Spiced Glazed Ham Recipes

BAKED HAM WITH SPICED CHERRY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a roasting pan with foil and spray it with nonstick spray.
• Score the top and sides of the ham with a small sharp knife in a crisscross pattern. Put the ham in the pan, pour 1/2 cup water or white wine into the bottom of the pan and bake, covered loosely with a tent of foil, 45 to 60 minutes.
• To make the glaze, combine the preserves, horseradish, brown sugar, cinnamon, cumin, cardamom, salt, and lemon juice in a medium bowl. Transfer the cherry mixture to a small saucepan and bring to a boil over medium heat. Boil until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat; stir in the lemon zest.
• Remove the ham from the oven and brush the top with 1/4 cup of the glaze. Bake, uncovered, until the ham is hot and an instant-read thermometer inserted into the center registers 140 degrees F, about 20 minutes longer. Remove the ham from the oven to a cutting board and let stand 10 minutes before slicing. Arrange the sliced ham on a serving platter and serve with the reserved glaze.

SPICY HONEY-GLAZED HAM

Steps:

• Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/4-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. Cover with foil and bake 1 1/2 hours.
• Meanwhile, make the glaze: Whisk the honey, brown sugar, mustards, vinegar, hot sauce, thyme and red pepper flakes in a medium bowl. Remove 3/4 cup of the glaze to a separate bowl and set aside for serving. Remove the ham from the oven, discard the foil and brush with about one-quarter of the remaining glaze. Continue baking, brushing with the glaze and the pan juices every 30 minutes, until the ham is a deep reddish-brown and a thermometer inserted into the center registers 140 degrees F, 1 to 1 1/2 more hours. (Add 1/2 cup water to the pan if the juices dry out.)
• Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.

BOURBON-SPICED GLAZED HAM

Steps:

• In a large bowl, whisk the first 4 ingredients. Add ham; turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 325°. Remove ham from marinade and place on a rack in a roasting pan; reserve remaining marinade, placing it in the refrigerator until ready to baste., Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Bake, covered, 2 hours., Baste with about half the reserved marinade. Bake, uncovered, 1 to 1-1/2 hours, basting the ham twice more during the first half hour, until a thermometer reads 140°.

FIVE SPICE PLUM-GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score the surface of the ham with 1/4 in.-deep cuts in a diamond pattern. , In a large saucepan stir together the remaining ingredients. Bring mixture to a boil and simmer until sugar is dissolved, 1-2 minutes. Reserve half the mixture, keep warm. Pour remaining half over the ham. Bake, uncovered, until a thermometer reads 140°, 2 to 2-1/2 hours. Baste occasionally with pan drippings. Cover loosely with foil if ham browns too quickly. Serve with remaining sauce mixture.

SWEET AND SPICY GLAZED HAM

Steps:

• Heat oven to 325°F. Line shallow roasting pan with foil. Place ham, cut side down, on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of ham and does not touch bone.
• Bake uncovered about 1 hour 30 minutes or until thermometer reads 135°F to 140°F. Meanwhile, in small bowl, mix remaining ingredients. Brush over ham during last 30 minutes of baking.
• Cover ham loosely with foil and let stand 10 to 15 minutes for easier carving.

CELEBRATION SPICED BAKED HAM WITH ORANGE AND MARMALADE GLAZE

Steps:

• If the ham or gammon needs soaking, place in cold, clean water and soak overnight or for up to 24 hours.
• Boiling the Ham:.
• Place ham joint in a roomy saucepan - there should be plenty of space to add the liquids plus the vegetables and spices.
• Stick the cloves into the onion halves - 5 cloves in each half.
• Pour in the cider if using and top up with water - the liquids should just cover the ham.
• Add the onion halves, carrots, bay leaves and black peppercorns.
• Bring to the boil, and remove any scum that rises to the surface.
• Reduce the heat and cook on a rolling simmer for 20 minutes per lb, plus 20 minutes extra; a 3 lb ham will take 1 hour and 20 minutes to cook.
• Take off the heat, and allow to cool slightly.
• Take out the onions and discard the cloves. Skim out the black peppercorns and discard them as well as the bay leaves.
• Allow to cool completely; the ham can be stored in its cooking liquor in a cool place for up to 48 hours now, before baking.
• Before baking, remove the ham and set aside. Skim off any fat that has risen to the surface of the stock, it will be easy once the stock is cold.
• Take out the carrots and onions and chop them up finely, then add them back to the stock.
• The stock can be frozen now or kept in the fridge for about 3-4 days before being cooked and used for soups or a stew base.
• Baking the Ham:.
• Pre-heat the oven to 200C/400F or gas mark 6.
• If the ham has any skin, peel the skin off and discard it, trim any excess fat off the joint as well.
• Take an ovenproof dish large enough to take the ham with ease; skewer the sliced oranges with the cocktail sticks all over the surface of the ham.
• Spoon over the marmalade and then spoon the sugar over the oranges, patting it down firmly.
• Bake in the oven for between 30 and 45 minutes for a 3 lb ham - or until the glaze is sticky, glossy and the oranges are slightly caramelised.
• Serve slices of ham with some of the marmalade glaze over the top, garnished with a slice of orange. (Be careful to remove all the cocktail sticks before serving!).
• You can make extra glaze by heating up some marmalade with a little water or cider in a small saucepan, and serving it in a gravy boat.
• Wonderful with boiled or mashed potatoes, steamed greens or red cabbage. We often eat this with sauerkraut as well!

GLAZED HAM

Steps:

• Rinse ham with cool water, and dry with paper towels. Let stand for 2 hours at room temperature. Place rack on lowest level in oven; heat oven to 250 degrees. Line a roasting pan with heavy-duty aluminum foil. Place a roasting rack in the pan. Transfer ham, with the thicker rind on top, to rack. Pour 1/2 cup apple cider over ham. Cook for 2 hours or until an instant-read thermometer registers 140 degrees.
• Meanwhile, combine mustard seeds, cardamom, and fennel in a small heavy skillet; place over medium-low heat, and toast seeds, shaking pan, for 3 to 4 minutes, until aromatic. Transfer to a spice mill or mortar and pestle, and grind just until cardamom is broken up. Transfer spice mixture to a medium bowl. Add cinnamon, ginger, mustard, 2 tablespoons light-brown sugar, 2 tablespoons dark-brown sugar, corn syrup, molasses, and remaining 1/2 cup apple cider. Combine well; set aside.
• Remove ham from oven, and let it cool for about 30 minutes. Using kitchen shears or a sharp knife, trim away the hard rind from the ham. Use a sharp knife to trim fat to a layer of about 1/4 inch all over the ham; it does not need to be perfectly even. The bottom side of the ham will have less fat and more skin. Place ham -- bottom side down -- in pan. Score the remaining fat on top of the ham into a pattern of 1- to 2-inch diamonds, cutting about 1/4 to 1/2 inch through the fat and into the meat.
• Insert a whole clove into the intersection of each diamond. Using a pastry brush or your fingers, rub the spice glaze all over the ham and deep into the cut diamonds. In a medium bowl combine remaining cup light-brown sugar and 1/2 cup plus 2 tablespoons dark-brown sugar. Using your fingers, gently pack sugar mixture all over scored fat. If using bay leaves, secure them with toothpick halves around the shank bone. Cover the toothpicks by inserting cloves on top of them. Return ham to oven and cook for 20 minutes. Sugar will begin to crystallize but there will be some hard spots of sugar; gently baste these areas with remaining glaze. Cook 40 minutes more, basting with remaining glaze after 20 minutes; do not baste with any pan juices. The ham should be dark brown and crusty; cook 15 minutes more if necessary. Remove and let cool slightly. Transfer to a serving platter, and let stand 30 minutes before carving.

SPICED GINGER-GLAZED HAM

Steps:

• Put the gammon in a large pan and cover with 2 litres of ginger ale. Top up with water to cover the joint, if you need to. Add the whole allspice berries and bring to a boil. Turn the heat down to low, and simmer gently, covered, for 2½ hrs. Top up with water, if you need to, while it's simmering.
• Drain the ham and leave until it's cool enough to handle while you make the glaze. Put the remaining ginger ale in a pan with the sugar, grated ginger and crushed allspice. Simmer, uncovered, for 20-25 mins until syrupy.
• Heat the oven to 190C/170C fan/gas 5. Remove the skin from the ham, leaving a layer of fat, then score the fat in a criss-cross pattern. Transfer the ham to a foil-lined roasting tin, and brush over half the glaze. Roast for 15 mins, then glaze with the remaining syrup. Increase the temperature to 200C/180C fan/gas 6 and roast for a further 15-20 mins until you get a sticky golden crust. Leave to cool for 15 mins before carving. Drizzle over more glaze from the tin to serve, if you like. Can be made ahead and chilled for up to four days.

GLAZED HAM

Steps:

• Position a rack in the lower third of oven and preheat to 325°F.
• Using a sharp knife, score the fat covering the ham in a 3/4-inch-wide diamond pattern (do not cut into the meat). Place the ham in a 10-by-14-inch roasting pan and add 1 cup water. Roast the ham for 2 hours.
• While the ham is roasting, prepare the glaze: In a heavy, medium saucepan over moderately low heat, combine 1 cup orange juice, brown sugar, and bourbon. Bring to a simmer and continue simmering for 10 minutes. Add the guava or apple jelly, shallots, allspice, and cloves, and continue simmering until slightly reduced, about 5 minutes. Add the orange zest and the remaining 1 cup orange juice, and bring to a boil. Continue boiling until thickened, about 5 minutes. Add the orange slices and fresh ginger, and cook until the orange slices are tender, about 2 minutes.
• Once the ham has been in the oven for two hours, drape the glazed orange slices over the ham, securing them with toothpicks, and brush the ham and oranges with about 1/2 cup of glaze, reserving the remainder for serving. Continue roasting the ham until an instant-read thermometer inserted into the thickest part registers 145°F, about 30 minutes.
• To Serve:
• Remove the toothpicks from the ham and arrange the orange slices on a platter. Slice the ham and arrange on top of the oranges. Warm the remaining glaze and serve alongside.