Honey Ham Glaze Food

HONEY-GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Score the surface of the ham in a diamond pattern about 1/8 inch deep. Stud the top of the ham with the cloves, then put it in a roasting pan with a rack, tent it with foil and bake for 1 hour.
• Heat the honey, ginger ale, mustard and vinegar in a small saucepan until bubbly. Cook until reduced and a bit thicker, 10 to 15 minutes.
• Remove the foil and brush the glaze on the ham. Return it to the oven for 15 minutes. Repeat once more. Remove it from the oven and let it rest/cool slightly.

HONEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Score ham, and stud with the whole cloves. Place ham in foil lined pan.
• In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
• Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

BAKED HAM WITH BROWN SUGAR-HONEY GLAZE

Steps:

• Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.
• Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
• Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)

BAKED HAM WITH BROWN SUGAR HONEY GLAZE

Steps:

• Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.) Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.
• Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F.
• Allow the ham to stand for 15 minutes before slicing to allow the juices to set.

HONEY MUSTARD GLAZED HAM

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 WITH HONEY AND BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the ham in a roasting pan and dot with cloves. In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Pour the glaze over the ham.
• Bake the ham uncovered for 1 hour in the preheated oven.

TANGY HONEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
• In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
• Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

HONEY GLAZED HAM

Steps:

• Put the ham in a casserole and cover it with cold water.
• Add the ingredients of the first part and bring to simmer for 30 minutes.
• With a fork get the ham out of the cooking liquid and put it on a Pyrex plate or other oven proof dish.
• Insert evenly the cloves in the ham top surface and cover it with honey.
• Place in a preheated oven (350°F) for 30 minutes.
• Once the ham cooked, let it cool a while and with a spoon complete the glazing with the honey left at bottom of the plate.
• Serve it warm or cold. (THE COOKING LIQUID THAT YOU KEPT, USE IT AS A SOUP BASE. ex: bean soup, minestrone, orsley. etc).

HONEY AND ORANGE HAM GLAZE

Steps:

• Place all ingredients in a food processor.
• Blend until smooth.
• Rub onto a fully cooked ham and heat according to the package instructions for the weight.
• Baste often.

VIRGINIA HAM WITH HONEY-MUSTARD GLAZE

Steps:

• Preheat oven to 325 degrees with a rack in lower third. Line a roasting pan with a rack. Wrap ham in parchment-lined foil. Transfer to pan, with thicker rind side facing up. Bake 2 1/2 hours. Meanwhile, in a medium bowl, stir together honey, Dijon, brown sugar, and cloves.
• Unwrap ham. When cool enough to handle, use a thin-bladed knife to peel rind from ham and trim fat all over to 1/2 inch. Score skin and fat with tip of knife in opposite directions, to create a 3/4-inch-wide diamond pattern.
• Return ham to oven and bake, uncovered, 30 minutes. Baste with some of honey-mustard mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone registers 145 degrees, about 2 hours more. (If necessary, add water to pan, 1/4 cup at a time, to prevent scorching, and tent with foilif ham begins to blacken.)
• Let ham stand at least 20 minutes before carving, or let cool completely and serve at room temperature. Thinly slice against the bone; serve.

THYME HONEY GLAZED HAM

Steps:

• Melt butter with thyme and let stand until ready to use.
• Preheat oven to 350°F with rack in lower third.
• Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.
• Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours.
• Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.
• Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.

HONEY HAM GLAZE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan and cover pan with aluminum foil.
• Place butter in a microwave-safe bowl and heat in microwave until butter is softened and slightly melted, about 30 seconds. Mix honey and molasses into butter until evenly combined. Add maple syrup and ginger; mix well. Heat mixture in the microwave until glaze is smooth, about 30 seconds.
• Bake ham in the preheated oven for 1 hour. Baste ham and continue baking, basting every 20 to 30 minutes, for 1 hour more. Remove foil and bake until ham is cooked through, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

APRICOT HONEY HAM GLAZE

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.

HONEY-GINGER GLAZED HAM

Steps:

• Preheat oven to 325°.
• Remove ham from refrigerator 1 hour before cooking to bring to room temperature.
• Put ham in a roasting pan and place on a rack.
• Using a knife, score fat on top in a diamond pattern.
• Mix remaining ingredients in a bowl.
• Brush about 3/4 of honey mixture on ham with a pastry brush.
• Bake 2 hours, basting with remaining mixture and pan drippings every 45 minutes.
• Remove from oven and serve warm or at room temperature.

CITRUS HONEY HAM GLAZE

Steps:

• Combine all ingredients and during the last 30 minutes, baste ham every 10 minutes with this scrumptious concoction!
• So yummy and so very simple too!