Bourbonpineappleandorangeglazedholidayham Recipes

Steps:

• Mix together butter, brown sugar, and mustard powder.
• Bake ham, wrapped in heavy paper towel, for 2 hours at 325 degrees. Remove paper towel; cut off fat, then score the ham.
• Rub butter mixture all over the ham.
• Stir bourbon and orange juice together.
• Pour half of the o.j. and bourbon over the ham.
• Continue to bake ham another 45 minutes, basting every 15 minutes with remaining o.j. and bourbon.

Steps:

• Preheat oven to 325°F.
• Using a sharp knife, score the ham into a diamond pattern about 1/4-inch deep and 1-inch apart.
• Stud the ham with whole cloves in the center of each diamond.
• Place ham fat side up in a shallow roasting pan (for easy clean-up line pan with aluminum foil, or use a heavy-duty disposable aluminum pan).
• Bake ham for 2 1/2 hours.
• Meanwhile, stir together the brown sugar, bourbon, orange marmalade, crushed pineapple, and prepared mustard. Heat to boiling over medium-high heat, stirring until sugar has dissolved.
• Remove ham from the oven.
• Spoon half of the glaze/sauce over the ham.
• Decorate ham with pineapple rings, using a few toothpicks to hold ring in place. Place a cherry in the center of each ring, and attach it with a toothpick.
• Return ham to the oven and bake for another 20 to 30 minutes.
• Transfer ham to a platter and allow to rest for 10 minutes before carving (be sure to remove all toothpicks).
• Pass the remaining sauce at the table.

Steps:

• In a bowl, combine the first five ingredients. Crumble ham and pork over mixture; mix well. Press into a 9x5-in. loaf pan coated with cooking spray. Combine brown sugar, vinegar and pineapple; spoon over loaf. Bake, uncovered, at 350° for 2 hours or until a thermometer reads 160°. Cool for 10 minutes before removing from pan.

Steps:

• Roast ham:
• Position rack in bottom third of oven and preheat to 350°F. Using sharp knife, cut parallel lines 1 inch apart in fat layer and rind on ham. Cut more lines in crosswise direction, making diamond pattern.
• Stick 1 whole clove into center of each diamond. Place rack in roasting pan. Place ham on rack. Roast ham 2 hours. Reduce oven temperature to 300°F. Continue to roast ham until golden, about 1 hour.
• Make glaze:
• Meanwhile, combine mango nectar and next 6 ingredients in heavy medium saucepan. Bring to simmer over medium heat. Cook until glaze thickens and coats spoon, stirring often, about 14 minutes; set glaze aside.
• Glaze ham:
• Remove ham from oven. Maintain oven temperature. Using pastry brush, dab all of glaze over ham, being careful not to dislodge crisp diamonds of fat and rind.
• Return ham to oven. Roast until ham is heated through and glaze is brown, about 35 minutes.
• Transfer ham to platter; let stand 15 minutes. Spoon chutney into bowl. Slice ham and serve with chutney.

Steps:

• Heat oven to 325 degrees. Place the ham on a rack in a large roasting pan. Score the ham diagonally left to right, then right to left, to create a diamond pattern across the meat. Stud each diamond with a whole clove.
• Add a cup or two of water to the bottom of the pan, then bake the ham, uncovered, 25 minutes to the pound if it is ready-to-cook, about half that if it is ready-to-eat.
• Combine the mustard and the brown sugar in a bowl, then add the sherry to make a thick paste. Spread the mixture over the ham approximately 20 minutes before it is ready to remove from the oven, then bake until crust has formed.

Steps:

• Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours., In a small saucepan, combine the remaining ingredients. Cook and stir over medium heat until heated through. Brush ham with some of the glaze; bake 30-60 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze.