Baked Ham With Brown Sugar Honey Glaze Recipe 455 Food

BROWN SUGAR HONEY BAKED HAM

Steps:

• Preheat oven to 325.
• Rinse ham and place in large baking pan.
• Pour honey over ham. Using your hands, pack the brown sugar evenly over the ham, pressing firmly so that the sugar will stick.
• Cover and place in oven. Bake for 1 1/2 to 2 hours depending on size of ham. (Since it is fully cooked, all you are doing is warming it up.) Baste with juices.

CIDER-BAKED HAM WITH BROWN SUGAR & HONEY GLAZE

Steps:

• Preheat oven to slow (325 degrees). Place ham, fat-side up, in a shallow roasting pan.
• Combine apple cider, cinnamon, cloves and allspice in a small saucepan. Heat to boiling. Cover and simmer 5 minutes. Pour over ham.
• Bake ham in preheated slow oven, basting every 30 minutes with cider sauce from pan, for about 3 hours.
• Remove ham from oven. Increase oven temperature to hot (400 degrees). Score diagonal lines in fat with tip of knife to form diamond shapes, being careful not to cut into meat. Stud each diamond with whole clove, if you wish.
• Combine brown sugar and honey in a small saucepan. Heat over low heat, stirring, until sugar is melted. Brush over top of ham.
• Return ham to hot oven. Bake 30 minutes longer, brushing the ham every 10 minutes with the remaining honey mixture, until brown and glistening and an instant-read meat thermometer reads 160 degrees.
• Remove ham from oven. Let stand 20 minutes before slicing.

BAKED HAM WITH BROWN SUGAR & MUSTARD GLAZE

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).

BAKED HONEY-GLAZED HAM

Steps:

• Preheat the oven to 250 or if pressed for time 300.
• Remove the rind from the ham and most of the fat if there in a lot. I always score the ham - cut it diagonally so you get the pretty diamonds. Put a clove in the center of each diamond. Place ham in a baking pan lined with aluminum foil - eliminates that nasty clean up later.
• In a small bowl, combine mustard, brown sugar and honey. Pour glaze over the ham and press into the cuts. Using toothpicks, secure slices of pineapple to the ham with a cherry in the middle of each ring.
• Bake the ham from 4 hours to all day. Baste every 30 minute with equal parts wine and ginger ale, or ginger ale only. Later in the cooking process use the pan juices for basting.
• Remove from the oven and let ham stand for 30 minutes before carving. Enjoy!

HONEY AND BROWN SUGAR CRUSTED HAM

Steps:

• Slice away hard outer skin from ham with a sharp knife, leaving a thin layer of fat.
• Place ham, fat side up, on a rack in a shallow roasting pan. Score top of ham in a diamond pattern; insert a meat thermometer into ham, making sure it does not touch fat or bone.
• Bake ham on lowest oven rack at 325° for 1 1/2 hours. Remove ham from oven, leaving oven on. Brush ham with honey.
• Combine sugar and spices; pat over honey, coating ham well.
• Return ham to oven, and continue to bake at 325° for 35 to 45 minutes or until thermometer registers 148°.
• (Cover ham with aluminum foil during the last 20 minutes, if necessary, to prevent excessive browning.) Let ham stand 15 minutes before carving.