JIM'S HONEY-GLAZED HAM
This aroma of this ham cooking in the oven is absolutely wonderful. It comes out moist, juicy and lightly browned.-Jim Whelan, Sebastian, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Score the ham, making diamond shapes 1/2 in. deep. Place on a rack in a well-greased foil-lined roasting pan. Add water to pan. In a small bowl, combine the honey, brown sugar, cloves and mustard; pour over ham., Bake, uncovered, at 325° for 1 to 1-1/2 hours or until a thermometer reads 140°, basting with pan juices often. Add additional water to the pan if necessary.
Nutrition Facts : Calories 291 calories, Fat 5g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 1418mg sodium, Carbohydrate 39g carbohydrate (38g sugars, Fiber 0 fiber), Protein 25g protein.
HONEY GLAZED HAM
This ham tastes very much like the famous honey baked ham but costs much less, and there's no need to fight the crowds at holiday time. You can even buy the ham presliced to make it easier and more like the original. It is very good. (I do this while preparing the rest of the meal in the kitchen so that I don't forget to baste!)
Provided by Colleen B. Smith
Categories Main Dish Recipes Pork Ham Whole
Time 1h35m
Yield 15
Number Of Ingredients 5
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.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 42.4 g, Cholesterol 95.8 mg, Fat 28.3 g, Fiber 0.6 g, Protein 26.1 g, SaturatedFat 12.3 g, Sodium 1492.3 mg, Sugar 38.6 g
HICKORY SMOKED HAM
Straight off Food Network Food Bytes. I saw this mini-mercial and decided I was going to make this ham for Christmas instead of paying for a honey baked. This looks so simple and delicious.
Provided by Vseward Chef-V
Categories Ham
Time 2h15m
Yield 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 250 degrees F. Remove ham from package. Place Spiral Sliced Ham face down in roasting pan. Cover pan with aluminum foil; bake ham 1 hour and 15 minutes.
- Meanwhile, prepare sugar rub. Combine brown sugar with dry mustard, lime rind, ginger, allspice, cloves and finely chopped pecans in bowl. Mix thouroughly with fork. Stir in lime juice to moisten sugar mixture evenly. Set rub aside.
- Remove ham from oven and uncover pan. Pat and rub sugar mixture over warm ham, covering top end first, then smearing mixture down the sides as evenly as possible.
- Return ham to oven. Bake uncovered 30 to 45 minutes, basting meat with pan juices every 15 minutes. Ham is done when center reaches 150 degrees F. On meat thermometer.
- Remove ham from roasting pan; place on wire rack and let rest 10-15 minutes.
- Carve ham off bone and serve.
Nutrition Facts : Calories 799.4, Fat 30.8, SaturatedFat 9.1, Cholesterol 236.3, Sodium 6895.1, Carbohydrate 23, Fiber 0.7, Sugar 21.6, Protein 102.2
HONEY SMOKED HAM
Make and share this Honey Smoked Ham recipe from Food.com.
Provided by 607899
Categories Ham
Time 6h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- The night before you smoke, mix together the pepper, paprika, sugar, salt, 1
- teaspoon of dry mustard and cayenne. Rub over the surface of the ham, wrap in
- foil and let sit in the refrigerator overnight.
- In the morning remove the ham from the refrigerator and let it sit for 1 hour. In the
- meantime prepare the smoker. You will be smoking at about 210 degrees F. for 6
- hours. Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil,
- 1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely
- mixed. Place ham in smoker and baste with sauce once every hour. While the ham
- is smoking prepare the glaze by mixing together the honey, 1/4 cup on pineapple
- juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously
- with glaze a couple of times during the last hour of smoking.
Nutrition Facts : Calories 816.7, Fat 58.9, SaturatedFat 19.9, Cholesterol 191.1, Sodium 3764.7, Carbohydrate 25.1, Fiber 0.6, Sugar 18.1, Protein 45.2
HONEY-CURED, HICKORY-SMOKED SHOULDER HAM
A true ham, weighing 15 to 20 pounds, comes from a hog's hindquarters. It's a formidable piece of meat, requiring several weeks of curing and 24 hours or more of smoking. A shoulder ham (sometimes called picnic ham) has a similarly magisterial appearance and profound umami flavors, but in a size that will fit in your refrigerator and can be cured and smoked inside a week. When possible, buy a heritage pork breed, like Berkshire or Duroc, preferably from a local farmer or butcher.
Provided by Steven Raichlen
Categories brunch, dinner, lunch, meat, project, main course
Time P6DT7h
Yield 12 appetizer servings or 6 to 8 entrées
Number Of Ingredients 10
Steps:
- Make the brine: In a large pot, place 2 1/2 quarts water, the salt, honey, brown sugar and Prague powder. Bring to a boil over high, stirring until the salt, honey and sugar are dissolved.
- Make the spice bundle: Tie the cloves, allspice berries, bay leaves, lemon zest and peppercorns in a piece of cheesecloth.
- Stir the spice bundle and another 2 1/2 quarts ice water into the brine, remove from heat and let the mixture cool to room temperature (about 30 minutes).
- While the brine cools, prepare the ham: Using paper towels, blot the pork shoulder dry on all sides. Using a sharp knife, score the ham in a crosshatch pattern, cutting through the skin but not through the meat and spacing the cuts 1 1/2 inches apart. (This is optional, as you'll remove the skin, but it facilitates injecting and gives the ham a striking appearance.)
- Measure out 2 cups brine and place in a deep measuring cup. Place the ham in a roasting pan. Draw the brine into a marinade injector and inject it deep into the ham all over, inserting the needle at 1 1/2-inch intervals and drawing it out slowly as you depress the plunger, until the brine starts to squirt out of the surface of the ham.
- Place the ham in a large pot or food-safe bucket with a lid, or 3-gallon resealable plastic bag. Add the brine and flavorings (plus any brine in the roasting pan). If using a plastic bag, tightly seal, squeezing out any air, and place the bag in the roasting pan to corral any leaks. Brine the ham in the refrigerator for 3 days, turning the ham twice a day so it cures evenly.
- Pour the brine into a large pot and set aside. Remove the ham from its pot or bag and transfer it to a roasting pan. Using the marinade injector, re-inject the ham with brine (using 2 cups again, or more, if you can get more in), inserting the needle at 1 1/2-inch intervals. Return the ham and all the brine to the bag. (You can use a fresh bag, if you wish.) Continue brining the ham in the refrigerator for another 3 days, turning twice a day so it brines evenly. When ready for smoking, the meat will take on a pinkish hue.
- Drain the ham in a large colander, discarding the brine. Rinse the ham well with cold water, drain again and blot dry with paper towels. Place it on a wire rack over a roasting pan and let it dry for 2 to 3 hours in the refrigerator.
- If using a charcoal grill, set it up for indirect grilling and heat it to 250 degrees. If using wood chips, soak them in water to cover for 30 minutes, then drain. If using wood chunks, there is no need to soak them. (With a kettle grill, use less charcoal than normal to obtain this low temperature.) If using a smoker, heat it to 250 degrees following the manufacturer's instructions.
- Place the ham on the grate, fat-side up, using indirect heat, and add 1 1/2 cups wood chips or 2 wood chunks to the coals. Smoke the ham until handsomely browned and cooked through. (The internal temperature will be about 160 degrees.) This typically takes about 7 hours, but you may need more or less time, depending on your ham, smoker and the weather. Add wood chips (about 1 1/2 cups) or chunks (1 large or 2 medium) per hour to the embers to maintain a constant flow of smoke. Rotate your ham a few times during cooking so that it browns evenly, and drape it loosely with foil if it seems to be darkening too much.
- Transfer the ham to a cutting board and let it cool for 20 minutes. Pull off the skin. (If you're feeling ambitious, you can fry the skin in 350-degree oil to make smoke-flavored cracklings.)
- Thinly slice the ham across the grain and serve. You can serve the ham hot, at room temperature, or chilled. Refrigerated, it will keep for at least a week.
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- Reduce the mixture for 3-5 minutes stirring occasionally. Baste the outside of the Smoked Ham (6 pound) with the glaze. Brush it on the outside with a pastry brush.
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- Apply the sugar blend to the outside of the ham. If you’re using a shaker bottle, make sure that the holes in the lid are large enough for the sugar particles to pass through. A parmesan cheese shaker lid works great for this - they’ll usually fit on a standard size pint jar.
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