Strawberry Baked Ham Food

STRAWBERRY GLAZED HAM

Steps:

• 1. HEAT oven to 325°F. Score fat surface of ham with sharp knife, making uniform diagonal cuts about 1/8-inch deep and 3/4-inch apart.
• 2. PLACE ham fat side up on rack in shallow roasting pan; bake 1 1/4 to 2 1/4 hours.
• 3. COMBINE preserves, mustard and lemon juice in small saucepan; cook over low heat, stirring until blended.
• 4. BRUSH ham with about 1/2 cup glaze during last 20 minutes of baking time. Let ham stand 10 minutes for easier slicing. Heat remaining glaze and serve as a sauce for the ham.

STRAWBERRY BAKED HAM

Steps:

• Preheat the oven to 350 degrees F. Place the ham in a large roaster and arrange the strawberries on top. Mix the wine, water, and Creole mustard together, then pour over the top of the ham, and let it drip down the sides. Bake for 1 hour, basting every 20 minutes. After the ham is baked, slice and serve topped with a Strawberry Sauce (see below). For Sauce: In a medium-sized saucepan, mix all the ingredients together and cook covered over low heat until thickened, at least 3 hours, stirring occasionally. If you wish, mash the berries with a spoon. This can be stored in the refrigerator for several weeks. Recipe Source: Justin Wilson's "Homegrown Louisiana Cookin'"

ORANGE BAKED HAM

Steps:

• Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
• Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

STRAWBERRY GLAZED HAM

Steps:

• Bake ham as desired, scoring if you'd like.
• Combine remaining ingredients, stirring well.
• Spoon over ham during last 30 minutes of cooking time.
• Garnish with whole strawberries, sliced and fanned, if desired.

SUPER EASY BAKED HAM

Steps:

• Preheat oven to 350F and make sure the racks are all the way on the bottom so there is plenty of room for the ham.
• Bring ham in packaging to sink and have a pan big enough to hold it nearby. I find a 9"x13" baking pan works great. Make sure your pan is at least an inch deep.
• Take ham out of wrapper and rinse it with cool water if you think it feels icky. Then find the plastic doohickey on the large cut end and remove it. At this point you can trim off some of the fat if you would like. I usually don't, as most of it renders out into the pan or is very easy to cut around.
• Place ham in pan with large cut side down.
• Stab with the business end of a probe style thermometer. This is the kind which has a long metal skewer on one end (the business end), a long cable, and a box which has all the controls and readouts. Make sure the probe goes through a large area of meat, not fat, and doesn't hit one of the bones down the center of the ham. Set your thermometer to alert you when the ham reaches 140°F.
• When your oven has reached 350F, put the ham in (be careful, it's heavy).
• Wait until the thermometer alerts you. Then remove the ham from the oven (remember, it's heavy and now it's really hot, too). Remove the probe, and either start slicing or put on a pretty platter and let your family/guests ooh and ahh. :).
• NOTE: The skin gets very black and crispy. Do not panic, the meat is juicy, I promise. Simply cut the skin off where it is really crispy and get to the meat underneath.
• ALSO: If you do not have a probe style meat thermometer, or need an idea of timing for preparing the rest of your meal, an already cooked (city) ham will reheat to 140F in approximately 15 minutes per pound. So a 12 pound ham will take 3 hours. Ish.
• And FINALLY: I like to carve off the leftovers and separate into 1 pound amounts. I then put these into labeled quart sized freezer bags and freeze for casseroles, pasta, or beans another night. The bone can be put into a labeled gallon sized freezer bag, and then thawed for yummy beans another night.