Rachaels Lemon Glazed Ham Food

RACHAEL'S LEMON-GLAZED HAM

Steps:

• Ham should roast at 325˚F for 20 minutes per pound bone-in, or 15 minutes per pound boneless or spiral-sliced
• I add water to the roasting pan and cover with foil for half the cooking time and then glaze every 20 minutes after that time
• For larger smoked hams with heavy leather skin, trim skin and fat down to ¼ inch, then score fat cap in diamond shape
• Rub or stud fat cap with rosemary and black pepper, if you like, but do not stud with cloves for this glaze recipe
• For the lemon glaze, in a saucepot, melt butter, add shallots and swirl 2-3 minutes, then add wine or vodka and reduce to ¼ cup
• Add stock and marmalade to pot and melt together
• Whisk in mustard and herbs and reduce heat to low
• Baste ham every 20-30 minutes until well-glazed and golden all over
• If ham is browning too fast, cover with loosely fit foil
• For the minty fresh peas, heat EVOO in pan over medium heat, add butter and melt into oil
• Add shallots and garlic, cook 2 minutes, then add half the peas and all the chicken stock, bring to boil
• Pulse process the herbs and remove to small bowl
• Add peas and stock to processor and process until smooth, then add back to pan with remaining whole peas and heat them through 2 minutes
• Add herbs and juice of 1 lemon, adjust salt and serve
• Other suggested sides: Braised Carrots Simmer bias-cut carrots in 1-inch chicken stock, salt, a few chunks of butter and finely chopped shallots
• Braise in simmering liquid to just tender, then remove lid, cook off the stock and add ¼ cup honey per pound and a half of carrots
• Lightly brown and caramelize, then add toasted almonds and parsley and chopped carrot tops to serve
• Radish, Fennel and Celery Salad Shave or mandolin-slice radishes, fennel and celery plus tops on bias
• Dress with lemon, EVOO, and sea salt
• Add finely chopped spring or green onions to garnish
• Crispy Squished Potatoes "Thank you, Jacques Pepin, for coming up with the concept of squished potatoes
• " -- Rach Buy ½ pound small potatoes per person
• Boil to just tender in salted water, then drain and cool
• Squish with bottom of a juice glass and coat in melted butter, salt and pepper
• Roast until very crispy and deep golden
• Garnish with herbs of choice, such as chives, dill, and/or parsley
• Tina's Pineapple Sriracha Ham

AMAZING GLAZED HAM

Steps:

• Let the ham sit at room temperature for 1 hour before baking. This will allow it to cook evenly.
• Preheat the oven to 325 degrees F.
• Make the glaze: In a medium pot over medium-high heat, combine the brown sugar, mustard, vinegar, cinnamon, paprika, chili powder, orange zest and juice, garlic and some salt and pepper. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.
• Place a rack in a roasting pan. Put the ham on the rack large open-face down (so the spiral cuts are stacked on top of one another). Brush half of the glaze over the surface of the ham, getting it between the slices as much as you can.
• Pour about an inch of water in the base of the roasting pan; the water should not touch the ham. Tent the pan loosely with aluminum foil and bake for about 10 minutes per pound (1 hour 10 minutes to 1 hour 25 minutes).
• Take the ham out of the oven and remove the foil. Raise the oven temperature to 375 degrees F. Brush half of the remaining glaze on the ham. When the oven is up to temperature, return the ham, uncovered, and bake for 15 minutes. Brush the remaining glaze over the ham and cook for another 15 minutes.
• Carefully transfer the ham to a platter. Serve right away, or cover with foil and take it to your gathering!

PERFECT GLAZED HAM

Steps:

• Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
• Don't toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor.
• Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking.
• Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon.
• Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal.
• Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.

GLAZED PINEAPPLE HAM

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. Cover and bake 2 to 2-1/2 hours or until a thermometer reaches 130°., Meanwhile, in a large saucepan, dissolve cornstarch in water; stir in 2 cups dark brown sugar, pineapple, lemon juice, mustard and salt. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened. Reserve 2 cups for sauce; keep warm., Remove ham from oven. Increase oven setting to 425°. Pour remaining pineapple mixture over ham. In a small bowl, mix light brown sugar and remaining dark brown sugar; spread over ham. , Bake ham, uncovered, 10-15 minutes longer or until a thermometer reads 140°. Serve with reserved sauce.