Best Big Easy Glazed Ham Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

"BIG EASY" GLAZED HAM



This is so easy to do and it tastes sooooo good, much better than the expensive Honey...... My family always wants it this way. Try this holiday season, let me know how it turns out.

Provided by Bridgette Medley @bmedley

Categories     Pork

Number Of Ingredients 5

- 1 store bought spiral sliced ham and the spice packet that comes with it
- 1 small jar cherries with juice
- 1 can sliced pineapple
- 2 tbl spoon mustard
- 1 can dark soda (cola, rootbeer or any other dark soda)

Steps:

  • In a sauce pan mix together the spice packet, mustard, juice from cherries & pineapple and cola, bring all to a rolling boil until thickend then pour over spiral ham, bake according to directions, basting frequently until heated throughout, serve with glaze on the side.

PERFECT GLAZED HAM



Perfect Glazed Ham image

Provided by Food Network Kitchen

Time 2h5m

Number Of Ingredients 0

Steps:

  • Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
  • Don't toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor.
  • Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking.
  • Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon.
  • Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal.
  • Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.

CLASSIC GLAZED HAM



Classic Glazed Ham image

Provided by Food Network Kitchen

Time 3h55m

Yield 12 servings

Number Of Ingredients 3

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, recipes follow

Steps:

  • Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
  • Preheat the oven to 325 degrees 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 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound).
  • Increase the oven temperature to 425 degrees F. Pour half of the Glaze (see below for glazes) 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.
  • Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.
  • Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.
  • Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
  • Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

Related Topics