Honey Orange Baked Ham Food

HONEY-ORANGE BAKED HAM

Steps:

• Rinse ham with cool water; dry with paper towels. Let stand, uncovered, at room temperature 1 hour. Meanwhile, whisk together honey, orange juice, balsamic vinegar, and mustard; set aside.
• Preheat oven to 300 degrees, with rack in lower third. Fit a roasting pan with a rack, and place ham, with the thicker rind on top, on rack. Scatter onion and orange wedges and rosemary around ham on rack. Transfer to oven, and cook 1 hour.
• Remove pan from oven, and let ham cool slightly. Increase oven temperature to 350 degrees. Trim fat all over the ham to a layer of about 1/4 inch (it does not need to be perfectly even; the bottom will have less fat and more skin). Turn ham, bottom side down. Score fat on top of ham in a diamond pattern, each 1 to 2 inches, cutting about 1/4 to 1/2 inch through the fat and into meat. Baste with honey mixture. Add enough water to roasting pan to fill the bottom by about 1/4 inch.
• Return ham to oven, and cook 1 hour more, basting often with remaining marinade (do not baste with pan juices). If necessary, add water to pan to keep juices from burning. Remove from oven; transfer ham to a serving platter; discard orange, onion, and rosemary. Let stand 30 minutes before carving ham.
• Meanwhile, make gravy: Strain liquid from roasting pan into a liquid measuring cup or bowl, and skim off fat from surface with a large spoon. Place roasting pan over medium-high heat. Add cider vinegar, and simmer until most of the liquid has evaporated. Return defatted juices to pan along with 2 cups stock. Bring to a boil, and let simmer.
• In a small bowl, whisk together remaining 1 1/2 cups stock and the flour; whisk into sauce. Continue simmering until liquid is reduced by half and slightly thickened. Season with salt and pepper. Serve hot with ham.

HONEY-ORANGE GLAZED HAM

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Stir the orange juice, cinnamon, clove, and honey together in a small bowl; set aside. Stir in almond extract if desired.
• Place the ham in a shallow roasting pan. Bake in the preheated oven 1 hour and 15 minutes. Remove the ham from the oven, and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 140 degrees F (60 degrees C), about 45 minutes longer. Baste occasionally as the ham finishes baking.

BAKED HAM WITH ORANGE-HONEY GLAZE

Steps:

• In a saucepan, combine the first 3 ingredients.
• Remove 1/4 cup of mixture and combine with cornstarch, stirring until mixture is smooth.
• Add the cornstarch mixture to the orange juice mixture in the saucepan; stir until smooth.
• Add in the dry mustard and next 3 ingredients; stir to combine.
• Cook over medium heat, stirring continually, until the mixture comes to a boil; cook for 1 minute.
• Remove the cinnamon stick and take the pan off the stove burner and set aside.
• Score the fat on the ham in a diamond pattern; stud with whole cloves.
• Place ham, fat side up, on a rack in a shallow roasting pan.
• Insert meat thermometer; make sure it does not touch fat.
• Bake, uncovered, in a 325 degree oven for 2 hours or until meat thermometer reads 140­°.
• After the first hour of baking, baste the ham every 15 minutes with orange-honey sauce.
• Heat the remaining sauce; add orange sections; serve with ham.

ORANGE BAKED HAM

Steps:

• Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
• Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

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.)

ORANGE BAKED HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place ham in a shallow roasting pan, and stud ham with whole cloves. In a small bowl, mix orange juice concentrate with honey. Pour mixture evenly over ham. Tent ham with aluminum foil.
• Bake ham for 1 hour, basting occasionally.

HONEY BAKED HAM (COPYCAT)

Steps:

• Preheat oven to 375°F.
• Place ham, cut end down, in a large baking pan.
• Mix pear nectar and orange juice in a bowl.
• Bake ham for 15 minutes per pound basting frequently with juices.
• Mix brown sugar and honey together in a small bowl.
• Brush mixture over ham and bake for another hour or until internal temperature reads 140°F.
• Honey Baked Ham corporation uses a butane torch to caramelize the glaze to a crust.
• The ham is placed on top of a huge metal drum covered with foil and caramelized.