Easy Baked Ham Food

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).

A EASY BAKED HAM

Steps:

• Preheat oven to 350 degrees F.
• Spray roaster pan with non stick cooking oil.
• Wash and score ham.
• Stud 8 cloves into ham.
• Cover with foil.
• Place in oven to cook about 1 hr per pound.
• Now to make glaze.
• In saucepan melt your butter,sugar,allspice.
• Drain juice off can of pineapple,set pineapple aside for later.
• Pour 1/2 cup of pineapple juice into mixture in saucepan.
• Cook on med high heat till it comes to boil, then turn down heat and let simmer till you can drop it in a glass of cold water and it stays firm to the bottom of glass.
• When ham is done lay pineapple rings around the ham and secure with toothpicks.
• Place maraschino cherries inside rings of pineapple and secure with toothpicks.
• With a cooking brush spread glaze all over ham, repeat letting it stand for just a minute between spreading. Continue till it begins to shine.
• Let stand for about 10 mins before carving.

BAKED HAM RECIPES

Steps:

• Preheat oven to 325ºF.
• Scrub the skin of the ham with cold water. Pat dry. Place the ham, fat side up, on a rack in a pan. Add a little water. Bake the ham according to the directions on the package or follow the table below.
• A thermometer will register 165ºF when the ham is cooked.
• Remove the ham from the oven. Remove the rind (skin) by loosening with a sharp knife as the rind is pulled gently up from the ham.
• Score the fat into a diamond shape using a sharp knife. Do not cut too deeply or you will expose the meat and it can dry out.
• You can stick a whole clove into each of the places where the cuts meet. Glaze ham with your favorite ham glaze recipes.
• Bake the ham at 400ºF to brown and set the glaze.
• For smaller hams, please see the table below.

GLAZED BAKED HAM

Steps:

• Remove ham from the refrigerator for 1 hour before baking.
• Preheat oven to 325 degrees.
• In a small saucepan, whisk together the pineapple juice, apricot preserves, Dijon, horseradish, brown sugar, cloves, cinnamon, nutmeg, and allspice together. Heat over medium heat and whisk until the sugar is dissolved and the mixture is well combined.
• Place ham on heavy-duty foil. Pour glaze over ham, allowing glaze to drip down between slices, if using a sliced ham. Insert oven-safe digital thermometer if using and then wrap ham in foil.
• Place a roasting rack in a large roasting pan. pour in 1-2 cups of water--enough to cover pan. Place ham on the rack.
• Bake ham until an internal temperature of 140 degrees Fahrenheit is reached, or for 15 minutes per pound for bone-in ham and 20 minutes per pound for boneless ham.
• Remove ham from oven and let rest for at least 10 minutes. Unwrap foil and serve.

SUPER EASY BAKED HAM

Steps:

• Preheat oven to 350F and make sure the racks are all the way on the bottom so there is plenty of room for the ham.
• Bring ham in packaging to sink and have a pan big enough to hold it nearby. I find a 9"x13" baking pan works great. Make sure your pan is at least an inch deep.
• Take ham out of wrapper and rinse it with cool water if you think it feels icky. Then find the plastic doohickey on the large cut end and remove it. At this point you can trim off some of the fat if you would like. I usually don't, as most of it renders out into the pan or is very easy to cut around.
• Place ham in pan with large cut side down.
• Stab with the business end of a probe style thermometer. This is the kind which has a long metal skewer on one end (the business end), a long cable, and a box which has all the controls and readouts. Make sure the probe goes through a large area of meat, not fat, and doesn't hit one of the bones down the center of the ham. Set your thermometer to alert you when the ham reaches 140°F.
• When your oven has reached 350F, put the ham in (be careful, it's heavy).
• Wait until the thermometer alerts you. Then remove the ham from the oven (remember, it's heavy and now it's really hot, too). Remove the probe, and either start slicing or put on a pretty platter and let your family/guests ooh and ahh. :).
• NOTE: The skin gets very black and crispy. Do not panic, the meat is juicy, I promise. Simply cut the skin off where it is really crispy and get to the meat underneath.
• ALSO: If you do not have a probe style meat thermometer, or need an idea of timing for preparing the rest of your meal, an already cooked (city) ham will reheat to 140F in approximately 15 minutes per pound. So a 12 pound ham will take 3 hours. Ish.
• And FINALLY: I like to carve off the leftovers and separate into 1 pound amounts. I then put these into labeled quart sized freezer bags and freeze for casseroles, pasta, or beans another night. The bone can be put into a labeled gallon sized freezer bag, and then thawed for yummy beans another night.

BAKED GLAZED HAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the ham on a wire rack or trivet set over a large roasting tin, pour in 480ml warm water and cover tightly with foil. Put the ham in the oven, immediately reduce the heat to 160C/140C fan/gas 3 and cook for 5 hrs.
• Meanwhile, put the maple syrup, apricot jam and brown sugar in a heavy-based pan and stir in 50ml water. Bring to the boil, then remove from the heat and leave to cool.
• Take the ham out of the oven. Increase the temperature to 200C/180C fan/gas 6. Open the foil, being careful of the hot steam. Remove the rind from the ham by inserting a sharp knife under it at the opposite end to the knuckle bone, gently lifting it away from the fat (try to keep as much fat on the leg as possible so that it will protect the ham and stop it drying out).
• Decorate the ham by scoring the fat with a knife to make large diamond shapes, taking the knife from one corner to the other, then making parallel scores 4cm apart. Repeat in the opposite direction. Put a clove in the corner of each diamond. Brush the ham with the sugar mixture, pushing it into the scores with the brush.
• Return the ham to the oven, placing it back on the trivet over the water. Bake for a further 45 mins until deeply coloured. Serve hot or cold. Will keep in the fridge for up to one week.

EASY BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar.
• Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top.
• Cover with aluminum foil and bake for 20 minutes in the preheated oven. Uncover and cook for an additional 20 minutes.