Old Fashioned Ham Glaze Recipes

GLAZED OLD-FASHIONED HAM

Steps:

• Heat oven to 325ºF.
• Score surface of ham in diamond pattern to about 1/8 inch deep. Place cloves into center of each diamond. Place ham in roasting pan, cut-side down.
• Melt butter in saucepan over medium heat. Stir in mustard until smooth. Add brown sugar and vinegar; cook until bubbly. Reduce heat to low. Cook 3-5 minutes or until brown sugar is dissolved.
• Pour glaze onto ham, brushing to cover. Cover or tent ham with aluminum foil. Bake 10-12 minutes per pound, brushing with glaze every 20 minutes, until heated through. Remove ham from oven; let rest 15 minutes before slicing.

CLASSIC HAM GLAZE

Steps:

• Mix brown sugar, orange juice, and honey together in a bowl until the brown sugar has dissolved.

OLD FASHIONED HAM GLAZE

Steps:

• Combine all ingredients.
• To Glaze: 30 minutes before ham is done, pour off drippings and remove skin on shank end of ham. Score fat with whole cloves. Spoon glaze over ham. Put back in oven and finish heating, basting several times with glaze.
• I even use this on the pre-cooked hams, as well.
• Cooking time depends on size and type of ham you are cooking.

OLD-FASHIONED GLAZED HAM

Steps:

• Place ham on a rack in a shallow foil-lined roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove into each diamond. Cover and bake at 325° for 2 hours., Meanwhile, in a small saucepan, bring the brown sugar and juices to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until glaze is reduced to 1 cup. , Baste ham with 1/3 cup glaze. Bake, uncovered, 25-35 minutes longer or until a thermometer reads 140°, basting with remaining glaze every 10 minutes.

OLD FASHIONED GLAZED HAM

Steps:

• Preheat the oven to 350 degrees F. Put oven rack in the middle of the oven.
• In a small bowl, mix together the Dijon mustard, brown sugar, and thyme.
• Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineapple juice into the bottom of the pan. Put the ham in the oven and bake for 2 hours, brushing every 20 minutes with the pineapple juice. Remove the ham from the oven.
• Turn oven to 400 degrees F.
• Using toothpicks, decoratively adhere the pineapple rings around the ham and put a cherry in the center of the pineapple ring. Sprinkle the pineapple rings lightly with brown sugar. Return to the oven, uncovered, and bake until the pineapples turn a light golden brown. Remove from the oven to a serving platter and let rest for 15 minutes before slicing.

OLD-FASHIONED HAM WITH BROWN SUGAR AND MUSTARD GLAZE

Steps:

• Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. Remove ham from oven. Increase oven temperature to 375°F.
• Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.

OLD-FASHIONED BAKED HAM

Steps:

• Drain pineapple, reserving 2 tablespoons juice; set aside. Place ham in a baking dish. Bake at 350° for 30 minutes., In a small bowl, combine the brown sugar, mustard, cloves, vinegar and reserved pineapple juice. Score top of ham. Place pineapple slices and cherries over ham; spoon glaze over top. , Bake 40-45 minutes longer or until a thermometer reads 140°, basting occasionally.

OLD-FASHIONED HAM WITH BROWN SUGAR AND MUSTARD GLAZE

Steps:

• Preheat the oven to 325°F. Place the ham in a large roasting pan. Pour the apple juice over the ham. Cover the ham completely with parchment, then cover the ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake the ham until an instant-read thermometer inserted into center of the ham registers 145°F, about 3 hours 45 minutes. Remove the ham from the oven. Increase the oven temperature to 375°F.
• Remove the foil and parchment from the ham. Drain and discard the liquids from the roasting pan. Cut off rind and all but a 1/4-inch-thick layer of fat from the ham and discard. Using a long sharp knife, score the fat in a 1-inchwide, 1/4-inch-deep diamond pattern. Spread the mustard evenly over the fat layer on the ham. Pat the brown sugar over the mustard coating, pressing firmly to adhere. Drizzle the honey evenly over.
• Bake until the ham is well glazed, spooning any mustard and sugar glaze that slides into the roasting pan back over the ham, about 30 minutes. Transfer the ham to a serving platter; let cool at least 45 minutes. Slice the ham and serve slightly warm or at room temperature.

PAULA DEEN'S OLD-FASHIONED HOLIDAY GLAZED HAM

Steps:

• Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.
• Decoratively arrange the pineapple slices on top of the ham, securing the with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple and secure with a clove or toothpick.
• In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.