Easy Peach Jalapeño Ham Glaze Food

PAN-FRIED HAM WITH SWEET BALSAMIC-PEACH SAUCE

Steps:

• Cut ham into 4 slices, each about 1/4 inch thick.
• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high. Heat remaining ingredients in skillet about 6 minutes, stirring frequently, until peaches are tender and sauce is reduced to a glaze.
• Add ham; reduce heat to medium. Cover and cook about 5 minutes, turning once, until ham is hot.

RIESLING PEACH GLAZED HAM

Steps:

• Heat oven to 350°F. Line shallow roasting pan with foil. Place ham on rack in roasting pan. Insert ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone.
• In 1-quart saucepan, heat wine, thyme sprigs and shallot to boiling over medium-high heat. Reduce heat; simmer uncovered 7 to 8 minutes or until wine is reduced to 1/2 cup. Remove from heat. Discard thyme sprigs. Stir in preserves, brown sugar and mustard. Brush half of glaze mixture over ham.
• Bake uncovered 1 hour 30 minutes, basting with remaining glaze mixture every 30 minutes. Cover loosely with foil; bake 30 minutes longer or until thermometer reads at least 140°F. Let stand 15 minutes before slicing.

PEACH GLAZED HAM

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, simmer together peach nectar, ginger, lemon juice, and garlic cloves. Simmer for 20 minutes.
• Strain out ginger and garlic.
• Prepare ham for glaze. Rub Dijon mustard and then brown sugar on the ham.
• Pour glaze on bottom of pan and throw in sliced peaches for additional peach flavor.
• Place ham in oven for 1 1/2 hours. Every 10 to 20 minutes glaze ham with the glaze from bottom of pan to keep moist.

EASY PEACH-JALAPEñO HAM GLAZE

Steps:

• In small bowl, stir together jam and jalapeño chiles. Brush over ham the last 45 minutes of baking.

EASY ROOT BEER-BARBECUE HAM GLAZE

Steps:

• In small bowl, beat all ingredients with whisk. Brush over ham the last 45 minutes of baking.

BAKED HAM WITH PEACH GLAZE

Steps:

• Bake ham, fat side up, in a roasting pan, according to the timetable below.
• Forty-Five minutes before the cooking time is up, remove ham from oven and pour off fat drippings.
• Score fat surface in diamond shapes, cutting only 1/4-inch deep.
• Stud with whole cloves.
• Spoon glaze (recipe follows) over ham and return to oven to complete cooking.
• Cooking Timetable for Ham Oven Temperature 325°F.
• Meat Thermometer: 170 F for picnic shoulder or cottage ham.
• 160 F for other hams.
• 130 F to 140 F for "Ready to Serve" hams.
• Cooking Time: Listed in minutes per pound , Ready to Serve 15-18.
• Cooking Time: Listed in minutes per pound , Ready to Serve 15-18.
• Whole Ham, (bone in) 18-20 , Whole ham, (boneless) 20-25.
• Whole Ham, (bone in) 18-20 , Whole ham, (boneless) 20-25.
• Half leg of ham, (bone-in) 25-30 , Half leg of ham, (boneless) 30-35.
• Half leg of ham, (bone-in) 25-30 , Half leg of ham, (boneless) 30-35.
• Picnic Shoulder*, (bone-in) 30-35 , Rolled Cottage ham,* 30-35.
• Picnic Shoulder*, (bone-in) 30-35 , Rolled Cottage ham,* 30-35.
• Picnic Shoulder,* (boneless) 35-40 , Rolled Cottage,* (midget) 40-45.
• Picnic Shoulder,* (boneless) 35-40 , Rolled Cottage,* (midget) 40-45.
• * Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half.
• * Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half.
• Spoon most of glaze over ham and return to oven for about 45 minutes. Brush ham occasionally with remaining glaze.
• Broil peach halves for 6 to 8 minutes.Just prior to serving, place peach halves on ham as decoration.

CITRUS JALAPENO GLAZED HAM

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, whisk together the lemon and lime juices, pepper jelly, Worcestershire sauce and jalapeno in a small saucepan. Bring to a simmer and reduce until thickened to about 3/4 cup, about 20 minutes.
• 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 half of the glaze all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze until glossy, glazed and well browned, about 45 minutes more.

JALAPENO GLAZED HAM

Steps:

• 1. Place first 5 ingredients in a food processor. Process until finely minced about 1 minute. Pour into saucepan, bring to boil add teaspoon of corn starch turn heat down and simmer. Heat the ham by following directions on the package. In the last half hour of cooking, brush the prepared glaze over entire ham and return to oven. Serve remaining glaze on the side.

SUPER SIMPLE PEACH GLAZED HAM

Steps:

• Rub exterior of ham with dijon mustard. I prefer using Raye's Old World Gourmet Traditional European-Style Dijon Mustard. Pat brown sugar on exterior of ham. Blend peaches and syrup in a blender to the consistency of a puree. Bake ham in a dutch oven with oven-proof lid skin side up accordingly. I baked mine at 325 degrees for 2 hours. Leave lid off for the first twenty-five minutes, but do not baste ham yet. After that, baste with peach puree every 25 minutes. Place lid on dutch oven after each basting. Remove from oven after 2 hours. Slice ham to desired thickness, and serve with warm peach sauce over each slice.