Glazed Ham 3 Glazing Options Food

PERFECT GLAZED HAM

Steps:

• Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
• Don't toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor.
• Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking.
• Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon.
• Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal.
• Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.

GLAZED HAM WITH 3 INGREDIENTS

Steps:

• Place ham in oven at 325 degrees. Hint: I like to cover the exposed side of the ham with foil so it does not dry out while baking.
• Bake 1 hour 30 minutes.
• Towards the end of baking, skim off any pan juices and allow fat to rise to the top. In a saucepan, heat the skimmed pan juices (maybe 1/4 cup), marmalade and mustard; boil a couple minutes to reduce and thicken slightly.
• After 1 hours 30 minutes baking time, remove ham from oven. Remove foil.
• Use a sharp knife and score the fatty hard outer skin in diamonds about 1/4" deep (the glaze will run into these cuts).
• Baste ham with reduced glaze and return to oven, basting a couple more times as you bake 30 additional minutes (2 hours total baking time).
• Slice ham and serve with any remaining glaze.

CLASSIC GLAZED HAM

Steps:

• Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
• Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast 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).
• Increase the oven temperature to 425 degrees F. Pour half of the Glaze (see below for glazes) over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned, about 45 more minutes.
• Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.
• Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.
• Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
• Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

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.

CLASSIC HAM GLAZE

Steps:

• Mix brown sugar, orange juice, and honey together in a bowl until the brown sugar has dissolved.