Mississippi Baked Ham Recipes

BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

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.

MISSISSIPPI SIN HAM DIP

Steps:

• Preheat oven to 350 degrees F. Mix cream cheese, sour cream, chiles, Seasoning Mix and 1/2 cup of the shredded cheese in large bowl until well blended. Stir in ham.
• Spread in 9-inch pie plate sprayed with no stick cooking spray. Sprinkle with remaining 1/2 cup cheese.
• Bake 25 minutes or until heated through. Sprinkle with cilantro. Serve with tortilla chips.

EASY BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar.
• Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top.
• Cover with aluminum foil and bake for 20 minutes in the preheated oven. Uncover and cook for an additional 20 minutes.

MISSISSIPPI BAKED HAM

Steps:

• Preheat oven to 325°F.
• Rinse and dry ham. Score skin of ham with a knife in a criss-crossing 1-inch diamond pattern all around. Stuff one clove in every gap where the crosses intersect.
• In a baking pan, whisk together the cola and reserved pinapple syrup. Place ham cut side down in the pan. Glaze with the cola/syrup mixture. Pat brown sugar all over the ham, then cover with foil.
• Bake, covered, for 15-20 minutes per pound or until internal temperature reaches 135-145°F (cooking these big chunks of meat always takes me longer than the packaging says- a probe thermometer really helps here). Baste every 20 minutes or so. Halfway through the cooking time, remove foil and stick the pineapple slices onto the ham with toothpicks. Put a maraschino cherry in each pineapple slice hole, also with a toothpick. Continue baking, uncovered, and don't forget to baste.
• For a more caramelized glaze on the ham, just before it has finished cooking increase the oven temperature to 450°F Check it frequently and baste constantly to make sure it does not burn.
• Remove from oven and let sit for at least 30 minutes before slicing.

SUPER EASY BAKED HAM

Steps:

• Preheat oven to 350F and make sure the racks are all the way on the bottom so there is plenty of room for the ham.
• Bring ham in packaging to sink and have a pan big enough to hold it nearby. I find a 9"x13" baking pan works great. Make sure your pan is at least an inch deep.
• Take ham out of wrapper and rinse it with cool water if you think it feels icky. Then find the plastic doohickey on the large cut end and remove it. At this point you can trim off some of the fat if you would like. I usually don't, as most of it renders out into the pan or is very easy to cut around.
• Place ham in pan with large cut side down.
• Stab with the business end of a probe style thermometer. This is the kind which has a long metal skewer on one end (the business end), a long cable, and a box which has all the controls and readouts. Make sure the probe goes through a large area of meat, not fat, and doesn't hit one of the bones down the center of the ham. Set your thermometer to alert you when the ham reaches 140°F.
• When your oven has reached 350F, put the ham in (be careful, it's heavy).
• Wait until the thermometer alerts you. Then remove the ham from the oven (remember, it's heavy and now it's really hot, too). Remove the probe, and either start slicing or put on a pretty platter and let your family/guests ooh and ahh. :).
• NOTE: The skin gets very black and crispy. Do not panic, the meat is juicy, I promise. Simply cut the skin off where it is really crispy and get to the meat underneath.
• ALSO: If you do not have a probe style meat thermometer, or need an idea of timing for preparing the rest of your meal, an already cooked (city) ham will reheat to 140F in approximately 15 minutes per pound. So a 12 pound ham will take 3 hours. Ish.
• And FINALLY: I like to carve off the leftovers and separate into 1 pound amounts. I then put these into labeled quart sized freezer bags and freeze for casseroles, pasta, or beans another night. The bone can be put into a labeled gallon sized freezer bag, and then thawed for yummy beans another night.

MISSISSIPPI SIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut the top off the bread loaf, keeping in one piece, and reserve for later use. Hollow out the loaf to form an area for the filling. Chop the removed bread for dipping.
• Mix Cheddar cheese, ham, sour cream, cream cheese, green onions, green chile peppers, and jalapeno peppers in a bowl; spoon into the hollowed bread loaf. Return the top to the bread and wrap loaf with 2 pieces aluminum foil.
• Bake in the preheated oven until filling is cooked through and bubbling, about 1 hour 20 minutes.

CRAZY GOOD SOUTHERN BAKED HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place ham fat side-up on a rack in a roasting pan. Score ham fat in a crisscross design; season with sea salt.
• Mix brown sugar, sorghum syrup, brown mustard, brandy, dry mustard, cinnamon, nutmeg, and ginger together in a bowl for the basting mixture. Brush 1/3 basting mixture on top of ham and stick cloves into fat. Pour coffee into bottom of roasting pan.
• Cook ham in the preheated oven, brushing with remaining basting mixture every 30 minutes, until an instant-read thermometer inserted in the center reads 165 degrees F (74 degrees C), about 2 hours total.

A EASY BAKED HAM

Steps:

• Preheat oven to 350 degrees F.
• Spray roaster pan with non stick cooking oil.
• Wash and score ham.
• Stud 8 cloves into ham.
• Cover with foil.
• Place in oven to cook about 1 hr per pound.
• Now to make glaze.
• In saucepan melt your butter,sugar,allspice.
• Drain juice off can of pineapple,set pineapple aside for later.
• Pour 1/2 cup of pineapple juice into mixture in saucepan.
• Cook on med high heat till it comes to boil, then turn down heat and let simmer till you can drop it in a glass of cold water and it stays firm to the bottom of glass.
• When ham is done lay pineapple rings around the ham and secure with toothpicks.
• Place maraschino cherries inside rings of pineapple and secure with toothpicks.
• With a cooking brush spread glaze all over ham, repeat letting it stand for just a minute between spreading. Continue till it begins to shine.
• Let stand for about 10 mins before carving.

SOUTHERN BAKED HAM

Steps:

• In a bowl mix together mustard and honey well.
• In a separate bowl mix together sugars.
• Coat ham with mustard mixture.
• Coat ham with sugar mixture.
• Bake as directed on ham package.
• Mustard and sugar will turn into a dark brown sauce. When that happens, start basting the ham every 15-20 minutes until it's done.