Juicy Baked Ham Food

ALWAYS JUICY BAKED HAM

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk beer, brown sugar, and Dijon mustard together in a bowl.
• Place ham cut side up in a large roasting pan; pour beer mixture over ham.
• Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
• Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil.
• Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
• Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.

SUPER EASY BAKED HAM

Steps:

• Preheat oven to 350F and make sure the racks are all the way on the bottom so there is plenty of room for the ham.
• Bring ham in packaging to sink and have a pan big enough to hold it nearby. I find a 9"x13" baking pan works great. Make sure your pan is at least an inch deep.
• Take ham out of wrapper and rinse it with cool water if you think it feels icky. Then find the plastic doohickey on the large cut end and remove it. At this point you can trim off some of the fat if you would like. I usually don't, as most of it renders out into the pan or is very easy to cut around.
• Place ham in pan with large cut side down.
• Stab with the business end of a probe style thermometer. This is the kind which has a long metal skewer on one end (the business end), a long cable, and a box which has all the controls and readouts. Make sure the probe goes through a large area of meat, not fat, and doesn't hit one of the bones down the center of the ham. Set your thermometer to alert you when the ham reaches 140°F.
• When your oven has reached 350F, put the ham in (be careful, it's heavy).
• Wait until the thermometer alerts you. Then remove the ham from the oven (remember, it's heavy and now it's really hot, too). Remove the probe, and either start slicing or put on a pretty platter and let your family/guests ooh and ahh. :).
• NOTE: The skin gets very black and crispy. Do not panic, the meat is juicy, I promise. Simply cut the skin off where it is really crispy and get to the meat underneath.
• ALSO: If you do not have a probe style meat thermometer, or need an idea of timing for preparing the rest of your meal, an already cooked (city) ham will reheat to 140F in approximately 15 minutes per pound. So a 12 pound ham will take 3 hours. Ish.
• And FINALLY: I like to carve off the leftovers and separate into 1 pound amounts. I then put these into labeled quart sized freezer bags and freeze for casseroles, pasta, or beans another night. The bone can be put into a labeled gallon sized freezer bag, and then thawed for yummy beans another night.

SWEET AND JUICY BAKED HAM

Steps:

• If possible, have your butcher remove the shank from your ham and package the Shank Meat separately. Most will do this at no extra charge. You can use the shank meat as a base for other recipes.
• If you can find the Brown Sugar flavor of Karo Corn Syrup, use it rather than regular corn syrup. Grocers sometimes only carry this flavor during the Holiday Season.
• Make sure your Ham is completely thawed before cooking.
• Remove the wrapper from your ham, and rinse your ham under cold water.
• To make your glaze pour your can of fruit cocktail into your blender. Puree it into liquid, then pour it into a large bowl. Add your brown sugar and Coca Cola. Hand stir gently for a few minutes until the glaze is consistent.
• Protect your baking pan by spraying it with cooking spray then covering the bottom with heavy duty tinfoil.
• Place your rack in the pan, then place your ham on the rack.
• If you have a food injector, load your syringe about 5 times and inject your glaze into the fatty pockets of your ham. This will ensure the inside of your ham is as tasty as the outside.
• Drizzle about half your glaze over your ham, then cover the ham loosely with a tent of aluminum foil.
• Bake your ham for 18 min per pound at 350 degrees. One hour before cooking is done, pour the remainder of your basting mix over your ham, re-cover it with the tent and allow it to finish cooking.
• When your ham is done, remove from the oven, wrap tight in your tinfoil, and let it stand for 20 to 30 minutes.
• Your guests will be amazed at the flavor. Try to be modest when you are complimented about your culinary excellence.

OLD FASHIONED GLAZED HAM

Steps:

• Preheat the oven to 350 degrees F. Put oven rack in the middle of the oven.
• In a small bowl, mix together the Dijon mustard, brown sugar, and thyme.
• Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineapple juice into the bottom of the pan. Put the ham in the oven and bake for 2 hours, brushing every 20 minutes with the pineapple juice. Remove the ham from the oven.
• Turn oven to 400 degrees F.
• Using toothpicks, decoratively adhere the pineapple rings around the ham and put a cherry in the center of the pineapple ring. Sprinkle the pineapple rings lightly with brown sugar. Return to the oven, uncovered, and bake until the pineapples turn a light golden brown. Remove from the oven to a serving platter and let rest for 15 minutes before slicing.

BAKED HAM WITH BROWN SUGAR MUSTARD GLAZE

Steps:

• Preheat oven to 350 degrees
• Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes Transfer ham to a platter and let stand 15 minutes before carving.
• Preheat oven to 350 degrees
• Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.

JUICY BAKED HAM

Steps:

• Leave ham in sealed wrapping. Place ham in container of HOT tap water for 45 min.
• Drain off water, refill container with Hot tap water and leave in container an additional 45 min. The purpose of this is to even out the temperature of the ham so it doesn't overcook outside and cold in the middle. Overcooking is what dries out a spiral ham, especially.
• remove from water, take off packaging and the little plastic disk covering the bone.
• Place ham in an oven cooking bag cut side down. gather top, and tie cut slits near the top of the bag.
• place in baking pan. bake 1 hour in 275 degree oven (low) Meat thermometer should register 100 degrees.
• cut oven bag and roll down to expose ham. Brush with your favorite thick glaze. Boost oven heat to 350 degrees. return ham to oven about 10 minutes till glaze is sticky. remove from oven and brush again with glaze. tent with foil and let rest 15 min.
• My favorite glaze is made with Maple syrup and orange marmalade (combination of the two places I live)

CONTEST-WINNING HOLIDAY GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, 1-1/2 hours., Drain pineapple, reserving juice. In a small saucepan, combine pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened. , Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks., Bake 30-45 minutes or until a thermometer reads 140°, basting twice with remaining glaze.

BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

SWEET N MOIST HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Pour soda over ham. Cover and bake at 325° for 2 hours or until a thermometer reads 140°.

WHOLE HAM ON THE BARBECUE

Steps:

• Preheat gas grill on high for about 10 minutes.
• Sit ham on long sheet of heavy duty aluminum foil.
• Press brown sugar onto ham and wrap tight with foil.
• Wrap tightly with another sheet of foil.
• Lower grill temperature to low on both sides.
• Place ham on top warmer rack (or on lower rack, but place in foil pan so the bottom does not get too dried out).
• Shut grill lid and allow to cook for about 1 1/2 hours (no need to do anything else to it).
• Remove foil from ham over a pan so you don't lose the brown sugar juices.

BAKED HAM

Steps:

• Place all except ham in a roaster pan, stirring well till brown sugar is dissolved.
• Trim outer skin from ham, make a slit with knife on bottom, sides and top of ham.
• Place ham in juice mixture and bake covered at 350 for at least a couple of hours.
• Baste well with baster every 30 minutes until done.
• Serving size 4 oz.

FORK TENDER SLOW-COOKED BAKED HAM

Steps:

• Wash ham and pat dry with paper towels.
• Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a criss-cross pattern. Randomly insert cloves at the crossings.
• Place the ham fat side up on a large enough sheet of heavy duty aluminum foil to securely wrap it. (The melting fat will baste your ham while it cooks.).
• In a small saucepan combine 1/3 cup butter, 3/4 cup maple syrup and the the next six (6) ingredients; cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one (1) minute.
• Brush ham with maple glaze. (Any leftover glaze can be warmed up and served with ham.)
• Lay orange slices on top, and place one slice of ginger on each side of the ham.
• Wrap up the ham; place in crock-pot.
• Cover and cook on HIGH for one (1) hour, then reduce the heat to LOW and contiune to cook for 6 to 7 hours, or until the meat thermometer registers 160 degree F.
• Remove the ham from the crock-pot; let sit for a few minutes before removing from the foil.
• Meanwhile, in a skillet, melt the 2 tablespoons of butter over medium heat. Add the apples, raisins, remaining maple syrup, vanilla and apple pie seasoning. Cover and cook for 10 minutes, or until apples are tender -stirring occasionally.
• Place ham on a warmed serving platter. Drizzle the juices from within the foil over the ham.
• Slice ham; serve with the apples.
• COOK'S TIP: The leftovers make delicious Monte Cristo sandwiches or split pea and ham soup. Another idea, cube the leftover ham and freeze it in 1-cup packages to use in casseroles.