Gracielas Baked Ham Recipes

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.

Steps:

• Put the ham into a large saucepan and cover with cold water. Bring to a boil and then immediately drain and rinse it in a colander, to remove any excess saltiness. Alternatively, leave the ham soaking in cold water overnight.
• Rinse the saucepan and put the ham back in, and add all remaining ingredients. If the fruit juices do not cover the ham then add some water; it really depends on how snugly your ham fits into the saucepan.
• Bring the pan to a boil and then cook at a fast simmer for about 3 1/2 to 4 hours. Partially cover the ham with a lid if the liquid is boiling away too much and the top of the ham is getting dry.
• Once the ham is cooked, remove it from the hot and now salty juice, and sit it on a board. If you want, you can actually cook this far ahead of schedule and then let it get entirely cold before glazing and roasting it. If that's the case, then cook it for about 1/2 hour less and then just let it get cold in the cooking liquid.
• On the day of cooking, preheat the oven to 425 degrees F.
• When the ham is cool enough to touch then cut and peel the rind off the cooked ham, making sure to leave a thin coating of the white fat on the ham. Score the fat into a diamond pattern with a sharp knife, and stud the points of each diamond with a clove.
• Heat the remaining glaze ingredients together in a saucepan until the jelly or sauce melts into the honey, mustard, and cinnamon to make a smooth but syrupy glaze; it needs to be thick enough not to run off the ham completely as it cooks in the oven.
• Sit the ham on a piece of foil in a roasting tin, which will give you an easier time later washing up, as the sugary glaze will burn as bits of it do inevitably dribble down the ham. Pour the glaze over the clove studded ham so that all of the scored fat is covered. Cook the ham for 15 minutes or until the fat is colored and burnished by the sugary glaze.
• If the ham is completely cold prior to glazing, then cook for 40 minutes at 350 degrees F, and turn up the heat to 425 degrees F for another 15 minutes. These timings are based on the ham being cold at room temperature, not refrigerator cold.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the olive oil. Spread the vegetables in the bottom, then top with a layer of the cheeses, then the ham, and then the scallions.
• Whisk together the eggs, milk, salt and red pepper flakes in a medium bowl. Pour the mixture over the layers and bake until lightly golden and the egg is set, about 50 minutes Allow the bake to sit for 5 minutes before cutting and serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the maple syrup, orange juice, ginger ale, brown sugar and honey. Stir in the juice from the maraschino cherries, and half of the cherries. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep. This will allow the ham to soak up the juice.
• Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking. Place the pineapples onto the top of the ham, and secure with toothpicks. Place cherries into the centers of the rings, and secure with toothpicks also. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag.
• Bake the ham for 2 hours in the preheated oven. The internal temperature should be 160 degrees F (80 degrees C) when done. Be sure not to touch the bone when taking the temperature. Remove ham from bag to a serving plate, and let stand for 10 minutes before carving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ham in a large baking dish.
• Bake in the preheated oven for 45 minutes. Whisk brown sugar, ginger ale, mustard, and cinnamon together in a bowl; brush over ham. Continue baking ham until the meat pulls away easily from the bone, about 45 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Ham labeled "Cook Before Eating"
• Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half--5 to 7 pounds--about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below.
• II. Ham labeled "Fully Cooked" or "Ready to Eat"
• Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with brown sugar, dry mustard moistened with cider vinegar, prune juice, wine or ham drippings.
• Stud the fat at the intersections of the diamonds with whole cloves. Or decorate with alternating half pineapple rings studded with cranberries and stars cut from preserved orange peel.
• Return the ham to the oven, reduce the oven heat to 325°F again, and cook about 30 minutes. Place on a platter. Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

Steps:

• Place all except ham in a roaster pan, stirring well till brown sugar is dissolved.
• Trim outer skin from ham, make a slit with knife on bottom, sides and top of ham.
• Place ham in juice mixture and bake covered at 350 for at least a couple of hours.
• Baste well with baster every 30 minutes until done.
• Serving size 4 oz.

Steps:

• Make a paste with mustard and brown sugar.
• Add pineapple juice to thin it a little.
• Put ham into roasting pan and rub the mixture all over it.
• Bake as directed on the ham label, adding pineapple rings for the last half hour.

Steps:

• Preheat oven to 350 degrees. Lightly score the surface of the ham using a sharp knife and place in baking pan on a rack. Stir together the mustard and maple syrup and coat the ham with the mixture. Press the cloves randomly over the ham. Bake for 1 hour.

Steps:

• Preheat the oven to 350º.
• Put the ham in your roasting pan.
• Mince the garlic and add the chutney, mustard, brown sugar, orange zest, and orange juice in a bowl and stir until well mixed.
• Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
• I followed the package directions for heating and it turned out perfect.
• Serve hot or at room temperature.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
• Pour ginger ale into the roasting pan. Rub brown sugar over the ham. Attach pineapple slices to outside of ham with toothpicks. Secure a cherry into the middle of each pineapple slice again using toothpicks. Pour reserved pineapple juice into pan with ginger ale. Tent aluminum foil over the ham.
• Bake ham in preheated oven for 4 hours. Remove aluminum foil and continue baking another 30 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rinse ham and pat dry with paper towels; arrange ham cut-side down in a shallow roasting pan.
• Make 20 incisions with the point of a knife all over the ham; stuff one garlic clove into each incision.
• Press whole cloves into the ham.
• Cover ham with aluminum foil.
• Bake in the preheated oven for 1 hour and 20 minutes.
• While ham is baking, mix pineapple juice, brown sugar, dry mustard, and ginger in a bowl.
• Remove foil from ham. Pour pineapple juice glaze over ham.
• Return ham to oven uncovered and continue baking until glaze thickens, about 45 minutes more. Baste ham every 15 minutes.
• Allow ham to rest 5 to 10 minutes. Remove garlic and whole cloves before slicing.

Steps:

• In a large bowl mix the mustard and brown sugar until a big sticky mess is formed making sure to break up any clumps of brown sugar.
• Place the ham in the bag and using your hands or a rubber spatula spread the sugar-mustard glaze evenly over the ham.
• Pour the Coke into the bag over the ham and seal the plastic bag tightly.
• Place the bag in the refrigerator and refrigerate for 2 - 3 days.
• On the 3rd day, rise the ham from the bag and place in a 300 degree oven for 45 minutes.
• After the initial 45 minutes, baste the ham every 15 minutes for a total of 10 minutes per pound total roasting time or "until it falls apart.".

Steps:

• Preheat oven to 325°F If necessary, remove all skin, leaving a thin covering (about 1/4 inch) of fat.
• With a sharp knife, score a diamond pattern into fat and insert cloves to decorate. Place ham in a shallow roasting pan, fattest side up, with 2-3 cups water.
• Cook for about 15 minutes per lb., or until meat thermometer registers 140°F.
• Meanwhile, mix remaining ingredients for the glaze. During last half hour of cooking, raise temperature to 350F and brush ham liberally with glaze. Add more water if bottom of pan starts to burn. Repeat glazing after 15 minutes.
• When cooked, allow ham to rest 15 minutes before carving. Use leftovers for salads, sandwiches, or in a pasta dish., It can also be frozen for future meals.

Steps:

• Position a rack in the lower third of oven and preheat to 325°F.
• Using a sharp knife, score the fat covering the ham in a 3/4-inch-wide diamond pattern (do not cut into the meat). Place the ham in a 10-by-14-inch roasting pan and add 1 cup water. Roast the ham for 2 hours.
• While the ham is roasting, prepare the glaze: In a heavy, medium saucepan over moderately low heat, combine 1 cup orange juice, brown sugar, and bourbon. Bring to a simmer and continue simmering for 10 minutes. Add the guava or apple jelly, shallots, allspice, and cloves, and continue simmering until slightly reduced, about 5 minutes. Add the orange zest and the remaining 1 cup orange juice, and bring to a boil. Continue boiling until thickened, about 5 minutes. Add the orange slices and fresh ginger, and cook until the orange slices are tender, about 2 minutes.
• Once the ham has been in the oven for two hours, drape the glazed orange slices over the ham, securing them with toothpicks, and brush the ham and oranges with about 1/2 cup of glaze, reserving the remainder for serving. Continue roasting the ham until an instant-read thermometer inserted into the thickest part registers 145°F, about 30 minutes.
• To Serve:
• Remove the toothpicks from the ham and arrange the orange slices on a platter. Slice the ham and arrange on top of the oranges. Warm the remaining glaze and serve alongside.