OLD-FASHIONED HAM WITH BROWN SUGAR AND MUSTARD GLAZE
A long-time favorite of Epicurious reviewers, this impressive roast is perfect for the holidays and so easy to make.
Provided by Scott Peacock
Categories Fruit Juice Mustard Bake Christmas Easter Low Cal Dinner Buffet Apple Ham Honey Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 10 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. Remove ham from oven. Increase oven temperature to 375°F.
- Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.
BAKED HAM WITH MAPLE MUSTARD GLAZE
Provided by Anne Burrell
Categories main-dish
Time 2h55m
Yield 18 to 20 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the ham in a roasting dish with 1 cup water in the bottom of the dish. Roast for 1 hour and 15 minutes. (Check the ham after 45 minutes and add more water if necessary or tent with aluminum foil if it is getting past a dark golden brown.)
- Meanwhile, combine the syrup, mustard, soy sauce, brown sugar, vinegar, Worcestershire and cayenne in a saucepan over medium-high heat. Cook, stirring frequently, until the mixture is thick and bubbly, 15 to 20 minutes.
- If you used it, remove the foil from the ham and slather the ham with the glaze. Return the ham to the oven uncovered. Continue to roast, brushing the ham with the glaze every 15 minutes, until the internal temperature is between 140 and 150 degrees F, another 1 hour and 30 minutes. (If the ham starts to become too dark on the outside, tent it with aluminum foil. We are looking for a dark, sticky, flavorful glaze on the outside of the ham. Use all the glaze! Really slather it on!)
- Remove the ham from the oven, remove the foil, brush with any remaining glaze and cook, uncovered for another 5 minutes. Let it rest for 20 to 30 minutes.
- Serve hot or at room temperature.
MOLASSES GLAZE FOR HOLIDAY HAM
From my Aunt Alta's recipe collection. My first memory of my Aunt Alta is visiting at her house in Illinois when I was a young girl, when she served us a huge holiday ham dinner(even though we were visiting her in the summer). I had never had a ham before, since my mother never served pork dishes in our house. I loved it and now I make a holiday ham for Christmas each year. She decorated the ham with pineapple rings and maraschino cherries place into the center of each ring,using whole cloves to pin them into place. I am guessing on the size of the ham here - her instructions were only for a half ham or a whole ham. Since the ham is to be a precooked one, the cook time is really just to fully heat the ham and cook the glaze, so use the appropriate heating time that your ham wrapper indicates for the size ham you have purchased. If your wrapper suggests a different temperature as well, then use that temperature, adjusting it to fit the recipe temp only after adding the glaze. I recently inherited my Aunt's recipes, and this was buried in her recipe files, splattered and crinkled and torn at the edges. She originally got the recipe from the back of a molasses bottle. I serve this with a hot fruit sauce on the side as a "gravy."
Provided by HeatherFeather
Categories Ham
Time 3h15m
Yield 24-32 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Remove rind from ham and score the fat with a sharp kife, creating diamond shapes all over the surface.
- Stud ham with cloves (and pineapple & cherries, if desired- attach with either toothpicks or cloves).
- Place ham in roasting pan so that the wide flat cut side is down.
- Bake 2 1/2-3 hours for a whole ham, 1 3/4-2 hours for a half ham (or use the heating instructions provided on your ham wrapper, changing the cook temp if necessary as well).
- Mix dry mustard powder with the molasses and brush all over ham 30 minutes before the ham is done, returning ham to oven to contiune cooking at 325°F.
- TIP: Do not baste ham with pan drippings as this will make the glaze look dull.
- Once ham is cooked, let rest 10 minutes before carving.
- Do not eat the cloves- they provide flavoring as they bake, but should be discarded after cooking.
ANNETTE'S GREAT HAM GLAZE
This has been a favorite among family and friends for years! I hope you enjoy it too.
Provided by Annette Valentin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 13m
Yield 10
Number Of Ingredients 7
Steps:
- Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 17.2 g, Cholesterol 24.4 mg, Fat 9.5 g, Protein 0.4 g, SaturatedFat 5.9 g, Sodium 130.1 mg, Sugar 15.2 g
HONEY-MUSTARD GLAZED HAM
You won't be disappointed when you try this glorious honey-mustard glazed ham recipe. It couldn't be easier to make, since it only calls for five ingredients!
Categories Christmas Easter Thanksgiving main dish meat
Time 3h15m
Yield 8-10 servings
Number Of Ingredients 5
Steps:
- For the ham: Preheat the oven to 325 ̊ Fahrenheit. Score the surface of the ham with a sharp knife in a diamond pattern, about 1/4 inch deep. Stick the cloves in between the diamonds.
- Place the ham on a rack in a large roasting pan, tent it with foil and bake until warmed through, about 2 hours.
- For the glaze: Mix the mustard, honey and pepper in a medium bowl.
- Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and hake until the ham looks glossy, about 20 minutes. Brush with the remaining glaze and bake until just beginning to caramelize, about 20 more minutes.
- Remove the ham from the oven and let rest 15 to 20 minutes.
BAKED HAM WITH BROWN SUGAR MUSTARD GLAZE
Make your next holiday centerpiece this top-rated Baked Ham with Brown Sugar Mustard Glaze recipe from Food Network.
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 12 servings with leftovers
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees
- Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes Transfer ham to a platter and let stand 15 minutes before carving.
- Preheat oven to 350 degrees
- Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.
COUNTRY-BAKED HAM WITH BOURBON MOLASSES GLAZE
Provided by Food Network
Categories main-dish
Time 3h10m
Yield depends on size of ham.
Number Of Ingredients 5
Steps:
- Remove skin from ham, leaving 1/4 to 1/2-inch of fat on ham. Score the fat into diamond shapes and insert cloves in a decorative manner. In a saucepan, bring bourbon, molasses, and peppercorns to a simmer, to cook off the alcohol -- be careful, the alcohol will flame a little. Allow to cool. Put ham on a rack in a baking pan, add 1-inch of water, baste with the glaze and bake in a preheated 350 degree oven. Depending on weight of the ham, the time will vary. It will take approximately 20 minutes per pound. Bake for 3 hours covered and last 1/2 hour uncovered, basting every 20 minutes with glaze.
GLAZED BRUNCH HAM WITH MUSTARD & MOLASSES
This is one baby that your guests will rave about at your next brunch party. Set this out with recipe # 12503 or any other quiche, recipe #17227 and a salad or two--maybe recipe #22862 --and all your guests will think they died and went to heaven.
Provided by Bergy
Categories Breakfast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Remove the heavy rind from the ham leaving about 1/2 inch of white fat.
- Score the fat diagonally into diamonds.
- Insert a whole clove in each diamond.
- Heat oven to 325°F.
- Combine, sugar, molasses, mustard, allspice, cinnamon & vinegar.
- Using a brush coat the ham well& evenly with the glaze.
- Sprinkle the ham with the bread crumbs so all is covered evenly.
- Use an open roaster lined with foil, and place the ham in it.
- Carefully pour the apple juice around the ham.
- Roast for 1 1/2 hours or until heated through and golden.
- Remove from oven and rest for 20 minutes before slicing.
Nutrition Facts : Calories 881.8, Fat 40.4, SaturatedFat 13.3, Cholesterol 234.3, Sodium 6063.9, Carbohydrate 49.6, Fiber 0.8, Sugar 36.5, Protein 80.2
GLAZED HAM
In this recipe, a fully-cooked ham is glazed with sugar and spice -- and some bourbon -- to coat and permeate the meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Rinse ham with cool water, and dry with paper towels. Let stand for 2 hours at room temperature. Place rack on lowest level in oven; heat oven to 250 degrees. Line a roasting pan with heavy-duty aluminum foil. Place a roasting rack in the pan. Transfer ham, with the thicker rind on top, to rack. Pour 1/2 cup apple cider over ham. Cook for 2 hours or until an instant-read thermometer registers 140 degrees.
- Meanwhile, combine mustard seeds, cardamom, and fennel in a small heavy skillet; place over medium-low heat, and toast seeds, shaking pan, for 3 to 4 minutes, until aromatic. Transfer to a spice mill or mortar and pestle, and grind just until cardamom is broken up. Transfer spice mixture to a medium bowl. Add cinnamon, ginger, mustard, 2 tablespoons light-brown sugar, 2 tablespoons dark-brown sugar, corn syrup, molasses, and remaining 1/2 cup apple cider. Combine well; set aside.
- Remove ham from oven, and let it cool for about 30 minutes. Using kitchen shears or a sharp knife, trim away the hard rind from the ham. Use a sharp knife to trim fat to a layer of about 1/4 inch all over the ham; it does not need to be perfectly even. The bottom side of the ham will have less fat and more skin. Place ham -- bottom side down -- in pan. Score the remaining fat on top of the ham into a pattern of 1- to 2-inch diamonds, cutting about 1/4 to 1/2 inch through the fat and into the meat.
- Insert a whole clove into the intersection of each diamond. Using a pastry brush or your fingers, rub the spice glaze all over the ham and deep into the cut diamonds. In a medium bowl combine remaining cup light-brown sugar and 1/2 cup plus 2 tablespoons dark-brown sugar. Using your fingers, gently pack sugar mixture all over scored fat. If using bay leaves, secure them with toothpick halves around the shank bone. Cover the toothpicks by inserting cloves on top of them. Return ham to oven and cook for 20 minutes. Sugar will begin to crystallize but there will be some hard spots of sugar; gently baste these areas with remaining glaze. Cook 40 minutes more, basting with remaining glaze after 20 minutes; do not baste with any pan juices. The ham should be dark brown and crusty; cook 15 minutes more if necessary. Remove and let cool slightly. Transfer to a serving platter, and let stand 30 minutes before carving.
CITRUS-MOLASSES GLAZED HAM
We are always searching for new ways to utilize Florida citrus, which is plentiful during the holidays in our own backyard. I know you will enjoy this. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 2h14m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake until a thermometer reads 130°, 1-3/4 to 2-1/4 hours., Meanwhile, in a large saucepan, combine grapefruit and orange juices. Bring to a boil; cook until liquid is reduced by half, 6-8 minutes. Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, until thickened, 12-15 minutes ., Remove ham from oven. Brush with 1/3 cup glaze. Bake, uncovered, basting occasionally with remaining glaze, until a thermometer reads 140°, 15-20 minutes longer.
Nutrition Facts : Calories 272 calories, Fat 7g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 1424mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 39g protein.
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MUSTARD AND MOLASSES GLAZED HAM RECIPE | MYRECIPES
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5/5 (2)Total Time 3 hrs 40 minsServings 8Calories 473 per serving
- Preheat oven to 325°F. Trim off ham rind to expose thick layer of fat underneath. Use a sharp knife to score fat in a diamond pattern, making sure to not cut all the way through. Press 1 clove into center of each diamond. Place ham in a large roasting pan and pour in 2 cups of water. Cover loosely with foil and bake until heated through, about 18 minutes per pound (2 hours 25 minutes for an 8-lb. ham).
- Make glaze: Combine molasses, mustard, lemon juice and butter in a small saucepan. Stir over medium-high heat until butter has melted and mixture is blended.
- Remove ham from oven and brush entire ham with about 1/4 of glaze. Return ham to oven and continue baking, uncovered, until a meat thermometer inserted into thickest part of ham reads 160°F, about 45 minutes. Brush with remaining glaze every 15 to 20 minutes of baking time.
- Transfer ham to a work surface and loosely cover with foil. Let stand at room temperature for 15 to 20 minutes before thinly slicing.
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