Glazed Ham Recipes

GLAZED HAM

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid.
• Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan.
• Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
• Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.

PERFECT GLAZED HAM

Steps:

• Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
• Don't toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor.
• Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking.
• Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon.
• Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal.
• Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.

AMAZING GLAZED HAM

Steps:

• Let the ham sit at room temperature for 1 hour before baking. This will allow it to cook evenly.
• Preheat the oven to 325 degrees F.
• Make the glaze: In a medium pot over medium-high heat, combine the brown sugar, mustard, vinegar, cinnamon, paprika, chili powder, orange zest and juice, garlic and some salt and pepper. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.
• Place a rack in a roasting pan. Put the ham on the rack large open-face down (so the spiral cuts are stacked on top of one another). Brush half of the glaze over the surface of the ham, getting it between the slices as much as you can.
• Pour about an inch of water in the base of the roasting pan; the water should not touch the ham. Tent the pan loosely with aluminum foil and bake for about 10 minutes per pound (1 hour 10 minutes to 1 hour 25 minutes).
• Take the ham out of the oven and remove the foil. Raise the oven temperature to 375 degrees F. Brush half of the remaining glaze on the ham. When the oven is up to temperature, return the ham, uncovered, and bake for 15 minutes. Brush the remaining glaze over the ham and cook for another 15 minutes.
• Carefully transfer the ham to a platter. Serve right away, or cover with foil and take it to your gathering!

GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Bake at 325° for 1 hour. In a small bowl, combine the remaining ingredients. Spoon about 1/3 cup over ham. Bake 15 minutes longer or until a thermometer reads 140° and ham is heated through. Heat remaining glaze to serve with sliced ham.

GLAZED HAM

Steps:

• Rinse ham with cool water, and dry with paper towels. Let stand for 2 hours at room temperature. Place rack on lowest level in oven; heat oven to 250 degrees. Line a roasting pan with heavy-duty aluminum foil. Place a roasting rack in the pan. Transfer ham, with the thicker rind on top, to rack. Pour 1/2 cup apple cider over ham. Cook for 2 hours or until an instant-read thermometer registers 140 degrees.
• Meanwhile, combine mustard seeds, cardamom, and fennel in a small heavy skillet; place over medium-low heat, and toast seeds, shaking pan, for 3 to 4 minutes, until aromatic. Transfer to a spice mill or mortar and pestle, and grind just until cardamom is broken up. Transfer spice mixture to a medium bowl. Add cinnamon, ginger, mustard, 2 tablespoons light-brown sugar, 2 tablespoons dark-brown sugar, corn syrup, molasses, and remaining 1/2 cup apple cider. Combine well; set aside.
• Remove ham from oven, and let it cool for about 30 minutes. Using kitchen shears or a sharp knife, trim away the hard rind from the ham. Use a sharp knife to trim fat to a layer of about 1/4 inch all over the ham; it does not need to be perfectly even. The bottom side of the ham will have less fat and more skin. Place ham -- bottom side down -- in pan. Score the remaining fat on top of the ham into a pattern of 1- to 2-inch diamonds, cutting about 1/4 to 1/2 inch through the fat and into the meat.
• Insert a whole clove into the intersection of each diamond. Using a pastry brush or your fingers, rub the spice glaze all over the ham and deep into the cut diamonds. In a medium bowl combine remaining cup light-brown sugar and 1/2 cup plus 2 tablespoons dark-brown sugar. Using your fingers, gently pack sugar mixture all over scored fat. If using bay leaves, secure them with toothpick halves around the shank bone. Cover the toothpicks by inserting cloves on top of them. Return ham to oven and cook for 20 minutes. Sugar will begin to crystallize but there will be some hard spots of sugar; gently baste these areas with remaining glaze. Cook 40 minutes more, basting with remaining glaze after 20 minutes; do not baste with any pan juices. The ham should be dark brown and crusty; cook 15 minutes more if necessary. Remove and let cool slightly. Transfer to a serving platter, and let stand 30 minutes before carving.

BAKED GLAZED HAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the ham on a wire rack or trivet set over a large roasting tin, pour in 480ml warm water and cover tightly with foil. Put the ham in the oven, immediately reduce the heat to 160C/140C fan/gas 3 and cook for 5 hrs.
• Meanwhile, put the maple syrup, apricot jam and brown sugar in a heavy-based pan and stir in 50ml water. Bring to the boil, then remove from the heat and leave to cool.
• Take the ham out of the oven. Increase the temperature to 200C/180C fan/gas 6. Open the foil, being careful of the hot steam. Remove the rind from the ham by inserting a sharp knife under it at the opposite end to the knuckle bone, gently lifting it away from the fat (try to keep as much fat on the leg as possible so that it will protect the ham and stop it drying out).
• Decorate the ham by scoring the fat with a knife to make large diamond shapes, taking the knife from one corner to the other, then making parallel scores 4cm apart. Repeat in the opposite direction. Put a clove in the corner of each diamond. Brush the ham with the sugar mixture, pushing it into the scores with the brush.
• Return the ham to the oven, placing it back on the trivet over the water. Bake for a further 45 mins until deeply coloured. Serve hot or cold. Will keep in the fridge for up to one week.

THE BEST GLAZED HAM!

Steps:

• First, place the ham in a baking pan large enough to hold it without crowding the sides; Then put it into the refrigerator to chill.
• Now, in a 12-inch skillet, melt the butter over medium heat, add the brown sugar, and cook it gently until it dissolves.
• Then – over medium-high heat—stir in the honey, Coca-Cola, frozen pineapple juice, ginger, mustard, paprika, peppercorns, and red wine vinegar, and stir constantly until all of the ingredients have become thoroughly blended and smooth (should have a semi-thick sauce at this point).
• Next, using a small ladle, generously baste the ham with the sauce (it should thicken to a glaze if the ham was chilled enough).
• Lightly cover the ham with plastic wrap and put it back in the refrigerator for at least another hour.
• When ready to cook: preheat the oven to 325 degrees.
• Take the ham and score it in diagonal cuts about a half-inch apart and a half-inch deep.
• Now decorate it with the pineapple slices and cherries – pin the pineapple in place with toothpicks and put a cherry in the center of each slice (also push 4 cloves into each pineapple slice).
• Generously spoon the basting sauce over the entire dressed ham (you want to use all the sauce).
• Cover the ham with a “tent” made of aluminum foil (but do not cover it tightly, otherwise the tent will steam out all the natural juices and cause it to be dry).
• Plan to bake it in the oven for 1 hour, basting occasionally with the marinade drippings that collect in the bottom of the pan.
• Now remove the aluminum foil tent and bake the ham uncovered for another 35-45 minutes or until beautifully glazed; Continue basting until the marinade sticks to the ham and forms a shiny crust.
• When it’s cooked, remove from the oven, allow it to set for 15 minutes on the countertop before slicing, and serve it with generous ladle-fulls of the the"secret gravy.
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GLAZED HAM

Steps:

• Position a rack in the lower third of oven and preheat to 325°F.
• Using a sharp knife, score the fat covering the ham in a 3/4-inch-wide diamond pattern (do not cut into the meat). Place the ham in a 10-by-14-inch roasting pan and add 1 cup water. Roast the ham for 2 hours.
• While the ham is roasting, prepare the glaze: In a heavy, medium saucepan over moderately low heat, combine 1 cup orange juice, brown sugar, and bourbon. Bring to a simmer and continue simmering for 10 minutes. Add the guava or apple jelly, shallots, allspice, and cloves, and continue simmering until slightly reduced, about 5 minutes. Add the orange zest and the remaining 1 cup orange juice, and bring to a boil. Continue boiling until thickened, about 5 minutes. Add the orange slices and fresh ginger, and cook until the orange slices are tender, about 2 minutes.
• Once the ham has been in the oven for two hours, drape the glazed orange slices over the ham, securing them with toothpicks, and brush the ham and oranges with about 1/2 cup of glaze, reserving the remainder for serving. Continue roasting the ham until an instant-read thermometer inserted into the thickest part registers 145°F, about 30 minutes.
• To Serve:
• Remove the toothpicks from the ham and arrange the orange slices on a platter. Slice the ham and arrange on top of the oranges. Warm the remaining glaze and serve alongside.