BROWN-SUGAR GLAZE WITH GOLDEN BREAD CRUMB CRUST FOR BAKED HAM
Provided by Julia Moskin
Categories easy, condiments
Time 15m
Yield Enough for one 8- to 12-pound ham
Number Of Ingredients 4
Steps:
- In a bowl, stir sugar and mustard into a smooth paste and set aside.
- In a large skillet, heat olive oil over medium heat. Add bread crumbs and toast them, stirring frequently, until crisp and golden, 5 to 10 minutes.
- Brush sugar-mustard paste over ham, then use hands to pack on bread crumbs.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 289 milligrams, Sugar 22 grams, TransFat 0 grams
BAKED HAM
My family loves ham like this. Sweetly seasoned ham roasted with moist heat is a delicious way to celebrate special occasions. If using a pre-cooked ham, follow the directions on the package for baking times.
Provided by Auntie KK
Categories Main Dish Recipes Pork Ham Whole
Time 5h35m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
- Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.
Nutrition Facts : Calories 635 calories, Carbohydrate 13.5 g, Cholesterol 148.1 mg, Fat 40.2 g, Fiber 0.8 g, Protein 51.7 g, SaturatedFat 14.3 g, Sodium 2847.6 mg, Sugar 11.9 g
MY GREAT GRANDMOTHER'S HAM CROQUETTES
I don't know how this recipe came to be, but we know my great-grandmother made this. It is made with diced ham in the oven and covered in bread crumbs. After shaping them, you can put cheese or anything you want into the middle for a filling. I personally like cream cheese or Cheddar cheese in mine but you can put whatever you want in the middle.
Provided by crazy4foodgirl
Categories Main Dish Recipes Pork Ham
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix ham, egg, mayonnaise, and half the breadcrumbs together in a bowl; shape into 6 meatballs. Spread the remaining breadcrumbs onto a plate; roll the balls in the breadcrumbs to coat. Arrange the balls in a baking dish.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 14.4 g, Cholesterol 45.4 mg, Fat 5 g, Fiber 0.8 g, Protein 10.2 g, SaturatedFat 1.4 g, Sodium 480.8 mg, Sugar 1.2 g
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.
BRAISED-THEN-BAKED HAM
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham. Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface. The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs. One note: this is a recipe for a cured ham, not a fresh one.
Provided by Julia Moskin
Categories dinner, main course
Time 3h
Yield 2 to 3 servings a pound
Number Of Ingredients 7
Steps:
- If there is tough skin covering the top of the ham, cut it off to expose the fat.
- In a large, deep pot, heat butter or oil over medium-high heat. Add carrots and onions and sauté until tender and golden brown, about 10 minutes.
- Place the ham on the vegetables, fatty side up. Add herb bundle, wine and 1 quart water and bring to a simmer.
- Cook for 2 to 3 hours at a bare simmer; baste with ladle every 20 minutes. After 2 hours, test with meat thermometer: ham is ready when internal temperature reaches 135 degrees. Turn off the heat.
- Heat oven to 450 degrees. Drain ham, reserving cooking liquid to use for stock (it freezes well). Place ham on a rack in a roasting pan, fatty side up, and score fat in a diamond pattern with tip of sharp knife. If using glaze, brush it on now.
- Place ham in oven; roast 15 to 20 minutes until lightly browned. If using glaze, brush on more after first 10 minutes of cooking.
- Remove from oven, tent with foil, and let rest 20 to 30 minutes before carving.
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
HAM FETTUCCINE BAKE
My family loves this recipe, and it's a great way to use up leftover ham. Although a meal by itself, I often serve it with a tossed salad. -Cathy Neve, Yakima, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, cook bread crumbs and parsley in 1 tablespoon butter over medium heat for 4-5 minutes or until golden brown. Remove from pan; set aside., In a large skillet, melt the remaining butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese; cook 2-3 minutes longer or until melted. Stir in the ham, fettuccine and peas., Transfer to a greased 11x7-in. baking dish; sprinkle with bread crumb mixture., Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
Nutrition Facts : Calories 483 calories, Fat 29g fat (16g saturated fat), Cholesterol 99mg cholesterol, Sodium 1121mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.
EASTER HAM WITH GOLDEN BREADCRUMBS AND MADEIRA SAUCE
The truth is, you can use any supermarket bone-in ham for this recipe, or buy a half ham and cut the recipe accordingly. But considering the holiday occasion, it's worthwhile to get the best cured, smoked, bone-in ham you can find. Special-order one from your butcher or from dartagnan.com (we love their applewood-smoked version).
Provided by Melissa Hamilton
Yield Makes 16 servings (with leftovers)
Number Of Ingredients 7
Steps:
- Arrange a rack on lowest level of oven; preheat to 300°F. Without trimming fat, remove outer rind from most of ham, leaving a band around end of shank bone. Spacing cuts 3/4" apart to make a diamond pattern, score fat on top of ham crosswise and then lengthwise on a diagonal (do not cut into meat). Place ham in a large roasting pan. Pour 3 cups water into pan and roast ham for 2 hours.
- Meanwhile, stir brown sugar and mustard in a medium bowl until a thick paste forms; set aside. Heat oil in a large skillet over medium heat. Add breadcrumbs; toast, stirring often, until very crispy, 5-7 minutes. Set aside.
- Remove ham from oven; increase temperature to 350°F. Spread half of sugar-mustard paste over scored top of ham. Bake until an instant-read thermometer inserted into thickest part of ham registers 145°F, about 1 hour. If pan juices have dried out, add 1 cup water to pan.
- Remove ham from oven; increase temperature to 400°F. Spread remaining sugar-mustard paste over ham and pack breadcrumbs all over top.
- Bake ham until crumbs are deep golden brown and crisp, 12-15 minutes. Transfer ham to a serving platter; let rest for 20 minutes before carving.
- Line a fine-mesh sieve with cheesecloth. Set sieve over a medium pitcher or gravy boat. Spoon off fat from surface of juices in pan; discard. Add Madeira to pan. Place roasting pan over medium-high heat and simmer liquids briskly, scraping up browned bits, until sauce thickens and is reduced to 2 cups, about 15 minutes. Strain sauce through prepared sieve, pressing on solids; discard solids.
- Carve ham. Serve sauce alongside.
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- Line rimmed baking sheet with aluminum foil; set wire rack in sheet. Place 12-inch square of foil in center of rack. Set ham on foil, flat side down, and cover it with oven bag, tucking bag under ham to secure it. Let ham sit at room temperature for 1 1/2 hours.
- Adjust oven rack to lowest position and heat oven to 325 degrees. Bake ham to 100 degrees, about 2 hours. (Lift bag to take temperature; do not puncture.)
- Meanwhile, combine sugar, brown mustard, vinegar, dry mustard, ginger, and cloves in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium-low, and simmer until reduced to 3/4 cup, 15 to 20 minutes. Let cool while ham cooks.
- Combine panko, parsley, oil, salt, and pepper in bowl. Remove ham from oven, discard oven bag, and let ham cool for 5 minutes. Increase oven temperature to 400 degrees.
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