Maple Pecan Glazed Ham Food

MAPLE-PECAN GLAZED HAM

Steps:

• Trim off the skin of the ham and about 1/4 in. of fat. Score the surface of the ham, making diamond shapes 1/4 in. deep. Place the ham, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours., Meanwhile, in a small saucepan, bring syrup to a boil. Reduce heat; simmer, uncovered, until reduced to 3/4 cup. Remove from the heat. Stir in the pecans, mustard, orange zest and allspice., Baste ham with some of the glaze; bake 30-60 minutes longer or until a thermometer reads 140°, basting occasionally with remaining glaze. Let stand for 15 minutes before slicing.

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.

PINEAPPLE MAPLE GLAZED HAM RECIPE BY TASTY

Steps:

• Place the gammon joint in a large pot and add the onions and pineapple juice. Bring to a boil over high heat.
• Once boiling, reduce the heat to medium, cover, and simmer for 70 minutes. (Gammon joints need to cook for 40 minutes per kilo (2 ¼ lbs), so if you are using a smaller or large gammon joint, adjust the cooking time accordingly.)
• Once cooked, carefully remove the gammon joint from the pan and place on a baking sheet to cool slightly.
• Preheat the oven to 375°F (190°C).
• Make the glaze: in a small pan over a medium heat, combine the Dijon mustard, pineapple juice, and maple syrup and bring to a boil. Cook for 10 minutes, or until slightly reduced and glossy.
• Carefully remove the skin from the gammon joint, using a small paring knife to help ease the fat away from the skin. Be sure to leave a small layer of fat on top of the gammon.
• Score the fat in a diamond pattern and push a clove into each cross section.
• Liberally brush the gammon joint with the glaze, making sure to reserve at least half of the glaze.
• Roast the gammon joint for 40 minutes, glazing again halfway through.
• Carve and serve.
• Enjoy!

FRESH HAM WITH MAPLE-BALSAMIC GLAZE

Steps:

• Heat oven to 450 degrees. Using a sharp knife, score entire surface of ham in a diamond pattern, cutting down just through the skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with salt and pepper, pressing it into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
• After 20 minutes, reduce oven to 300 degrees. In a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. Baste ham hourly with mixture, as well as with fat from the bottom of the pan, roasting until the very center of the ham reaches an internal temperature of 145 degrees, 2 1/2 to 3 hours total cooking time. (Begin checking at 2 hours, inserting a meat thermometer into the absolute center of the roast.)
• Put the toasted pecans and candied ginger into a food processor and pulse lightly until crumbled and well combined.
• When ham is done, remove it from roasting pan, shower with pecan-ginger mixture and cover it loosely with foil. Allow the meat to rest for 20 to 30 minutes. (Its internal temperature will rise to 150 or more as it rests.)
• Tip roasting pan to the side so you can spoon off all the fat from the pan juices, then place pan on stove over medium-high heat. Scrape the bottom of pan to free any browned bits, skim any film off surface and season liquid as needed with salt and pepper. Pour into a gravy boat.
• Carve ham into thick slices, drizzle with pan sauce and serve, passing remaining sauce on the side.

GLAZED BAKED HAM WITH VANILLA MAPLE SAUCE

Steps:

• Preheat oven to 325 degrees. Cut away any skin and trim the fat to a thickness of 1/4 to 1/2-inch. Place the ham, fat side up, in a shallow roasting pan lined with foil (since the sugar in the glaze can burn). As a rough guide, roast a fully cooked ham for about 10 minute per pound. A whole ham should cook in 2 1/2 to 3 hours, a half ham in 1 1/2 to 2 hours. Check the temperature after the minimum time with an instant-read meat thermometer. It should read 130 to 140 degrees. If not yet at the desired temperature, check it every 15 to 20 minutes. Serve the ham as is after a 20 to 30 minute rest or proceed to glaze it.
• To glaze: when the ham is warmed through, raise oven temperature to 425 degrees. Remove the ham from the oven and score the surface of the fat to make a crisscross grid. Spread glaze generously over the surface of the ham. Bake about 20 minutes, basting with pan juices a few times. Remove the ham from the oven, cover loosely with foil, and let rest for 20 to 30 minutes before carving Serve with Vanilla Maple Sauce

MAPLE PECAN GLAZE

Steps:

• In medium-sized saucepan, combine 3/4 cup pure maple syrup and 1 cup (1/2pint) whipping cream; bring to a boil.
• Boil rapidly 15 to 20 minutes or until thickened; stir occasionally.
• Add 1/2 cup chopped pecans.
• Cover and chill until served.
• Stir before serving.

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.

HAM WITH BOURBON, MOLASSES, 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.