Honey And Mustard Glazed Ham Recipes

Steps:

• Preheat oven to 400°F (200°C).
• Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
• Place the ham on the roasting rack over the liquid.
• Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
• Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
• Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
• Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
• Brush the glaze on to the ham then transfer back to the roasting rack.
• Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
• Slice the ham, and serve.
• Enjoy!

Steps:

• Adjust the oven racks to accommodate a large roasting pan and preheat the oven to 350 degrees F. Fit the pan with a shallow rack.
• Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with aluminum foil, leaving a 2-inch opening to allow steam to escape. Bake the ham for half the estimated cooking time, about 3 hours. (Total cooking time is about 20 minutes per pound.)
• Halfway through the estimated cooking time, add the brown sugar and honey to a saucepan and cook over medium heat until the mixture is smooth and the sugar is dissolved. Remove from the heat and stir in the mustard. Pour the mixture over the ham. Continue baking the ham, basting occasionally with the drippings in the roaster.
• Check for doneness at the end of the estimated coking time by inserting a meat thermometer into a meaty part of the ham, avoiding any fat or bone. The thermometer should register 160 degrees F.
• Allow the ham to stand for 15 minutes before slicing. This allows the juices inside the ham to set.

Steps:

• Place picnic ham in a slow cooker. Mix honey mustard sauce, brown sugar, water, and garlic powder together in a bowl; pour over the ham.
• Cook on Low 8 hours to overnight.

Steps:

• Score the ham, making diamond shapes 1/2 in. deep. Place on a rack in a well-greased foil-lined roasting pan. Add water to pan. In a small bowl, combine the honey, brown sugar, cloves and mustard; pour over ham., Bake, uncovered, at 325° for 1 to 1-1/2 hours or until a thermometer reads 140°, basting with pan juices often. Add additional water to the pan if necessary.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Remove skin and excess fat from ham. Make cuts in ham about 1 inch apart and 1/4 inch deep in diamond pattern. Place ham in slow cooker.
• In small bowl, mix brown sugar, honey, mustard and apple juice. Brush over ham.
• Cover; cook on Low heat setting 8 hours or until meat thermometer inserted in center reads 140°F.

Steps:

• Mix honey, mustard, brown sugar, and pineapple juice in a bowl until well combined.

Steps:

• Place all the stock ingredients in a large saucepan. Bring up to the simmer on medium-low heat. Cook for 1 hour. Leave the gammon to cool in the cooking liquid.
• When the gammon is cooled enough to handle. Place the gammon joint in a roasting tin with honey and whole grain mustard. Baste the gammon joint liberally with the glaze.
• Bake in 180c fan forced oven for 45 minutes, basting every 10-15 minutes.

Steps:

• For the honey mustard glazed ham, soak the gammon in a large bucket or pan of cold water overnight. This will help to reduce the salt content. The next day remove the gammon and discard the soaking water.
• Place the gammon in a large pan and cover with fresh water, then bring to the boil. Once the water is boiling drain and then refill the pan with cold water.
• Add the halved and peeled onions, whole peeled carrot, celery, halved garlic bulb, peppercorns and the bay leaves to the water. Bring to a slow simmer and leave simmering for 2.5 hours.
• Top up with boiling water if needed. Skim any scum off the top during the cooking process.
• Probe at regular intervals, it should be a minimum of 63ºC. Do not cook above 70ºC as it will dry out. Leave to cool for an hour in the liquid.
• Reserve 2 pints of the liquid for the parsley sauce and pour the remainder of it away (or use for pea soup). Place the ham in a roasting tray. Remove the skin, ensuring you leave a thin layer of fat, then score in the criss-cross pattern. Stud with cloves in each square. Set the oven to 180ºC/Gas mark 4.
• To make the glaze - mix the oil, honey, mustard and sherry vinegar together in a mixing bowl. With a spoon smear some of the glaze over the ham and bake in the oven for 10 minutes.
• After 10 minutes baste with more of the remaining glaze and juices that have dripped off the ham. Repeat the process again every 10 minutes for the next 30 minutes.
• Wash, peel and remove any black spots from the potatoes. Cut the potatoes into even sizes, ensuring there are straight edges and right angles. This is easier to achieve with large potatoes.
• Place the potatoes in a large pan and cover with cold water. Season the water well. It should taste like the sea. Bring the potatoes to a slow boil. Cook until they are nearly cooked and then drain the water.
• Once drained, place the potatoes back in the pan, put the lid on and then shake firmly, so that they start to break up on the outside, not all the way through.
• Place a heavy based roasting tray over two hob rings, add the duck fat and melt. Put the potatoes in the tray and turn over with a fish slice. You are looking to achieve a golden crisp colour on the potatoes. The colour does not need to be even all over.
• Once the potatoes have a good amount of colour and before they start to burn place them in a hot oven on 220ºC/Gas mark 8 and roast until golden all over. When ready to serve, sprinkle with chopped sage and marjoram.
• For the bread sauce, peel a small onion and stud with the cloves. Place the garlic, onion and bay leaves into a medium sized pan with the milk and bring slowly to the boil to infuse.
• In a medium sized pan melt the butter. Then add the peeled and chopped celeriac and coat in the butter. Strain the infused milk over the celeriac and simmer for 15-20 minutes until tender. Do not worry if the milk splits.
• Season with salt and white pepper. Once the celeriac is tender, blend in the liquidiser and keep warm until ready to serve.
• Go back to the ham and check that it is golden all over. Once golden rest for 10 minutes and then it's ready to carve.
• For the broccoli, bring a large pan of salted water to the boil (tasting like the sea). Cook the broccoli in the salted water for 3-4 minutes until the stem is just tender.
• Then place into cold water to stop the cooking immediately. After 5 minutes drain well, it should still be reasonably firm.
• Toast the hazelnuts in a pan, then remove from the pan and roughly chop. Add to the hazelnut oil.
• Toss the broccoli in olive oil and season with Maldon salt, place under a hot grill and turn after 1-2 minutes.
• Don't worry if some of the leaves start to burn just a little, the bitter notes are good. Once hot and slightly charred, dress with the hazelnuts and serve when ready.
• For the parsley sauce, peel and slice the banana shallots and garlic, sweat down in the butter in a medium sized pan. Add the ham stock and bring to the boil.
• Chop the flat parsley including the stalks. Place the ham stock and parsley in a liquidizer and blend for a 3-4 minutes. Add the xanthan gum, this will stop the sauce splitting when cooling.
• Season with black pepper and serve warm with the rest of the components.

Steps:

• Heat oven to 325ºF.
• Mix dressing, honey and mustard until blended.
• Place ham in roasting pan sprayed with cooking spray. Lightly score ham into diagonal lines with tip of sharp knife; cover with foil.
• Bake 1 hour. Brush ham with 1 Tbsp. of the dressing mixture; bake, uncovered, 1 hour or until ham is heated through (145ºF), brushing with remaining dressing mixture every 20 min.
• Remove ham from oven; transfer to cutting board. Tent with foil; let stand 15 min. before slicing to serve.

Steps:

• Preheat oven to 325.
• Place the ham in a small roasting pan, cut side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours.
• Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole grain mustard, and thyme in a small saucepan. Cook over medium low heat until the sugar has dissolved, about 2 minutes.
• Increase the oven temperature to 75 degrees. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan. It is fine if a little water remains.
• Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golen b rown and beginning to glaze.
• Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well browned and glazy. Be careful not to let the glaze burn. Serve warm.