APRICOT-GLAZED HAM
Glaze a bone-in ham with apricot jam for a entree that's beautiful and delicious. Any leftovers will make meal planning a breeze later in the week. -Galelah Dowell, Fairland, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 20 servings.
Number Of Ingredients 5
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 brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through.
Nutrition Facts : Calories 233 calories, Fat 13g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 926mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 17g protein.
CLASSIC PINEAPPLE-APRICOT GLAZED HAM
A gorgeous glazed ham calls for a celebration, but it can be a bit daunting to make one. It doesn't have to be that way. As long as you buy the right ham (that's what your butcher is for, friends!), it's a snap to put together a flavorful, fragrant glaze -- and that's really all you need to make this showstopper of a roast.
Provided by Food Network Kitchen
Categories main-dish
Time 3h55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F.
- Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over).
- Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound).
- Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon.
- Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more.
- Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve.
MAPLE APRICOT GLAZED HAM
Provided by Trisha Yearwood
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil. Place the ham on the baking sheet.
- Stir together the jam, maple syrup, hot sauce, Dijon and pickle brine in a small pan over medium heat. Cook until everything is combined and the mixture is pourable, 2 to 3 minutes. Brush the mixture onto the ham, reserving any excess for a final glaze at the end.
- Bake, rotating and basting the ham with the glaze and juices every hour, until browned on top and warmed through, 1 1/2 to 2 hours. Serve as mini sandwiches on the rolls with pickles.
GLAZED HAM WITH APRICOT-MUSTARD SAUCE
This is a very tasty sweet glaze for a holiday ham that is already cooked. Apricot and mustard come together for a tasty flavor that's sure to delight all at the dinner table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
- With a sharp knife, trim fat, leaving a 1/4-inch-thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.
- Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.
- After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5 to 10 degrees.
- Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.
Nutrition Facts : Calories 405 g, Fat 11 g, Protein 46 g
APRICOT BROWN SUGAR HAM
This succulent ham is a family favorite that I've adapted for my own tastes. This makes an amazing Easter dinner ham that complements many side dishes.
Provided by ROZ21
Categories Main Dish Recipes Pork Ham Whole
Time 2h
Yield 15
Number Of Ingredients 4
Steps:
- Preheat the oven to 275 degrees F (135 degrees C).
- Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
- Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.
Nutrition Facts : Calories 800.7 calories, Carbohydrate 14.4 g, Cholesterol 169.6 mg, Fat 56.2 g, Protein 56.1 g, SaturatedFat 20.1 g, Sodium 3895.3 mg, Sugar 12.6 g
APRICOT & GINGER HAM
Glaze your gammon joint with fruit, bay leaves, allspice and cloves then slow-roast and serve in thick slices
Provided by Good Food team
Categories Buffet, Main course
Time 3h40m
Number Of Ingredients 8
Steps:
- If your ham needs soaking, do this the day before cooking. Put it in a large pan (a preserving pan is great for this). Cover the ham with cold water and leave to soak in the fridge for 24 hrs, changing the water twice.
- Pour away the soaking water and rinse the pan. Return the ham to the pan and add the ginger beer, bay leaves, allspice, peppercorns and 6 of the cloves. Top up the liquid with enough water to cover the ham. If the bone sticks out of the liquid, don't worry - just rotate the ham halfway through cooking. Put over a medium heat and bring to a gentle simmer, then cover with a lid or a piece of foil. Leave to cook for 2½ hrs, topping up with water as it cooks.
- Heat oven to 200C/180C fan/gas 6. When the ham is cool enough to handle, discard the cooking liquid and pat the ham dry. Use a small, sharp knife to pare the rind away from the ham, leaving a layer of fat attached to the meat. Score the fat in a diamond pattern and stud all over with the remaining cloves. Put the ham in a roasting tin. Mix together the ginger and jam and brush the mixture over the ham. Roast for 1 hr until golden and glistening. Serve hot or cold.
Nutrition Facts : Calories 343 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 33 grams protein, Sodium 4.3 milligram of sodium
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