CITRUS-SPICE GLAZED HAM
My dad gave me this recipe. With its Chinese-inspired glaze, it's a fun twist on traditional ham. -Amanda Lambert, Bethel, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Cover and bake until a thermometer reads 130°, 2-1/2 to 3 hours., Meanwhile, in a small saucepan, combine 1/4 cup orange juice and Chinese five-spice powder; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 1-2 minutes. Stir in brown sugar and honey. In a small bowl, mix cornstarch and remaining orange juice until smooth; stir into brown sugar mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. , Remove ham from oven. Brush with half of the glaze. Bake ham, uncovered, until a thermometer reads 140°, 15-20 minutes. Just before serving, stir fruit into remaining glaze; heat through. Serve with ham.
Nutrition Facts : Calories 293 calories, Fat 7g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 1392mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 39g protein.
SPICY HONEY-GLAZED HAM
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/4-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. Cover with foil and bake 1 1/2 hours.
- Meanwhile, make the glaze: Whisk the honey, brown sugar, mustards, vinegar, hot sauce, thyme and red pepper flakes in a medium bowl. Remove 3/4 cup of the glaze to a separate bowl and set aside for serving. Remove the ham from the oven, discard the foil and brush with about one-quarter of the remaining glaze. Continue baking, brushing with the glaze and the pan juices every 30 minutes, until the ham is a deep reddish-brown and a thermometer inserted into the center registers 140 degrees F, 1 to 1 1/2 more hours. (Add 1/2 cup water to the pan if the juices dry out.)
- Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.
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