Praline Glazed Ham Recipes

PERFECT GLAZED HAM

Steps:

• Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
• Don't toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor.
• Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking.
• Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon.
• Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal.
• Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.

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.

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.

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.