Holiday Ham Pate Recipes

HOLIDAY HAM

Steps:

• Drain pineapple, reserving juice. Place ham on a rack in a shallow roasting pan. Secure pineapple and cherries to ham with toothpicks. Combine brown sugar and seasoned salt; rub over ham. Gently pour pineapple juice over ham., Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 140° and ham is heated through. Baste frequently with brown sugar mixture.

HOME-CURED HOLIDAY HAM

Steps:

• Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham.
• Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down the mixture.
• Score the skin side of the pork roast with a sharp knife. Cut into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get the classic diamond-shaped pattern.
• Lower scored roast into the cooled brine, skin side up. Use a plate to weigh down the roast so that it cures fully submerged in the liquid. Refrigerate for 1 day for every 2 pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days). Turn the roast over halfway through the brining process.
• Remove roast from brining liquid. Discard the brining liquid and transfer the roast back to the brining container. Cover the roast with fresh cold water to rinse off some of the salt. Depending on how salty you want your ham, you can soak it for just a few minutes or overnight. Remove roast from the water and blot dry with paper towels.
• Preheat oven to 325 degrees F. Add a cup of water to a roasting pan with 2 whole star anise. Place roast on a rack in the roasting pan.
• Roast until ham reaches an internal temperature of 130 to 135 degrees F, about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more. Increase oven temperature to 425 degrees F. Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F.
• To make the optional glaze, mix the mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on the ham at this point, not before. Return roast to oven for about 5 minutes to crisp it even further.

HOLIDAY HAM, THREE WAYS

Steps:

• Preheat oven to 350°F, with the rack in the lower third of oven. If your ham has a layer of fat, use a sharp paring knife to score the fat in a diamond crosshatch pattern, about 1 inch wide and 1/2 inch deep.
• For Tangy Peach Mustard Ham or Sweet and Spicy Jerk Ham:
• In a medium bowl, mix together the glaze ingredients of your choice. Brush all over ham (reserving some glaze for basting while cooking).
• For Smoky BBQ Ham:
• Brush the ham with maple syrup (reserving some syrup for basting while cooking). Combine the rest of the ingredients in a medium bowl, then rub all over ham, pressing into syrup to adhere.
• Position roasting rack in roasting pan; pour 2 cups water into pan and place prepared ham on rack. Cover pan with foil and bake 1 hour. Remove pan from oven, remove foil, and brush ham with reserved glaze or maple syrup. Increase the oven temperature to 400°F.
• Return ham to oven uncovered. Bake until glaze has caramelized and the ham's internal temp reads 135°F when an instant-read thermometer is inserted in the middle of the ham (avoiding bone), brushing with more glaze or syrup if desired, 40 minutes to 1 hour more.
• Let rest 10 minutes before carving. Serve with biscuits or rolls, mustard, and pickles.
• Do Ahead
• Glazes can be made up to 3 days in advance and refrigerated. Rub (without maple syrup) can be made up to 1 month in advance and kept at room temperature.

HAM PATE

Steps:

• Mix all ingredients together, except for the butter.
• Pack into a serving dish, pressing down quite firmly.
• Melt butter and pour a thin layer over the ham mixture.
• Refrigerate overnight.
• Serve with crackers.

HOLIDAY HAM AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
• Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
• Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
• Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
• Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
• Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.

HOLIDAY BAKED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern; insert a clove in each diamond. Bake, uncovered, 1-1/4 hours., Meanwhile, in a small saucepan, combine preserves, butter and mustard; heat through. Remove ham from oven. Spoon preserves mixture over ham. Bake, uncovered, 30-40 minutes longer or until a thermometer reads 140°.

PASTRY-WRAPPED HOLIDAY HAM RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Mix the brown sugar and mustard in a small bowl.
• Score the pre-cooked ham and brush the mustard mixture over the ham. Roast the ham for 20 minutes.
• Wrap the ham in crescent roll dough.
• Place the wrapped ham on parchment-lined baking sheet and brush with egg wash. Bake for another 20 minutes.
• While the ham is baking, make the apple cider sauce. In a medium pot, bring the apple cider, cider vinegar, honey, mustard, and chili powder to a boil over medium-high heat. Reduce the heat to medium-low and let the sauce thicken.
• Slice the ham and serve with the apple cider sauce.
• Enjoy!