PERFECT GLAZED HAM
Provided by Food Network Kitchen
Time 2h5m
Number Of Ingredients 0
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 HIDDEN VALLEY® HAM
Make and share this Glazed Hidden Valley® Ham recipe from Food.com.
Provided by Hidden Valley
Categories Ham
Time 3h20m
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF.
- In a medium bowl, whisk together Ranch dressing, Ranch seasoning mix, brown sugar, mustard, honey and orange juice. Mix well.
- Roll out enough heavy duty aluminum foil to tightly enclose ham. Place ham on heavy duty aluminum foil. Spread half the Ranch glaze over ham, allowing the glaze to sink between the spiral cuts. Tightly wrap the ham in the foil and place in a roasting pan.
- Bake for 2½ hours.
- Remove the ham from the oven. Using caution and tongs, peel back the aluminum foil from the top, leaving the foil around the sides of the ham. Spread the remaining glaze over the ham.
- Return ham to the oven uncovered for 20 more minutes or until glaze is golden. The ham should have an internal temperature of 140ºF.
- Let rest covered for 15 minutes before slicing and serving.
- When serving, pass extra meat juices in a gravy boat for a creamier flavor.
- Tip: Serve extra bottled Ranch on the side for dipping.
- For a sweet & spicy version, substitute Hidden Valley® Farmhouse Originals Southwest Chipotle Dressing in place of the Ranch dressing and pineapple juice for the orange juice. Garnish with pineapple slices.
Nutrition Facts : Calories 387.9, Fat 20.7, SaturatedFat 6.1, Cholesterol 106.7, Sodium 2503.3, Carbohydrate 19.3, Fiber 2.5, Sugar 11.7, Protein 30.4
HIDDEN VALLEYANDREG; HOLIDAY HAM
Turn your traditional holiday glazed ham into an irresistible new crowd pleaser.
Provided by Food Network
Time 1h20m
Yield 1 Ham
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325°F.
- 2. In a saucepan over a medium low heat, combine the honey, vinegar, and dressing mix and stir until well blended.
- 3. Stud the top of the ham with whole cloves. Drizzle the sauce over the ham and bake for 20 minutes per pound or until until the sauce turns to a glaze and an internal temperature of 140°F is reached.
AMAZING GLAZED HAM
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 14 to 16 servings
Number Of Ingredients 10
Steps:
- Let the ham sit at room temperature for 1 hour before baking. This will allow it to cook evenly.
- Preheat the oven to 325 degrees F.
- Make the glaze: In a medium pot over medium-high heat, combine the brown sugar, mustard, vinegar, cinnamon, paprika, chili powder, orange zest and juice, garlic and some salt and pepper. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.
- Place a rack in a roasting pan. Put the ham on the rack large open-face down (so the spiral cuts are stacked on top of one another). Brush half of the glaze over the surface of the ham, getting it between the slices as much as you can.
- Pour about an inch of water in the base of the roasting pan; the water should not touch the ham. Tent the pan loosely with aluminum foil and bake for about 10 minutes per pound (1 hour 10 minutes to 1 hour 25 minutes).
- Take the ham out of the oven and remove the foil. Raise the oven temperature to 375 degrees F. Brush half of the remaining glaze on the ham. When the oven is up to temperature, return the ham, uncovered, and bake for 15 minutes. Brush the remaining glaze over the ham and cook for another 15 minutes.
- Carefully transfer the ham to a platter. Serve right away, or cover with foil and take it to your gathering!
BAKED GLAZED HAM
This is a true Christmas centrepiece and an essential for any traditional dinner. Simple and effective, with just five ingredients to a festive favourite
Provided by John Torode
Categories Dinner, Main course
Time 6h15m
Yield 8 generously with leftovers
Number Of Ingredients 5
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.
Nutrition Facts : Calories 858 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 47 grams sugar, Protein 76 grams protein, Sodium 9.6 milligram of sodium
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