Ham With Maple Syrup Food

BAKED HAM WITH MAPLE GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
• Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
• When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.

HAM WITH MAPLE SYRUP

Steps:

• Break into large pieces star anise, cinnamon, bay leaves, hot peppers. Set aside.In a roasting pan, place the ham. Sprinkle generously with maple syrup.Preheat oven to 375°F (190°C).Deposited on the meat the whole garlic cloves and other ingredients except oil and water. Pour oil over the filling.Add water to cover bottom of pan about 1 inch (2,5 cm).Roast in the oven 1h30-2h. Let stand a few minutes after cooking.

MAPLE SYRUP GLAZED HAM - JAMBON GLACé A L ' ÉRABLE

Steps:

• In a large pot bring the ham to a boil in the maple syrup water.
• Reduce the heat and let simmer on low heat for 3 to 4 hours, or until the ham is tender.
• Remove the ham from the water and let sit for 15 minutes or until cooled.
• Reserve a few cups of this water for later use.
• Once ham is cooled remove the rind and place aside for now.
• In a bowl crush the maple sugar and mix with the mustard and apple juice, stir well till blended.
• Add the cloves to the maple sugar and juice mixture and let sit for 15 minutes until the flavors blend together.
• Place your ham in a roasting pan and baste your ham with the maple sugar juice mixture, making sure to heavily coat the whole ham.
• Add a cup or more of the ham water into your roasting pan and add the ham rind.
• Add the raisins, placing some raisins over the the top of ham.
• Bake ham for 40 to 50 minutes in a 300°F oven. Baste your ham often adding more ham water if needed, the more the tastier it will be.
• Remove from oven and place on serving platter, pour the raisins and maple syrup drippings over the ham.
• Note: I use quebec smoked ham. My mother makes this ham with bacon strips over top of ham held on with toothpicks. Like I said the more flavors the tastier it will be. We make this ham for Easter, Thanksgiving or Christmas. Serve with mashed potatoes, carrots and turnips all whipped together.

MAPLED HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prick the ham with a fork. Place the pineapple slices on the ham, securing with toothpicks. Press the cloves into the ham. Place the ham in a baking dish with the water.
• In a saucepan over low heat, melt the butter, and mix in the syrup, brown sugar, and honey until heated through. Pour 1/2 the mixture over the ham.
• Bake the ham 1 hour and 30 minutes in the preheated oven. Baste frequently with the remaining butter and syrup mixture.
• Remove the ham from heat, and drain pan drippings into a saucepan over medium heat. Cook and stir until thickened, and serve with the ham.

PINEAPPLE MAPLE GLAZED HAM RECIPE BY TASTY

Steps:

• Place the gammon joint in a large pot and add the onions and pineapple juice. Bring to a boil over high heat.
• Once boiling, reduce the heat to medium, cover, and simmer for 70 minutes. (Gammon joints need to cook for 40 minutes per kilo (2 ¼ lbs), so if you are using a smaller or large gammon joint, adjust the cooking time accordingly.)
• Once cooked, carefully remove the gammon joint from the pan and place on a baking sheet to cool slightly.
• Preheat the oven to 375°F (190°C).
• Make the glaze: in a small pan over a medium heat, combine the Dijon mustard, pineapple juice, and maple syrup and bring to a boil. Cook for 10 minutes, or until slightly reduced and glossy.
• Carefully remove the skin from the gammon joint, using a small paring knife to help ease the fat away from the skin. Be sure to leave a small layer of fat on top of the gammon.
• Score the fat in a diamond pattern and push a clove into each cross section.
• Liberally brush the gammon joint with the glaze, making sure to reserve at least half of the glaze.
• Roast the gammon joint for 40 minutes, glazing again halfway through.
• Carve and serve.
• Enjoy!

COLA HAM WITH MAPLE & MUSTARD GLAZE

Steps:

• Put 2kg unsmoked boneless gammon joint in a large pan and cover with 2l cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.
• Bring to the boil, then turn down to simmer for around 2 ½ hrs, topping up with boiling water if necessary to keep the gammon fully covered.
• Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.
• Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
• Mix 150ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice in a jug.
• Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through.
• Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.

MAPLE & MUSTARD GLAZED HAM

Steps:

• Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
• Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
• Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.

MAPLE-GLAZED HAM

Steps:

• Preheat oven to 300°. Place ham on a rack in a shallow roasting pan. Cover and bake until a thermometer reads 130°, 1-1/2 to 2 hours., Meanwhile, in a large saucepan, combine glaze ingredients. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. , Remove ham from oven. Pour glaze over ham. Bake ham, uncovered, until a thermometer reads 140°, 15-30 minutes longer.