Maple Bourbon Glazed Ham Food

MAPLE & MUSTARD GLAZED HAM

Steps:

• Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
• Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
• Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.

MAPLE-GLAZED HAM

Steps:

• Preheat oven to 300°. Place ham on a rack in a shallow roasting pan. Cover and bake until a thermometer reads 130°, 1-1/2 to 2 hours., Meanwhile, in a large saucepan, combine glaze ingredients. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. , Remove ham from oven. Pour glaze over ham. Bake ham, uncovered, until a thermometer reads 140°, 15-30 minutes longer.

BAKED HAM WITH LOW CARB MAPLE BOURBON GLAZE

Steps:

• Preheat oven to 325 degrees F.
• Place ham face down in a shallow baking pan and cover loosely with aluminum foil.
• Place on lower rack of oven and bake for 1 hour.
• While the ham is baking, mix together all the glaze ingredients in a bowl and set aside.
• After 1 hour of cooking, remove ham from oven, uncover and stand ham up on 1 side. With a sharp knife and in a "tic-tac-toe" fashion, make shallow cuts all over the fatty side of the ham, scoring 1-inch squares. Insert single whole cloves in every corner of the squares created by the cuts. Pour the glaze over the top and let drip down the ham. Place uncovered ham back in the oven and cook for another 30 minutes. Remove from oven and let stand 15 minutes before slicing.

MAPLE BOURBON GLAZE

Steps:

• Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup.
• Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken.
• Using a silicon brush, apply the glaze to the outside of whatever you're glazing. Let the glaze set for 10 to 15 minutes between each coat.

BOURBON MAPLE GLAZED HAM

Steps:

• 1. Preheat oven to 350 degrees. Put a cup of water in the bottom section of a large broiler pan. Add rack and place ham, meat side down.
• 2. Combine ingredients 2-8. Mix well. Brush half of the mixture all over ham. Loosley cover ham with aluminum foil and bake for 45-50 minutes. Brush the remaining mixture all over ham and bake uncovered for an additional 20 minutes or until internal temperature is 160 degrees and the ham has caramelized.

MAPLE-BOURBON GLAZED HAM

Steps:

• Make the glaze: stir all glaze ingredients together in a bowl until blended; set aside (can be made ahead of time and stored in airtight container in the refrigerator for up to two weeks).
• Preheat oven to 300°; line a large roasting pan with foil or a silicone baking liner.
• Remove ham from its packaging and drain off any juices.
• Place ham in prepared pan, flat side down, making sure to remove the little plastic disk covering the bone, and cover the ham and pan completely with foil.
• Bake until an instant-read thermometer inserted in the center reads 120°, about 2 ½ hours.
• Increase oven temperature to 400° and remove the foil covering from the pan.
• Pour the glaze over the ham and bake uncovered, basting every 10 minutes with the pan juices, until the glaze is set, another 20-30 minutes.
• Remove the ham from the oven and let it rest for 15 minutes before carving.
• Serve the ham drizzled with any remaining glaze/pan drippings.

HAM WITH BOURBON, MAPLE SYRUP AND PECAN GLAZE

Steps:

• Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes.
• Combine sugar, pecans, molasses, and mustard in bowl.
• Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead.)
• Cover; chill.
• Bring to room temperature before using.
• Position rack in bottom third of oven and preheat to 325°F
• Line large roasting pan with heavy-duty foil, leaving overhang on all sides.
• Trim off skin and all but 1/4 inch fat from ham.
• Place ham, fat side up, in prepared pan.
• Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.
• Remove ham from oven; increase oven temperature to 425°F
• Lightly score fat on ham in diamond pattern.
• Rub glaze thickly over top and sides of ham.
• Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes.
• Let ham stand at least 20 minutes and up to 45 minutes.
• Serve with chutney and spoon bread.

MAPLE APPLE BOURBON GLAZE

Steps:

• Combine apple juice, maple syrup, bourbon, brown sugar, liquid amino acid, Dijon mustard, and granulated garlic in a saucepan using a whisk over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until glaze thickens and is reduced by about 1/3, about 12 minutes. Let glaze cool.

MAPLE ORANGE BOURBON GLAZED HAM

Steps:

• Preheat the oven to 375 degrees F.
• Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a small knife to lightly score the fat in a crosshatch pattern, taking care not to cut into the meat. Add about 1 cup of water to the bottom of the pan. Bake the ham for 45 minutes.
• Meanwhile, make the glaze. Combine the marmalade, bourbon, maple syrup, butter, cinnamon and cloves in a small saucepan over medium-low heat. Cook, stirring often, until the glaze is thick and syrupy, 20 to 25 minutes.
• Brush the ham with about half of the glaze and return to the oven. Roast, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 45 minutes to 1 hour more. (The ham will get very brown, but if the glaze starts to burn, tent with a piece of foil greased with cooking spray. Let rest, tented with a piece of greased foil, for about 10 minutes before carving.