Best Montes Ham Glaze Recipes

MONTE'S HAM

Steps:

• Trim outer skin and excess fat from ham.
• Place ham, meat side down in a large roasting pan and score, making crosshatch incisions with a sharp knife.
• Turn ham back on its side.
• Roast at 300F for 2 hours.
• Remove from oven.
• Mix together the orange marmalade, mustard, honey, and brown sugar.
• Stud ham with cloves, either by inserting one clove at the intersection of each crosshatch or by inserting in the center of each square.
• Brush ham with glaze.
• Increase oven temperature to 350F and return ham to oven for about 1 1/2 hours, or until themometer inserted near bone (but not touching bone) reaches 160°F.
• Glaze the ham at least 3 times while baking.
• When ham is done, transfer to a large cutting board or platter and allow to rest for 30 minutes before carving.

MONTE'S HAM

Steps:

• Heat oven to 300 degrees. Cut off the ham's tough outer skin and excess fat, and discard. Put ham in a large roasting pan. With a long, sharp knife score it, making crosshatch incisions all over the ham about 1/2 inch deep and 1 inch apart.
• Roast the ham on the lower middle level of the oven for two hours. Remove it from oven, and increase heat to 350 degrees.
• For the glaze, stir together the orange marmalade, mustard and brown sugar in a medium-size bowl. Stud ham with cloves, inserting one at the intersection of each crosshatch. Brush entire surface of ham generously with glaze, and return to the oven. Reserve some of the glaze.
• Cook ham 1 1/2 hours more, brushing with glaze at least three times. Transfer ham to a cutting board or platter, and allow it to rest for about 30 minutes. Carve and serve warm or at room temperature.

THE BEST HAM GLAZE

Steps:

• Preheat the oven to 325 degrees F. Let the ham sit at room temperature for 30 minutes and trim off any skin. If your ham is not a spiral-cut ham, use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
• Place the ham, flat side down, on a roasting rack in a roasting pan. Pour 1 cup water into the pan. Bake 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-reduce the time to 10 minutes per pound for a spiral-cut ham).
• Meanwhile, make the glaze: Whisk the brown sugar, maple syrup, soy sauce, orange zest and juice, Dijon, vinegar, cinnamon, cloves, onion powder and a few grinds of black pepper in a medium saucepan until smooth. Bring to a boil over medium-high heat, whisking occasionally, then reduce the heat to low and simmer until the glaze has thickened and reduced by half (you should have 1 cup glaze), 20 to 25 minutes. Set aside until the ham is ready.
• Increase the oven temperature to 425 degrees F. Brush half of the glaze over the ham. If the water in the bottom of the pan has evaporated, add 1 cup water. Return the ham to the oven and roast for 30 minutes, brushing with the remaining glaze every 10 minutes (two more times) before returning to the oven.
• Let the ham cool for 15 minutes before thinly slicing.

MONTE'S HAM GLAZE RECIPE

Steps:

• Mix all ingredients together in a small saucepan and heat for about 5 minutes. Heat ham at 300 for about two hours. Brush with glaze and cook another hour. Add glaze every 15 minutes.