Sticky Treacle Glazed Ham Recipes

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STICKY BAKED HAM



Sticky Baked Ham image

Balsamic vinegar adds the perfect complement to the traditional flavors of mustard and brown sugar for this glaze, creating a dark and caramelized coating for baked ham.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 20

Number Of Ingredients 4

1 5-8 lb. fully cooked ham half (shank or butt end)
1/2 cup packed brown sugar
1/4 cup balsamic vinegar
1/4 cup grainy Dijon mustard

Steps:

  • Preheat the oven to 350°F. Line a roasting pan with foil.
  • Place the ham in the roasting pan cut side down. Roast the ham uncovered for 1 (for a 5 lb. ham) to 2 hours hours (for an 8 lb. ham).
  • Meanwhile, combine the brown sugar, balsamic vinegar and mustard in a small bowl. Brush the ham with the glaze; continue roasting for an additional 30 minutes, basting with glaze every 10 minutes. Ham should be baked to an internal temperature of 140° F. Remove from oven; let the ham rest for 15 minutes before carving. Serve.

Nutrition Facts : Calories 220, Carbohydrate 6 g, Cholesterol 65 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 6 g, TransFat 0 g

STICKY TREACLE-GLAZED HAM



Sticky treacle-glazed ham image

James uses the steam-roast method to cook his Christmas ham, so you don't need an enormous pan to boil it in

Provided by James Martin

Categories     Lunch, Main course

Time 3h20m

Yield Serves 6 with leftovers

Number Of Ingredients 7

3.5-4kg/7lb 10oz-9lb boned rolled piece unsmoked ham
2 oranges , 1 cut into wedges and finely grated zest and juice of the other
1 cinnamon stick
2 tbsp English mustard
85g black treacle
handful cloves
big bunch bay leaves and orange segments, to serve (optional)

Steps:

  • If you need to soak the ham, do so the night before. Heat oven to 180C/fan 160C/gas 4. Place the ham, skin-side up, in a deep roasting tin, then add enough water to cover the base of the tin. Scatter the orange wedges and cinnamon stick around. Cover the pan with a tight tent of foil, then cook the ham for about 2½ hrs. (If using a different weight of ham, you want 20 mins per 450g.)
  • While the ham is cooking, mix the mustard, treacle and orange zest together with enough orange juice to make a mixture loose enough to paint over the ham.
  • When the ham has had its time, remove the roasting tin from the oven and turn up the heat to 220C/ fan 200C/gas 7. Remove the foil, leave the ham until cool enough to handle, then pour away any liquid in the tin. Using a sharp knife, carefully cut away the skin to leave an even layer of fat. Use the tip of the knife to score the ham fat diagonally at 3cm intervals - first in one direction, then the other, to produce a diamond pattern. Liberally paint the glaze over the fat, then stud with the cloves at the points of the diamond shapes.
  • Roast the ham for 30 mins until glazed and just beginning to char around the edges. Leave to cool and serve warm or cold, decorated with the bay and orange wedges, if you like, along with my delicious green bean salad and your favourite chutney.

Nutrition Facts : Calories 707 calories, Fat 42 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 78 grams protein, Sodium 9.97 milligram of sodium

SWEET STICKY HAM GLAZE



Sweet Sticky Ham Glaze image

This glaze came about when the ham my friend bought for Easter dinner didn't have the typical glaze packet included. Together we hit on this concoction that everyone at dinner thought was yummy! We wanted to make enough glaze that we could serve it at the table for individual slices - this way, the person who gets the end of the ham doesn't get all of the glaze and if you get a regular slice you only get a little on the outside. Everyone is able to have glaze with their ham.

Provided by NewNerdMom

Categories     Ham

Time 45m

Yield 2 cups, 8-10 serving(s)

Number Of Ingredients 8

1 (20 ounce) can pineapple slices, juice reserved
1 cup pineapple juice (use juice from slices and add enough water to equal 1 Cup)
1 cup brown sugar (packed)
8 tablespoons butter (1 stick)
1/2 cup molasses
4 -6 gingersnap cookies (crushed very fine, I use Anna's from Ikea)
1/2 cup cornstarch
1/2 cup cold water

Steps:

  • Set aside Pineapple Slices.
  • Mix pineapple juice, brown sugar, butter, and molasses, in saucepan and heat until bubbly stirring continuously. Continue cooking for 10 minutes (the mixture will thicken only slightly). Then add the crushed cookies.
  • Continue simmering and stirring while the mixture reduces by about 1/3. This will take about 15 minutes more.
  • If you still desire a thicker sauce, mix cornstarch and water to make a slurry.
  • Continue stirring the boiling sugar/juice mixture while adding slurry. You may not need to add all of the slurry, depending upon how thick you like the glaze.
  • Cook for five minutes longer. The glaze should be quite thick and will easily coat the back of a spoon.
  • 30 minutes before ham is finished cooking, use toothpicks to attach slices of pineapple all over outside of ham.
  • Cook ham for an additional 30 minutes.
  • Pour half of glaze over ham and pineapple slices.
  • Reserve additional glaze for individual servings.

Nutrition Facts : Calories 364.4, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 138.9, Carbohydrate 66, Fiber 1.2, Sugar 49.2, Protein 0.9

SLOW-COOKED BLACK TREACLE HAM



Slow-Cooked Black Treacle Ham image

Nothing will ever take the place of my Ham in Coca-Cola from Bites - in my heart or on my table - but this slow-baked ham is a revelation of a different sort. Instead of being boiled and then transferred to a hot oven to be glazed, I cook it so, so slowly, in the oven, draped with black treacle, then wrapped in foil, so that it steams sweetly in the low heat. I then remove the ham from the oven and its foil, take off the rind, stud the layer of fat on top with cloves and cover with a mustardy black treacle glaze, and put the joint briefly back in a very hot oven. Cooked like this, the meat is astonishingly tender and carves into thin slices with ease; there is also very little shrinkage, and no wrangling with large joints of meat in boiling liquid. (Recipe courtesy Simply Nigella)

Provided by Nigella Lawson

Categories     Ham

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 6

boneless pork leg, rind on (joint boneless gammon)
150 g black treacle
1 tablespoon whole cloves
4 tablespoons black treacle
4 tablespoons demerara sugar
1 tablespoon Dijon mustard

Steps:

  • Preheat the oven to 250°C/gas mark 9/450ºF, and let your gammon come to room temperature.
  • Line a large roasting tin with a layer of foil, and then sit a wire rack on top of this foil. Tear off a large piece of foil (big enough to wrap around the ham) and place this over the rack on the roasting tin. Tear off a second, large piece of foil and place on top, but in the opposite way to the first, so you have 4 corners of foil ready to wrap your ham inches Sit the gammon on the foil and then pour the black treacle over it, straight onto the rind, letting it run down both sides. Don't worry too much about spreading it over the ham, as once it's in the heat of the oven, it will coat the ham well enough.
  • Now lift up the sides and ends of the first layer of foil and make a seal at the top, leaving some room around the gammon, then seal the ends. Then take up the other piece of foil and do the same: you are trying to create a good seal around the gammon, so pinch together any open gaps that remain. Finally, tear off another piece of foil and put over the top of the whole parcel, making sure it's well sealed.
  • Put carefully into the oven and let it cook for 30 minutes, then turn the oven down to 100°C/gas mark 1/4/200°F and leave for a further 12-24 hours.
  • The following day, take the gammon out of the oven and open up the foil seal. It will have made some liquid, which you can reserve to moisten the carved meat later. Carefully lift the gammon out onto a board, snip and remove the string, and peel off the rind to leave a good layer of fat.
  • Increase the oven temperature to 200°C/gas mark 6/400ºF. Using a sharp knife, cut a diamond pattern in the fat layer, drawing lines one way and then the opposite way, about 2cm/3/4-inch apart.
  • Stud the centre of each diamond with a clove, then mix together the black treacle, demerara sugar and Dijon mustard in a bowl and spread over the fat on the ham. It will dribble off a bit, so just spoon it back over the gammon before putting back in the oven for 20 minutes, by which time the glaze will be burnished and blistered in the heat. Remove from the oven, and transfer to a board. Let it rest for 10-20 minutes before carving into thin slices.
  • NOTE FOR THE US: Fully cooked hams are more common in the US and if you use one of these, then try to choose one with the rind still on and not spiral cut. Smear the rind of the ham with 2 tablespoons of molasses then wrap it in a baggy aluminum foil package with tightly sealed edges. Sit it in a roasting pan and reheat following the producer's instructions for oven temperature and time. When the ham has heated through uncover it and reserve juices and use sparingly to moisten ham once sliced. Carefully remove the rind, leaving a good layer of fat, then follow the instructions for glazing the ham.
  • STORE NOTE: Cool leftovers as quickly as possible, then cover (or wrap tightly in foil) and refrigerate within 2 hours of making. Will keep in fridge for up to 3 days.
  • FREEZE NOTE: Freeze in an airtight container (or wrapped in foil, and then put in a resealable bag) for up to 2 months. Defrost overnight in fridge before using.

Nutrition Facts : Calories 89.3, Fat 0.2, Sodium 27.2, Carbohydrate 22.7, Fiber 0.3, Sugar 17.8, Protein 0.1

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