FESTIVE HAM GLAZE
As long as I can remember, my favorite room's been the kitchen. My glaze dates back to shortly after my husband (of 23 years now) and I were married. My parents were visiting, I cooked a Sunday ham with this glaze-and I've done it that same way from then on. Since my husband made his career in the Air Force, we spent years in the city or living in close quarters. When he retired, we decided to plant roots here where we could experience the daily wonder of God's creation. (The rise and set of the sun, silhouetting the mountains in the distance, is breathtaking.) Our children are 17 and 11.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 10-16 servings.
Number Of Ingredients 6
Steps:
- Score surface of ham, making diamond shapes 1/2 in. deep. Place in a large baking dish. , In a bowl, mix remaining ingredients; pour over ham. Cover and refrigerate overnight, turning ham occasionally. , Reserving glaze, remove ham to a rack in a shallow roasting pan. Insert thermometer. Bake, uncovered, at 325° until thermometer registers 140° about 2-4 hours, brushing occasionally with glaze.
Nutrition Facts :
FESTIVE HAM GLAZE
Make and share this Festive Ham Glaze recipe from Food.com.
Provided by gwynn
Categories Lunch/Snacks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Bake ham at 350 degrees for 1 hour.
- Melt butter; stir in apricot preserves, mustard and brown sugar.
- Brush ham generously with apricot glaze; bake 30 minutes longer, basting occasionally wih glaze.
Nutrition Facts : Calories 686.8, Fat 43.1, SaturatedFat 16.5, Cholesterol 220.7, Sodium 254.6, Carbohydrate 10.2, Fiber 0.3, Sugar 7.8, Protein 61.3
FULLY FESTIVE HAM
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the ham into a large saucepan and cover with cold water. Bring to a boil and then immediately drain and rinse it in a colander, to remove any excess saltiness. Alternatively, leave the ham soaking in cold water overnight.
- Rinse the saucepan and put the ham back in, and add all remaining ingredients. If the fruit juices do not cover the ham then add some water; it really depends on how snugly your ham fits into the saucepan.
- Bring the pan to a boil and then cook at a fast simmer for about 3 1/2 to 4 hours. Partially cover the ham with a lid if the liquid is boiling away too much and the top of the ham is getting dry.
- Once the ham is cooked, remove it from the hot and now salty juice, and sit it on a board. If you want, you can actually cook this far ahead of schedule and then let it get entirely cold before glazing and roasting it. If that's the case, then cook it for about 1/2 hour less and then just let it get cold in the cooking liquid.
- On the day of cooking, preheat the oven to 425 degrees F.
- When the ham is cool enough to touch then cut and peel the rind off the cooked ham, making sure to leave a thin coating of the white fat on the ham. Score the fat into a diamond pattern with a sharp knife, and stud the points of each diamond with a clove.
- Heat the remaining glaze ingredients together in a saucepan until the jelly or sauce melts into the honey, mustard, and cinnamon to make a smooth but syrupy glaze; it needs to be thick enough not to run off the ham completely as it cooks in the oven.
- Sit the ham on a piece of foil in a roasting tin, which will give you an easier time later washing up, as the sugary glaze will burn as bits of it do inevitably dribble down the ham. Pour the glaze over the clove studded ham so that all of the scored fat is covered. Cook the ham for 15 minutes or until the fat is colored and burnished by the sugary glaze.
- If the ham is completely cold prior to glazing, then cook for 40 minutes at 350 degrees F, and turn up the heat to 425 degrees F for another 15 minutes. These timings are based on the ham being cold at room temperature, not refrigerator cold.
THE BEST HAM GLAZE
A perfectly glazed ham is often the centerpiece of many holiday celebrations, including Easter and Christmas. Guests swoon over the juicy, savory slices on their plate. The most beautiful ham will have a tangy, sticky-sweet and shiny glaze. After tinkering with many ingredients, we landed on a knock-your-socks-off combination that includes brown sugar, maple syrup, cinnamon and cloves for sweet, warm and slightly smoky notes. Dijon and a splash of apple cider vinegar add tang and zip while soy sauce gives it a great depth of flavor. Rounding out the glaze with brightness are the zest and juice of an orange. We hoped to only brush the ham once during baking, but test after test proved that glazing two more times during the last 30 minutes in the oven brings out the best flavors and creates the most magical sheen.
Provided by Food Network Kitchen
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 11
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.
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