COOKS FULLY COOKED HAM RECIPES

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CLASSIC GLAZED HAM RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Classic Glazed Ham Recipe | Food Network Kitchen | Food ... image

Pick from four quick and easy ham glaze recipes for a baked ham that'll stand out this holiday.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 3 hours 55 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 23

1 9- to 10-pound bone-in fully cooked smoked ham (butt or shank half)
2 tablespoons whole cloves (optional)
1 1/2 cups glaze of your choosing (recipes follow)
2 cups apple cider
1/2 cup apple jelly
1/2 cup maple syrup
1/4 cup whole-grain mustard
1/2 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1 cup light brown sugar
3/4 cup Dijon mustard
Grated zest and juice of 1 orange
2 teaspoons five-spice powder
1 tablespoon peanut oil
1 cup hoisin sauce
3 tablespoons honey
3 tablespoons rice vinegar
1 tablespoon soy sauce
Grated zest and juice of 2 limes
8 thin slices ginger
2 cups unsweetened pineapple juice
1 cup apricot preserves
1/4 cup Dijon mustard

Steps:

  • Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
  • Prepare the glaze of your choosing.
  • For the Apple-Maple Glaze: Boil the apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; stir in the apple jelly, maple syrup, mustard, allspice and nutmeg.
  • For the Mustard-Orange Glaze: Mix the brown sugar, mustard and orange zest and juice in a bowl.
  • For the Hoisin-Spice Glaze: Toast the five-spice powder in a small saucepan over medium heat with the peanut oil, about 1 minute. Add the hoisin sauce, honey, rice vinegar, soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
  • For the Pineapple-Apricot Glaze: Put the lime juice in a saucepan; add the ginger and pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, apricot preserves and mustard.
  • Preheat the oven to 325˚ F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
  • Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130˚ F, about 2 hours 30 minutes (about 15 minutes per pound).
  • Increase the oven temperature to 425˚ F. Pour half of the glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more.
  • Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 more minutes.

CLASSIC GLAZED HAM RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Classic Glazed Ham Recipe | Food Network Kitchen | Food ... image

Pick from four quick and easy ham glaze recipes for a baked ham that'll stand out this holiday.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 3 hours 55 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 23

1 9- to 10-pound bone-in fully cooked smoked ham (butt or shank half)
2 tablespoons whole cloves (optional)
1 1/2 cups glaze of your choosing (recipes follow)
2 cups apple cider
1/2 cup apple jelly
1/2 cup maple syrup
1/4 cup whole-grain mustard
1/2 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1 cup light brown sugar
3/4 cup Dijon mustard
Grated zest and juice of 1 orange
2 teaspoons five-spice powder
1 tablespoon peanut oil
1 cup hoisin sauce
3 tablespoons honey
3 tablespoons rice vinegar
1 tablespoon soy sauce
Grated zest and juice of 2 limes
8 thin slices ginger
2 cups unsweetened pineapple juice
1 cup apricot preserves
1/4 cup Dijon mustard

Steps:

  • Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
  • Prepare the glaze of your choosing.
  • For the Apple-Maple Glaze: Boil the apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; stir in the apple jelly, maple syrup, mustard, allspice and nutmeg.
  • For the Mustard-Orange Glaze: Mix the brown sugar, mustard and orange zest and juice in a bowl.
  • For the Hoisin-Spice Glaze: Toast the five-spice powder in a small saucepan over medium heat with the peanut oil, about 1 minute. Add the hoisin sauce, honey, rice vinegar, soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
  • For the Pineapple-Apricot Glaze: Put the lime juice in a saucepan; add the ginger and pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, apricot preserves and mustard.
  • Preheat the oven to 325˚ F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
  • Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130˚ F, about 2 hours 30 minutes (about 15 minutes per pound).
  • Increase the oven temperature to 425˚ F. Pour half of the glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more.
  • Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 more minutes.

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