SLOW-COOKED HONEY-GLAZED HAM
The secret of this tender honey-baked ham is slow cooking. I start it in a low temp oven around 6 p.m. the night before if used for breakfast. If used for dinner, it can be started later in the evening, turned off and restarted the next morning. Don't use a spiral-sliced ham because it will dry out.
Provided by Bohunk
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham
Time 17h
Yield 16
Number Of Ingredients 6
Steps:
- Blend brown sugar, honey, molasses, orange juice, and mustard together in a saucepan over medium-low heat until thickened, about 45 minutes. Remove from heat. Let glaze sit until flavors blend, 8 hours to overnight.
- Preheat oven to 225 degrees F (110 degrees C). Place ham in a roasting pan.
- Bake in the preheated oven, checking occasionally, about 10 hours. If ham begins to darken at that point, cover with aluminum foil. Continue baking, about 2 hours more.
- Increase oven temperature to 275 degrees F (135 degrees C). Bake, coating ham thoroughly with the glaze mixture every 30 minutes, about 2 hours more. Remove from the oven and let stand 15 to 20 minutes before slicing. Serve any remaining glaze with ham, if desired.
Nutrition Facts : Calories 2830.4 calories, Carbohydrate 30.5 g, Cholesterol 1331.6 mg, Fat 69.6 g, Protein 519.4 g, SaturatedFat 21.4 g, Sodium 18489.5 mg, Sugar 25.2 g
ROASTED FRESH HAM
This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe. A fresh ham weighing in at north of 15 pound yields the variety of doneness needed for a big party of eaters: well-done white meat, pink slices for the medium-rare crowd, and crispy fat and dark-meat bits from the shank for those who like to snack. If there are leftovers the next day, carve the rest of the meat from the bone and make yourself a phenomenal ham sandwich. Then use the bones for stock and soup!
Provided by Matt Lee And Ted Lee
Categories dinner, roasts, main course
Time 4h30m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Place a rack in lower third of oven and preheat to 425 degrees. Trim skin and excess fat from ham, leaving a layer of fat. Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.
- In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant. Pat mixture all over ham and into crevices.
- Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour. Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil. Continue to roast, basting every hour. Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.
- Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.
Nutrition Facts : @context http, Calories 1156, UnsaturatedFat 48 grams, Carbohydrate 2 grams, Fat 87 grams, Fiber 0 grams, Protein 80 grams, SaturatedFat 30 grams, Sodium 823 milligrams, Sugar 1 gram
ROAST FRESH HAM WITH CIDER GLAZE
Provided by Food Network Kitchen
Categories main-dish
Time 7h15m
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Rinse the ham and pat dry. To score the ham, use a serrated knife to make parallel cuts about an inch apart, across and through the skin into the fat. Cut diagonally across these first cuts to make a diamond pattern. In a food processor combine the parsley, sage, garlic, mustard, red pepper, salt, and pepper. Add 1/4 cup of the oil and pulse to a make a coarse paste. Rub the paste all over the ham, pressing it into the cuts. Cover the ham with plastic wrap, put on a pan, and refrigerate overnight. Remove ham from the refrigerator about 1 1/2 hours before cooking so the meat can come to room temperature. Preheat the oven to 450 degrees F. In a large roasting pan toss the onion wedges with the remaining oil. Place the ham on top of the onions and add 1 cup of the cider. Roast the meat for 30 minutes, reduce the oven temperature 300 degrees F. Cook the ham until an instant read thermometer inserted into the thickest part registers 150 degrees F. A 13-pound ham will take about 4 to 4 1/2 hours, about 20 minutes per pound. Meanwhile in a large saucepan bring the cider to a boil. Reduce the heat to a brisk simmer and cook the cider until syrupy and about 1 1/2 cups. Skim off any foam that comes to the surface as the cider reduces. During the last 1 1/2 hours of cooking the ham, brush the reduced cider over the roast every 30 minutes to glaze the skin. Let the cooked ham rest, loosely covered with foil, at room temperature for 30 minutes before carving. Reserve the onions and pan juices, skimming off any excess fat. Carve the ham and serve with the onion and pan juices.
- Copyright 2001 Television Food Network, G.P. All rights reserved
FORK TENDER SLOW-COOKED BAKED HAM
If you're a fan of sweet, succulent ham then you are sure to love this recipe. The cloves, maple syrup, pineapple juice, ginger, nutmeg and cinnamon spices will create a delicious aroma in your kitchen and have mouths watering.
Provided by Feast Your Eyes
Categories Ham
Time 7h15m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Wash ham and pat dry with paper towels.
- Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a criss-cross pattern. Randomly insert cloves at the crossings.
- Place the ham fat side up on a large enough sheet of heavy duty aluminum foil to securely wrap it. (The melting fat will baste your ham while it cooks.).
- In a small saucepan combine 1/3 cup butter, 3/4 cup maple syrup and the the next six (6) ingredients; cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one (1) minute.
- Brush ham with maple glaze. (Any leftover glaze can be warmed up and served with ham.)
- Lay orange slices on top, and place one slice of ginger on each side of the ham.
- Wrap up the ham; place in crock-pot.
- Cover and cook on HIGH for one (1) hour, then reduce the heat to LOW and contiune to cook for 6 to 7 hours, or until the meat thermometer registers 160 degree F.
- Remove the ham from the crock-pot; let sit for a few minutes before removing from the foil.
- Meanwhile, in a skillet, melt the 2 tablespoons of butter over medium heat. Add the apples, raisins, remaining maple syrup, vanilla and apple pie seasoning. Cover and cook for 10 minutes, or until apples are tender -stirring occasionally.
- Place ham on a warmed serving platter. Drizzle the juices from within the foil over the ham.
- Slice ham; serve with the apples.
- COOK'S TIP: The leftovers make delicious Monte Cristo sandwiches or split pea and ham soup. Another idea, cube the leftover ham and freeze it in 1-cup packages to use in casseroles.
Nutrition Facts : Calories 389.7, Fat 15.1, SaturatedFat 6, Cholesterol 121, Sodium 1843.2, Carbohydrate 35.2, Fiber 2.2, Sugar 28.8, Protein 27
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