Louisiana Baked Ham Food

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.

LOUISIANA STYLE GLAZED HAM

Steps:

• 1. Rinse off ham and place in a large pot. Cover as much of the ham as possible with water and bring to a good, bubbling simmer.
• 2. Cover the pot with a large piece of aluminum foil that you have poked a couple of holes in. Cook for approximately 15 minutes per pound of ham. For example, an 8 pound ham would need to cook for about 2 hours. Keep an eye on it during cooking as it has a tendency to bubble over if the heat is too high.
• 3. Preheat the oven to 375 degrees while you prepare the glaze. For the glaze, combine brown sugar, mustard and pineapple juice to make a thick paste.
• 4. Sometimes you may need to add a few more tablespoons of brown sugar if needed to thicken glaze. You don't want it to be too thin or it will roll right off the ham.
• 5. Carefully pour the water off of ham and remove it to a 9x13-inch pan or a baking sheet that has been lined with aluminum foil (this makes cleanup easier).
• 6. Spread ½ of glaze all over ham and bake for about 30 minutes until glaze has cooked onto ham. About halfway through the baking time, spread a little more glaze onto ham and continue baking.
• 7. To make an extra special glazed ham, garnish it with pineapple slices (held in place with toothpicks) and cherries before glazing it. Be sure to remove toothpicks before serving.
• 8. Remove from oven and place ham on a serving platter or plate.
• 9. Pour the glaze drippings from the pan back into remaining glaze, stir to combine and microwave for a minute or two until warm. Serve glaze with ham.

GLAZED BAKED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Score the surface of the ham about 1/8-inch deep in a diamond pattern. Insert a clove into the middle of each diamond.
• Bake the ham for 2 to 2 1/2 hours, or longer depending on package directions.
• Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until thick, about 15 minutes.
• After 2 hours of baking time, brush the glaze on the ham in 20-minute intervals until nice and glossy.

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.

GRACIELA'S BAKED HAM

Steps:

• Make a paste with mustard and brown sugar.
• Add pineapple juice to thin it a little.
• Put ham into roasting pan and rub the mixture all over it.
• Bake as directed on the ham label, adding pineapple rings for the last half hour.

AWESOME BAKED HAM

Steps:

• In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick"paste".
• Take all wrappers off of ham and trim away excess fat.
• Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.
• Place ham on foil and spread brown sugar/mustard paste on top.
• Fold and seal foil.
• Do not open again until ham is done.
• Bake at 350° for 4 hours.
• Let set for about 1 hr then carve.
• One of the best tasting hams you will ever have!

LOUISIANA BAKED HAM

Steps:

• Preheat oven to 350 degree F.
• Score skin on ham in a diamond pattern.
• Insert cloves where score lines cross.
• In a roasting pan, place ham and add onions.
• Roast in preheated 350 degree F oven for 1 hour.
• In a mixing bowl, combine brown sugar, flour, corn syrup, dry mustard and vinegar and mix well to combine.
• Remove ham from oven.
• Pour brown sugar mixture over ham.
• Return ham to oven and increase heat to 450 F and cook for another 30 minutes, basting at least twice during this cooking period.
• Remove ham from oven and continue basting as ham cools and until glaze starts to harden.
• Remove sliced onions and reserve to make gravy, see recipe #42026.
• Slice and serve ham hot or cold.