Retro Ham Glaze Food

OLD FASHIONED GLAZED HAM

Steps:

• Preheat the oven to 350 degrees F. Put oven rack in the middle of the oven.
• In a small bowl, mix together the Dijon mustard, brown sugar, and thyme.
• Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineapple juice into the bottom of the pan. Put the ham in the oven and bake for 2 hours, brushing every 20 minutes with the pineapple juice. Remove the ham from the oven.
• Turn oven to 400 degrees F.
• Using toothpicks, decoratively adhere the pineapple rings around the ham and put a cherry in the center of the pineapple ring. Sprinkle the pineapple rings lightly with brown sugar. Return to the oven, uncovered, and bake until the pineapples turn a light golden brown. Remove from the oven to a serving platter and let rest for 15 minutes before slicing.

PINEAPPLE-GLAZED HAM

Steps:

• Preheat oven to 300°F. Stack 2-3 sheets of foil ample enough to cover ham on a work surface and arrange pineapple and orange slices on top in a single layer. Set ham on fruit (if using a bone-in ham and it has a fat cap, score very lightly, making cuts about 3/4" apart) and wrap up tightly. Transfer to a wire rack set inside a large rimmed baking sheet and bake until an instant-read thermometer inserted into the thickest part of ham registers 115°F, 3-3 1/2 hours for boneless, 3 1/2-4 hours for bone-in.
• Meanwhile, bring pineapple juice, vinegar, brown sugar, and hot sauce to a boil in a large saucepan. Reduce heat; simmer, swirling occasionally, until thick enough to coat a spoon. Keep warm.
• Remove ham from oven and increase oven temperature to 425°F. Unwrap ham, peeling back the foil so it covers the baking sheet (this will make for easy cleanup). Once oven is at 425°F, baste ham with warm glaze and return to oven. Bake, brushing with more glaze every 3 minutes or so, until glaze is deeply browned and thermometer registers 125°F, 12-15 minutes. Carefully transfer ham to a cutting board and let rest 30-60 minutes before slicing.
• While ham is resting, roast fruit, spooning juices over from time to time, until deeply browned, 20-25 minutes.
• Serve ham with roasted fruit and cherries alongside.

CLASSIC HAM GLAZE

Steps:

• Mix brown sugar, orange juice, and honey together in a bowl until the brown sugar has dissolved.

PINEAPPLE MUSTARD GLAZED HAM

Steps:

• Drain pineapple, reserving 3/4 cup juice. Whisk juice, brown sugar, and mustards in bowl.
• Remove ham from packaging and discard plastic disk that covers bone.
• Line 13 by 9-inch baking dish with two 24-inch-long pieces of foil.
• Place ham cut side down in lined baking dish and brush liberally with glaze.
• Using toothpicks, attach pineapple rings all over top and sides of ham. (Do not press toothpicks all the way into ham.)
• Brush with more glaze and wrap tightly in foil.
• Let stand at room temperature for 1 1/2 hours.
• Adjust oven rack to lowest position and heat oven to 300 degrees.
• Bake ham until center registers about 100 degrees on instant-read thermometer, 2 to 3 hours, depending on weight of ham (17 minutes per pound).
• Remove ham from oven and roll back foil to expose ham.
• Increase oven temperature to 450 degrees.
• Brush ham liberally with more glaze and return to oven until glaze becomes golden brown and sticky, 30 to 40 minutes.
• Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30 to 40 minutes before carving, basting ham with juices once or twice.
• Serve.

PINEAPPLE GLAZED HAM

Steps:

• Preheat oven to 325°F.
• In a saucepan, stir together pineapple juice, brown sugar, Dijon mustard and ground cloves. Bring to a boil and then simmer, stirring occasionally, until the mixture becomes slightly syrupy (about 10-15 minutes). Set aside.
• Line a roasting pan with aluminum foil. Place ham in the pan, flat-side down. Using a sharp knife, score surface of ham with ¼-inch-deep cuts in a diamond pattern. Arrange pineapple and cherries evenly on ham; secure with wooden toothpicks. Spoon some of the glaze over the ham.
• Bake at 325°F for a total of about 2 - 2 ½ hours, basting with the extra glaze and pan juices every 30 minutes. Shield the ham loosely with aluminum foil when it reaches the desired color, to prevent excess browning. The ham is done when a meat thermometer inserted into the thickest portion registers 140°F.
• Let the ham stand for at least 15 minutes, remove toothpicks, and carve.

RETRO HAM GLAZE

Steps:

• To glaze ham, remove from the oven one half hour before done. Pour off the drippings.
• With a sharp knife, score the fat in a diamond pattern.
• Cover the ham with a mixture made of brown sugar, mustard, and grated orange rind.
• Insert whole cloves in each diamond, and pour on orange juice.
• Return to oven and baste often for the remaining half hour.
• Remove from oven 15 minutes before serving to make carving easier.