Holiday Ham With Herb Crust And Brown Sugar Cider Glaze Food

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BROWN SUGAR GLAZE FOR HAM



Brown Sugar Glaze for Ham image

Make and share this Brown Sugar Glaze for Ham recipe from Food.com.

Provided by CookingMonster

Categories     < 15 Mins

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

1 cup finely packed brown sugar
2 tablespoons flour
1/2 teaspoon dried mustard or 1/2 teaspoon prepared mustard
1/8 teaspoon cinnamon
3 tablespoons dry sherry (optional)
3 tablespoons vinegar
3 tablespoons water

Steps:

  • Combine 1 cup firmly packed brown sugar, 2 tablespoons flour, 1/2 teaspoons dry or prepared mustard, 1/8 tsp cinnamon and 3 tablespoons dry sherry (optional), 3 tablespoons vinegar and 3 tablespoons water.
  • Mix well and spread on ham, before putting it into oven.

Nutrition Facts : Calories 906.8, Fat 0.5, SaturatedFat 0.1, Sodium 64.3, Carbohydrate 228.3, Fiber 0.7, Sugar 213.6, Protein 2.1

HOLIDAY CRANBERRY GLAZED HAM



Holiday Cranberry Glazed Ham image

Found in an old Cooking Light magazine. I am finally getting to more of my recipe cutouts I've made in the past and entering them here. This is perfect for holidays and takes the old standby holiday ham and makes it extra special for family and friends.

Provided by HokiesMom

Categories     Ham

Time 1h35m

Yield 1 ham, 25 serving(s)

Number Of Ingredients 4

7 lbs fully cooked half ham
1/2 cup whole-berry cranberry sauce
3 tablespoons brown sugar
1 tablespoon spicy brown mustard

Steps:

  • Preheat oven to 325°F.
  • Place ham on a broiler pan lined with foil. Insert meat thermometer into the thickest portion of the ham. Bake at 325 for 1 hour.
  • Score outside of ham in a diamond pattern.
  • Combine cranberry sauce, sugar, and mustard and brush over the ham.
  • Bake an additional 35 minutes or until thermometer registers 140°F.
  • Transfer ham to a platter; let stand 10 minutes before slicing.

Nutrition Facts : Calories 221.7, Fat 8.5, SaturatedFat 2.5, Cholesterol 66.2, Sodium 2270.1, Carbohydrate 5.4, Fiber 1, Sugar 4, Protein 29.7

MOLASSES GLAZE FOR HOLIDAY HAM



Molasses Glaze for Holiday Ham image

From my Aunt Alta's recipe collection. My first memory of my Aunt Alta is visiting at her house in Illinois when I was a young girl, when she served us a huge holiday ham dinner(even though we were visiting her in the summer). I had never had a ham before, since my mother never served pork dishes in our house. I loved it and now I make a holiday ham for Christmas each year. She decorated the ham with pineapple rings and maraschino cherries place into the center of each ring,using whole cloves to pin them into place. I am guessing on the size of the ham here - her instructions were only for a half ham or a whole ham. Since the ham is to be a precooked one, the cook time is really just to fully heat the ham and cook the glaze, so use the appropriate heating time that your ham wrapper indicates for the size ham you have purchased. If your wrapper suggests a different temperature as well, then use that temperature, adjusting it to fit the recipe temp only after adding the glaze. I recently inherited my Aunt's recipes, and this was buried in her recipe files, splattered and crinkled and torn at the edges. She originally got the recipe from the back of a molasses bottle. I serve this with a hot fruit sauce on the side as a "gravy."

Provided by HeatherFeather

Categories     Ham

Time 3h15m

Yield 24-32 serving(s)

Number Of Ingredients 6

1 (8 -12 lb) precooked ham, bone-in (whole or half)
20 whole cloves, as needed
1 teaspoon mustard powder
1/2 cup molasses (Brer Rabbit)
pineapple ring, as needed (optional)
maraschino cherry (optional)

Steps:

  • Preheat oven to 325°F.
  • Remove rind from ham and score the fat with a sharp kife, creating diamond shapes all over the surface.
  • Stud ham with cloves (and pineapple & cherries, if desired- attach with either toothpicks or cloves).
  • Place ham in roasting pan so that the wide flat cut side is down.
  • Bake 2 1/2-3 hours for a whole ham, 1 3/4-2 hours for a half ham (or use the heating instructions provided on your ham wrapper, changing the cook temp if necessary as well).
  • Mix dry mustard powder with the molasses and brush all over ham 30 minutes before the ham is done, returning ham to oven to contiune cooking at 325°F.
  • TIP: Do not baste ham with pan drippings as this will make the glaze look dull.
  • Once ham is cooked, let rest 10 minutes before carving.
  • Do not eat the cloves- they provide flavoring as they bake, but should be discarded after cooking.

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