, Carbohydrate 8.9, Fiber 0.3, Sugar 3.2, Protein 116.8
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