Emeril Lagasses Baked Ham Recipes

EMERIL LAGASSE'S EASTER FEAST SPICED HONEY AND LEMON BAKED HAM

Steps:

• Preheat the oven to 350 degrees F. Line a shallow baking sheet with parchment paper or aluminum foil and set a wire baking rack on top.
• Using kitchen twine, tie the ham at 2 to 3-inch intervals both horizontally and vertically. This will hold the slices together as well as help the ham remain moist while baking. Position the ham (bottom side up) on the rack.
• Combine the remaining ingredients in a small bowl and whisk together. Pour 1/4 cup glaze evenly over the ham, then turn the ham so that the uncoated side is up. Pour 1/2 cup glaze evenly over the top.
• Bake the ham for 30 minutes. Remove ham from the oven and brush with remaining glaze. Bake 30 minutes longer. Baste the ham a final time with the juices that have accumulated on the bottom of the pan and cook 10 minutes longer, or until the ham is heated through and the edges are nicely browned.
• Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the kitchen twine and transfer the ham to a serving platter. Carefully pour any accumulated glaze/cooking juices from the baking sheet into a small gravy boat or container. Brush the ham a final time with the glaze. Serve ham hot or at room temperature. Leftover ham is delicious in sandwiches.
• Note: If ham begins to brown excessively before it is heated through, tent loosely with aluminum foil and continue cooking.

SUGARCANE BAKED HAM WITH SPICED APPLES AND PEARS

Steps:

• Preheat the oven to 350 degrees F.
• Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, horizontally and vertically, like a package, to hold it together. Place it on a wire rack in the baking pan.
• In a mixing bowl, combine all of the glaze ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well.
• Brush the entire ham with the glaze, coating it evenly. Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks. Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature.

STEEN'S CANE SYRUP GLAZED HAM

Steps:

• Preheat oven to 325 degrees F and lower oven shelf to the bottom level.
• Using a sharp knife, cut several slits into the ham. Stick the cloves in the slits. Place in a roasting pan with a rack, and put into the oven. Bake for 2 hours and tent with aluminum foil if the outside gets too browned during the cook time.
• Meanwhile, prepare the glaze:
• Combine all the ingredients in a medium bowl and set aside. Periodically throughout the baking, baste ham with the glaze, using a pastry brush.

EMERIL LAGASSE'S BAKED HAM

Steps:

• Preheat the oven to 350 degrees F. Line a shallow baking sheet with parchment paper or aluminum foil and set a wire baking rack on top. Using kitchen twine, tie the ham at 2 to 3-inch intervals both horizontally and vertically. This will hold the slices together as well as help the ham remain moist while baking. Position the ham (bottom side up) on the rack. Combine the remaining ingredients in a small bowl and whisk together. Pour 1/4 cup glaze evenly over the ham, then turn the ham so that the uncoated side is up. Pour 1/2 cup glaze evenly over the top. Bake the ham for 30 minutes. Remove ham from the oven and brush with remaining glaze. Bake 30 minutes longer. Baste the ham a final time with the juices that have accumulated on the bottom of the pan and cook 10 minutes longer, or until the ham is heated through and the edges are nicely browned. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the kitchen twine and transfer the ham to a serving platter. Carefully pour any accumulated glaze/cooking juices from the baking sheet into a small gravy boat or container. Brush the ham a final time with the glaze. Serve ham hot or at room temperature. Leftover ham is delicious in sandwiches. Note: If ham begins to brown excessively before it is heated through, tent loosely with aluminum foil and continue cooking.

EMERIL'S FRESH BAKED HAM WITH WHISKEY AND COLA GLAZE

Steps:

• Preheat the oven to 325 degrees F.
• With a sharp knife, puncture and score the skin of the ham, making parallel 1/2-inch-deep incisions. Turn the ham and score again to make a grid-like pattern.
• In a small bowl combine the salt, Essence, pepper, and cayenne. Rub evenly all over the ham. Place the ham, fatty side up, in a large roasting pan. Place 1 clove where the lines intersect on the ham. Rub the sugar evenly over the ham, pressing to pack. Pour 2 cups of cola into the bottom of the roasting pan and bake for 1 hour. In a container, combine the whisky and the remaining 2 cups of cola.
• Baste the ham with the whiskey and cola and continue to bake, basting every 15 minutes with the whisky and coke mixture and pan juices, until the ham is cooked through, the skin is crisp and dark, and a meat thermometer registers 165 degrees F, 2 to 2 1/2 hours.
• Remove from the oven and let rest at least 20 minutes before carving. To serve, slice the meat thinly across the grain and arrange on a platter.