Honey Baked Ham Brisket Directions Recipes

HOME AGAIN HONEY GLAZED BRISKET

Steps:

• Rinse brisket and dry well with paper towels. Prepare a rub by combining Smokey Rotisserie Seasoning, garlic powder, salt and black pepper in a small bowl and rubbing over entire surface of brisket. Follow manufacturer's instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat (4 to 6 hours for a 4-pound brisket). Towards the end of the smoking time, combine the barbecue sauce and brown sugar in a small bowl and spread on the brisket.
• Just before serving, glaze with honey and serve family style.

BAKED HAM WITH BROWN SUGAR-HONEY GLAZE

Steps:

• Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.
• Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
• Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)

EASY HONEY BAKED HAM

Steps:

• Combine sugar and water in a bowl and stir to dissolve sugar.
• Slice ham just shy of the bone into 1/2- to 1-inch slices. Place ham into the water and sugar solution; add more water, so ham is completely covered with liquid. Seal with plastic wrap and let soak in the refrigerator for a minimum of 48 hours.
• Preheat the oven to 250 degrees F (120 degrees C).
• Combine honey and orange juice in a bowl. Line a roasting pan with aluminum foil.
• Drain the ham slices, pat dry, and place in the roasting pan. Wrap aluminum foil around the bottom of the ham and pour 1/2 the orange juice mixture over the ham. Wrap ham completely in foil.
• Bake in the preheated oven, basting with the remaining orange juice mixture, until a sticky, browned glaze forms, 3 to 4 hours.

HONEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Score ham, and stud with the whole cloves. Place ham in foil lined pan.
• In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
• Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

HONEY BAKED HAM (THE REAL THING!)

Steps:

• First you must slice your ham, if it is not already sliced.
• Use a very sharp knife to cut the ham into very thin slices around the bone.
• Do not cut all the way to the bone or the meat may not hold together properly as it is being glazed.
• You want the slices to be quite thin, but not so thin that they begin to fall apart of off the bone.
• You may wish to turn the ham onto its flat end and cut around it starting at the bottom.
• You can then spin the ham as you slice around and work your way up.
• Mix the ingredients together in a small bowl.
• (I like to make double this recipe for a nice large ham).
• Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter.
• Pour the sugar mixture onto the wax paper and spread it around evenly.
• Pick up the ham and roll it over the sugar mixture so that it is well coated.
• Do not coat the flat end of the ham, just the outer surface which you have sliced through.
• Again, I like to stuff some of the sugar mixture INSIDE the slices.
• Turn the ham onto its flat end on a plate.
• Use a blow torch with a medium-size flame to caramelize the sugar.
• Wave the torch over the sugar with rapid movements, so that the sugar bubbles and browns, but does not burn.
• Spin the plate so that you can torch the entire surface of the ham.
• Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture).
• Serve the ham cold (don't put the sugar between the slices if you plan on doing this) or re-heat (THEN put the sugar between the slices BEFORE you caramelize it) just like the real thing!
• Don't be frightened to use the torch!
• You can to it outside, if you wish.
• Just set it on something fire proof and have fun blazing away!

SLOW COOKER HONEY BAKED HAM RECIPE

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place ham, flat side down, in the slow cooker.
• Pour ⅓ cup water around the sides and bottom of the ham.
• In a saucepan over medium heat, combine Dijon mustard, brown sugar, honey, nutmeg and cinnamon. Whisk constantly and cook for 2-5 minutes, or until sugar dissolves.
• Pour glaze over ham in the slow cooker.
• Cover and cook on low for 2-4 hours or until heated through if your ham is precooked. If it's not precooked, it will take 4-6 hours.
• When ham is done cooking, remove it from the slow cooker and cut into slices.
• Pour the ham drippings through a strainer and into a medium saucepan.
• Whisk together 2 tablespoons cornstarch and 2 tablespoons of water then whisk into drippings over medium-high heat.
• Continue cooking and whisking until gravy comes to a boil and reaches desired thickness.
• Serve gravy with ham.

HONEY BAKED HAM (COPYCAT)

Steps:

• Preheat oven to 375°F.
• Place ham, cut end down, in a large baking pan.
• Mix pear nectar and orange juice in a bowl.
• Bake ham for 15 minutes per pound basting frequently with juices.
• Mix brown sugar and honey together in a small bowl.
• Brush mixture over ham and bake for another hour or until internal temperature reads 140°F.
• Honey Baked Ham corporation uses a butane torch to caramelize the glaze to a crust.
• The ham is placed on top of a huge metal drum covered with foil and caramelized.