HONEY MUSTARD GLAZED HAM
Provided by Valerie Bertinelli
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F.
- Place the ham in a small roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours.
- Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole-grain mustard and thyme in a small saucepan. Cook over medium-low heat until the sugar has dissolved, about 2 minutes.
- Increase the oven temperature to 375 degrees F. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan; it is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golden brown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well-browned and glazy; be careful not to let the glaze burn. Serve warm.
HAM AND MUNSTER BUNS WITH HONEY MUSTARD
Yield Makes 16 buns
Number Of Ingredients 11
Steps:
- In a large bowl proof the yeast with the sugar in 3/4 cup warm water for 5 minutes, or until the mixture is foamy. In a small saucepan melt the butter, add the milk, and heat the mixture to lukewarm. Add the milk mixture to the yeast mixture with 3 1/2 cups of the flour and the salt. Stir the dough until it forms a ball, turn it out onto a floured surface, and knead it, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in a buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered, in a warm place for 1 hour, or until it is double in bulk.
- Turn the dough out onto a floured surface and roll it into a 21- by 14-inch rectangle. In a small bowl combine well 1/4 cup of the mustard and honey, spread the mixture over the dough, and sprinkle the dough with the Münster. Cover the Münster with the ham and, starting with a long side, roll up the dough tightly, jelly-roll fashion. Trim the ends of the dough, cut the roll crosswise with a sharp knife into 16 equal pieces and transfer the pieces, cut sides up, to 16 well-buttered 1/2-cup muffin tins, pressing them in slightly. Let the buns rise, covered, in a warm place for 45 minutes, or until they are almost double in bulk, and bake them in the middle of a preheated 375°F. oven for 30 minutes, or until they are golden. Run a knife around the buns, lifting them out of the tins, and let the buns cool upside down on a rack. (The buns may be made 1 day in advance and kept wrapped well and chilled.) Serve the buns warm or at room temperature with the chutney and the additional mustard.
BAKED HONEY MUSTARD HAM
Ham is one of the traditional meat dishes served in Trinidadian homes at Christmas time. Many people I know bake it on Christmas Eve and have it for breakfast with freshly baked bread and a condiment called Chow Chow (Picalli Sauce). You are also likely to be served thick slices of ham with Christmas meat pies known as Pastelles. This recipe is simplicity itself and it's how I bake my ham every year. Enjoy!
Provided by WizzyTheStick
Categories Ham
Time 2h10m
Yield 1 ham, 20 serving(s)
Number Of Ingredients 5
Steps:
- Place ham, skin side up, in a roasting pan and bake coverd at 325 degrees for 20 minutes per pound. Add 20 minutes extra. (In this case, 2 hours).
- Remove ham from the oven. Score fat in diamond shapes. Use a knife to stick the cloves in all over the ham.
- Combine honey, mustard and orange juice and spread over the ham.
- Return to the oven and continue to bake uncovered for 20 - 30 minutes more, basting occasionally with the glaze.
Nutrition Facts : Calories 326.4, Fat 23.5, SaturatedFat 8.2, Cholesterol 79.4, Sodium 1437.6, Carbohydrate 9.5, Fiber 0.1, Sugar 7.2, Protein 18.6
GLAZED GAMMON
Add a sticky honey and mustard glaze to gammon for a delicious sweetness that contrasts with the saltiness of the meat. It's great for a celebration supper
Provided by Esther Clark
Categories Dinner, Main course
Time 2h20m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.
- Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
- Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.
Nutrition Facts : Calories 402 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 42 grams protein, Sodium 5.56 milligram of sodium
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