Baked Ham With Orange Mustard Glaze Recipes

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/4 in. deep. Add cider and orange juice to pan. Loosely cover ham with foil; bake at 325° for 1 hour. Combine remaining ingredients; brush some over ham. , Bake, uncovered, 45-60 minutes longer or until a thermometer reads 140°, brushing occasionally with glaze. Serve with remaining glaze.,

Steps:

• Heat oven to 325 degrees.
• Place ham, fat side up, in roasting or on rack in shallow roasting pan.
• Pour water into pan.
• Bake for 1 hour.
• Remove ham from oven.
• add sherry to roasting pan, If necessary trim fat from ham.
• Score Ham diagonally at one inch intervals, cutting about 1/4 inch deep; score in opposite direction to from diamonds.
• Insert meat thermometer so bulb reaches thickest part of ham but does not rest in fat or on bone.
• In a small bowl, combine marmalade and mustards; mix well.
• Brush half of marmalade mixture over ham; baste with pan juices.
• Return to oven; bake 1 to 1 1/2 hours or until meat thermometer registers 140 degrees.
• ,basting frequently with pan juices and brushing with remaining marmalade mixture.
• Let ham stand in roasting pan for 15 minutes before slicing, basting frequently with pan juices.
• Serve, enjoy.

Steps:

• Place ham in a large pot and cover with water. Soak 8 hours to overnight to remove salt.
• Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with aluminum foil.
• Mix orange juice, brown sugar, and dry mustard together in a small bowl.
• Drain ham and pat dry. Place in the prepared roasting pan. Score the outside of the ham in a diagonal pattern and coat with orange juice mixture. Insert cloves at cross marks.
• Bake in the preheated oven until heated through and glaze is well browned, about 2 hours. Let sit for 20 to 30 minutes before carving.

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:

• Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.

Steps:

• Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
• Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

Steps:

• Remove the ham from the refrigerator 1 hour before baking. Trim off any skin, leaving an even layer of fat (about 1/2 inch thick). Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Place the ham, flat-side down, on a roasting rack set in a large roasting pan.
• Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the orange juice, 1 cup chicken broth and the melted butter in a measuring cup. Pour over the ham and tent with foil. Bake, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part of the ham registers 130 degrees F, 2 to 2 1/2 hours.
• Make the glaze: Remove the ham from the oven, spoon out about 1/4 cup of the pan juices and transfer to a medium bowl. Whisk the pepper jelly, mustard, brown sugar, marmalade, vinegar, thyme, chile powder, coriander, cayenne and orange zest into the bowl.
• Brush the ham with about one-quarter of the glaze. Add the remaining 1 cup broth to the pan. Return to the oven and bake, brushing the ham with more glaze twice (reserve some for finishing), until the surface is caramelized and a thermometer inserted into the thickest part registers 140 degrees F, 1 1/2 to 2 more hours. Transfer the ham to a cutting board. Brush with the reserved glaze; let rest 15 minutes before carving.

Steps:

• Let the ham sit at room temperature for 30 minutes to 1 hour. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Score the ham in a diagonal crosshatch pattern (about 1-inch apart) without cutting through into the meat. Place the ham, flat-side down, fattier side up, on a rack in a roasting pan. Pour a 1/2-inch of water in the bottom of the pan. Cover with aluminum foil and roast, about 1 hour. Remove the foil, add more water if the water has dried up and recover loosely with the foil. Continue to bake until the ham reaches 130 degrees F, adding more water if needed to keep the roasting pan from burning, 1 hour to 1 1/2 hours more (about 15 minutes per pound).
• Increase the oven temperature to 400 degrees F. Whisk the marmalade, mustard, brown sugar, vinegar, coriander, ginger, allspice and a generous amount of black pepper in a liquid measuring cup. Spoon off about 1/4 cup of the pan juices from the ham and whisk into the glaze mixture. Brush about half of the glaze all over the ham. Continue to bake, brushing the ham with the glaze twice more until the surface of the ham is caramelized and the internal temperature in the center of the ham reads 140 degrees F on an instant read thermometer, adding more water if the bottom of the pan dries out and begins to burn, 40 to 45 minutes. Transfer the ham to a cutting board or platter and let rest for 20 minutes before slicing. Serve with the rosemary, oranges and any additional glaze on the side.

Steps:

• Prepare and heat the ham according to directions.
• Meanwhile combine marmalade, ginger root and mustard thoroughly.
• Remove meat 30 minutes, before the ham is done.
• Raise oven heat to 425°F.
• Brush with marmalade mixture.
• Pour ginger ale and 1/4 orange juice into the roasting pan.
• Bake uncovered for 30 minutes, basting the ham with the pan juices every 10 minutes.
• Remove from pan, put on a board, cover lightly with foil and let rest for approx 15 minutes.
• Pour cooking juices into a small sauce pan. Stir in brown sugar; heat and let simmer.
• Combine the remaining orange juice with the cornstarch.
• Add to the mix and let simmer until the sauce thickens, about 1-2 minutes.
• Drizzle ham slices before serving.

Steps:

• Don't use the kind of ham that is pre-cooked. The one I use is Smithfield brand and has the bone in it. It's usually the rump portion.
• It also doesn't have to be exactly 10 lbs.
• Wrap ham in aluminum foil, and place in a lightly greased 13- x 9-inch pan; bake at 300° for 2 hours.
• Remove ham from oven, and unwrap.Just pull the foil down away from the ham. It's not necessary to completely take it off. Remove skin and excess fat from ham. Score fat on ham in a diamond pattern.
• Stir together marmalade and remaining ingredients in small bowl.
• Spoon glaze over ham, and bake 1 hour, basting every 15 minutes or until a meat thermometer inserted into the thickest portion registers 140°.
• Let stand 15 minutes before slicing.

Steps:

• Preheat oven to 325 degrees F. Place the ham on its side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil.
• Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine mustard and allspice; rub over ham., Bake, uncovered, at 325° until a thermometer reads 140°, 2 to 2-1/4 hours. Spread top of ham with marmalade during the last hour of baking, basting occasionally.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved.
• Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham; secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze.
• Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes.
• Turn on oven's broiler.
• Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes.

Steps:

• Mix all ingredients except ham; set aside.
• Bake ham as directed on package, brushing with glaze for the last 30 min. of the baking time. Cut into slices to serve.

Steps:

• Score the ham and place the cloves into the scores (if you don't have cloves and use ground cloves, just sprinkle some on the ham).
• Place the ham in oven-safe dish.
• Mix the brown sugar, mustard and orange juice and pour over the ham.
• Cook the ham until it is done.
• Drain off all broth (glaze juice) and pour into a saucepan.
• Over low heat, thicken the broth with cornstarch and cold water until gravy consistency.
• Serve over mashed potatoes or the ham slices.

Steps:

• Mix brown sugar with mustard in a bowl to make a smooth glaze. If mixture is too thick, stir in more mustard.

Steps:

• Place ham in a shallow roasting pan; add water to pan. Bake, uncovered, at 325° for 1 hour. , In a small bowl, combine the marmalade, mustard and ginger. Brush some over the ham. Bake 1 hour longer or until a thermometer reads 140°, brushing occasionally with glaze.

Steps:

• Heat oven to 325°F. On rack in shallow roasting pan, place ham. Insert meat thermometer in thickest part of ham. Bake uncovered 1 hour 30 minutes or until thermometer reads 135°F to 140°F.
• Meanwhile, in small bowl, mix remaining ingredients. Brush glaze over ham during last 45 minutes of baking.
• Remove ham from oven; cover with tent of foil and let stand 10 to 15 minutes for easier carving.

Steps:

• Heat oven to 325 degrees. On rack in shallow roasting pan, place ham. Insert meat thermometer in thickest part of ham. Bake uncovered 1 hour 30 minutes or until thermometer reads 135 degrees to 140 degrees.
• Meanwhile, in small bowl, mix remaining ingredients. Brush glaze over ham during last 45 minutes of bakin.
• Remove ham from oven; cover with tent of foil and let stand 10 to 15 minutes for easier carving.

Steps:

• Remove skin from ham. Place on a rack in a shallow roasting pan. Combine orange juice and broth; pour over ham. Sprinkle with cloves. Cover and bake at 325° for 1 to 1-1/2 hours. , Combine glaze ingredients; spoon over ham. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 140° and ham is heated through. , Remove ham to a serving platter and keep warm. Strain pan drippings; skim fat. In a saucepan, combine orange juice, brown sugar and ginger. Stir in pan drippings, oranges and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. Thicken if desired. Serve with the ham.