Grand Marnier Glaze For Ham Recipes

SMOKED PARTY HAM / GRAND MARNIER & DARK RUM RECIPE - (3.9/5)

Steps:

• Step 1. First you'll need to purchase your ham. The ham you will purchase will have already been smoked and cured somewhat. Step 2. Bring Your Smoker Up To Temp Now that you have all of the necessary ingredients, set up the smoker for indirect cooking and bring the temp up to 225. While the smoker is climbing up to temperature, unwrap your thawed Ham and use paper towel to remove excess moisture. Step 3. Injecting the Ham Prior to Injection...completely wrap your Ham with saran wrap to avoid of squirt (messy) and leaking juices of injection. Pour the Grand Marnier & Dark Rum into a small sauce pan over low heat. Add the butter and let it melt while you stir it around. Add in the brown sugar and let it dissolve while you continue to stir. Once everything is melted and dissolved and warm, remove from the heat. Do not let the sauce boil or you will end up making candy. Step 4. Rub Your Ham Unwrap your Ham... Rub with Oil to allow Dry Rub to adhere well Next you want to coat the outside of your ham with the Honey Dijon Mustard and then lightly dust your ham with Brown Sugar. (don't go too heavy here, you will come back and add another, heavier coating of brown sugar later). This will create almost a "paste" on your ham. (you can also use a light dusting of a "sweet" BBQ dry rub to add to your brown sugar if you like) rub your holiday smoked ham Step 5. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker's coals. All that's left now is to put your ham on the smoker. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice. I have found it is easiest to pour the juice into a spray bottle then just hit the ham with a few squirts. smoked holiday ham Once I have basted my ham with pineapple juice and wrapped it in aluminum foil, I place it back on the smoker and allow it to cook for 1 hour at 225 degrees. After 1 hour, check the internal temperature of your holiday ham. You are looking for an internal temp of 145 degrees, and at this point your ham should be close. Step 6. Glaze Your Ham When your ham reaches 140 degrees internal, it's time to glaze. Unwrap the top of the ham, but keep it setting in the foil. I try and make a "boat" to keep the juices from spilling. Now that the ham is exposed, sprinkle brown sugar over the entire outside again. Once your ham is covered in brown sugar, spray it really well with pineapple juice. This will cause the brown sugar to dissolve and the heat from the smoker will create a beautiful, delicious glaze that goes perfectly with the taste of your smoked ham. Your holiday ham will stay on the smoker for 1 hour while you allow the sugar and juice to create your glaze. Step 7. Rest Your Ham At the 4 hour mark your ham is ready to come off the smoker. But you always want to check your internal temp just to be sure. Your ham should be at least 145 degrees internal. If it's a little higher than that, don't worry... as long as you haven't kept it on the smoker for more than 4 hours it shouldn't be overly done. Now you will remove your ham from the smoker and loosely tent it with the foil while you allow it to rest. I recommend letting it rest for around 20 - 30 minutes... then it's ready to eat. When cutting your ham, I suggest a really good meat carving knife. I promise you that once your family and friends try this ham that you'll never cook it any other way.

AWESOME HAM GLAZE AND MARINADE

Steps:

• Mix maple syrup, dried garlic, ginger, black pepper, and red pepper flakes in a bowl until thoroughly combined. Let glaze stand about 10 minutes before glazing ham.

GRAND MARNIER GLAZE FOR HAM

Steps:

• Brush on ham before & during baking/heating.

ROAST CHICKEN WITH GRAND MARNIER GLAZE

Steps:

• Prep the chicken.
• Remove the insides and rinse with water and then pat dry. Rub the bird with olive oil and then season with salt, pepper, and rosemary. Place in roasting pan and put the orange and onion quarters inside.
• Roast at 400 degrees for 20 minutes. Then turn your oven down to 350 degrees for 1 hour more.
• While bird is cooking, make your glaze.
• Melt the butter, mustard, honey, and apricot jam til bubbly and then take off heat and add grand marnier. Can keep on low to keep warm (altho I think that is a no no w/alcohol, but I always do!).
• When there is 40 minutes left of cook time, pour about half the glaze over the bird and then let it finish cooking.
• Pull bird out, let rest for 10 minutes so juices can recollect. After carving it up and putting meat on platter, drizzle the pieces with the rest of the glaze.
• Garnish with fresh rosemary sprigs.