Glazed Spiral Cut Ham Food

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DIJON MAPLE GLAZED SPIRAL HAM



Dijon Maple Glazed Spiral Ham image

Provided by Dave Lieberman

Categories     main-dish

Time 2h20m

Yield about 10 servings

Number Of Ingredients 12

1 (9-pound) store bought bone-in spiral ham
3/4 cup water
1/2 cup maple syrup
1/2 cup dark brown sugar
2 tablespoons whole-grain Dijon mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pumpernickel bread
Assorted mustards
Pickled shallots
Cornichons
Assorted cheeses

Steps:

  • Preheat oven to 300 degrees F.
  • Place ham in a roasting pan and pour about 3/4 cup water into the bottom of pan. Cover with aluminum foil and bake for 1 hour and 40 minutes or until heated through, soft and tender.
  • Make the glaze:
  • Whisk all ingredients together in a saucepan until smooth and heat over medium-low to medium heat until simmering. Simmer for 2 minutes and remove from heat.
  • When ham is heated through, remove the aluminum foil, and pour or brush the glaze over the top to cover completely. Raise oven temperature to 400 degrees F.
  • Return the ham to the oven and cook, uncovered, for 20 minutes or until glaze is caramelized and bubbly. Let rest for 10 minutes before slicing. Serve with desired fixings.

AMAZING GLAZED HAM



Amazing Glazed Ham image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h15m

Yield 14 to 16 servings

Number Of Ingredients 10

One 7- to 9-pound fully cooked spiral-cut ham
1 cup dark brown sugar
1/4 cup grainy brown mustard
2 tablespoons apple cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon chili powder
3 medium oranges, zested and juiced
2 cloves garlic, grated
Kosher salt and freshly ground black pepper

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!

GLAZED SPIRAL-CUT HAM



Glazed Spiral-Cut Ham image

Brush a spiral ham with a sweet and tangy apricot glaze, and serve it with a quick sauce made from pan drippings.

Provided by Food Network Kitchen

Time 1h45m

Yield 8-10

Number Of Ingredients 14

One 4- to 5-pound spiral-cut ham
1 large onion, quartered, root end intact
3/4 cup apricot preserves
3 tablespoons yellow mustard
2 teaspoons molasses
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground allspice
Pinch of ground cloves
8 sprigs fresh thyme, stripped
4 tablespoons cider vinegar
1 1/2 cups low-sodium chicken broth
1 tablespoon unsalted butter, at room temperature
1 tablespoon all-purpose flour
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet or large roasting pan with foil.
  • Put the ham cut-side down on the foil and scatter the onion pieces around it. Cover the ham loosely with foil and bake for 30 minutes.
  • Meanwhile, whisk together the apricot preserves, mustard, molasses, Worcestershire, allspice, cloves, thyme leaves, 3 tablespoons of the vinegar and 1/4 cup water in a small saucepan. Cook, whisking, over medium heat until the preserves dissolve and the glaze is smooth, about 4 minutes.
  • After 30 minutes, remove the foil from the ham and continue to bake, brushing the ham with the glaze every 15 minutes until nicely glazed and heated through, about 1 hour more. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
  • Pour the pan juices into a medium skillet. Add the broth and bring to a boil over high heat. Mix the butter and flour together in a small bowl until you form a paste. Whisk the paste into the pan juices and let the sauce simmer until thickened like gravy. Finish with the remaining 1 tablespoon vinegar and season with salt and pepper. Serve the ham with the sauce.

SPICY MAPLE-GLAZED SPIRAL HAM



Spicy Maple-Glazed Spiral Ham image

You just know a spiral ham is going to taste awesome, no matter how you cook it. But lacquer it up with maple syrup, apple juice, espresso, Worcestershire sauce, and Korean chili paste, and it becomes the kind of flavor bomb that will utterly transform your holiday experience.

Provided by Edward Lee

Categories     main-dish

Time 1h45m

Yield 10 servings

Number Of Ingredients 8

1/2 cup gochujang, Korean fermented chili paste
1/2 cup apple juice
1/4 cup maple syrup
1 teaspoon Worcestershire sauce
1/4 cup espresso or strong coffee
7 pounds cooked bone-in spiral ham
Leaves from ½ bunch purple kale or cabbage
1/2 cup pomegranate seeds

Steps:

  • Preheat oven to 380 degrees F. Whisk gochujang, apple juice, maple syrup, Worcestershire sauce, and espresso in a small bowl.
  • Place ham onto a rack fitted over a sheet pan. Generously brush the glaze all over the ham with a pastry or silicone brush. The glaze will seep into the ham, giving it a burnished finish throughout. Bake 1-1½ hours, depending on the size of your ham, basting every 15 minutes.
  • After 15 minutes, for the first basting, the spiral cuts will begin to brown and separate. Baste all over, then place back in the oven. The ham will be basted 5-6 times in total, for a bubbly, burnished finish.
  • Remove ham from oven and pull away the outermost layer from the cut side (this slice will be dried out). Let rest while preparing the garnish. Lay kale or cabbage leaves onto a platter, then sprinkle with pomegranate seeds. Gently place the ham on the leaves and serve.

GLAZED SPIRAL-SLICED HAM(ATK)



Glazed Spiral-Sliced Ham(ATK) image

You can bypass the 90-minute soaking time, but the heating time will increase to 18 to 20 minutes per pound for a cold ham. If there is a tear or hole in the ham's inner covering, wrap it in several layers of plastic wrap before soaking it in hot water. Instead of using the plastic oven bag, the ham may be placed cut-side down in the roasting pan and covered tightly with foil, but you will need to add 3 to 4 minutes per pound to the heating time. If using an oven bag, be sure to cut slits in the bag so it does not burst. We've included two optional glazes.

Provided by Coppercloud

Categories     Ham

Time 2h15m

Yield 1 ham, 14-17 serving(s)

Number Of Ingredients 12

7 -10 lbs bone-in half ham, spiral-sliced
1 large oven cooking bag (plastic)
3/4 cup maple syrup
1/2 cup orange marmalade
2 tablespoons unsalted butter
1 tablespoon Dijon mustard
1 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/2 cup ruby port
1/2 cup cherry preserves
1 cup packed dark brown sugar
1 teaspoon ground black pepper

Steps:

  • Leaving ham's inner plastic or foil covering intact, place ham in large container and cover with hot tap water; set aside for 45 minutes. Drain and cover again with hot tap water; set aside for another 45 minutes.
  • Adjust oven rack to lowest position and heat oven to 250 degrees. Unwrap ham; remove and discard plastic disk covering bone. Place ham in oven bag. Gather top of bag tightly so bag fits snugly around ham, tie bag, and trim excess plastic. Set ham cut-side down in large roasting pan and cut 4 slits in top of bag with paring knife.
  • Bake ham until center registers 100 degrees on instant-read thermometer, 1 to 1 1/2 hours (about 10 minutes per pound).
  • Remove ham from oven and increase oven temperature to 350 degrees. Cut open oven bag and roll back sides to expose ham. Brush ham with one-third of glaze and return to oven until glaze becomes sticky, about 10 minutes (if glaze is too thick to brush, return to heat to loosen).
  • Remove ham from oven, transfer to cutting board, and brush entire ham with another third of glaze. Let ham rest, loosely tented with foil, for 15 minutes. While ham rests, heat remaining third of glaze with 4 to 6 tablespoons of ham juices until it forms thick but fluid sauce. Carve and serve ham, passing sauce at table.
  • To Make Maple-Orange Glaze: Combine all ingredients in small saucepan. Cook over medium heat, stirring occasionally, until mixture is thick, syrupy, and reduced to 1 cup, 5 to 10 minutes; set aside.
  • To Make Cherry-Port Glaze: Simmer port in small saucepan over medium heat until reduced to 2 tablespoons, about 5 minutes. Add remaining ingredients and cook, stirring occasionally, until sugar dissolves and mixture is thick, syrupy, and reduced to 1 cup, 5 to 10 minutes; set aside.
  • Step-by-Step: How to Keep a Ham Moist.
  • A big ham can take hours to heat through in the oven, by which time the meat becomes very dry. We found two tricks for reducing oven time and increasing moisture retention. Wrapping: Cooking the ham in an oven bag reduces the oven time by another half hour or so. Soaking: Placing the wrapped ham in warm water for 90 minutes raises its internal temperature and decreases the cooking time by over an hour.

Nutrition Facts : Calories 527.1, Fat 14.7, SaturatedFat 5.4, Cholesterol 122.5, Sodium 3474.1, Carbohydrate 43.8, Fiber 0.3, Sugar 38.5, Protein 50.9

MOIST SPIRAL CUT HAM WITH PINEAPPLE HONEY GLAZE



Moist Spiral Cut Ham With Pineapple Honey Glaze image

Using a spiral-cut ham and adding this glaze makes for a delicious ham with a wonderfully aromatic, sweet, glaze. Using the water bath to raise the ham temperature before you begin cooking and then using an oven bag to cook the ham (techniques borrowed from Cook's Illustrated) guarantees that every slice is moist and delicious.

Provided by NewNerdMom

Categories     Sauces

Time 3h

Yield 12-14 serving(s)

Number Of Ingredients 13

1 spiral cut ham, bone-in (8-12 pounds)
1 large oven cooking bag, with tie
1 (20 ounce) can sliced pineapple, juice reserved
1 cup sugar
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon paprika
1/4 teaspoon ground ginger
1/3 cup pineapple juice
1/4 cup honey

Steps:

  • 1. Place ham, left in plastic covering from company (and netting to make handling easier), into large container. Cover with hot tap water. Let sit for 45 minutes. Empty water and refill with hot tap water for another 45 minutes. This allows the internal temperature of ham to raise before placing in oven.
  • 2. Preheat oven to 250 degrees. Adjust oven rack to lowest position.
  • 3. Remove ham from water and all packaging from company. Be sure to remove plastic disk covering bone. Place ham inside large oven bag making sure that the cut side is at bottom of bag. Gather bag tightly around ham and tie. Place in large roasting pan. Cut 4 small slits in top of bag with knife.
  • 4. Bake ham until internal temperature reaches 100 degrees (approximately 90 minutes or 10 minutes per pound).
  • 5. During last minutes of ham cooking time, combine sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, paprika, and ginger in small saucepan. Once combined add pineapple juice and honey and cook over medium heat stirring constantly. Remove from heat. Consitency should just allow you to pour. If not, add more pineapple juice.
  • 6. Remove ham from oven. Untie oven bag and roll down sides. Any juices inside bag you will want to keep within bag. Increase heat in oven to 350 degrees.
  • 7. Starting at the bottom cut portion of the ham, hang pineapple slices on ham with toothpicks.
  • 8. Slowly poor 1/4 of glaze over ham. Return to oven for 10 minutes. Repeat twice. You will still have glaze left over for those who may like more glaze with their ham.
  • 9. After final oven glazing, remove ham from oven. Remove pineapple slices (if you wish) to a separate bowl for serving. There will be liquid in the bottom of the bag. My family likes this added to the leftover glaze to pour on individual ham slices and served with individual pineapple slices.
  • 10. Place ham on platter and serve. Pour glaze and ham juices into gravy boat for service.

HONEY-GLAZED SPIRAL HAM



Honey-Glazed Spiral Ham image

When the centerpiece is an easy entrée like this gorgeously marbled ham, your Easter menu is just a few sides short of an amazing feast. The ham is glazed with honey, ginger, orange zest, and cloves and couldn't be simpler to make or more delicious.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h5m

Yield Serves 10 to 12

Number Of Ingredients 6

1/2 cup clover or orange-blossom honey
1 tablespoon finely grated orange zest, plus 2 tablespoons fresh juice
1 tablespoon finely grated fresh ginger
1/2 teaspoon ground cloves
Freshly ground pepper
1 smoked bone-in spiral half ham (about 8 pounds; we love D'Artagnan Berkshire Pork's for a special occasion)

Steps:

  • Preheat oven to 325°F with a rack in lower third. Stir together honey, orange zest and juice, ginger, cloves, and 1/2 teaspoon pepper. Wrap ham, fat-cap-side up, tightly in parchment-lined foil. Place on a rimmed baking sheet or in a small roasting pan.
  • Bake 1 hour. Unwrap, leaving foil under ham to catch juices. Brush with some of the glaze; continue baking, uncovered, basting with more glaze every 15 minutes, until heated through, 45 minutes to 1 hour more. Brush with remaining glaze; let cool slightly. Serve warm.

BAKED SPIRAL HAM



Baked Spiral Ham image

This is my favorite spiral ham recipe. It will feed a crowd, or use what's remaining in two recipes. No one groans about ham leftovers when these items are on the menu. -Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 15 servings.

Number Of Ingredients 5

1 large onion, sliced
2 tablespoons butter
1 fully cooked spiral ham (7 to 9 pounds)
1-1/2 cups chicken broth
1 cup red wine or additional chicken broth

Steps:

  • In a small skillet, saute the onion in butter until tender; transfer to a roasting pan. Place ham on top. Pour the broth and wine or additional broth over ham. Bake, uncovered, at 325° for 2-3 hours or until a thermometer reads 140° and ham is heated through.

Nutrition Facts :

STEVE'S MAPLE-GLAZED SPIRAL HAM RECIPE



Steve's Maple-Glazed Spiral Ham Recipe image

The perfect holiday spiral ham! I meshed the best of multiple glazed ham recipes to come up with this sweet and savory ham recipe with a hint of holiday spice.

Provided by ImprovisationalChef84

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 2h15m

Yield 16

Number Of Ingredients 14

9 (9 pound) spiral-cut ham, refrigerated
¼ cup apple cider
¼ cup orange juice
1 tablespoon cider vinegar
½ cup maple syrup
½ cup dark brown sugar
⅓ cup white sugar
2 tablespoons whole-grain Dijon mustard
1 teaspoon soy sauce
⅛ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 pinch red pepper flakes
1 pinch ground cloves

Steps:

  • Place ham in a roasting pan and allow it to rest at room temperature for 30 to 45 minutes.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Mix apple cider, orange juice, and vinegar together in a bowl.
  • Open the spirals of the ham to reveal more of the meat's surface area. Pour the juice mixture over the ham. Cover with aluminum foil.
  • Bake in the preheated oven until heated through, about 45 minutes.
  • Whisk maple syrup, dark brown sugar, white sugar, mustard, soy sauce, cinnamon, ginger, nutmeg, red pepper flakes, and cloves together in a saucepan over medium heat until shimmering and smooth, about 2 minutes. Simmer 2 minutes more; remove glaze from heat to cool a bit.
  • Increase oven temperature to 400 degrees F (200 degrees C).
  • Remove aluminum foil from heated ham. Brush 1/3 the glaze atop the ham to cover it completely.
  • Return ham to the hot oven. Bake, uncovered, about 8 minutes. Repeat adding glaze and baking for 8 minutes more.
  • Remove ham and baste a third time with remaining 1/3 glaze. Continue baking until glaze is caramelized and bubbly, 10 to 12 minutes. Remove from the oven and let rest 10 to 15 minutes before slicing. Drizzle pan juices on top.

Nutrition Facts : Calories 5700.8 calories, Carbohydrate 19 g, Cholesterol 1676.3 mg, Fat 433.4 g, Fiber 0.1 g, Protein 400.3 g, SaturatedFat 150.2 g, Sodium 1148.3 mg, Sugar 17.5 g

PAULA DEEN'S OLD-FASHIONED HOLIDAY GLAZED HAM



Paula Deen's Old-Fashioned Holiday Glazed Ham image

This is a Paula Deen classic made with a spiral-sliced ham coated with a brown sugar/mustard glaze and then covered with pineapple rings, maraschine cherries and cloves. I found this in the December 2009 Food Network Magazine. Note: I am guessing on the size of the jar for the maraschino cherries. The recipe just calls for a small jar.

Provided by Crafty Lady 13

Categories     < 4 Hours

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 6

1 spiral-sliced ham
1 (20 ounce) can pineapple slices, juice reserved
15 -20 whole cloves (optional)
1 (8 ounce) jar maraschino cherries
3/4 cup packed light brown sugar
2 tablespoons yellow mustard

Steps:

  • Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.
  • Decoratively arrange the pineapple slices on top of the ham, securing the with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple and secure with a clove or toothpick.
  • In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.

Nutrition Facts : Calories 108.7, Fat 0.2, Sodium 33.5, Carbohydrate 27.8, Fiber 1.4, Sugar 25.3, Protein 0.4

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