Agave Whiskey Clove Glazed Ham Recipes

Steps:

• Combine agave, bourbon and cloves in small bowl until well blended. Place ham, cut-side down, in roasting pan brush with agave mixture. Cover pan with foil and bake at 275°F about 1 hour or until heated through. Remove foil from ham and increase oven temperature to 425°F Brush with agave mixture. Bake about 10 minutes more or until ham is golden brown. Remove from oven and place on serving platter. Pour juices over ham.

Steps:

• Combine honey, whiskey, and cloves in small bowl; mix until well blended.
• Place ham cut side down into roasting pan and brush with honey mixture.
• Cover with foil and bake at 275°F for 1 hour, or until heated through. Remove foil and increase oven to 425°F Brush with honey mixture and bake about 10 minutes, or until ham is golden brown.
• Remove from pan, place on serving platter and pour juices over ham.

Steps:

• Combine all ingredients mix well. Score ham or pork the last ten minutes of cooking time. Spread agave mixture evenly over roast. Bake at 450°F 5 minutes, basting with pan drippings and bake 5 minutes longer.TIP: Drippings may be thickened with flour or cornstarch if desired.

Steps:

• Cut crosswise slashes vertically and horizontally on ham, cutting through fat but not into the meat. Implant whole cloves where slashes intersect as deep as you can.
• Preheat the oven to 300 degrees F (150 degrees C). Line a large, heavy baking sheet with aluminum foil.
• Heat a saucepan over medium heat and add whiskey. Cook until reduced by 1/3 to boil out some of the alcohol taste, 15 to 20 minutes. Reduce heat to medium-low and add butter; stir until melted, 2 to 3 minutes. Stir in brown sugar and honey until mixture has a sauce-like consistency, 10 to 15 minutes more.
• Baste ham with glaze and place onto the prepared pan. Cover entire pan with more foil.
• Bake in the preheated oven for 1 hour, basting every 15 minutes with glaze and fat drippings from the pan and recovering with foil afterwards. Remove foil and continue baking until an instant-read thermometer inserted into the center of the ham reads at least 145 degrees F (63 degrees C), about 30 minutes more, basting twice during this period.
• Remove ham from the oven and tent foil to let juices settle back into meat, about 10 minutes. Reserve pan drippings. Trim off fat and skin and slice; set on a serving tray. Serve with pan juices.

Steps:

• Pan-fry or broil ham steaks until lightly browned and thoroughly heated. Remove ham from skillet or broiler pan. Combine agave, water, spices add to pan drippings and bring to a boil. Simmer 1 to 2 minutes. Brush over ham and serve with remaining sauce.

Steps:

• Mix brown sugar, honey, brown mustard, cloves, and ginger together in a microwave-safe bowl; heat in microwave until sugar is dissolved, 45 to 60 seconds.

Steps:

• Place flour in roasting bag and shake to coat inside surface. Place ham in floured bag. Combine agave, lemon pepper and rosemary pour over ham and close bag with twister. Poke holes in top of bag with fork. Roast at 325°F for 1 to 1-1/2 hours or until slightly browned. Remove from oven, let stand 10 minutes. Cut bag and remove ham, following bag manufacturer's directions. Reserve drippings for sauce.AGAVE SAUCE: Strain drippings and measure add enough water to equal 2 cups. Add white wine and bring to boil. Serve with ham.

Steps:

• Score the surface of the ham, making diamond shapes about 1/2-inch deep. Place the ham in a large, resealable bag. Add the bourbon, brown sugar, crushed pineapple, honey, and garlic to the bag; refrigerate at least 8 hours, turning the bag over several times while marinating.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer the ham and marinade to a large baking dish; pour the water into the dish. Attach the pineapple rings around the surface of the ham with toothpicks.
• Bake in preheated oven until the internal temperature reaches 165 degrees F (95 degrees C), basting occasionally with the sauce in the pan, 90 to 105 minutes.

Steps:

• Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu place in a strainer and press out excess liquid. In large saucepan or Dutch oven, heat oil over medium-high heat until hot cook and stir onion, green pepper and garlic for 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, agave and vinegar. Bring to a boil reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.