Baked Ham With Mustard And Marjoram Recipes

Steps:

• Preheat oven to 350 degrees
• Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes Transfer ham to a platter and let stand 15 minutes before carving.
• Preheat oven to 350 degrees
• Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.

Steps:

• Preheat oven to 400°F. Mix first 6 ingredients in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate)
• Line large roasting pan with double layer of foil. Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in prepared pan. Pour Madeira and 1 cup orange juice into bottom of pan. Bake ham until heated through, about 45 minutes.
• Remove pan from oven. Increase oven temperature to 450°F. Spread mustard mixture generously over top and sides of ham. Return to oven and continue to bake until mustard coating is golden brown, about 35 minutes.
• Transfer ham to platter. Skim fat from pan juices and discard. Pour pan juices into medium saucepan. Add marjoram and bring to boil. Season sauce to taste with salt and pepper. Slice ham into 1/2-inch-thick slices. Serve with sauce.

Steps:

• Choose a pot that fits the ham with enough space on top to close its lid and with space between the ham and the sides. Combine the wine, juniper berries, peppercorns, cloves and 2 tablespoons honey in the pot, and mix well. Arrange the onion in the center to form a rack for the ham and place the ham on top, flat side down. It should sit just above the wine.
• Bring to a boil over medium-high heat, then reduce the heat to low, cover and simmer, basting after 15 minutes, until the ham is heated through, 30 to 40 minutes.
• Meanwhile, heat the oven to 450 degrees. Line a sheet pan with foil. Combine the brown sugar, mustard and remaining tablespoon honey in a small bowl.
• Carefully transfer the ham to the foil-lined pan using 2 sturdy metal spatulas. The slices should have fanned open. If they haven't, separate the slices, nudging them into a pretty arrangement. Add 1 tablespoon cooking liquid from the pot to the brown sugar mixture and stir until smooth. (Save the remaining cooking liquid for stews or braises.) Pour over the ham, spreading evenly all over the top and not letting too much spill onto the foil. Fold up the sides of the foil to form a little boat to hold any ham juices.
• Bake just until the topping is crackling and caramelized, 10 to 15 minutes. Carefully transfer to a serving platter with the spatulas, then pour the juices from the foil all over the ham. Serve immediately, with the onions from the pot, if you'd like.