BAKED HAM WITH SWEET GLAZE
This is a common recipe brought down through my family. My grandmother made it, my mother still makes it, and we all love it to pieces! It is great left over or chopped into a fresh green salad. I love this ham glaze because it is simple, easy and delicious!
Provided by aellis0923
Categories Main Dish Recipes Pork Ham Whole
Time 3h
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of boiling water into the pan beneath the ham.
- Bake the ham in the preheated oven for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.)
- Reduce oven heat to 350 degrees F (175 degrees C.) In a bowl, mix together the brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste. Brush the ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham.
- Return the ham to the oven, and roast for 15 minutes. Baste the ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let the ham rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 668.1 calories, Carbohydrate 23.6 g, Cholesterol 218.1 mg, Fat 32.8 g, Fiber 0.4 g, Protein 66.1 g, SaturatedFat 11.9 g, Sodium 146 mg, Sugar 18.2 g
RITA'S SWEET HOLIDAY BAKED HAM
This is my mom's holiday ham recipe. She would cook this easy recipe on my birthday. Made with maraschino cherries, sliced pineapples, brown sugar, honey and much more yummy ingredients. You'll love this ham dinner, and it's not just for the holidays, but great any time of year!
Provided by AMOREFATA1972
Categories Main Dish Recipes Pork Ham Whole
Time 2h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the maple syrup, orange juice, ginger ale, brown sugar and honey. Stir in the juice from the maraschino cherries, and half of the cherries. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep. This will allow the ham to soak up the juice.
- Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking. Place the pineapples onto the top of the ham, and secure with toothpicks. Place cherries into the centers of the rings, and secure with toothpicks also. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag.
- Bake the ham for 2 hours in the preheated oven. The internal temperature should be 160 degrees F (80 degrees C) when done. Be sure not to touch the bone when taking the temperature. Remove ham from bag to a serving plate, and let stand for 10 minutes before carving.
Nutrition Facts : Calories 666.5 calories, Carbohydrate 28.1 g, Cholesterol 127 mg, Fat 42.1 g, Fiber 0.3 g, Protein 42.1 g, SaturatedFat 15 g, Sodium 2917.8 mg, Sugar 23 g
NOT SO SWEET BAKED HAM
Traditionally, ham is rubbed with brown sugar and other sweet ingredients. I like my ham to taste like ham and I like my recipes to be simple. Here's an easy recipe that I'm sure your whole family will enjoy.
Provided by rachelbshepard
Categories Main Dish Recipes Pork Ham Whole
Time 1h35m
Yield 30
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange ham fat-side up in a large baking dish.
- Pour chicken broth over ham.
- Bake in the preheated oven until heated through, about 90 minutes, basting every 20 to 30 minutes.
- Discard broth before slicing and serving ham.
Nutrition Facts : Calories 558.8 calories, Carbohydrate 0.2 g, Cholesterol 127.2 mg, Fat 42.1 g, Protein 42 g, SaturatedFat 15 g, Sodium 2938.7 mg
SWEET AND JUICY BAKED HAM
This is my own recipe from New Years Day 2006. Our guests raved about the flavor. It is simple to fix, unbelievably moist, sweet, and tasty!
Provided by NormCooks
Categories Ham
Time 4h15m
Yield 1 Ham, 30 serving(s)
Number Of Ingredients 4
Steps:
- If possible, have your butcher remove the shank from your ham and package the Shank Meat separately. Most will do this at no extra charge. You can use the shank meat as a base for other recipes.
- If you can find the Brown Sugar flavor of Karo Corn Syrup, use it rather than regular corn syrup. Grocers sometimes only carry this flavor during the Holiday Season.
- Make sure your Ham is completely thawed before cooking.
- Remove the wrapper from your ham, and rinse your ham under cold water.
- To make your glaze pour your can of fruit cocktail into your blender. Puree it into liquid, then pour it into a large bowl. Add your brown sugar and Coca Cola. Hand stir gently for a few minutes until the glaze is consistent.
- Protect your baking pan by spraying it with cooking spray then covering the bottom with heavy duty tinfoil.
- Place your rack in the pan, then place your ham on the rack.
- If you have a food injector, load your syringe about 5 times and inject your glaze into the fatty pockets of your ham. This will ensure the inside of your ham is as tasty as the outside.
- Drizzle about half your glaze over your ham, then cover the ham loosely with a tent of aluminum foil.
- Bake your ham for 18 min per pound at 350 degrees. One hour before cooking is done, pour the remainder of your basting mix over your ham, re-cover it with the tent and allow it to finish cooking.
- When your ham is done, remove from the oven, wrap tight in your tinfoil, and let it stand for 20 to 30 minutes.
- Your guests will be amazed at the flavor. Try to be modest when you are complimented about your culinary excellence.
Nutrition Facts : Calories 626.4, Fat 31.7, SaturatedFat 10.6, Cholesterol 187.4, Sodium 4708.2, Carbohydrate 22.8, Fiber 0.1, Sugar 8.6, Protein 63.1
CHARMAINE NEVILLE'S SWEET BAKED HAM
After looking for a new ham recipe for Easter, we came across this one on the New Orleans Times Picayune website. Charmaine Neville, sister to the Neville Brothers, submitted this recipe and said, "You know how ham tastes salty? Well, I don't play that," Neville said for the story. "Mine has got to be sweet to the bone. I always use Chisesi ham. You can get it spiral-sliced at the supermarket. Spiraling is the secret, so it soaks up all the marinade."
Provided by Holly Ritchey
Categories Ham
Time 2h50m
Yield 1 15 - 20 lb Ham, 20-25 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl mix the mustard and brown sugar until a big sticky mess is formed making sure to break up any clumps of brown sugar.
- Place the ham in the bag and using your hands or a rubber spatula spread the sugar-mustard glaze evenly over the ham.
- Pour the Coke into the bag over the ham and seal the plastic bag tightly.
- Place the bag in the refrigerator and refrigerate for 2 - 3 days.
- On the 3rd day, rise the ham from the bag and place in a 300 degree oven for 45 minutes.
- After the initial 45 minutes, baste the ham every 15 minutes for a total of 10 minutes per pound total roasting time or "until it falls apart.".
Nutrition Facts : Calories 688.6, Fat 20, SaturatedFat 6.6, Cholesterol 176.9, Sodium 5367.8, Carbohydrate 47.3, Fiber 0.6, Sugar 45.6, Protein 76.6
SUPER EASY BAKED HAM
So one day, I was just too weary to try to do anything special with the ham I picked out for dinner. So I stabbed it with a meat thermometer, and let it bake until done. It was so surprisingly delicious that it's the only way I bake hams now. :) This recipe is written for beginners or for people who have never even thought of baking a ham but found a great sale and now need to know what to do with their hunk of ham. :) Servings are a guess based on the 11 pound ham I served last night.
Provided by CraftScout
Categories Ham
Time 3h5m
Yield 20 serving(s)
Number Of Ingredients 2
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.
SPICY MUSTARD HAM GLAZE (NOT SWEET AT ALL)
I couldn't find a true savory ham glaze, so I made up my own. It turned out so well, I just had to share! I bought a large ham (bone-in of course!) that I wanted to use the left overs, for other yummies later in the week. I don't necessarily like the sweet ham glazes, as it seems to linger with the leftovers. This will be great in scalloped ham and potatoes, ham and beans, omlets, sandwiches.. you name it! Hope you enjoy!! :)
Provided by tlea73
Categories Ham
Time 8h10m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- 1. In a small bowl, wisk all ingredients together.
- 2. Pat ham dry with papertowel.
- 3. Schmear all over ham.
- I put mine in the slow cooker for 8 hours on low, or you could bake, roast, smoke, or grill the ham, depending on your preference. You could also marinate the ham before cooking, but I just didn't think about this until the morning of.
- I made a double batch of this to use as a dipping sauce as well. Delish!
Nutrition Facts : Calories 772.5, Fat 49.4, SaturatedFat 16.9, Cholesterol 241.5, Sodium 1292.7, Carbohydrate 6.1, Fiber 3.5, Sugar 1, Protein 73.5
BAKED HAM WITH SWEET AND BAKED POTATOES
This recipe is very simple, and great to make for a crowd (it can also be easily be adjusted for a smaller group, as well). As written, it serves 8. My fabulous stepmother made this for a group of 14, while we were on vacation, and I thought that it was a great idea. You can also adjust the type of potatoes to your guests' preference. Enjoy!
Provided by Helping Hands
Categories One Dish Meal
Time 2h7m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Wash and dry potatoes.
- Prick each potato with a fork on front and back of potato.
- Place ham in the middle of roasting pan (without rack), or on large baking or cookie sheet.
- Surround ham with lightly buttered potatoes.
- Bake for 2 hours (this is an estimate; I usually follow the directions on the ham for cooking time).
- Carve ham, serve with potatoes, and enjoy.
Nutrition Facts : Calories 781.9, Fat 26, SaturatedFat 8.7, Cholesterol 235.9, Sodium 6915.1, Carbohydrate 27, Fiber 3.2, Sugar 3.3, Protein 103.5
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