Best Whole Ham Glazed With Red Wine And Spices Recipes

WHOLE HAM GLAZED WITH RED WINE AND SPICES

Steps:

• 1. Preheat oven to 325F.
• 2. Place ham, fat side up, on rack in roasting pan; pour in 2 cups water.
• 3. Cover pan tightly with foil; roast for 2 hours, adding more water if necessary to maintain level.
• 4. If ham has skin, slide a sharp knife under the skin and lift off. (Discard skin or save for making ham broth for split pea soup).
• 5. Trim fat layer to 1/4-inch (5 mm) thickness. Discard trimmed fat.
• 6. Diagonally score fat to form a diamond pattern.
• 7. In a small saucepan, combine honey, red wine, pineapple juice, butter, pepper, nutmeg, cloves and ginger over medium heat, stirring occasionally, until butter is melted. Stir in Dijon mustard; let cool slightly.
• 8. Brush enough of the glaze over ham to cover; stud center of each diamond pattern with clove.
• 9. Roast ham, uncovered and brushing several times with remaining glaze, for 45 to 60 minutes or until meat thermometer inserted in center registers 140°F. Transfer to cutting board and tent with foil; let stand for 15 minutes.
• 10. To carve ham, cut down to bone into 1/4-inch thick slices. With knife parallel to bone, cut off slices along bone. Turn remaining meaty portion up; repeat carving.

AROMATIC SPICED HAM

Steps:

• Place the gammon in a large saucepan. Add all the ingredients for the ham to the pan, adding more water if the ham isn't covered. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about 2 1/2 to 3 hours, approximately 1 hour a kilo simmering time, plus an extra 15 minutes.
• When you are ready to glaze the ham, preheat oven to 440 degrees F (230 degrees C).
• Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart. Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.
• Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. Allow the meat to rest in a warm place for at least 15 minutes before carving it.

GLAZED BAKED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Score the surface of the ham about 1/8-inch deep in a diamond pattern. Insert a clove into the middle of each diamond.
• Bake the ham for 2 to 2 1/2 hours, or longer depending on package directions.
• Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until thick, about 15 minutes.
• After 2 hours of baking time, brush the glaze on the ham in 20-minute intervals until nice and glossy.

SPICY HONEY-GLAZED HAM

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.

BAKED HAM WITH MAPLE GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
• Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
• When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.

CHEF JOHN'S HONEY-GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pour water, star anise, and cloves into the bottom of a roasting pan. Place a roasting rack into the pan over the water, anise, and cloves; place ham on rack. Cut 1/4-inch deep slashes 1/2-inch apart lengthwise and crosswise across the top of the entire ham.
• Bake ham in the preheated oven for 20 minutes. Whisk brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper together in a bowl until glaze has a thick, smooth consistency.
• Brush glaze all over ham. Continue baking ham, brushing glaze on every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Use a kitchen torch to heat the glaze on the ham until it is crispy and caramelized, 2 to 5 minutes.