Fresh Ham With Rosemary Garlic And Lemon Food
HAM WITH GARLIC AND ROSEMARY
Provided by Katie Brown
Categories Garlic Mustard Appetizer Roast Cocktail Party Quick & Easy Rosemary Ham Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Get Cookin'
- 1. Preheat oven to 350°F.
- 2. Peel the skin from the ham and trim the fat, leaving a 1/4-inch layer.
- 3. Using the tip of a sharp knife, score the fat in a diamond pattern.
- 4. Insert the sliced garlic and rosemary sprigs into the scores on the ham.
- 5. Mix the sugar and mustard together and brush on the ham.
- 6. Place in a shallow roasting pan, add the liquid to the pan, and bake for 1 1/2 hours or until the internal temperature reaches 140 to 150°F.
- 7. Remove from pan, place ham on a platter, and serve.
ROSEMARY-BOURBON GLAZED HAM
Filled with rich bourbon notes and glazed with rosemary, brown sugar, mustard, and Bourbon, this festive ham makes for a delicious and stunning holiday centerpiece.
Provided by Elizabeth Van Lierde
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Remove ham from packaging and bring to room temperature for up to 2 hours before baking.
- Preheat oven to 325ºF. Arrange a rack in the lower third of the oven and remove upper racks.
- In a small pot over medium heat, whisk together brown sugar, bourbon, apple cider vinegar, Dijon mustard, orange zest and juice, rosemary, garlic powder, onion powder, cinnamon, and a few turns of the pepper mill. Bring to a low simmer and cook for 5-6 minutes, stirring frequently, until the sugar has dissolved. Remove from heat and set aside.
- Place ham in a large roasting pan, face down. Brush half the glaze over the surface of the ham. Loosely cover ham with foil and bake for 1 hour and 30 minutes. During cooking, brush with remaining glaze mixture every 30 minutes. For the last 15 minutes of cooking, remove foil. Let stand up to 30 minutes before transferring to a serving platter.
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- Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about three-quarters of the way through the fat.
- Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan's bottom. Whisk in the broth, add 1/2 cup water, and continue to boil until the liquid is reduced by one-third, about 2 minutes. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherry jam into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened.
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