Glazed Holiday Ham Food

GLAZED HOLIDAY HAM

Steps:

• Heat oven to 325 degrees. Place the ham on a rack in a large roasting pan. Score the ham diagonally left to right, then right to left, to create a diamond pattern across the meat. Stud each diamond with a whole clove.
• Add a cup or two of water to the bottom of the pan, then bake the ham, uncovered, 25 minutes to the pound if it is ready-to-cook, about half that if it is ready-to-eat.
• Combine the mustard and the brown sugar in a bowl, then add the sherry to make a thick paste. Spread the mixture over the ham approximately 20 minutes before it is ready to remove from the oven, then bake until crust has formed.

CONTEST-WINNING HOLIDAY GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, 1-1/2 hours., Drain pineapple, reserving juice. In a small saucepan, combine pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened. , Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks., Bake 30-45 minutes or until a thermometer reads 140°, basting twice with remaining glaze.

HOLIDAY HAM GLAZE

Steps:

• Mix all ingredients (just prior to use) in a non-reactive saucepan and bring to a boil.
• Stir constantly while heating.
• Reduce heat, stirring and allow to simmer for 5 to 10 minutes.
• Apply to ham while warm.

HOLIDAY HAM GLAZE

Steps:

• Stir brown sugar, lemon-lime soda, orange liqueur, cloves, allspice, salt, and black pepper together in a saucepan; bring to a simmer and cook until glaze is reduced by 1/4, about 10 minutes.
• Strain through a fine-mesh sieve into another saucepan. Bring mixture to a simmer again and cook until glaze is about the consistency of maple syrup, about 10 minutes more.

BASIC GLAZED HAM

Steps:

• Let the ham sit at room temperature, 1 hour.
• Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/2-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham, fat-side up, on a rack in a large roasting pan.
• Pour 2 cups water into the pan; tent the pan with foil. Bake until a thermometer inserted into the ham registers 110 degrees F, 2 to 2 1/2 hours, adding another 1 cup water to the pan if the liquid evaporates. Remove from the oven and uncover.
• While the ham is baking, prepare the glaze (see recipes, below).
• Whisk 1/4 cup of the pan juices into the glaze. Brush the ham with about half of the glaze. Return to the oven and continue baking, brushing with the glaze twice more, until the glaze is caramelized and the thermometer registers 140 degrees F, 1 1/2 to 2 more hours.
• Transfer the ham to a cutting board or platter; let rest 15 to 20 minutes. Strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham. Serve with any remaining glaze.
• Glaze Recipes
• Mustard-Orange(pictured)
• Before baking, arrange halved orange slices all over the ham, securing with cloves. For the glaze, whisk 3/4 cup light brown sugar, 1/2 cup dijon mustard and the juice of 2 oranges.
• Pineapple-Rum
• Before baking, arrange thinly sliced pineapple all over the ham, securing with cloves. For the glaze, simmer 2 cups pineapple juice over medium heat until syrupy, 7 to 8 minutes. Whisk in 1 cup pineapple preserves, 1/4 cup dark rum, 1 teaspoon mustard powder and 1/2 teaspoon each ground cloves, allspice and coriander.
• Pomegranate-Jalapeno
• For the glaze, simmer 2 cups pomegranate juice over medium heat until syrupy, 7 to 8 minutes. Whisk in 1/4 cup spicy mustard, 2 tablespoons red wine vinegar, 1 tablespoon chili powder and 1 tablespoon jalapeno hot sauce. Brush on the ham as directed, sprinkling with 2 teaspoons chili powder before returning to the oven. Add 1 cup pomegranate seeds and 1 diced jalapeno to the reduced pan juices.
• Cranberry-Maple
• For the glaze, boil 2 cups cranberries, 1 cup cranberry juice and 3/4 cup pure maple syrup with 4 thyme sprigs and 1 cinnamon stick over medium heat until syrupy, about 10 minutes. Remove from the heat and stir in 1 tablespoon chopped thyme.
• Ginger-Juniper
• Before baking, add 2 teaspoons juniper berries and 1 teaspoon black peppercorns to the water in the roasting pan. For the glaze, simmer 1 cup ginger preserves, 1/2 cup dry vermouth and 3 tablespoons champagne vinegar over medium heat until syrupy, 4 to 5 minutes. Brush onto the ham as directed, sprinkling with 2 teaspoons crushed juniper berries and 1 teaspoon crushed peppercorns before returning to the oven.
• Rosemary-Honey Mustard
• Before baking, add 4 rosemary sprigs to the water in the roasting pan. For the glaze, boil 1/2 cup each whole-grain mustard, honey and dry white wine over medium heat until syrupy, 3 to 4 minutes. Remove from the heat; stir in 1 tablespoon chopped rosemary.

GLAZED HAM

Steps:

• Score ham with diamonds, insert whole cloves, bake at 325- 350 for about 1-1 1/2 hours (I add a little water to the bottom of the baking dish).
• baste often with glaze, watching carefully that the outside does not start to burn. ( I usually bake a little first and then start basting with the glaze).
• (I usually purchase pre-cooked boneless.) If desired serve with the glaze drizzled on slices, or even put the sauce in a bowl for the table and everyone can help themselves!) Yummy!

GLAZED HOLIDAY HAM

Steps:

• Place rack in lower third of oven and preheat to 325 degrees. Trim tough rind from ham, leaving as much fat as possible. Place ham flat-side down and score the rounded side all over with diagonal cuts about 1 1/2 inches apart and 1/4-inch deep, forming a diamond pattern. In center of each diamond insert a single clove.
• Place ham in a roasting pan and bake until a meat thermometer inserted into thickest part reads 135 degrees, about 15 minutes a pound. One hour before ham is done, remove it from oven and brush all over with glaze.
• Return ham to oven and continue to bake, glazing ham once or twice more until ham is done. Remove ham from oven, tent with foil and let rest 10 minutes before carving.

GLAZED HAM

Steps:

• Position a rack in the lower third of oven and preheat to 325°F.
• Using a sharp knife, score the fat covering the ham in a 3/4-inch-wide diamond pattern (do not cut into the meat). Place the ham in a 10-by-14-inch roasting pan and add 1 cup water. Roast the ham for 2 hours.
• While the ham is roasting, prepare the glaze: In a heavy, medium saucepan over moderately low heat, combine 1 cup orange juice, brown sugar, and bourbon. Bring to a simmer and continue simmering for 10 minutes. Add the guava or apple jelly, shallots, allspice, and cloves, and continue simmering until slightly reduced, about 5 minutes. Add the orange zest and the remaining 1 cup orange juice, and bring to a boil. Continue boiling until thickened, about 5 minutes. Add the orange slices and fresh ginger, and cook until the orange slices are tender, about 2 minutes.
• Once the ham has been in the oven for two hours, drape the glazed orange slices over the ham, securing them with toothpicks, and brush the ham and oranges with about 1/2 cup of glaze, reserving the remainder for serving. Continue roasting the ham until an instant-read thermometer inserted into the thickest part registers 145°F, about 30 minutes.
• To Serve:
• Remove the toothpicks from the ham and arrange the orange slices on a platter. Slice the ham and arrange on top of the oranges. Warm the remaining glaze and serve alongside.

HOLIDAY GLAZED BAKED HAM

Steps:

• Remove skin from ham; score the surface, making diamond shapes 1/2 in. deep. Insert a clove in every other diamond; set remaining cloves aside. , Place ham on a rack in a shallow roasting pan. Combine the onion, garlic, oregano, basil and pepper; pat onto ham. Combine 1/2 cup brown sugar and parsley; sprinkle over top of ham. Pour ginger ale around ham. , Bake, uncovered, at 350° for 1-1/2 hours, basting often. , Remove ham from pan; set aside. Drain pan juices, reserving 3 tablespoons. For glaze, combine honey, remaining brown sugar and reserved pan juices in a small bowl. , Increase oven temperature to 400°. Return ham to pan. Insert remaining cloves into ham. Spoon half of the glaze over ham. Bake for 20 minutes. , Place pineapple on ham; drizzle with remaining glaze. Bake 30 minutes longer or until a thermometer reads 140°.