Cajun Glaze Good With Ham Food

THE BEST HAM GLAZE

Steps:

• Preheat the oven to 325 degrees F. Let the ham sit at room temperature for 30 minutes and trim off any skin. If your ham is not a spiral-cut ham, use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
• Place the ham, flat side down, on a roasting rack in a roasting pan. Pour 1 cup water into the pan. Bake until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours 30 minutes (about 15 minutes per pound-reduce the time to 10 minutes per pound for a spiral-cut ham).
• Meanwhile, make the glaze: Whisk the brown sugar, maple syrup, soy sauce, orange zest and juice, Dijon, vinegar, cinnamon, cloves, onion powder and a few grinds of black pepper in a medium saucepan until smooth. Bring to a boil over medium-high heat, whisking occasionally, then reduce the heat to low and simmer until the glaze has thickened and reduced by half (you should have 1 cup glaze), 20 to 25 minutes. Set aside until the ham is ready.
• Increase the oven temperature to 425 degrees F. Brush half of the glaze over the ham. If the water in the bottom of the pan has evaporated, add 1 cup water. Return the ham to the oven and roast for 30 minutes, brushing with the remaining glaze every 10 minutes (two more times) before returning to the oven.
• Let the ham cool for 15 minutes before thinly slicing.

TANGY HONEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
• In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
• Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

LOUISIANA STYLE GLAZED HAM

Steps:

• 1. Rinse off ham and place in a large pot. Cover as much of the ham as possible with water and bring to a good, bubbling simmer.
• 2. Cover the pot with a large piece of aluminum foil that you have poked a couple of holes in. Cook for approximately 15 minutes per pound of ham. For example, an 8 pound ham would need to cook for about 2 hours. Keep an eye on it during cooking as it has a tendency to bubble over if the heat is too high.
• 3. Preheat the oven to 375 degrees while you prepare the glaze. For the glaze, combine brown sugar, mustard and pineapple juice to make a thick paste.
• 4. Sometimes you may need to add a few more tablespoons of brown sugar if needed to thicken glaze. You don't want it to be too thin or it will roll right off the ham.
• 5. Carefully pour the water off of ham and remove it to a 9x13-inch pan or a baking sheet that has been lined with aluminum foil (this makes cleanup easier).
• 6. Spread ½ of glaze all over ham and bake for about 30 minutes until glaze has cooked onto ham. About halfway through the baking time, spread a little more glaze onto ham and continue baking.
• 7. To make an extra special glazed ham, garnish it with pineapple slices (held in place with toothpicks) and cherries before glazing it. Be sure to remove toothpicks before serving.
• 8. Remove from oven and place ham on a serving platter or plate.
• 9. Pour the glaze drippings from the pan back into remaining glaze, stir to combine and microwave for a minute or two until warm. Serve glaze with ham.

CAJUN GLAZED HAM

Steps:

• Trim ham of all fat and pierce ham all over and score surface.
• In a small bowl combine brown sugar, jalapenos, garlic, vinegar, mustard, paprike, pepper, cayenne, thyme and oregano.
• Place ham on foil-lined baking sheet and spread 1/3 of the glaze over ham.
• Bake in a preheated oven 350 F for 20 minutes.
• Baste with 1/3 of the remaining glaze and bake for another 20 minutes.
• Repeat, total cooking time should be 1 to 1 1/2 hours . Baste often.
• Allow to rest 15 minutes before carving.

CAJUN GLAZE (GOOD WITH HAM)

Steps:

• Blend all ingredients well and pour or brush over ham or other meat,good on ribbs too, prior to baking.
• Baste meat occasionally with pan residue.