CLASSIC PINEAPPLE-APRICOT GLAZED HAM
A gorgeous glazed ham calls for a celebration, but it can be a bit daunting to make one. It doesn't have to be that way. As long as you buy the right ham (that's what your butcher is for, friends!), it's a snap to put together a flavorful, fragrant glaze -- and that's really all you need to make this showstopper of a roast.
Provided by Food Network Kitchen
Categories main-dish
Time 3h55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- For the ham: 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, placing them at the intersections of the cuts (you may have some cloves left over).
- 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 and 30 minutes (about 15 minutes per pound).
- Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon.
- Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze 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 minutes more.
- Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve.
MAPLE APRICOT GLAZED HAM
Provided by Trisha Yearwood
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil. Place the ham on the baking sheet.
- Stir together the jam, maple syrup, hot sauce, Dijon and pickle brine in a small pan over medium heat. Cook until everything is combined and the mixture is pourable, 2 to 3 minutes. Brush the mixture onto the ham, reserving any excess for a final glaze at the end.
- Bake, rotating and basting the ham with the glaze and juices every hour, until browned on top and warmed through, 1 1/2 to 2 hours. Serve as mini sandwiches on the rolls with pickles.
APRICOT-GLAZED HAM
Glaze a bone-in ham with apricot jam for a entree that's beautiful and delicious. Any leftovers will make meal planning a breeze later in the week. -Galelah Dowell, Fairland, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 20 servings.
Number Of Ingredients 5
Steps:
- Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through.
Nutrition Facts : Calories 233 calories, Fat 13g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 926mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 17g protein.
APRICOT-GLAZED HAM
This year, forego the usual pineapple in favor of an apricot and mustard glaze.
Provided by Jasmine Smith
Time 3h30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Place ham, fat cap facing up, in a large roasting pan. Fill bottom of pan with water to a depth of ½ an inch. Cover pan with aluminum foil. Bake in preheated oven until an instant-read thermometer inserted into thickest portion of meat registers 120°F, about 2 hours, 30 minutes, basting every 30 minutes with accumulated juices in pan.
- Meanwhile, stir together preserves, mustard, and sugar in a small saucepan. Cook over medium, stirring occasionally, until mixture is smooth, about 2 minutes. Remove from heat; cover to keep warm, and set aside.
- Remove ham from oven; remove and discard foil. Brush ham with ½ cup of the apricot glaze. Return to oven and bake, uncovered, at 350°F until top is lightly caramelized and thermometer inserted into thickest portion of meat registers 140°F, about 40 minutes, brushing with ½ cup of the apricot glaze after about 20 minutes. Remove from oven. Transfer ham to a platter; tent with foil, and let rest 15 minutes. Reserve juices in pan.
- Whisk ½ cup reserved pan juices into remaining apricot glaze in saucepan until well combined. Serve ham alongside apricot-pan sauce.
OLD FASHIONED GLAZED HAM
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h50m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Put oven rack in the middle of the oven.
- In a small bowl, mix together the Dijon mustard, brown sugar, and thyme.
- Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineapple juice into the bottom of the pan. Put the ham in the oven and bake for 2 hours, brushing every 20 minutes with the pineapple juice. Remove the ham from the oven.
- Turn oven to 400 degrees F.
- Using toothpicks, decoratively adhere the pineapple rings around the ham and put a cherry in the center of the pineapple ring. Sprinkle the pineapple rings lightly with brown sugar. Return to the oven, uncovered, and bake until the pineapples turn a light golden brown. Remove from the oven to a serving platter and let rest for 15 minutes before slicing.
SLOW-COOKER HAM WITH APRICOT-DIJON GLAZE
This super-convenient ham leaves your oven free for all the sides. For an easy variation on the glaze, try peach or pineapple preserves.
Provided by Food Network Kitchen
Categories main-dish
Time 7h15m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Whisk together the jam, mustard, sugar and 1/4 teaspoon black pepper in a small pot. Bring the mixture to a boil to melt the sugar, whisking occasionally. Reduce the heat to a simmer until the mixture thickens, about 2 minutes. Remove from the heat, and reserve.
- Add 3/4 cup water to the insert of a 6-quart slow cooker. Place the ham in the insert on its side, and brush lightly with the glaze. Cover, and cook on low until the ham is hot throughout, 6 to 7 hours. Refrigerate the remaining glaze.
- When the ham has about 10 minutes left to cook, reheat the glaze in a small saucepan over medium-low heat, stirring frequently.
- Transfer the ham to a carving platter or serving dish, and brush with enough glaze to make a glossy, sticky coating. Slice, and serve with the remaining glaze on the side.
APRICOT GLAZED HAM
If you are looking for the perfect ham to be the star of your Christmas dinner, this apricot glazed ham is it! It has a delicious apricot glaze drizzled on top and it's baked to perfection.
Provided by Alyssa Rivers
Categories Dinner
Time 1h55m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Place the ham in a roasting pan or 9X13 baking dish, cut side down.
- In a saucepan, combine the apricot preserves, dijon mustard, brown sugar, cinnamon, and cloves. Whisk ingredients together and bring to a boil over medium-high heat. Once it comes to a boil, remove it from heat.
- Brush 1/2 of the glaze over the ham. Make sure the glaze gets between the slices.
- Cover the pan tightly with foil so the ham doesn't dry out. Bake for 90 minutes or per the package instructions.
- Remove the ham from the oven and brush the remaining glaze on top. Save a little for serving if you like. Increase the oven temperature to 425°F. Return the ham to the oven uncovered. Bake for an additional 10 minutes, or until the ham gets a nice brown outer layer.
- Transfer the ham to a serving platter. Let the ham rest and slightly cool for 15 minutes before serving. Slice and serve with additional glaze if you saved some.
Nutrition Facts : Calories 388 kcal, Carbohydrate 13 g, Protein 43 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 166 mg, Sodium 2634 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 9 g, ServingSize 1 serving
APRICOT & GINGER HAM
Glaze your gammon joint with fruit, bay leaves, allspice and cloves then slow-roast and serve in thick slices
Provided by Good Food team
Categories Buffet, Main course
Time 3h40m
Number Of Ingredients 8
Steps:
- If your ham needs soaking, do this the day before cooking. Put it in a large pan (a preserving pan is great for this). Cover the ham with cold water and leave to soak in the fridge for 24 hrs, changing the water twice.
- Pour away the soaking water and rinse the pan. Return the ham to the pan and add the ginger beer, bay leaves, allspice, peppercorns and 6 of the cloves. Top up the liquid with enough water to cover the ham. If the bone sticks out of the liquid, don't worry - just rotate the ham halfway through cooking. Put over a medium heat and bring to a gentle simmer, then cover with a lid or a piece of foil. Leave to cook for 2½ hrs, topping up with water as it cooks.
- Heat oven to 200C/180C fan/gas 6. When the ham is cool enough to handle, discard the cooking liquid and pat the ham dry. Use a small, sharp knife to pare the rind away from the ham, leaving a layer of fat attached to the meat. Score the fat in a diamond pattern and stud all over with the remaining cloves. Put the ham in a roasting tin. Mix together the ginger and jam and brush the mixture over the ham. Roast for 1 hr until golden and glistening. Serve hot or cold.
Nutrition Facts : Calories 343 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 33 grams protein, Sodium 4.3 milligram of sodium
APRICOT HONEY HAM GLAZE
This is one of the best recipes for a ham glaze, I use it quite often for a special ham dinner and I always get rave reviews from all my guests and family, this may easily be doubled :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 7m
Yield 1 cup glaze
Number Of Ingredients 5
Steps:
- Combine all ham glaze ingredients in a saucepan over medium heat.
- Stir constantly, until mixture is thickened and bubbly.
- Spoon ham glaze over ham.
- Baste during the last 30 minutes of cooking.
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