Roasted Fresh Ham With Cider Glaze Recipes

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ROASTED FRESH HAM WITH CIDER GLAZE



Roasted Fresh Ham with Cider Glaze image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 21

8 quarts water
2 cups kosher salt
1 cup firmly packed dark brown sugar
4 whole cloves
2 bay leaves
1 tablespoon mustard seeds
1 teaspoon crushed red pepper flakes
1 cinnamon stick
1 (8 to 10-pound) shank-end fresh ham, bone in and skin on
1/4 cup extra-virgin olive oil
1/4 cup whole-grain mustard
1 heaping cup fresh flat-leaf parsley
12 fresh sage leaves, chopped
9 large cloves garlic, peeled and chopped
1/2 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 large Spanish onions, trimmed and cut into 1-inch wedges
1 gallon apple cider
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened

Steps:

  • One day before roasting: In a plastic container large enough to hold the ham, stir the water with the salt and brown sugar until dissolved. Add the spices. Score ham in a diamond pattern through the skin and fat, taking care not to cut into the meat. Add ham to brine, weight it with a plate to keep it submerged, and refrigerate for at least 4 hours but no more than 8 hours. Drain, rinse, pat the ham dry, and refrigerate.
  • One hour before roasting, remove ham from the refrigerator. Preheat the oven to 450 degrees F.
  • For the rub: Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt, and black pepper in a food processor to make a paste. Rub it all over ham. In a large roasting pan, toss the onion wedges with 1 cup of the apple cider and set the ham on top. Roast the ham for 30 minutes, reduce the oven temperature to 325 degrees F, and roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 4 hours. After the first hour, loosely wrap aluminum foil around the bone to keep it from burning.
  • Meanwhile, for the glaze: Boil, then simmer, the remaining apple cider in a saucepan, skimming as needed, until syrupy and reduced to about 2 cups, about 1 1/2 hours.
  • During the last 1 1/2 hours of roasting the ham, brush it with the glaze every 30 minutes. Transfer the cooked ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes. Loosely cover the onions in an ovenproof bowl and put them in the oven as well. Strain the pan juices into a saucepan, skim off any excess fat, and bring to a boil. Make a paste with the flour and butter and whisk a bit at a time into the juices. Boil until thick. Carve the ham and serve with the onions and sauce.

ROAST FRESH HAM WITH CIDER GLAZE



Roast Fresh Ham with Cider Glaze image

Provided by Food Network Kitchen

Categories     main-dish

Time P1DT5h

Yield 12 to 14 servings

Number Of Ingredients 11

One 12 to 14 pound fresh ham, bone in and skin on
1 cup chopped flat-leaf parsley leaves
12 fresh sage leaves, chopped
6 large cloves garlic, peeled and chopped
1/4 cup whole-grain mustard
1/2 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 large Spanish onions, trimmed and cut into 1 inch wedges
1 gallon apple cider

Steps:

  • Rinse the ham and pat dry. To score the ham, use a serrated knife to make parallel cuts about an inch apart, across and through the skin into the fat. Cut diagonally across these first cuts to make a diamond pattern.
  • In a food processor combine the parsley, sage, garlic, mustard, red pepper, salt, and pepper. Add 1/4 cup of the oil and pulse to a make a coarse paste. Rub the paste all over the ham, pressing it into the cuts. Cover the ham with plastic wrap, put on a pan, and refrigerate overnight.
  • Remove ham from the refrigerator about 1 1/2 hours before cooking so the meat can come to room temperature. Preheat the oven to 450 degrees F.
  • In a large roasting pan toss the onion wedges with the remaining oil. Place the ham on top of the onions and add 1 cup of the cider. Roast the meat for 30 minutes, reduce the oven temperature 300 degrees F. Cook the ham until an instant read thermometer inserted into the thickest part registers 150 degrees F. A 13-pound ham will take about 4 to 4 1/2 hours, about 20 minutes per pound.
  • Meanwhile in a large sauce pan bring the cider to a boil. Reduce the heat to a brisk simmer and cook the cider until syrupy and about 1 1/2 cups. Skim off any foam that comes to the surface as the cider reduces. During the last 1 1/2 hours of cooking the ham, brush the reduced cider over the roast every 30 minutes to glaze the skin.
  • Let the cooked ham rest, loosely covered with foil, at room temperature for 30 minutes before carving. Reserve the onions and pan juices, skimming off any excess fat. Carve the ham and serve with the onion and pan juices.

ROASTED FRESH HAM WITH CIDER GLAZE



Roasted Fresh Ham with Cider Glaze image

A fresh roasted ham with a savory herbed apple cider glaze.

Provided by Food Network Canada

Categories     dinner,pork,Roast,slow cook

Time 4h40m

Yield 8 - 10 servings

Number Of Ingredients 21

8 quarts water
2 cups Kosher salt
1 cup dark brown sugar, firmly packed
4 whole cloves
2 bay leaves
1 Tbsp mustard seeds
1 tsp crushed red pepper flakes
1 cinnamon stick
1 (8-10 pound) shank-end fresh ham, bone in and skin on
¼ cup extra-virgin olive oil
¼ cup whole-grain mustard
1 heaping cup fresh flat-leaf parsley
12 fresh sage leaves, chopped
9 large cloves garlic, peeled and chopped
½ tsp red pepper flakes
1 Tbsp Kosher salt
1 tsp fresh ground black pepper
4 large Spanish onions, trimmed and cut into 1-inch wedges
1 gallon apple cider
2 Tbsp all purpose flour
2 Tbsp unsalted butter, softened

Steps:

  • One day before roasting: In a plastic container large enough to hold the ham, stir the water with the salt and brown sugar until dissolved. Add the spices. Score ham in a diamond pattern through the skin and fat, taking care not to cut into the meat. Add ham to brine, weight it with a plate to keep it submerged, and refrigerate for at least 4 hours but no more than 8 hours. Drain, rinse, pat the ham dry, and refrigerate.
  • One hour before roasting, remove ham from the refrigerator. Preheat the oven to 450ºF.
  • For the rub: Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt, and black pepper in a food processor to make a paste. Rub it all over ham. In a large roasting pan, toss the onion wedges with 1 cup of the apple cider and set the ham on top. Roast the ham for 30 minutes, reduce the oven temperature to 325ºF, and roast until an instant-read thermometer inserted into the thickest part registers 165ºF, about 4 hours. After the first hour, loosely wrap aluminum foil around the bone to keep it from burning.
  • Meanwhile, for the glaze: Boil, then simmer, the remaining apple cider in a saucepan, skimming as needed, until syrupy and reduced to about 2 cups, about 1 1/2 hours.
  • During the last 1 1/2 hours of roasting the ham, brush it with the glaze every 30 minutes. Transfer the cooked ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes. Loosely cover the onions in an ovenproof bowl and put them in the oven as well. Strain the pan juices into a saucepan, skim off any excess fat, and bring to a boil. Make a paste with the flour and butter and whisk a bit at a time into the juices. Boil until thick. Carve the ham and serve with the onions and sauce.

CIDER-BAKED HAM WITH BROWN SUGAR & HONEY GLAZE



Cider-Baked Ham With Brown Sugar & Honey Glaze image

This is super easy, yet so impressive. It is the ONLY way to make a baked ham (or, at least that's what I've decided). I have yet to make this and not be asked for the recipe. Try it for your next holiday!

Provided by JackieOhNo

Categories     Ham

Time 3h50m

Yield 6 serving(s)

Number Of Ingredients 8

1 (12 -14 lb) fully cooked bone-in ham
2 cups apple cider or 2 cups apple juice
1 cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon ground allspice
whole cloves (to garnish) (optional)
1/2 cup brown sugar
1/2 cup honey

Steps:

  • Preheat oven to slow (325 degrees). Place ham, fat-side up, in a shallow roasting pan.
  • Combine apple cider, cinnamon, cloves and allspice in a small saucepan. Heat to boiling. Cover and simmer 5 minutes. Pour over ham.
  • Bake ham in preheated slow oven, basting every 30 minutes with cider sauce from pan, for about 3 hours.
  • Remove ham from oven. Increase oven temperature to hot (400 degrees). Score diagonal lines in fat with tip of knife to form diamond shapes, being careful not to cut into meat. Stud each diamond with whole clove, if you wish.
  • Combine brown sugar and honey in a small saucepan. Heat over low heat, stirring, until sugar is melted. Brush over top of ham.
  • Return ham to hot oven. Bake 30 minutes longer, brushing the ham every 10 minutes with the remaining honey mixture, until brown and glistening and an instant-read meat thermometer reads 160 degrees.
  • Remove ham from oven. Let stand 20 minutes before slicing.

Nutrition Facts : Calories 2631.5, Fat 159.7, SaturatedFat 58.7, Cholesterol 852.3, Sodium 553, Carbohydrate 41.4, Fiber 0.2, Sugar 40.8, Protein 243.4

APPLE CIDER-GLAZED HAM



Apple Cider-Glazed Ham image

When I wanted to try something new with our holiday ham, I created this cider glaze. It's slightly sweet but still has the spicy flavor my family craves. -Rebecca LaWare, Hilton, New York

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 10 servings (1 cup sauce).

Number Of Ingredients 8

1 fully cooked bone-in ham (6 to 7 pounds)
2 cups apple cider
1 cup honey
1/2 cup cider vinegar
1/4 cup Dijon mustard
1 tablespoon butter
2 teaspoons chili powder
1/2 teaspoon apple pie spice

Steps:

  • Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Cover and bake at 325° for 2 hours., Meanwhile, in a large saucepan, combine the cider, honey, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring frequently. Stir in the butter, chili powder and apple pie spice. Set aside 1 cup for serving. , Cook the remaining sauce until thickened; spoon over ham. Bake, uncovered, until a thermometer reads 140°, 30-35 minutes longer. Warm reserved sauce; serve with ham

Nutrition Facts : Calories 261 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 877mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 0 fiber), Protein 20g protein.

CIDER-GLAZED HAM



Cider-Glazed Ham image

"We raise our own pork so I'm always looking for new ways to serve it that'll warm up everyone at the end of a long day," says Jennifer Foos-Furer of Marysville, Ohio. "This recipe wins the hearts of all."

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 7

1 boneless fully cooked ham (3 pounds)
1-3/4 cups apple cider or juice
1/4 cup packed brown sugar
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Place ham in a 5-qt. slow cooker. In a small bowl, combine the cider, brown sugar, mustard and honey; pour over ham. Cover and cook on low for 4-5 hours or until heated through. Remove ham and keep warm. , Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham.

Nutrition Facts : Calories 280 calories, Fat 6g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1954mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 0 fiber), Protein 31g protein.

HAM BAKED WITH A CIDER RAISIN GLAZE



Ham Baked With a Cider Raisin Glaze image

Make and share this Ham Baked With a Cider Raisin Glaze recipe from Food.com.

Provided by 2Bleu

Categories     Ham

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 11

14 lbs bone-in smoked ham, precooked and at room temperature
2 cups apple cider
1 cup light brown sugar, packed
2 teaspoons prepared mustard
1 1/2 cups fresh breadcrumbs
1/4 teaspoon ground cloves
1/2 cup raisins
1/4 teaspoon ground nutmeg, to taste
1 tablespoon cornstarch (mixed with 1 tablespoon cider)
1/4 teaspoon salt
1/4 teaspoon ground pepper

Steps:

  • Preheat oven to 325 degrees F. Insert meat thermometer into center of ham without touching bone. Place ham on rack in roasting pan and brush all over with cider.
  • Transfer to oven and roast, basting every 20 minutes with cider, for a total cooking time of 12 to 15 minutes per pound or until the meat thermometer registers 140 degrees F.
  • In a bowl combine brown sugar, mustard, bread crumbs and ground cloves. About a 1/2 hour before the ham is done firmly pat the sugar mixture over the top of the ham and continue to roast.
  • When ham is done, transfer to a carving board and allow to rest for 15 minutes. Transfer roasting pan to stove top, heat over moderately high heat and deglaze with the remaining cider.
  • With a wooden spoon scrape up any browned bits from bottom of roasting pan. Add the raisins and nutmeg and simmer for 5 minutes.
  • Whisk in cornstarch mixture, return to a simmer and stir until thickened. Adjust seasoning with salt and pepper, if necessary. Carve ham and serve with glaze.

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