Christmas Honey Praline Ham Food

PRALINE GLAZED HAM

Steps:

• Heat oven to 275 degrees.
• Wrap ham completely in heavy duty aluminum foil and place in a roasting pan.
• If ham is not sliced, use a knife to cut a crosshatch pattern, only going about 1/4-inch deep. This will help keep the glaze on the ham.
• Bake for about 2 1/2 hours. The ham is already fully cooked, but you want it to reach an internal temperature of 120 degrees.
• Combine all ingredients for glaze in a medium bowl and mix well.
• Remove ham from oven and raise oven temp to 400 degrees.
• Brush glaze all over ham, being sure to get a little between the slices.
• Place ham back in oven for 10 minutes. You can keep it loosely wrapped in foil or pull the foil down and away from the ham.
• Remove ham from oven, baste again and place ham under broiler for a few minutes to get glaze golden brown.

FANTASTIC HOLIDAY HAM

Steps:

• Heat oven to 325 degrees.
• Using a sharp knife "score" the rind of the ham with diamond patterns.
• Place the ham onto a rack in a very large WELL GREASED roasting pan.
• Insert a meat thermometer into the ham, making certain that the thermometer does NOT touch the bone.
• Press whole cloves into the center of each diamond.
• Drain the pineapple juice from the pineapple rings into a bowl, then stir in the brown sugar, mustard powder and 7-Up soda; mix very well to combine.
• Coat the complete ham with the brown sugar mixture.
• Place the pineapple rings over the outside of the ham.
• Place a whole maraschino cherry into the center of each pineapple ring, then attach with a wooden toothpick.
• Bake uncovered for 4-5 hours, basting frequently with the pan juices or until the internal temperature reaches 160 degrees F.
• Remove the ham to a serving platter, then let sit for about 20 minutes.
• Remove all toothpicks before serving.
• Slice ham and enjoy!

BOURBON AND PRALINE HAM

Steps:

• Score the skin and fat of the ham and rub surface liberally with bourbon. Place in the smallest baking pan that will hold it and pour remaining bourbon over the top. Marinate 2-3 hours, basting every 30 minutes. Pour off excess bourbon and reserve. Bake ham, skin-side up, in 325º oven as directed on label.
• Melt butter in saucepan. Stir in reserved bourbon, maple syrup, brown sugar and ground pecans. Bring to a boil and boil for 5 minutes, stirring occasionally. Brush glaze over ham several times during baking. Decorate with pecan halves and bake 15 to 20 minutes longer.

BOURBON AND PRALINE HAM

Steps:

• Score ham.
• Place ham in a large sealable plastic bag and pour bourbon over ham.
• Marinate for 2 to 3 hours (I have left it marinating overnight with excellent results).
• Pour off bourbon, reserving for later, and bake ham at 325 degrees for 2 hours.
• Melt butter.
• Stir in reserved bourbon marinade, maple syrup, brown sugar and chopped pecans.
• Bring to a boil.
• Pour glaze over ham and brush with a pastry brush.
• Decorate with pecan halves and bake for an additional 15 to 20 minutes.

CHRISTMAS HONEY PRALINE HAM

Steps:

• Preheat oven to 325°F Wash the ham under cold water then pat dry with paper towel. With a sharp knife, score the surface with shallow diagonal cuts, making diamond shapes in a checkerboard pattern at one-inch intervals. Insert the cloves into diamonds.
• In a saucepan over medium heat, combine the praline sauce, honey, salt and pepper and heat until the syrup is thin and runny. Place the ham into a roasting pan fatty side up. Inject warm praline sauce deep into the ham, injecting in various spots, up to 2 ounces per pound. Cover with foil and bake for 1 hour and 30 minute.
• In a bowl, combine the dry rub and pineapple juice. Remove foil from ham, pour pineapple mixture over ham, arrange the pineapple slices and cherries on ham and secure with tooth picks. Place back in oven, uncovered for 30 to 45 min or until a meat thermometer reads 140°F; periodically ladling drippings back over ham every 7 minute.
• Remove ham from oven and let rest covered for 15 min, basting periodically to keep outside moist before slicing.