DOUBLE MUSTARD AND HERB CRUSTED HAM
Provided by Food Network Kitchen
Categories main-dish
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
- Meanwhile, mix the mustards and honey together in a small bowl. Mix together the breadcrumbs, parsley, thyme and olive oil together in another bowl.
- Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush the mustard mixture all over the ham. Carefully pat the crumbs all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast until the breadcrumbs are golden brown, about 25 minutes more.
SWEDISH MUSTARD CRUST FOR HAM
Usually served at Christmastime, however, tasty year round. From Swedish Foods web site. Prep time does not include pre-baking the ham, if needed.
Provided by Caroline Cooks
Categories Ham
Time 15m
Yield 1 ham
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F
- Remove rind from ham and place ham in a roasting pan.
- Mix all ingredients together, except butter, and spread crust mixture over ham to completely cover.
- Add dollops of butter over ham and bake in the oven for 10 minute until golden brown.
- Tip: Make mustard mixture a couple of hours before spreading on ham to allow mixture to thicken.
Nutrition Facts : Calories 5522, Fat 374.3, SaturatedFat 149.6, Cholesterol 2204.1, Sodium 1599.5, Carbohydrate 13.8, Fiber 0.6, Sugar 1.3, Protein 493.8
SWEDISH SWEET MUSTARD
Provided by Tyler Florence
Time P1DT10m
Yield 12 ounces
Number Of Ingredients 8
Steps:
- Place all the ingredients in the container of a blender, blend for 1 minute. Scrape down the sides of the blender with a rubber spatula and process for 30 seconds longer. The mustard should be a little thicker than heavy cream. Store in glass jar, well-sealed, in the refrigerator and let the flavors marry for at least a day before using. The longer it sits, the better it tastes; it also will get thicker and more yellow.
BAKED HAM WITH BROWN SUGAR & MUSTARD GLAZE
Served hot or cold, this delicious cut of pork with a sugar glaze is best sliced into thick pieces
Provided by Good Food team
Categories Starter
Time 3h45m
Number Of Ingredients 4
Steps:
- Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
- Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
- Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
- Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 35 grams protein, Sodium 4.02 milligram of sodium
MUSTARD SAUCE FOR HAM
This sweet mustard sauce is fabulous! Easy enough for any night of the week. GREAT on baked ham or even chicken strips.
Provided by Laurie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- In a small bowl, mix together the flour, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.7 g, Cholesterol 26.8 mg, Fat 1.1 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 7.3 mg, Sugar 10.1 g
SWEDISH CHRISTMAS HAM (JULSKINKA)
This is the traditional way to make a ham for the smorgasbord served on Christmas Eve in Sweden. I grew up eating this wonderful dish, and look forward to it ever year. It's really an investment of time- yes, it takes two weeks to make. But, most of that is hands-off; and the result is well worth it. This recipe was written before commercial refrigeration was available, and I'm posting it the old fashioned way. If you have room in your fridge to keep a 10-12 pound ham for two weeks- be my guest. I just put it in my unheated (and VERY cool) laundry room to cure and brine. I do, of course, refrigerate the leftovers.
Provided by IngridH
Categories Ham
Time P13DT4h
Yield 1 ham, 10 serving(s)
Number Of Ingredients 15
Steps:
- Combine 1 cup salt, 1/4 cup sugar, and 1/2 tablespoon of saltpeter. Massage this mixture all over the ham, coating the entire surface well.
- Place the ham in a food-safe container large enough to hold it, cover, and place in a very cool place for 3 days turning occasionally. (In the old days, a wooden or stone container would be used; I use a large bucket lined with an extra large zip top bag.).
- On the third day, bring the water to a boil, add the salt, sugar and saltpeter. Once the salt has dissolved, remove from the heat and cool.
- Pour the brine over the ham- it should be completely covered.
- ***If you don't have enough to cover, make more brine, using 1/2 cup salt and 1 tablespoon sugar for each quart of water. The amount you need will vary depending on the size of the ham and the size of the container you use.
- Cover the container, put it in a cool place, and leave for 10 days.
- After it has sat for 10 days, remove from the brine, and wipe well.
- Place fat side up in a pot of boiling water, covering the ham completely.
- Bring the water back to a boil, add the bay leaves, peppercorns and allspice berries, and cover.
- Simmer for 3 hours, or until tender.
- Remove from the cooking pot and take off the skin. Using a cloth, wipe off all of the loose fat. Place back in the water, and let cool.
- Preheat the oven to 350°F.
- Combine the egg white, mustard powder and sugar.
- Remove the ham from the water, pat dry, and coat with the egg white mixture.
- Sprinkle with the bread crumbs, patting them to ensure they stick to the egg coating.
- Place in the oven, and let bake until the bread crumbs are golden brown.
- Let cool completely, and slice to serve.
Nutrition Facts : Calories 922.6, Fat 32.2, SaturatedFat 10.7, Cholesterol 283.6, Sodium 53677.2, Carbohydrate 25.6, Fiber 0.8, Sugar 14.4, Protein 124.4
MUSTARD-GLAZED HAM
MY MOM was known as the best cook in the country. This delicious glaze was in her collection of handwritten recipes. I laminated the ones I use most often, and this favorite was included. It's easy to prepare, and everyone seems to like ham made this way. -Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Place ham in a shallow roasting pan; add water to pan. Bake, uncovered, at 325° for 1 hour. , In a small bowl, combine the marmalade, mustard and ginger. Brush some over the ham. Bake 1 hour longer or until a thermometer reads 140°, brushing occasionally with glaze.
Nutrition Facts : Calories 144 calories, Fat 4g fat (1g saturated fat), Cholesterol 61mg cholesterol, Sodium 1303mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein.
OLD-FASHIONED HAM WITH BROWN SUGAR AND MUSTARD GLAZE
A long-time favorite of Epicurious reviewers, this impressive roast is perfect for the holidays and so easy to make.
Provided by Scott Peacock
Categories Fruit Juice Mustard Bake Christmas Easter Low Cal Dinner Buffet Apple Ham Honey Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 10 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. Remove ham from oven. Increase oven temperature to 375°F.
- Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.
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