Praline Glaze For Ham Recipes

PRALINE GLAZED HAM

Steps:

• Heat oven to 275 degrees.
• Wrap ham completely in heavy duty aluminum foil and place in a roasting pan.
• If ham is not sliced, use a knife to cut a crosshatch pattern, only going about 1/4-inch deep. This will help keep the glaze on the ham.
• Bake for about 2 1/2 hours. The ham is already fully cooked, but you want it to reach an internal temperature of 120 degrees.
• Combine all ingredients for glaze in a medium bowl and mix well.
• Remove ham from oven and raise oven temp to 400 degrees.
• Brush glaze all over ham, being sure to get a little between the slices.
• Place ham back in oven for 10 minutes. You can keep it loosely wrapped in foil or pull the foil down and away from the ham.
• Remove ham from oven, baste again and place ham under broiler for a few minutes to get glaze golden brown.

CLASSIC HAM GLAZE

Steps:

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

PRALINE GLAZE FOR HAM

Steps:

• 1. Bake ham according to package instructions. 2. Spread glaze over ham 20 to 30 minutes before ham is done and continue baking.

CHRISTMAS HONEY PRALINE HAM

Steps:

• Preheat oven to 325°F Wash the ham under cold water then pat dry with paper towel. With a sharp knife, score the surface with shallow diagonal cuts, making diamond shapes in a checkerboard pattern at one-inch intervals. Insert the cloves into diamonds.
• In a saucepan over medium heat, combine the praline sauce, honey, salt and pepper and heat until the syrup is thin and runny. Place the ham into a roasting pan fatty side up. Inject warm praline sauce deep into the ham, injecting in various spots, up to 2 ounces per pound. Cover with foil and bake for 1 hour and 30 minute.
• In a bowl, combine the dry rub and pineapple juice. Remove foil from ham, pour pineapple mixture over ham, arrange the pineapple slices and cherries on ham and secure with tooth picks. Place back in oven, uncovered for 30 to 45 min or until a meat thermometer reads 140°F; periodically ladling drippings back over ham every 7 minute.
• Remove ham from oven and let rest covered for 15 min, basting periodically to keep outside moist before slicing.

MAPLE-PECAN GLAZED HAM

Steps:

• Trim off the skin of the ham and about 1/4 in. of fat. Score the surface of the ham, making diamond shapes 1/4 in. deep. Place the ham, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours., Meanwhile, in a small saucepan, bring syrup to a boil. Reduce heat; simmer, uncovered, until reduced to 3/4 cup. Remove from the heat. Stir in the pecans, mustard, orange zest and allspice., Baste ham with some of the glaze; bake 30-60 minutes longer or until a thermometer reads 140°, basting occasionally with remaining glaze. Let stand for 15 minutes before slicing.

BOURBON AND PRALINE HAM

Steps:

• Score ham.
• Place ham in a large sealable plastic bag and pour bourbon over ham.
• Marinate for 2 to 3 hours (I have left it marinating overnight with excellent results).
• Pour off bourbon, reserving for later, and bake ham at 325 degrees for 2 hours.
• Melt butter.
• Stir in reserved bourbon marinade, maple syrup, brown sugar and chopped pecans.
• Bring to a boil.
• Pour glaze over ham and brush with a pastry brush.
• Decorate with pecan halves and bake for an additional 15 to 20 minutes.