Best Spicy Tamarind And Honey Glazed Spiral Ham Recipes

Spicy Honey-Glazed Ham image

Provided by Food Network Kitchen

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 11

1 8-pound fully cooked bone-in half ham (shank or butt)
1 cup low-sodium chicken broth
1 cup honey
3/4 cup packed light brown sugar
1/2 cup dijon mustard
1/2 cup whole-grain mustard
3 tablespoons apple cider vinegar
3 tablespoons hot sauce
1 tablespoon chopped fresh thyme
1/2 teaspoon red pepper flakes
Bring the ham to room temperature 1 hour before baking.

Steps:

Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/4-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. Cover with foil and bake 1 1/2 hours.
Meanwhile, make the glaze: Whisk the honey, brown sugar, mustards, vinegar, hot sauce, thyme and red pepper flakes in a medium bowl. Remove 3/4 cup of the glaze to a separate bowl and set aside for serving. Remove the ham from the oven, discard the foil and brush with about one-quarter of the remaining glaze. Continue baking, brushing with the glaze and the pan juices every 30 minutes, until the ham is a deep reddish-brown and a thermometer inserted into the center registers 140 degrees F, 1 to 1 1/2 more hours. (Add 1/2 cup water to the pan if the juices dry out.)
Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.

Spicy Tamarind-and-Honey-Glazed Spiral Ham image

Provided by Andy Baraghani

Yield Serves 12 with leftovers

Number Of Ingredients 9

1 (8-10-pound) shank-end, spiral-sliced, bone-in ham
3 Scotch bonnet or habanero chiles, seeds removed, finely chopped
4 garlic cloves, finely grated
1 tablespoon finely grated peeled ginger
1/2 cup tamarind concentrate
1/2 cup plus 1 tablespoon honey
Kosher salt
1/2 cup dry red wine
5 tablespoons unsalted butter, cut into pieces

Steps:

Let ham sit at room temperature 1 hour for even baking.
Place a rack in lower third of oven; preheat to 300°F. Wrap ham tightly in foil and place on a wire rack set inside a foil-lined rimmed baking sheet. Bake until an instant-read thermometer inserted into the thickest part of ham, avoiding the bone, registers 120°F, 1 1/2-2 hours.
Meanwhile, mix chiles, garlic, ginger, tamarind, and 1/2 cup honey in a small bowl; season lightly with salt. Set 1/3 cup glaze aside for sauce.
Remove ham from oven and uncover. Increase oven temperature to 450°F. Brush ham with 1/3 cup glaze and bake 10 minutes. Brush with another 1/3 cup glaze and bake until surface is crisp and looks lacquered, 10-15 minutes. Remove from oven and tent with foil; let ham rest 20 minutes before slicing.
Meanwhile, bring wine to a boil in a small saucepan over medium heat; cook until reduced by half, about 5 minutes. Whisk in reserved 1/3 cup glaze and remaining 1 Tbsp. honey. Cook, stirring often, until fragrant, about 2 minutes. Add butter 1 piece at a time, incorporating completely before adding more, until sauce is glossy, about 3 minutes. Taste and season with salt.
Serve ham with sauce alongside.
Do Ahead
Glaze can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Honey-Glazed Spiral Ham image

Provided by Greg Lofts

Time 2h5m

Yield Serves 10 to 12

Number Of Ingredients 6

1/2 cup clover or orange-blossom honey
1 tablespoon finely grated orange zest, plus 2 tablespoons fresh juice
1 tablespoon finely grated fresh ginger
1/2 teaspoon ground cloves
Freshly ground pepper
1 smoked bone-in spiral half ham (about 8 pounds; we love D'Artagnan Berkshire Pork's for a special occasion)

Steps:

Preheat oven to 325°F with a rack in lower third. Stir together honey, orange zest and juice, ginger, cloves, and 1/2 teaspoon pepper. Wrap ham, fat-cap-side up, tightly in parchment-lined foil. Place on a rimmed baking sheet or in a small roasting pan.
Bake 1 hour. Unwrap, leaving foil under ham to catch juices. Brush with some of the glaze; continue baking, uncovered, basting with more glaze every 15 minutes, until heated through, 45 minutes to 1 hour more. Brush with remaining glaze; let cool slightly. Serve warm.