Ginger Ale Ham Glaze For Easter Dinner Recipes

GINGER ALE BAKED HAM

Steps:

• Place ham in baking dish or roasting pan.
• Score ham diagonally both ways about 1/8" in.
• Pour ginger ale over top.
• Pat brown sugar all over top and sides of ham.
• Bake according to ham package directions.
• (Usually 20 minutes per pound at 325 degrees).
• Serve with Potato Salad or Scalloped Potatoes (see my other recipes).

GINGER ALE HAM GLAZE

Steps:

• Preheat the oven to 325 degrees F. Combine the brown sugar and 1/4 cup of the ginger ale in a small bowl. Set aside. Place the ham in a baking pan. Pour the remaining ginger ale evenly over the ham and place the ham in the oven. Bake, uncovered, at 325 degrees F for 15 minutes per pound. Baste the ham occasionally with the ginger ale and juices in the bottom of the pan. During the final 30 minutes of cook time, brush the brown sugar mixture evenly over the ham. Continue baking until done. Remove the ham from the oven and let stand for 15 minutes before slicing and serving. cook's notes Actual cook time will vary by the type and size of ham used.

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).

SPICED GINGER-GLAZED HAM

Steps:

• Put the gammon in a large pan and cover with 2 litres of ginger ale. Top up with water to cover the joint, if you need to. Add the whole allspice berries and bring to a boil. Turn the heat down to low, and simmer gently, covered, for 2½ hrs. Top up with water, if you need to, while it's simmering.
• Drain the ham and leave until it's cool enough to handle while you make the glaze. Put the remaining ginger ale in a pan with the sugar, grated ginger and crushed allspice. Simmer, uncovered, for 20-25 mins until syrupy.
• Heat the oven to 190C/170C fan/gas 5. Remove the skin from the ham, leaving a layer of fat, then score the fat in a criss-cross pattern. Transfer the ham to a foil-lined roasting tin, and brush over half the glaze. Roast for 15 mins, then glaze with the remaining syrup. Increase the temperature to 200C/180C fan/gas 6 and roast for a further 15-20 mins until you get a sticky golden crust. Leave to cool for 15 mins before carving. Drizzle over more glaze from the tin to serve, if you like. Can be made ahead and chilled for up to four days.

GINGER ALE GLAZED HAM

Steps:

• Preheat oven to 300 degrees F.
• Place ham on a rack in a roasting pan.
• In a saucepan combine wine, mustard, molasses, and cayenne pepper. Bring to simmering. Simmer, uncovered for 6 minutes.
• Stir in ginger ale.
• Pour glaze over ham.
• Bake 1 hour (I usually cover loosely with foil, afraid of drying it out).
• Increase oven temperature to 325 degrees F. Bake 1 hour more (remove foil covering), basting ham every 15 minutes.
• Brush ham with honey.
• Bake 15 minutes more.
• Slice and serve.

EASTER HAM GLAZE

Steps:

• Combine water, honey, brown sugar, mustard, garlic, onion powder, cloves, and ginger in a saucepan. Mix to combine.
• Warm saucepan over low heat until sugar and honey are melted together and sugar is dissolved.

GINGER RUM-GLAZED HAM

Steps:

• If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a layer of fat and a collar of skin around the shank bone. Trim the fat, leaving a layer about 1/3 inch thick, and score the layer remaining into diamonds. Bake the ham on a rack in a roasting pan in a preheated 350°F. oven for 55 minutes. In a blender blend together the ginger, the brown sugar, and the rum, spoon the glaze over the ham, spreading it, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. Transfer the ham to a platter, garnish the platter with the parsley, and let the ham stand for 15 minutes before carving.