PATRICK'S HOLIDAY BONE-IN HAM
When it's finished, this one looks just like the holiday ham that Harriet Nelson (The Ozzie and Harriet Show for you youngsters) would have made! In other words, it looks like those beautifully-decorated '50s Thanksgiving hams. The integral ingredient is a 10-12 pound SMITHFIELD HAM, which is the only type I ever prepare nowadays, subsequent to much personal frustration and disappointment with boneless hams over the years. Smithfield hams, which come from Virginia, can be found in with all the other hams at most grocery outlets, or, you can order one online which is much more expensive. While bone-in Smithfield hams are generally not the most expensive ones at the grocery, to me, these hams produce the very best flavor, and the final presentation at the table is really just magnificent. If you want to bake this ham, not by time, but by using a temperature probe, go right ahead -- that will work just fine. Anyway, this is my brother's favorite dish and he nudges me to make it more often than just on holidays. I hope you have as much fun with this recipe as I do. pat, the old bone man.
Provided by Bone Man
Categories Ham
Time 4h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Remove the outer protective plastic from the thawed (if frozen) ham. "Score" the ham slightly by taking a sharp knife and cutting criscrosses, about 1 1/2 " apart on the top and sides of the ham. These slices just need to barely cut through the outer skin -- after the ham bakes, they become much bigger.
- Preheat the oven to 350-degrees F.
- Using round toothpicks, attach the pineapple slices all over the outside of the ham -- reserve the juice. Using more toothpicks, secure a maraschino cherry in the middle of each pineapple slice.
- Using a large roaster pan, (or, two aluminum "throw-away type" roasting pans, one fitted inside another for added stability), place some sort of rack in the bottom to raise the ham slightly off the bottom of the pan. Pour in the water and then set the ham on the rack. Pour the pineapple juice over the ham. Brush half the ham glaze (you can use your fingers) on the ham and then cover with lid, or "tent" with aluminum foil. Mainly, you don't want the lid or aluminum foil to make much contact with the ham -- if a few toothpicks pop through, that's okay.
- Bake on the second from the lowest rack, 20 minutes per pound at 350-degrees F. (e.g., a ten-pound ham would bake for about 3 hours and 20 minutes).
- Halfway through baking time, remove the lid or aluminum foil and baste the ham with the juices in the pan, just enough to re-wet the entire ham. Return to oven covered as before.
- At the end of the baking time, re-baste it, brush on the remaining ham glaze, pour the melted butter over the ham (if using), and re-set the oven to BROIL, on HIGH if there is a broiler setting. Place the ham in the roaster pan, uncovered, under the broiler for just a few minutes to render the glaze and brown it up some. Don't worry about small black tips -- this is normal. KEEP A CLOSE EYE ON THE HAM IN THE BROIL MODE OR YOU CAN EASILY BURN IT UP!
- When the ham looks good, remove it from the broiler, allow it to sit for at least 20 minutes uncovered so that the juices will re-disperse within the meat, remove all toothpicks, and then slice it for serving.
- Note: Use the juices/drippings from the ham to make great-tasting Red-eye Gravy. Just pour all the drippings into a skillet and whisk in about 2 tablespoons of Wondra flour, (or cornstarch for clearer gravy), whisking constantly, over medium heat, until it thickens. If you don't have enough drippings, or if your gravy gets too thick, just add a little canned chicken broth.
Nutrition Facts : Calories 55.7, Fat 0.1, Sodium 2.2, Carbohydrate 14.3, Fiber 1.2, Sugar 13.1, Protein 0.3
GRILLED HOLIDAY HONEY HAM
Provided by Patrick and Gina Neely : Food Network
Time 14h15m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Trim the ham of any excess fat, but leaving 1/4-inch of fat on the ham. With a sharp knife, score the fat on the top of the ham. Place the ham on a large rimmed baking sheet.
- Whisk together the brown sugar, salt, black pepper, cumin, ginger, mustard powder, and cinnamon in a small bowl. Reserve 1 tablespoon of the dry rub mixture for the glaze. Season the ham with the remaining dry rub. Place plastic wrap over the ham and put it in the refrigerator for 8 to 12 hours. Allowing the seasoning to penetrate the ham overnight will give it a fuller flavor.
- Preheat your charcoal grill to 300 degrees F for indirect heat.
- Place the baking sheet with the ham on the grill grates, with the ham flat side down. Cover the grill and let the ham cook for 2 hours.
- Heat the butter, thyme, honey, vinegar, and reserved dry rub together in a medium saucepan until the butter melts. Stir together until smooth. Brush the ham with the glaze, cover with grill lid, and grill for 30 minutes more, basting the ham every 10 minutes with the glaze. Remove to a platter, let rest for 30 minutes, then carve and serve.
SMOKED HAM WITH SWEET HOLIDAY GLAZE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT3h10m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Season the ham with dry rub. Place plastic wrap over ham and put in refrigerator. Allow the seasoning to penetrate the ham overnight to give it a fuller flavor.
- Using indirect heat, preheat your grill to 250 degrees F. with hickory chips and charcoal.
- Place ham in an aluminum roasting pan and place on grill grates. Let smoke for 3 hours, making sure the temperature remains at 250 degrees F; adding more hickory chips and charcoal, as necessary. Remove to a platter.
- For the glaze:
- Place all ingredients into a saucepan over medium heat. Allow to simmer, cooking for 10 to 15 minutes, until the glaze is syrupy.
- Pour the warm glaze over the warm ham and serve immediately.
- Mix ingredients together and store in an airtight container for up to 6 months.
HOLIDAY BAKED HAM
Nothing is better at the holidays than a delicious ham baking in the oven. The preserves mixture will be sure to please all of your guests.-American Dairy Assoc, Stacy Duffy, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern; insert a clove in each diamond. Bake, uncovered, 1-1/4 hours., Meanwhile, in a small saucepan, combine preserves, butter and mustard; heat through. Remove ham from oven. Spoon preserves mixture over ham. Bake, uncovered, 30-40 minutes longer or until a thermometer reads 140°.
Nutrition Facts : Calories 199 calories, Fat 7g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 1788mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 31g protein.
GRANDMA W'S HOLIDAY HAM
Every holiday my Grandma W made this version of ham and boy did the house smell fantastic while it was baking!
Provided by Megan Stewart
Categories Pork
Number Of Ingredients 4
Steps:
- 1. Put your ham in the pan you intend to roast it in, and then put pineapple rings (save juice) onto the ham with toothpicks to secure. Put cherries (save juice) inside the center of each pineapple ring, with toothpicks to secure. Sprinkle combined juices over the top so they drip down into the pan, and sprinkle brown sugar over all. Top with foil, and bake until heated through, basting occasionally to moisten.
- 2. Before serving, remove the toothpick secured fruits, and put into a bowl to serve on the side. Slice ham and serve.
AFTER THE HOLIDAYS HAM BONE SOUP
A leftover ham bone is simmered with vegetables, macaroni, and rice to create a hearty soup and family tradition after the holidays.
Provided by uscjessie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in the tomato sauce and let cool for about 15 minutes before serving.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 36 g, Cholesterol 6.3 mg, Fat 2.7 g, Fiber 3.8 g, Protein 7.4 g, SaturatedFat 0.9 g, Sodium 337.1 mg, Sugar 2.8 g
GLAZED SPIRAL-SLICED HAM
In my mind, few foods in a holiday spread are as tempting as a big, spiral-cut ham. I always hope for leftovers so we can have ham sandwiches in the following days. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 300°. Place ham directly on roasting pan, cut side down. Bake, covered, 1-1/4 to 1-3/4 hours., In a bowl, mix remaining ingredients. Spread over ham. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 140° (do not overcook).
Nutrition Facts :
POST-HOLIDAY HAM STOCK
A simple ham stock will enrich bean soups, linguine and clam sauce, or a pan sauce for pork chops.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Gently simmer ham bone with carrot, celery, onion, parsley, bay leaves, peppercorns, and water in a large pot for 2 hours. Let cool and strain, discarding the solids.
GLAZED HOLIDAY HAM
This is the ham that led directly to whatever childhood memory caused someone to combine ham and pineapple on a pizza. The sweet, slightly fiery and herbaceous crust on this salty haunch practically calls out for a garnish of caramelized pineapple, if not a spray of maraschino cherries. Others may reverse course and apply mustard. Either way, it is good to serve with a nutty wild rice or potatoes au grain, something with backbone.
Provided by Sam Sifton
Categories easy, main course
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325 degrees. Place the ham on a rack in a large roasting pan. Score the ham diagonally left to right, then right to left, to create a diamond pattern across the meat. Stud each diamond with a whole clove.
- Add a cup or two of water to the bottom of the pan, then bake the ham, uncovered, 25 minutes to the pound if it is ready-to-cook, about half that if it is ready-to-eat.
- Combine the mustard and the brown sugar in a bowl, then add the sherry to make a thick paste. Spread the mixture over the ham approximately 20 minutes before it is ready to remove from the oven, then bake until crust has formed.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 18 grams, Carbohydrate 24 grams, Fat 29 grams, Fiber 0 grams, Protein 47 grams, SaturatedFat 10 grams, Sodium 2951 milligrams, Sugar 12 grams, TransFat 0 grams
LEFTOVER HOLIDAY HAM & SPLIT PEA SOUP
I make this every time I make a holiday ham to use up the leftovers. It smells so wonderful as it cooks and pleases even the so-called pea haters in my family. Simple to prepare too..just chop all your veggies and ham up and toss everything into the pot and cook. No need to soak the peas overnight..just a rinse and drain before cooking.
Provided by HeatherFeather
Categories Ham
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Chop veggies and meat, then combine everything in a large stockpot -- going VERY EASY on the salt as your ham and bouillon might be salty enough already (you will test and add more later if needed).
- Stir, then bring to a boil over high heat.
- Don't walk away from the pot.as soon as it comes to a boil,stir, then lower the heat to low and drop a lid on the pot, venting just a bit for a few minutes so you don't have a boilover.
- As soon as the temperature drops enough to avoid a boilover (a few minutes), go ahead and let the lid sit fully on top of the pan.
- Let cook on low, covered, for about 1 1/2 hours,stirring once or twice, until all veggies are tender.
- Give the finished soup a taste test and adjust salt and other seasonings as needed.
Nutrition Facts : Calories 280.5, Fat 5.5, SaturatedFat 1.9, Cholesterol 25.5, Sodium 239.6, Carbohydrate 38.9, Fiber 13.5, Sugar 5.9, Protein 19.9
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