Best Ginger Chile Glazed Ham With Flambe Finish Recipes

HONEY-GINGER GLAZED HAM

Steps:

• Preheat oven to 325°.
• Remove ham from refrigerator 1 hour before cooking to bring to room temperature.
• Put ham in a roasting pan and place on a rack.
• Using a knife, score fat on top in a diamond pattern.
• Mix remaining ingredients in a bowl.
• Brush about 3/4 of honey mixture on ham with a pastry brush.
• Bake 2 hours, basting with remaining mixture and pan drippings every 45 minutes.
• Remove from oven and serve warm or at room temperature.

GINGER GLAZED HAM

Steps:

• Place the joint in a large pan over the hob, or burner, and add 7 quarts of dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.
• Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.
• In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves.
• After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.
• Serve hot or cold.

BAKED HAM WITH ORANGE AND GINGER GLAZE

Steps:

• Prepare and heat the ham according to directions.
• Meanwhile combine marmalade, ginger root and mustard thoroughly.
• Remove meat 30 minutes, before the ham is done.
• Raise oven heat to 425°F.
• Brush with marmalade mixture.
• Pour ginger ale and 1/4 orange juice into the roasting pan.
• Bake uncovered for 30 minutes, basting the ham with the pan juices every 10 minutes.
• Remove from pan, put on a board, cover lightly with foil and let rest for approx 15 minutes.
• Pour cooking juices into a small sauce pan. Stir in brown sugar; heat and let simmer.
• Combine the remaining orange juice with the cornstarch.
• Add to the mix and let simmer until the sauce thickens, about 1-2 minutes.
• Drizzle ham slices before serving.

ESPRESSO CHILE GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Cut the thick layer of fat and the skin from the ham and discard. Place the ham in a roasting pan. For easier cleanup, line the pan with aluminum foil, because the glaze will drip off and burn on the bottom of the pan. Roast the ham for 1 hour.
• While the ham is roasting, make the glaze. Combine the orange juice and zest, brown sugar, liqueur, chile paste, and pepper in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium and simmer the mixture until is reduced by about half and is as thick as maple syrup, about 35 minutes. Whisk in the espresso or espresso powder. You should have almost 2 cups of glaze. You are going to use half of this glaze to brush the ham while it is roasting and reserve the other half for brushing on the ham after it is sliced.
• After the first hour of cooking, brush the ham with the glaze. Roast for another hour, brushing with the glaze every 15 minutes. Since the ham is already cooked, you just need to warm it all the way through. Check for an internal temperature of 130 to 140 degrees using an instant-read thermometer. Remove the ham from the oven when it is nicely browned and warmed through.
• To serve: We like to serve this with warm cornbread. For a lovely presentation, slice half the ham and arrange the slices up against the unsliced part on a big platter. Brush the slices with the remaining glaze.
• Cook's Note: The glaze can be made a few days ahead and stored, tightly covered, in the refrigerator.
• Serving Suggestion: Etta's Cornbread, recipe follows.
• To make the cornbread, preheat the oven to 425 degrees F. Butter an 8-inch square baking dish.
• Combine the flour, cornmeal, cheese, baking powder, and salt in a large bowl.
• In a mixing bowl, whisk together the eggs, milk, and honey. Add the wet ingredients to the dry ingredients, stirring until just combined. Add the melted butter and stir into the mixture. Pour into the prepared pan and bake until a toothpick comes out clean, 15 to 20 minutes.
• Cook's Note: You can make the cornbread and store it in the freezer, covered tightly in plastic wrap, for a few weeks.