Judy Ogradys Ham Recipes

JUDY O'GRADY'S HAM

Steps:

• Preheat oven to 350 degrees.
• Spray a 11 x 7 pan with cooking spray or grease with butter.
• Cook the noodles until tender.
• Drain well.
• In a large bowl mix together all ingredients.
• Pour into prepared pan.
• Cover with foil.
• Bake covered for 40 minutes.
• Unocver.
• Sprinkle with bread crumbs.
• Dot with butter.
• Brown carefully in broiler.

JALAPENO HONEY GLAZED HAM

Steps:

• For the ham: Preheat the oven to 325 degrees F and adjust the oven rack to the lowest level.
• Using a sharp paring knife or box cutter, score the entire fat layer of the ham with deep cuts (being careful to not cut into the meat) in a 1/2-inch-wide diamond pattern.
• Place the ham cut side-down in a roasting pan fitted with a rack and add water to the bottom of the roasting pan about 1/2 inch deep. Cover loosely with foil and bake for 45 minutes.
• Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the honey, jam, mustard, vinegar, garlic, jalapeno, orange zest and juice and pepper to taste until combined. Bring to a gentle simmer over medium heat. Cook, stirring often, until the glaze is slightly thickened, 3 to 5 minutes. Remove from the heat and set aside.
• Remove the foil from the ham and spoon the pan drippings over the top; then generously brush the glaze all over. Continue baking the ham, uncovered, and repeat the basting with juices and brushing with glaze every 20 minutes until the glaze is deep golden brown and caramelized or until the internal temperature reaches 130 degrees F, 10 to 12 minutes per pound, about 1 hour more.
• Loosely cover the ham with foil and let rest 15 minutes before slicing. Serve warm or at room temperature as a main course, or prepare a sandwich bar.
• For the ham sandwich bar: Arrange all the ingredients on the table or counter. I like to assemble my sandwich like this: Put cheese and then a couple of slices of ham on a bun bottom. On the bun top, dollop mustard and mayo, then top with cornichons and Pickled Red Onions. Close up the sandwich.
• To a saucepan, add the vinegar, sugar, salt, bay leaf, red pepper flakes to taste and 1/2 cup water and bring to a boil. Put the onions in a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for 30 minutes to let cool. Cover and refrigerate until ready to use.

ALWAYS JUICY BAKED HAM

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk beer, brown sugar, and Dijon mustard together in a bowl.
• Place ham cut side up in a large roasting pan; pour beer mixture over ham.
• Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
• Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil.
• Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
• Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.

JUDY'S WARM HAM AND CHEESE ROLLS

Steps:

• Preheat the oven to 350°F.
• Split the rolls in half horizontally. Combine the butter, onion, mustard, poppy seeds, and Worcestershire sauce in a small saucepan and place over low heat until the butter melts, stirring to blend.
• Brush the butter mixture evenly on both cut sides of the rolls. Place the ham on the bottom halves and top with the cheese. Place the top halves on the sandwiches and press lightly. Nestle the sandwiches together on a large piece of foil, wrap tightly, and seal the edges.
• Place the wrapped rolls on a baking sheet and bake for 20 to 25 minutes, until the cheese is melted and the rolls are warmed through. Remove from the oven and let sit for about 5 minutes before unwrapping and serving warm or let cool to room temperature.
• Like Judy, you can assemble these sandwiches ahead of time and keep them in the refrigerator until you are ready to heat and serve. They can even be frozen for up to 2 weeks. Just be sure to wrap them tightly and heat thoroughly before serving.

MY GREAT GRANDMOTHER'S HAM CROQUETTES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ham, egg, mayonnaise, and half the breadcrumbs together in a bowl; shape into 6 meatballs. Spread the remaining breadcrumbs onto a plate; roll the balls in the breadcrumbs to coat. Arrange the balls in a baking dish.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

SUNDAY HAM

Steps:

• Preheat oven to 375°.
• Pour orange marmalade into a bowl and add about 1/2 can of the coke.
• Let it set while you prepare the ham.
• Remove visible fat from ham and make crisscross cuts in the ham.
• Place in a 9x13 baking pan and pour the marmalade/coke mixture over the ham.
• Place in oven uncovered and bake for 20 minutes.
• This allows the marmalade to set or crisp on the ham.
• After 20 minutes, cover the ham with foil and bake an additional 30 to 45 minutes.
• Baste with pan drippings every 15 minutes.
• If there are not enough pan drippings, mix up more marmalade mixture to baste the ham.
• Uncover the ham the last 20 to 30 minutes and baste every 7 or 8 minutes.
• Allow the marmalade mixture to brown until dark brown in color.
• Remove from oven and place ham onto a platter to cool before cutting.
• Total cook time is about 1 hour 5 minutes to 1 hour 35 minutes.