Honey Glazed Ham With Cranberry Relish Food

CRANBERRY GLAZED HAM

Steps:

• Preheat oven to 325°. Line a roasting pan with foil. Place ham on a rack in prepared pan. Bake, covered, 1 hour., Meanwhile, in a small saucepan, whisk remaining ingredients until blended. Remove 1 cup mixture for glaze; reserve remaining mixture for sauce. Brush ham with some of the glaze mixture. Bake, uncovered, until a thermometer reads 140°, 35-45 minutes, brushing every 10 minutes with remaining glaze., Warm reserved sauce mixture over medium heat, stirring occasionally; serve with ham.

HONEY CRANBERRY GLAZED HAM

Steps:

• Remove your ham from the refrigerator and allow to sit at room temperature for 2-3 hours so it can warm up.
• Preheat oven to 325°F. Make sure oven racked is at the bottom. Remove the rack from the roasting pan and add the star anise and a handful of whole cloves to the pan. Fill with an inch of water. Place rack back in.
• If ham is wet and slimy, gently pat dry with a paper towel. Using a sharp knife, score the ham diagonally. Place ham flat face down onto the rack and tightly cover with a sheet of aluminum foil.
• Bake in preheated oven for 30 minutes. Meanwhile, prepare the glaze.
• Add cranberries, honey, water and orange juice to a saucepan over medium heat and cook, stirring occasionally until most cranberries pop and mixture begins to boil, about 5-6 mins.
• Add orange zest (optional), cayenne, mustard, vinegar and brown sugar and stir until smooth.
• Allow to cook for another 3-5 mins or until sauce thickens up. Either using an immersion blender, a regular blender or a food processor, blend sauce until it's nice and smooth. Set aside.
• Once the ham has finished pre-baking, remove from the oven and remove the foil. Brush the entire ham with a coat of glaze, return to the oven and bake for another 20 minutes.
• Continue to re-glaze the ham every 20 minutes until it's finished baking. Make sure the internal temperature is around 130°F - 140°F. The baking time is 18-20 minutes per pound, so baking times may vary. See information in post above for more details.
• For the last 20 minutes of baking, glaze the ham one final time, and spoon some of the fat and clove flavoured water over the ham.
• Once ham has finished baking, remove from oven and spoon more of the juices on top and brush with more glaze.
• Loosely cover the ham with aluminum foil and allow to rest for 15-20 minutes.
• Spoon some more juices on top and brush with a final coat of glaze. Transfer ham to a serving platter with a bed of kale and fresh cranberries. Serve and enjoy!

OVEN-ROASTED CRANBERRY-DIJON GLAZED HAM

Steps:

• Combine cranberries, water, and honey in a medium saucepan. Set over medium heat.
• Stir occasionally for about 4-5 minutes, until most of the cranberries have popped.
• Add dijon mustard, vinegar, brown sugar, and cayenne pepper.
• Continue to cook for another 3-5 minutes until the sauce has thickened some and is syrupy. Remove from heat.
• If you have an immersion blender, use it to puree the sauce. (If you don't, transfer the mixture to a regular blender. Leave the top of the blender vented (to allow steam to escape) and cover with a towel. Blend it up until smooth.)
• Preheat your oven to 325 degrees F. Prepare a roasting pan with a roasting rack so that the ham doesn't cook in it's own juices (you want a nice crispy bottom, no soggy ham bottoms please.)
• Place the ham on the roasting rack and use a sharp serrated knife to score the ham diagonally.
• Use a brush to coat the ham all over with the cranberry sauce. (You will repeat this process once more about 20 minutes before the ham is done.)
• Place the pan in the oven and roast for 1 and 1/2 to 2 and 1/4 hours, or until a thermometer registers 135 degrees F. (About 20-25 minutes per pound). (You don't need to worry about the temperature too much since the ham is already cooked. You just want to make sure it's hot all the way through.
• 20 minutes before you think it will be done, brush with sauce one more time.
• Serve the ham with the remaining glaze (Warm it up in the microwave or on the stove since it will be cool by now.)

GLAZED HAM WITH CRANBERRY CHUTNEY

Steps:

• Preheat oven to 325°F. Remove ham from the refrigerator 1 ½ hours before baking to take the chill off. Place the ham in a roasting pan (cut side down, if using a partial ham). Pour ⅓ cup water into the bottom of the roasting pan and cover tightly with foil. Place in oven to roast. While the ham is roasting, prepare the glaze and chutney.
• For the glaze: In a small saucepan, combine the butter, honey, mustard, cloves, cinnamon, and garlic. Melt and stir together over low heat.
• For the chutney: In a 3-quart saucepan, combine the cranberries, apricots, pear, cranberry juice, apple cider vinegar, maple syrup, brown sugar, cinnamon sticks, cloves, and salt. Bring to a boil, cover, and reduce to a simmer until thickened, 25-30 minutes.
• When the ham is close to 120°F, remove foil and begin glazing every 10-15 minutes until a crust starts to form and the ham reaches 140°F, 30-40 minutes. In the last few minutes, turn the broiler on to create a deeper crust.
• When the ham reaches 140°F, remove from oven and let ham rest for 15 minutes before serving.

CRANBERRY GLAZE (FOR HAM)

Steps:

• Combine all ingredients in a sauce pan.
• Heat slowly, until smooth, beating with a wire whisk or rotary beater.
• Spoon over ham at last 1/2 hour of baking.
• Garnish with whole cranberries.

MUSTARD & CRANBERRY GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. If desired, score the surface of the ham, making diamond shapes 1/2 in. deep. Insert cloves into the surface. Loosely cover ham with foil; bake 1-1/2 hours. , In a large saucepan, combine cranberry sauce, brown sugar and wine. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until slightly thickened. Remove from the heat; whisk in mustard., Pour 2 cups cranberry mixture over ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Let stand 10 minutes before slicing. Serve with remaining sauce.

EASY HAM WITH CRANBERRY GLAZE

Steps:

• Set oven to 325 degrees.
• In a small saucepan combine the cranberry sauce, brown sugar, fresh orange juice, cloves, cinnamon, allspice and black pepper, if using; heat slowly stirring until smooth.
• Place the ham on a rack in a shallow roasting pan with 1/3 cup water.
• Insert a meat thermometer in the ham.
• Bake until the thermometer reaches 125 degrees (about 1-1/2 to 2 hours).
• Brush a third of the glaze on the ham 30 minutes before the end of baking time.
• Spoon on the remaining glaze every 10 minutes (within the 30 minutes).
• After removing the ham from the oven, let stand for 15 minutes before carving.
• Delicious!

HONEY-GLAZED HAM WITH CRANBERRY RELISH

Steps:

• 1. Remove and discard glaze packet from ham or reserve for another use. Begin by preparing ham according to package directions.
• 2. Make Honey Glaze: While baking, mix honey, mustard and lemon juice in small bowl until blended. Set aside until the last 30 minutes of baking time.
• 3. Make Cranberry Relish: Combine apples and juice in medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Add cranberries; simmer an additional 5 minutes, or until fruit is tender, stirring occasionally. Remove from heat; stir in marmalade and pecans. Set aside until ready to eat. Or, if made in advance, cover and refrigerate until ready to use.
• 4. Uncover ham and brush with the Honey Glaze for the last 30 minutes of the baking time.
• 5. Let stand 10 minutes. Carve and serve with Cranberry Relish.

CRANBERRY RELISH

Steps:

• Place the frozen cranberries, orange, granulated sugar and honey in a food processor. Process until the mixture is evenly chopped. Store in the refrigerator until needed. Serve as a condiment for roasted turkey.

HONEY GLAZED HAM WITH DRIED CRANBERRY RELISH

Steps:

• Prepare and heat ham according to package directions.
• Meanwhile, prepare glaze. Mix honey with dry mustard and lemon juice in bowl; set aside.
• For the relish, combine crushed pineapple with orange juice in saucepan. Bring to boil over medium heat; cook to reduce juices 5 minutes. Stir in sugar until dissolved. Add water; return mixture to boil. Stir in orange and lemon zest, and cranberries. Cover pan; simmer over low heat 5 minutes to plump cranberries. Remove pan from heat and stir in pecans. Set relish aside to cool. (Relish may be prepared up to one week before serving. Store in refrigerator in tightly covered container.)
• Brush glaze on your Cook's ham 30 minutes before meat is done. Heat ham uncovered for final 30 minutes. Carve ham and serve with cranberry relish.

HONEY GLAZED HAM WITH DRIED CRANBERRY RELISH

Steps:

• Prepare and heat ham according to package directions.
• Meanwhile, prepare glaze. Mix honey with dry mustard and lemon juice in bowl; set aside.
• For the relish, combine crushed pineapple with orange juice in saucepan. Bring to boil over medium heat; cook to reduce juices 5 minutes. Stir in sugar until dissolved. Add water; return mixture to boil. Stir in orange and lemon zest, and cranberries. Cover pan; simmer over low heat 5 minutes to plump cranberries. Remove pan from heat and stir in pecans. Set relish aside to cool. (Relish may be prepared up to one week before serving. Store in refrigerator in tightly covered container.)
• Brush glaze on your Cook's ham 30 minutes before meat is done. Heat ham uncovered for final 30 minutes. Carve ham and serve with cranberry relish.