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.

CLASSIC HAM GLAZE

Steps:

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

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.

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.

HAM CAKE

Steps:

• Coat two 8-inch and two 9-inch round cake pans with cooking spray. Prepare the cake mixes as the label directs. Divide the batter among the 4 pans and bake at 350˚ F as directed. Let cool, then remove the cakes from the pans.
• Stack the two 8-inch cakes on top of the two 9-inch cakes, spreading frosting between each layer. Refrigerate for 30 minutes.
• Measure 3 inches in from one side of the top cake layer. Starting at this point, use a serrated knife to cut down through the cake as shown, ending 1 1/2 inches in from the same side on the bottom layer.
• Put the larger section of cake, cut-side down, on a platter. Separate the trimmed-off cake into two 2-layer pieces and stack them on top of one another at the narrow end of the layer cake.
• Cover the rounded part of the cake with a thin layer of frosting. Tint 1/2 cup frosting pink and spread on the flat side, making it as smooth as possible. Refrigerate the cake for about 30 minutes.
• Spread the remaining white frosting over the rounded part of the cake, making it as smooth as possible. Use a chopstick to make crosshatch marks in the frosting, about 1 1/2 inches apart.
• In a small bowl, combine 1/4 teaspoon pink food coloring, 1 drop yellow food coloring and 1 tablespoon vanilla. Use a small brush to paint the color in the crosshatch marks. Return the cake to the refrigerator for 30 minutes.
• Mix 6 drops yellow and 1 drop red food coloring. Separately, mix 1/4 teaspoon brown food coloring with 2 teaspoons vanilla. Brush both colors on the white frosting. To complete the look, mix the cocoa powder with 1 teaspoon warm water and flick the mixture onto the cake with a brush.
• Pat the pineapple rings dry with paper towels. Place on a foil-lined baking sheet and brown with a kitchen torch or under the broiler. Attach to the cake with toothpicks. Press 4 mini chocolate chips into each ring and press a cherry into the center. Remove the toothpicks after slicing.

HAM LOAF (WITH TASTY BROWN SUGAR DIJON GLAZE)

Steps:

• Preheat your oven to 350°F (175°C) and line a rimmed baking sheet or baking dish with parchment paper.
• Melt the butter in a small skillet or frying pan over medium heat, then saute the diced onion for 4-5 minutes or until it reaches your desired level of tenderness. Remove from heat when done and allow to cool.
• Place cubed ham into a food processor and pulse until broken up and ground, but not turning into a paste consistency. Transfer the ham into a large mixing bowl.
• Add the remaining ingredients (ground pork, egg, seasoned breadcrumbs, milk, ground black pepper, and sauteed onion) and mix until well combined.
• Transfer the ham loaf mixture to your prepared baking sheet or pan and form into a loaf shape, approximately 8x4-inches in size. Place the loaf into your oven in the middle of the center rack and bake for 1 hour at 350°F (175°C) or until the internal temperature of the ham loaf reaches 160°F (71°C).
• Combine the glaze ingredients in a small bowl (light brown sugar, Dijon mustard, and apple cider vinegar) until smooth. Coat the ham loaf with the glaze and top with optional pineapple rings and maraschino cherries then return to the oven for an additional 15 minutes.
• Remove the cooked ham loaf from your oven and tent a sheet of aluminum foil over the loaf loosely. Allow the ham loaf to rest for 10 minutes before slicing and serving.

7-UP HOLIDAY HAM

Steps:

• In a saucepan, melt butter.
• Add the brown sugar, 7-up, cornstarch, and ham glaze to the melted butter.
• Cook until thickened.
• Place sliced ham in a roasting pan.
• Pour glaze mixture over ham.
• Cover ham with foil and bake for 1 1/2 hours at 300 degrees OR.
• Crockpot:
• Pour a little sauce in the bottom of the slow cooker.
• Add the ham and pour the rest of the sauce over the ham.
• Cook on high for 2-4 hours or low 4-6 hours.