Baked Ham With Balsamic Brown Sugar Glaze Food

BROWN SUGAR AND BALSAMIC GLAZED PORK TENDERLOIN

Steps:

• Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet.
• Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins.
• Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze.
• Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.

BAKED HAM WITH BALSAMIC BROWN SUGAR GLAZE

Steps:

• Heat oven to 325°F. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
• About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
• Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.

STICKY BAKED HAM

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.

BAKED HAM WITH BALSAMIC BROWN SUGAR GLAZE (GLUTEN FREE)

Steps:

• Heat oven to 325ºF. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135ºF (13 to 17 minutes per pound).
• About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
• Cover ham loosely and let stand about 10 minutes or until thermometer reads 140ºF. Garnish with orange slices and cherries.

BAKED HAM WITH BROWN SUGAR HONEY GLAZE

Steps:

• Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.) Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.
• Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F.
• Allow the ham to stand for 15 minutes before slicing to allow the juices to set.

BROWN SUGAR AND BALSAMIC GLAZED HAM

Steps:

• Preheat oven to 325 degrees F.
• Place ham fat side up on a rack in a shallow roasting pan. Lightly cover with foil and bake for 13-17 minutes PER POUND.
• 20 minutes before ham is done, remove from oven, uncover and pour drippings from pan.
• Stir together the brown sugar, balsamic vinegar and mustard until combined. Pat or brush on ham.
• Bake uncovered for 20 minutes.
• Cover ham and let rest 10 minutes, or until internal temperature reaches 140 degrees F.
• Use a carving knife to slice ham around the bone. Enjoy!

BAKED HAM WITH BROWN SUGAR-HONEY GLAZE

Steps:

• Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.
• Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
• Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)

BALSAMIC-BROWN SUGAR BAKED HAM

Steps:

• Heat oven to 325°F. On rack in shallow roasting pan, place ham, fat side up. Insert ovenproof meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely; bake 1 hour 30 minutes.
• Remove ham from oven. Pour drippings from pan. Remove any skin from ham. In small bowl, mix brown sugar, vinegar and mustard. Pat or brush mixture on ham.
• Bake uncovered 20 to 30 minutes more or until thermometer reads 135°F. Cover loosely; let stand 10 minutes or until thermometer reads 140°F. Garnish with orange slices.

BALSAMIC DIJON GLAZED HAM

Steps:

• Remove ham from refrigerator 1-2 hours before it needs to go into the oven to allow the meat to come a bit closer to room temperature before going into the oven. Place ham on a large cutting board; score ham with cuts, 1/2 inch deep in a diamond pattern. Look down at the ham, start in a straight line from one end to the other making a 1/2 inch deep cust all the way across and over the top of the ham. Then repeat this cut, about an inch apart, slicing the ham from one side to the other. Turn the ham 180 degrees and repeat, straight cuts, all the way across the ham. It should resemble a checkerboard when finished. This will allow the glaze to penetrate deeper into the ham. Preheat oven to 325 degrees. Line a large roasting pan or a heavy rimmed baking sheet with foil. Place ham cut side down in the pan. Roast 45-50 minutes. While ham begins to roast, make the glaze by combining sugar, vinegar and mustard in a small bowl; set aside next to the stove. Remove ham from the oven; baste generously with the glaze, using about 1/4 of the glaze. Place ham back in oven; continue to roast until it's a deep brown and glazed, brushing ham with more glaze every 10 minutes or so. Transfer the ham to a large platter. Let rest 10-15 minutes before slicing. 16 servings. *An 8 lb. ham should be roasted for 50 minutes, then baste it, 10 minutes more, baste again, 10 minutes more, baste it generously with all remaining glaze one last time and finish roasting it for 5 more minutes. An average of 10 minutes cooking time per lb. of ham should be just right.

BALSAMIC AND DIJON-GLAZED HAM

Steps:

• DIRECTIONS Remove ham from refrigerator 1 hour before cooking. Unwrap ham and generously pat salt and pepper all over ham. Place ham on large cutting board, fat side up and score ham with 1/2-inch deep cuts, in a diamond pattern. To make the glaze, combine brown sugar, balsamic vinegar and Dijon mustard in small bowl. Preheat oven to 325°F. Place ham (fat side up) on roasting rack in roasting pan. Cook uncovered ham in oven 15 minutes per pound or until the internal temperature reaches 140°F on meat thermometer. Halfway through the baking period, remove ham from oven and brush with half the glaze. Cook for another 45 minutes and brush with remaining glaze. When ham is done, let rest at least 5 minutes before slicing.

GLAZED BAKED HAM

Steps:

• Remove ham from the refrigerator for 1 hour before baking.
• Preheat oven to 325 degrees.
• In a small saucepan, whisk together the pineapple juice, apricot preserves, Dijon, horseradish, brown sugar, cloves, cinnamon, nutmeg, and allspice together. Heat over medium heat and whisk until the sugar is dissolved and the mixture is well combined.
• Place ham on heavy-duty foil. Pour glaze over ham, allowing glaze to drip down between slices, if using a sliced ham. Insert oven-safe digital thermometer if using and then wrap ham in foil.
• Place a roasting rack in a large roasting pan. pour in 1-2 cups of water--enough to cover pan. Place ham on the rack.
• Bake ham until an internal temperature of 140 degrees Fahrenheit is reached, or for 15 minutes per pound for bone-in ham and 20 minutes per pound for boneless ham.
• Remove ham from oven and let rest for at least 10 minutes. Unwrap foil and serve.

BAKED HAM WITH BROWN SUGAR GLAZE

Steps:

• Preheat oven to 325°F.
• Combine dijon mustard and pineapple juice. Brush over ham.
• If your ham has a plastic disk on the bone, this should be removed and discarded. Place the ham, flat side down in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions).
• Meanwhile, combine glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Cool.
• 15 minutes before ham is done, remove from the oven and turn the oven up to 425°F.
• Brush with glaze and return to the oven until the glaze is caramelized and the ham has reached the safe cook temperature.

BALSAMIC CHERRY HAM GLAZE

Steps:

• In a medium saucepan, combine garlic, red onion, balsamic vinegar, water, cherries and brown sugar. Bring to a low simmer over medium heat.
• Continue to reduce and stir for 15-20 minutes, or until mixture has become dark and sticky.
• Remove from heat.
• Mix cornstarch with 1 tablespoon of water and combine with balsamic cherry reduction. Set aside.
• Pour sauce over cooked ham.
• If you've tried this recipe, come back and let us know how it was!

SOUS VIDE CITY HAM WITH BALSAMIC BROWN SUGAR GLAZE RECIPE

Steps:

• Place in oven and roast for 5 minutes. Pull out oven rack, apply another coat of glaze, and repeat. Repeat glazing step 2 more times. Remove ham from oven and let rest 5 minutes.

ROSEMARY BALSAMIC GLAZED HAM RECIPE

Steps:

• Soak the ham in cold water in the fridge for 4 to 6 hours before cooking and discard water.
• Score diagonal lines across ham each way creating a checkerboard (this allows the glaze to get into the ham)
• Mix together brown sugar, balsamic vinegar, dijon, pepper, and rosemary and brush over ham.
• Put ham in a dish just big enough to hold the ham.
• Add wine/champagne to the bottom of the pan.
• Bake uncovered according to package directions basting with leftover glaze occasionally.
• Once done, remove ham from oven and cover. Allow resting for 15 minutes.
• Slice and serve.