Rotisserie Honey Glazed Ham Food

TOASTED SPICED HAM DRIZZLED IN HONEY

Steps:

• Preheat oven to 425 degrees F.
• Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey.
• Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan.
• Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground.
• If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
• *Chef's Tip: Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
• Yield: 1 cup

BAKED HAM WITH BROWN SUGAR-HONEY GLAZE

Steps:

• Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.
• Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
• Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)

HONEYED HAM GLAZE

Steps:

• Mix together in a bowl: honey, ketchup, mustard, Worcestershire sauce, minced onion, cloves and ginger. Pour over ham slices as a glaze.

CHEF JOHN'S HONEY-GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pour water, star anise, and cloves into the bottom of a roasting pan. Place a roasting rack into the pan over the water, anise, and cloves; place ham on rack. Cut 1/4-inch deep slashes 1/2-inch apart lengthwise and crosswise across the top of the entire ham.
• Bake ham in the preheated oven for 20 minutes. Whisk brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper together in a bowl until glaze has a thick, smooth consistency.
• Brush glaze all over ham. Continue baking ham, brushing glaze on every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Use a kitchen torch to heat the glaze on the ham until it is crispy and caramelized, 2 to 5 minutes.

HONEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Score ham, and stud with the whole cloves. Place ham in foil lined pan.
• In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
• Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

ROTISSERIE HONEY-GLAZED HAM

Steps:

• Load the ham onto the spit rod assembly and roast until an instant-read thermometer inserted into the thickest part of the ham registers 160 degrees, about 13 minutes per pound.
• While the ham is cooking, combine the glaze ingredients in a small bowl and stir until smooth.
• About 30 minutes before the ham is done, stop the machine and brush the ham with the honey glaze.
• Then sprinkle the sugar crystals evenly over the glaze.
• Restart the machine and continue roasting.
• Remove the ham from the spit rod, being careful not to knock off any of the crust.
• Cover loosely with aluminum foil and allow it to rest for 10 minutes before carving.

HONEY GLAZED HAM SANDWICHES

Steps:

• Split the rolls in half. Divide the ham among the bottom halves. Top each biscuit with a thin slice of Brie cheese and a sprinkling of baby arugula. Spread the top halves with some jam, and then sandwich together the halves to serve.

HORSERADISH AND HONEY-GLAZED HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut ham into 1/4-inch thick slices and tie slices back together in shape of original ham, using kitchen string. Place ham on a rack set in a roasting pan.
• Stir honey and cloves together in a bowl and drizzle honey mixture over ham.
• Bake ham in the preheated oven for 1 hour and 15 minutes, basting often with pan drippings.
• Mix brown sugar, horseradish, and lemon juice together in a bowl. Baste ham with horseradish glaze, allowing glaze to drip between slices.
• Continue baking until glaze has set, ham has browned, and an instant-read meat thermometer inserted into the center of the sliced ham reads at least 140 degrees F (60 degrees C), 25 to 30 more minutes.

JIM'S HONEY GLAZED HAM

Steps:

• Score the ham, making diamond shapes 1/2 inch deep.
• Place on a rack in a well-greased foil-lined roasting pan.
• Add water to pan.
• In a small bowl, combine the honey, brown sugar, cloves and mustard; pour over ham.
• Bake, uncovered, at 350 degrees for 1 1/2-2 hours basting with pan juices often. Add additional water to pan if necessary.
• *If you don't have a roasting pan - line a 9x13 pan with double layer foil. And proceed with recipe.

HONEY GLAZED HAM

Steps:

• Preheat oven 350°.
• Score outside of ham into diamond shapes and place in foiled lined roaster with fat side up. Add 1 cup of water inside foil. Bake for about 1.5 hours until heated through.
• Combine the remaining ingredients to prepare glaze.
• Pour glaze over cooked ham. Place in oven and broil high for about 6 minutes rotating about every 1 to 2 minutes until syrup starts to crystallize. Keep an eye on the ham while it is in the oven. Do not leave ham in oven unattended as it will burn quickly! Remove ham from oven and serve.

HONEY GLAZED HAM

Steps:

• Put the ham in a casserole and cover it with cold water.
• Add the ingredients of the first part and bring to simmer for 30 minutes.
• With a fork get the ham out of the cooking liquid and put it on a Pyrex plate or other oven proof dish.
• Insert evenly the cloves in the ham top surface and cover it with honey.
• Place in a preheated oven (350°F) for 30 minutes.
• Once the ham cooked, let it cool a while and with a spoon complete the glazing with the honey left at bottom of the plate.
• Serve it warm or cold. (THE COOKING LIQUID THAT YOU KEPT, USE IT AS A SOUP BASE. ex: bean soup, minestrone, orsley. etc).