Garlic Baked Ham Recipes

ORANGE BAKED HAM

Steps:

• Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
• Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

HAM WITH GARLIC AND ROSEMARY

Steps:

• Get Cookin'
• 1. Preheat oven to 350°F.
• 2. Peel the skin from the ham and trim the fat, leaving a 1/4-inch layer.
• 3. Using the tip of a sharp knife, score the fat in a diamond pattern.
• 4. Insert the sliced garlic and rosemary sprigs into the scores on the ham.
• 5. Mix the sugar and mustard together and brush on the ham.
• 6. Place in a shallow roasting pan, add the liquid to the pan, and bake for 1 1/2 hours or until the internal temperature reaches 140 to 150°F.
• 7. Remove from pan, place ham on a platter, and serve.

GARLIC BAKED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rinse ham and pat dry with paper towels; arrange ham cut-side down in a shallow roasting pan.
• Make 20 incisions with the point of a knife all over the ham; stuff one garlic clove into each incision.
• Press whole cloves into the ham.
• Cover ham with aluminum foil.
• Bake in the preheated oven for 1 hour and 20 minutes.
• While ham is baking, mix pineapple juice, brown sugar, dry mustard, and ginger in a bowl.
• Remove foil from ham. Pour pineapple juice glaze over ham.
• Return ham to oven uncovered and continue baking until glaze thickens, about 45 minutes more. Baste ham every 15 minutes.
• Allow ham to rest 5 to 10 minutes. Remove garlic and whole cloves before slicing.

ALWAYS JUICY BAKED HAM

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk beer, brown sugar, and Dijon mustard together in a bowl.
• Place ham cut side up in a large roasting pan; pour beer mixture over ham.
• Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
• Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil.
• Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
• Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.

BAKED FRESH HAM

Steps:

• Preheat the oven to 400 degrees.
• It is not essential, but you will ease carving the ham after cooking if you run a knife around the contour of the hip bone on the underside of the ham. Run the knife down deep around the bone, but do not remove the bone now. It will be removed after cooking
• In a mixing bowl, blend the salt, pepper, cumin, garlic, sage and oil.
• Place the ham on a flat surface with the rind side up. With a boning knife, make 1/4-inch-deep gashes from the butt end to the shank and cut through the rind at 1-inch intervals.
• Place the ham in a roasting pan with the skin and fat side up; massage it all over with the spice mixture.
• Place the ham in the oven. Bake for 45 minutes and reduce the oven heat to 375 degrees. Bake for 45 minutes more, basting occasionally. Add the onion, carrots, celery and bay leaf. Cover with foil and reduce the heat to 350 degrees. Bake for 2 hours, basting occasionally. Add the chicken broth and continue cooking for 1 more hour. The internal temperature should be about 165 degrees. Two bones will protrude from the shank (the small end), one large and one small. If the small upper bone can be removed with a slight pull, it is an indication that the ham is cooked.
• Remove the ham from the pan, cover with foil and keep warm. Skim off the fat from the gravy with a large spoon. Strain the gravy with a strainer. Let the ham rest for at least half an hour before carving.
• To carve, run the carving knife under the rind, remove it and cut away excess fat. With the ham fat side up make a perpendicular cut down to the bone about 3 inches from the shank end and carve in thin, long slices on the bias. Serve with hot gravy.

OLD-FASHIONED BAKED HAM

Steps:

• Drain pineapple, reserving 2 tablespoons juice; set aside. Place ham in a baking dish. Bake at 350° for 30 minutes., In a small bowl, combine the brown sugar, mustard, cloves, vinegar and reserved pineapple juice. Score top of ham. Place pineapple slices and cherries over ham; spoon glaze over top. , Bake 40-45 minutes longer or until a thermometer reads 140°, basting occasionally.

LOUISIANA BAKED HAM

Steps:

• Preheat oven to 350 degree F.
• Score skin on ham in a diamond pattern.
• Insert cloves where score lines cross.
• In a roasting pan, place ham and add onions.
• Roast in preheated 350 degree F oven for 1 hour.
• In a mixing bowl, combine brown sugar, flour, corn syrup, dry mustard and vinegar and mix well to combine.
• Remove ham from oven.
• Pour brown sugar mixture over ham.
• Return ham to oven and increase heat to 450 F and cook for another 30 minutes, basting at least twice during this cooking period.
• Remove ham from oven and continue basting as ham cools and until glaze starts to harden.
• Remove sliced onions and reserve to make gravy, see recipe #42026.
• Slice and serve ham hot or cold.

GARLIC POTATOES AND HAM

Steps:

• In a large skillet, cook potatoes in oil over medium-high heat for 10 minutes or until lightly browned. Stir in the broccoli, ham and dry soup mix. Reduce heat; cover and cook for 25 minutes or until potatoes are tender.