Hoisin Glazed Baked Ham Recipes

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).

HOISIN GLAZED BAKED HAM

Steps:

• Preheat the oven to 375 degrees.
• Score the ham by using a sharp knife and inserting it about 1/3rd inch into the fat. Make some diamond.
• shapes. This will make the skin crispy. Place the ham in a roasting pan.
• Place the Hoisin sauce, vinegar, soy sauce and mustard in a small, heavy pan. Bring to a soft boil, stirring constantly. Simmer for a few minutes.
• Generously glaze the ham with the sauce, making sure you fill in the diamond crevices. Place the ham in the oven and bake for 30 minutes. Re-glaze the ham and bake for another 30 minutes.
• Re-glaze and cover the ham loosely with some foil. Bake for another hour and remove from oven.
• Allow the ham to sit for a few minutes. Carve and serve.

GLAZED BAKED HAM

Steps:

• Preheat oven to 350 degrees. Lightly score the surface of the ham using a sharp knife and place in baking pan on a rack. Stir together the mustard and maple syrup and coat the ham with the mixture. Press the cloves randomly over the ham. Bake for 1 hour.

CLASSIC GLAZED HAM

Steps:

• Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
• Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound).
• Increase the oven temperature to 425 degrees F. Pour half of the Glaze (see below for glazes) over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned, about 45 more minutes.
• Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.
• Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.
• Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
• Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

HOISIN GLAZED BAKED HAM RECIPE

Steps:

• Preheat the oven to 375 degrees Score the ham by using a sharp knife and inserting it about 1/3rd into the fat. Make some diamond shapes. This will make the skin crispy. Place the ham in a roasting pan. Place the Hoisin sauce, vinegar, soy sauce and mustard in small, heavy pan. Bring to a soft boil, stirring constantly. Simmer for a few minutes. Generously glaze the ham with the sauce, making sure you fill the diamond crevices. Place the pain in the oven and bake the ham for 30 minutes. Re-glaze the ham and bake for another 30 minutes. Re-glaze and cover loosely with foil. Bake for another hour then remove from oven. Allow the ham to rest a few minutes. Carve and serve.

GLAZED BAKED HAM

Steps:

• Preheat oven to 275 degrees F. (135 degrees C).
• Remove any visible excess fat from ham. Place the ham in a large turkey roasting oven bag and place in a baking dish.
• Pour cola over ham, remove as much air as possible and seal bag.
• Prick a few holes in bag to let steam escape and bake for 4 to 5 hours. Pour off excess juice and slice.

HOISIN & PLUM GLAZED HAM

Steps:

• Preheat oven to 180C/355F/Gas 4.
• Using a small sharp knife, cut through the rind around the shank of the ham. Carefully lift the rind from the fat in one piece, running your fingers through where the rind and fat are joined to ease away. Reserve the rind and use to cover the cut ham when storing.
• Score the white fat in a diamond pattern and press star anise into the centre of every second or third scored diamond.
• Place the ham on a rack over a roasting tray, then pour a small amount of water into the base of the roasting tray to prevent the glaze from burning.
• Place the remaining ham ingredients into a saucepan over low heat, stirring until the sugar has completely dissolved.
• Remove the glaze mixture from the heat and carefully pour over the ham making sure that all of the exposed fat is covered.
• Transfer the ham to the oven to bake for 30-40 minutes, basting occasionally, until the ham is golden all over.
• Remove the ham from the oven and place it onto a large platter ready to carve.

GLAZED BAKED HAM

Steps:

• Preheat oven to 350 degrees.
• Lightly score the surface of the ham using a sharp knife and place in baking pan on a rack.
• Stir together the mustard and maple syrup and coat ham with the mixture.
• Press the cloves randomly over the ham.
• Bake for 1 hour or cooking time required for your ham.