Best Baked Ham With A Cashew Crust Recipes

COPYCAT HONEYBAKED HAM RECIPE

Steps:

• Trim ham if needed, then place in slow cooker. Combine melted butter and honey, then massage over ham, getting in between the slices a little. Cover and cook on LOW 4-5 hours.
• At the end of the cooking time, preheat broiler to HIGH, and line a roasting pan with heavy duty aluminum foil.
• Combine sugar, seasoned salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, paprika and allspice in a small bowl. Pat half of the sugar mixture over the top of the ham.
• Broil for several minutes, until bubbly and caramelized, then remove from oven.
• To a small saucepan, add remaining sugar mixture. Add 3 Tbsp of either water or ham juices from bottom of the slow cooker. A combination of water/ham juice and bourbon is a nice alternative! Stir, and heat to a boil. Boil for about a minute, then remove from heat.
• Brush or pour glaze over the ham, then broil again for a minute or two (careful... don't let it burn!). Remove from oven and let ham rest for 5-10 minutes.
• Serve warm or cold and enjoy!

ALWAYS JUICY BAKED HAM

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk beer, brown sugar, and Dijon mustard together in a bowl.
• Place ham cut side up in a large roasting pan; pour beer mixture over ham.
• Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
• Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil.
• Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
• Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.

BAKED HAM WITH A CASHEW CRUST

Steps:

• Place oven shelf in lowest position of oven. Preheat oven to 160C (320F). Line a large roasting pan with baking paper.
• Gently run your thumbs between the rind and fat of the ham to remove the rind. Leave the shank covered with rind and cut off the remainder (a zig-zag pattern looks nice). Score the fat in a diamond pattern with sharp knife, with cuts no more than 5mm deep. Place ham into prepared roasting pan.
• Whisk marmalade, sugar, mustard and egg yolk in a bowl until smooth, and brush liberally over surface of ham.
• Add nuts to remaining marmalade mixture and stir to coat. Spoon nut mixture onto upper side of ham and press on firmly.
• Cook ham for 1 hour. To brown evenly, rotate ham every 15 minutes. Cover loosely with foil and let ham rest for 10 minutes before slicing.
• To carve ham so everyone gets some crust: near the shank, make a vertical cut down to the bone. Then make another cut, starting 1-2cm (.5-1 inch) away and angling back to the first cut and remove the resulting wedge of ham. Now make several thin parallel slices down to the bone, then cut along the bone underneath the slices to remove.