Spiral Ham With Currant Honey Mustard Glaze Food

MUSTARD GLAZED HAM

Steps:

• Heat oven to 325 degrees.
• Place the ham onto the rack in a roasting pan.
• Add 1/2 cup of water to the bottom of the pan. I also like to add in extra ham juices from the bag the ham came in.
• Wrap the the top in aluminum foil. Make sure you have a tight wrap where the ham can steam inside.
• Bake for 10 minutes per pound. My ham was 8 pounds so I cooked it 80 minutes.
• When there is 20 minutes left for your ham to cook, begin the glaze.
• Using a basting syringe, pull 1/2 cup worth of ham drippings and put the liquid in a non-stick pan on the stove-top. Make sure to cover the ham back up well.
• Along with the ham drippings, add honey, stone ground mustard and brown sugar. Bring the glaze to a low simmer and let simmer for 5 minutes. Set to the side.
• After the ham has reached an Internal temperature of 140 degrees, take it out of the oven and raise the oven temperature to 425 degrees.
• Remove the foil and pour half the glaze over top of the ham.
• Return to the oven for 10 minutes. Leave the foil off.
• Pour the rest of the glaze over top and cook another 5-10 minutes.
• Remove from oven and let rest 10 minutes before serving.

HONEY MUSTARD GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a small roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours.
• Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole-grain mustard and thyme in a small saucepan. Cook over medium-low heat until the sugar has dissolved, about 2 minutes.
• Increase the oven temperature to 375 degrees F. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan; it is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golden brown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well-browned and glazy; be careful not to let the glaze burn. Serve warm.

SUNNY'S EASY HOLIDAY SPIRAL HAM

Steps:

• Heat the oven to 325 degrees F.
• In a bowl, mix together the brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg. Season with salt.
• Roll out enough aluminum foil to surround the ham and place the ham in the center of the foil. Peel back the layers of the ham and place a sprig of thyme between every other layer of the spirals. Pour half of the glaze over the ham allowing it to sink into the slices. Tightly wrap the ham in the foil and place on a rack in a roasting pan. Fill the pan with an inch of water and roast in the oven until the internal temperature reaches 140 degrees F, about 20 minutes per pound.
• Pour the remaining half of the glaze in a small saucepot on medium heat and bring to a simmer. Whisk until small bubbles appear all over, then turn off the heat. The glaze will thicken as it rests.
• Raise the oven temperature to 400 degrees F.
• Remove the ham from the oven. Using caution and tongs to help, peel back the aluminum foil from the top, leaving the aluminum foil on the sides and underneath the ham to catch the glaze and juices. Slather the remaining glaze all over the top of the ham and place back in the oven uncovered for 15 more minutes. Remove and let rest before slicing.

HONEY-GLAZED SPIRAL HAM

Steps:

• Preheat oven to 325°. Line a roasting pan with heavy-duty foil. Place ham on a rack in pan. Combine pear nectar and orange juice; brush 1/3 cup over ham. Bake, uncovered, 30 minutes, brushing twice with remaining juice mixture., Combine brown sugar and honey; spread over ham. Bake 45-55 minutes longer or until a thermometer reads 140°, basting occasionally with pan drippings.

HONEY-MUSTARD GLAZED HAM

Steps:

• For the ham: Preheat the oven to 325 ̊ Fahrenheit. Score the surface of the ham with a sharp knife in a diamond pattern, about 1/4 inch deep. Stick the cloves in between the diamonds.
• Place the ham on a rack in a large roasting pan, tent it with foil and bake until warmed through, about 2 hours.
• For the glaze: Mix the mustard, honey and pepper in a medium bowl.
• Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and hake until the ham looks glossy, about 20 minutes. Brush with the remaining glaze and bake until just beginning to caramelize, about 20 more minutes.
• Remove the ham from the oven and let rest 15 to 20 minutes.

HONEY-GLAZED SPIRAL HAM

Steps:

• Preheat oven to 325°F with a rack in lower third. Stir together honey, orange zest and juice, ginger, cloves, and 1/2 teaspoon pepper. Wrap ham, fat-cap-side up, tightly in parchment-lined foil. Place on a rimmed baking sheet or in a small roasting pan.
• Bake 1 hour. Unwrap, leaving foil under ham to catch juices. Brush with some of the glaze; continue baking, uncovered, basting with more glaze every 15 minutes, until heated through, 45 minutes to 1 hour more. Brush with remaining glaze; let cool slightly. Serve warm.

SPIRAL HAM WITH CURRANT HONEY MUSTARD GLAZE

Steps:

• Preheat oven to 350°F.
• In a small sauce pot combine mustard and honey. Heat to a simmer.
• Place ham cut side down on a baking sheet or roasting pan. Brush with honey mustard and bake for 30 minutes.
• Add rehydrated currants to honey mustard and brush ham one more time and bake for 10 more minutes.
• Serve ham with remaining glaze as a sauce on the side. Enjoy!

HONEY-DIJON HAM

Steps:

• Place ham on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 50-60 minutes. Combine honey, mustard and sugar; brush about 3 tablespoons over ham. Bake 10-15 minutes longer or until a thermometer reads 140° and ham is heated through. Stir into remaining glaze; heat through and serve with the ham.

CURRANT MUSTARD-GLAZED HAM

Steps:

• If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a collar of skin around the shank bone and a layer of fat. Trim the fat, leaving a layer about 1/3 inch thick, score the layer remaining into diamonds, and stud the center of each diamond with a clove. Bake the ham on a rack in a roasting pan in a preheated 350°F. oven for 55 minutes.
• In a small saucepan heat the jelly over moderate heat, stirring, until it is melted and smooth, remove the pan from the heat, and stir in the mustard. Spoon the glaze over the ham, spreading it evenly, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. Transfer the ham to a platter and let it stand for 15 minutes before carving. If planning to make the ham, spinach, and pasta gratin (page 117), reserve 1 pound of the carved ham, covered and chilled.

MOIST SPIRAL CUT HAM WITH PINEAPPLE HONEY GLAZE

Steps:

• 1. Place ham, left in plastic covering from company (and netting to make handling easier), into large container. Cover with hot tap water. Let sit for 45 minutes. Empty water and refill with hot tap water for another 45 minutes. This allows the internal temperature of ham to raise before placing in oven.
• 2. Preheat oven to 250 degrees. Adjust oven rack to lowest position.
• 3. Remove ham from water and all packaging from company. Be sure to remove plastic disk covering bone. Place ham inside large oven bag making sure that the cut side is at bottom of bag. Gather bag tightly around ham and tie. Place in large roasting pan. Cut 4 small slits in top of bag with knife.
• 4. Bake ham until internal temperature reaches 100 degrees (approximately 90 minutes or 10 minutes per pound).
• 5. During last minutes of ham cooking time, combine sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, paprika, and ginger in small saucepan. Once combined add pineapple juice and honey and cook over medium heat stirring constantly. Remove from heat. Consitency should just allow you to pour. If not, add more pineapple juice.
• 6. Remove ham from oven. Untie oven bag and roll down sides. Any juices inside bag you will want to keep within bag. Increase heat in oven to 350 degrees.
• 7. Starting at the bottom cut portion of the ham, hang pineapple slices on ham with toothpicks.
• 8. Slowly poor 1/4 of glaze over ham. Return to oven for 10 minutes. Repeat twice. You will still have glaze left over for those who may like more glaze with their ham.
• 9. After final oven glazing, remove ham from oven. Remove pineapple slices (if you wish) to a separate bowl for serving. There will be liquid in the bottom of the bag. My family likes this added to the leftover glaze to pour on individual ham slices and served with individual pineapple slices.
• 10. Place ham on platter and serve. Pour glaze and ham juices into gravy boat for service.

HONEY-GLAZED SPIRAL HAM

Steps:

• Line a roasting pan with heavy-duty foil. Place ham on a rack in pan. Combine pear nectar and orange juice; brush 1/3 cup over ham. Bake, uncovered, at 325 for 30 minutes, brushing twice with remaining juice mixture.
• Combine the brown sugar and honey; spread over ham. Bake 45-55 minutes longer or until ham is heated through, basting occasionally with pan drippings.