Apricot Ginger Ham Food

APRICOT GLAZED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
• Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
• Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

APRICOT-GINGERSNAP HAM

Steps:

• Line a shallow roasting pan with heavy-duty foil. Place ham on a rack in prepared pan. Cover and bake at 325° for 1-1/2 hours., Combine the preserves, brown sugar and mustard, reserving 1/4 cup of mixture for sauce. Spread over ham. Press cookie crumbs onto ham., Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140°. Remove meat to a serving platter and keep warm, reserving 1/3 cup drippings., Combine the broth, salt, pepper, reserved ham drippings and reserved apricot mixture in a small saucepan. Combine cornstarch and water until smooth. Stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham.

APRICOT GINGER MUSTARD-GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake until a thermometer reads 130°, 1-3/4 to 2-1/4 hours., Meanwhile, place remaining ingredients in a food processor; process until blended. Remove ham from oven. Increase oven setting to 425°. Spread apricot mixture over ham., Bake ham, uncovered, until a thermometer reads 140°, 15-20 minutes longer. If desired, increase oven setting to broil; broil until golden brown, 2-4 minutes.

APRICOT GLAZED SPIRAL HAM

Steps:

• Preheat oven to 325°F (160°C).
• Place ham, flat side down, on a rack in a roasting pan.
• Add two cups of water to the pan.
• Cover the pan with aluminum foil and bake in oven for three hours (or until it reaches an internal temperature of 130°F (55°C)).
• On the stove, mix the pear juice, apricot jam, brown sugar, mustard powder, cider vinegar, ginger, and allspice. Heat over medium heat until the jam is dissolved.
• Brush half the glaze onto the ham--get into all those slices!
• Continue to bake the ham, covered, for one more hour. Brush with the remaining glaze halfway through.
• Remove the ham from the oven and let sit, covered, for twenty minutes before serving.
• Slice and enjoy!

APRICOT & GINGER HAM

Steps:

• If your ham needs soaking, do this the day before cooking. Put it in a large pan (a preserving pan is great for this). Cover the ham with cold water and leave to soak in the fridge for 24 hrs, changing the water twice.
• Pour away the soaking water and rinse the pan. Return the ham to the pan and add the ginger beer, bay leaves, allspice, peppercorns and 6 of the cloves. Top up the liquid with enough water to cover the ham. If the bone sticks out of the liquid, don't worry - just rotate the ham halfway through cooking. Put over a medium heat and bring to a gentle simmer, then cover with a lid or a piece of foil. Leave to cook for 2½ hrs, topping up with water as it cooks.
• Heat oven to 200C/180C fan/gas 6. When the ham is cool enough to handle, discard the cooking liquid and pat the ham dry. Use a small, sharp knife to pare the rind away from the ham, leaving a layer of fat attached to the meat. Score the fat in a diamond pattern and stud all over with the remaining cloves. Put the ham in a roasting tin. Mix together the ginger and jam and brush the mixture over the ham. Roast for 1 hr until golden and glistening. Serve hot or cold.

CLASSIC PINEAPPLE-APRICOT GLAZED HAM

Steps:

• For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F.
• Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over).
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound).
• Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon.
• Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more.
• Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve.

GINGERSNAP CRUSTED HAM WITH APRICOT MUSTARD SAUCE

Steps:

• Preheat oven to 325°.
• To prepare ham, line a broiler pan with foil. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on prepared pan. Bake at 325° for 1 hour. Remove the ham from oven, and cool slightly. Increase oven temperature to 375°.
• Combine 2 tablespoons preserves and 2 tablespoons mustard, stirring with a whisk. Combine the sugar and crumbs. Brush preserves mixture over ham.
• Carefully press crumb mixture onto preserves mixture (some crumb mixture will fall onto pan). Bake at 375° for 45 minutes or until a thermometer registers 145°.
• Place ham on a platter; let stand 15 minutes before slicing.
• To prepare sauce, combine 1 1/2 cups preserves and remaining ingredients in a small saucepan. Bring to a boil; cook 5 minutes. Serve sauce with ham.

APRICOT GINGER MUSTARD GLAZED HAM

Steps:

• Bake the ham according to package instructions. (I put the ham on a rack in a large pan, put 1 ½ cups water in the pan, covered mine tightly with foil and baked at 375 to an internal temperature of 140.
• When done, remove ham and cut off most of the excess skin/fat. Criss-cross score top/sides of ham (about ¼ to ½ inch deep slits).
• Put mustard, brown sugar, apricots, salt, pepper, peppercorns and ginger in a food processor and pulse until completely blended.
• Pour on top/sides of ham and work into the slits. Put in preheated 425 oven about 15 minutes to brown. Turn to broil to get more golden browning and charring (watch carefully).
• Remove and let rest, then serve!

PINEAPPLE APRICOT GLAZED HAM

Steps:

• The ham is going to take about 15 minutes per pound to cook and then add an additional 45 minutes for the glaze. Preheat the oven to 350 degrees. Start by taking your ham and placing it with the flat side down. This is the side that is meat without the skin. Then gently, with a sharp knife, score the ham in a criss-cross pattern. Don't go too deep. Just enough to get through the skin. Place a clove in the ham at each intersection of the score marks you just made. Place the ham on the roasting rack with the flat side down and fill the bottom of the pan with about 1/4 inch of water. Bake for 15 minutes per each pound of ham. When the ham reaches an internal temperature of 130 degrees you are reading to start basting the ham. To make the glaze first you are going to zest the 2 limes and set aside the lime zest. Slice the limes in half and squeeze the juice of the limes into a saucepan. Add the slices of ginger root and pineapple juice. Bring to a boil and keep boiling until the juice has reduce to about a 1/2 c of liquid. Takes about 8-10 minutes once the mixture starts to boil. Remove the pan from the heat and remove the ginger root then add in the apricot preserves, lime zest, and mustard. I found using a whisk was a great way to get the preserves to combine with the pineapple juice mixture. Take about half of the glaze and pour it over the ham. With a brush, work the glaze into the criss-cross pattern of the ham. Turn the oven up to 425 degrees and let the ham bake for another 10 minutes. Bast the ham with more of the glaze. Repeat this step every 10 minutes until you have a nice caramelized crust on your ham. This step should take about 45 minutes. Remove the ham from the oven and let it rest for about 10 minutes before slicing the ham. You'll have a sweet and juicy ham that pairs perfectly with au gratin potatoes and your favorite vegetable. People will think you spent hours working on this ham when really it's one of the simplest main dishes I've ever made.