Best Fresh Ham With Maple Balsamic Glaze Recipes

FALL APART FRESH HAM ROAST - OVEN ROASTED

Steps:

• Brine roast for 3-6 hours then pat dry. (Instructions below!)
• Prep your ham! Cut the top fat layer in a diamond pattern or in parallel lines for seasoning!
• Preheat oven to 350º
• Place ham into a 13×9 inch baking dish.
• Season generously with salt and pepper on all sides of your ham roast. Make sure to rub the seasoning into the diamond-shaped or parallel lines cup on the fat layer.
• Add 2 - 3 cups of cold water to the baking pan... The water level needs to come up about 1 inch on the sides of your roast.
• Tightly cover your shallow roasting pan or baking dish with foil to seal in steam.
• Place prepared roast into the oven for 2 hours, or until the internal temperature reaches 145º. For food safety make sure your ham reaches at least 145 degrees internally! For a bigger ham roast, you should use less salt and a longer soak time. The reason for this is to let the solution penetrate the ham evenly all the way to the bone without making the outside too salty. Smaller hams require more salt and a shorter soak time. After 2 hours of roasting, remove roast from the oven.
• Turn the oven temperature up to 450º
• Remove foil from pan.
• Mix maple syrup and balsamic vinegar and bast roast with that.
• Place ham roast in the oven, and set the timer for 10-15 minutes of cook time. Baste roast every 5 minutes or as often as you like at this stage of cooking!
• After 10-15 minutes, turn the ham roast over and baste the other side, roast for another 10-15 minutes to brown both sides. (The water will ALMOST be cooked out, but there should be a little left for basting before serving.)
• After browning, remove your roast from the oven, and let it cool for at least 10 mins.
• For best results, use a spoon and take the remaining liquids from the bottom of your baking dish and cover your baked ham roast with them. This gives the roast back all those yummy flavors that have cooked down through the roasting process!

HOLIDAY BALSAMIC MAPLE GLAZED HAM

Steps:

• 1. First preheat the oven to 325F. Mix the dressing, syrup & mustard in a small bowl. Then place ham fat side up in a roasting pan. Then diagonally score the ham. Cover with foil & bake for about 1 hour.
• 2. Next Remove the foil & brush the ham with 1/3 of the glaze. bake again uncovered for about 1 hour more or until fully heated. Brush with remaining glaze about every 20 mins. In a large shallow pan toss the carrots & parsnips with the oil. Add them to the ham at the last 45 mins of baking. Make sure to turn the veggies everytime you brush the ham with glaze.
• 3. Then remove the ham from the oven & tranfer to a cutting board. Tent with foil & let stand for about 15 mins. In the mean time increase the heat to 425F. Continue to roasr theveggies for about 15 mins, turning every 5 mins & serve with the ham.

MAPLE-GLAZED FRESH HAM WITH HARD CIDER SAUCE

Steps:

• If brining the ham, combine salt and white sugar with 2 quarts water in a pot large enough to fit the ham comfortably. Stir well to dissolve. Add ham, cover, and place in refrigerator for 12 to 24 hours. Remove, rinse well, and dry with paper towels.
• In a small bowl, combine raisins and rum and allow to sit while ham cooks, at least 2 hours.
• Preheat oven to 500 degrees. Place brown sugar, sage, mustard, lemon zest, garlic, salt and peppercorns in a blender or a food processor fitted with a steel blade, and process until smooth.
• Using a sharp knife, score entire surface of ham in a crosshatch pattern, cutting down just through skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with spice mixture, pressing it gently into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
• After 20 minutes, reduce oven setting to 300 degrees. After 1 hour, begin painting ham every 15 minutes or so with maple syrup. Continue roasting until the very center of ham reaches an internal temperature of 145 degrees, 2 to 2 1/2 hours total cooking time. (Begin checking at 1 1/2 hours to be sure.) To check for doneness, insert a meat thermometer into the absolute center of the roast, let it sit for 5 seconds, then take the reading.
• While ham is cooking, place cider in a medium saucepan and bring to a boil over high heat. Reduce heat to medium high, and simmer vigorously until liquid is reduced by about half, about 20 minutes.
• When ham is done, remove it from roasting pan, cover it loosely with foil, and allow it to rest for 20 to 30 minutes. Tip roasting pan to the side so you can spoon off all the fat from pan juices, then place pan on stove over medium-high heat. Add reduced cider, and bring to a simmer, scraping bottom of pan to free the browned bits. Skim any film off surface and season liquid as needed with salt and pepper. Add rum-soaked raisins, along with any remaining rum, and stir to combine. Pour into a gravy boat.
• Carve ham into thick slices, drizzle with raisin-cider sauce and serve, passing remaining sauce separately.

MAPLE-GLAZED HAM

Steps:

• Preheat oven to 300°. Place ham on a rack in a shallow roasting pan. Cover and bake until a thermometer reads 130°, 1-1/2 to 2 hours., Meanwhile, in a large saucepan, combine glaze ingredients. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. , Remove ham from oven. Pour glaze over ham. Bake ham, uncovered, until a thermometer reads 140°, 15-30 minutes longer.