Honey Orange Ham Glaze Food

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.

HONEY HAM WITH MANDARIN ORANGES

Steps:

• Preheat oven to 325 degrees F.
• If ham has skin, peel it away using a sharp knife and discard, leaving a thin (1/8-inch) layer of fat on the surface. Score remaining fat with a sharp knife by cutting diagonal lines, about 1/8-inch deep, from 1 side to the other, criss-crossing cuts to form diamond shapes on the surface. Transfer ham to a foil-lined roasting pan and set aside.
• Whisk together honey, mustard and cloves. Brush mixture all over ham. Pour the Mandarin oranges with liquid from can over the ham.
• Bake 1 hour (14 minutes per pound), basting every 15 minutes with pan juices.
• Let stand 10 to 15 minutes before slicing into thin slices.

ORANGE GLAZE FOR HAM

Steps:

• Drain the juice from the can of mandarin oranges into a microwave-safe bowl. Eat the oranges, or reserve for other uses. Stir in the brown sugar and orange juice. Cook in the microwave for 5 minutes on full power, then stir and cook for another 5 minutes. Glaze will be runny.
• Use to glaze a whole ham every 10 minutes during the last hour of cooking. Also baste a few times after you take the ham out of the oven.

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.

BROWN SUGAR-ORANGE GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a roasting pan, fat side up. Score the ham in diamond shapes with a sharp knife. Insert the cloves in the center of each diamond. Bake until a meat thermometer registers 140 degrees F when inserted in the thickest portion (avoiding bone), 18 to 20 minutes per pound.
• Meanwhile, make the glaze. Combine the honey, brown sugar, orange juice and butter in a medium saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes.
• Remove the ham from the oven. Increase the oven temperature to 375 degrees F.
• Remove about 2 tablespoons pan drippings from the roasting pan and add to the glaze. Whisk to combine. Pour the glaze over the ham. Return the ham to the oven and continue baking, basting with the pan juices frequently, until the ham is browned, about 20 more minutes. Slice the ham and serve with the pan juices, if desired.

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.