Mustard Clementine Glazed Ham Hocks Food

HONEY MUSTARD GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a small roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours.
• Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole-grain mustard and thyme in a small saucepan. Cook over medium-low heat until the sugar has dissolved, about 2 minutes.
• Increase the oven temperature to 375 degrees F. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan; it is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golden brown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well-browned and glazy; be careful not to let the glaze burn. Serve warm.

BAKED HAM WITH MAPLE MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F.
• Place the ham in a roasting dish with 1 cup water in the bottom of the dish. Roast for 1 hour and 15 minutes. (Check the ham after 45 minutes and add more water if necessary or tent with aluminum foil if it is getting past a dark golden brown.)
• Meanwhile, combine the syrup, mustard, soy sauce, brown sugar, vinegar, Worcestershire and cayenne in a saucepan over medium-high heat. Cook, stirring frequently, until the mixture is thick and bubbly, 15 to 20 minutes.
• If you used it, remove the foil from the ham and slather the ham with the glaze. Return the ham to the oven uncovered. Continue to roast, brushing the ham with the glaze every 15 minutes, until the internal temperature is between 140 and 150 degrees F, another 1 hour and 30 minutes. (If the ham starts to become too dark on the outside, tent it with aluminum foil. We are looking for a dark, sticky, flavorful glaze on the outside of the ham. Use all the glaze! Really slather it on!)
• Remove the ham from the oven, remove the foil, brush with any remaining glaze and cook, uncovered for another 5 minutes. Let it rest for 20 to 30 minutes.
• Serve hot or at room temperature.

CLEMENTINE-GLAZED ROAST HAM WITH DOUBLE MUSTARD SAUCE

Steps:

• Preheat the oven to 150C/130C Fan/Gas 2.
• Put the gammon in a saucepan that fits snugly. Pour in the orange juice - if the juice doesn't cover the ham, top up with water until it's submerged. Add the bay leaves and cinnamon stick and cover with a lid. Bring to the boil and simmer for 5 minutes. Transfer to the preheated oven for about 2½ hours until cooked through. Remove from the oven and leave to cool in the liquid.
• Meanwhile, make the glaze. Put the marmalade in a shallow saucepan with 4 tablespoons of water. Whisk together over the heat until the marmalade is melted and smooth. Add the clementine discs to the pan and gently simmer for 5 minutes, until softened and sticky.
• Increase the oven temperature to 220C/200C Fan/Gas 7.
• Remove the ham from the cooking liquid and sit it on a wooden board. Carefully remove the skin with a small, sharp knife, leaving a thin layer of fat. Score the fat in a diamond pattern with the same knife. Brush the top of the fat with most of the glaze and arrange the clementine slices in the centre of the top in an overlapping circle, securing with cocktail sticks if needed. Sprinkle with the demerara sugar. Brush with a little extra glaze. Sit the ham in a foil-lined small roasting tin and cover the lean meat with foil, leaving the top exposed.
• Return to the oven for 25-30 minutes, checking halfway through until the top is golden and tinged brown. Brush with extra glaze to give a shining finish.
• To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine.
• Sit the ham on a board, remove any cocktail sticks and carve into slices, serving with the double mustard sauce and garlic potatoes (see tips below).