Honey Brown Sugar Glazed Ham Recipes

Steps:

• Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.) Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.
• Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F.
• Allow the ham to stand for 15 minutes before slicing to allow the juices to set.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the ham in a roasting pan and dot with cloves. In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Pour the glaze over the ham.
• Bake the ham uncovered for 1 hour in the preheated oven.

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a roasting pan, fat side up. Score the ham in diamond shapes with a sharp knife. Insert the cloves in the center of each diamond. Bake until a meat thermometer registers 140 degrees F when inserted in the thickest portion (avoiding bone), 18 to 20 minutes per pound.
• Meanwhile, make the glaze. Combine the honey, brown sugar, orange juice and butter in a medium saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes.
• Remove the ham from the oven. Increase the oven temperature to 375 degrees F.
• Remove about 2 tablespoons pan drippings from the roasting pan and add to the glaze. Whisk to combine. Pour the glaze over the ham. Return the ham to the oven and continue baking, basting with the pan juices frequently, until the ham is browned, about 20 more minutes. Slice the ham and serve with the pan juices, if desired.

Steps:

• Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.
• Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
• Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)

Steps:

• Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
• Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
• Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
• Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).

Steps:

• In small bowl, mix all ingredients with whisk until well blended.
• Brush glaze over ham during last 45 minutes of baking.

Steps:

• Preheat oven to 325°F If desired, score ham by making diagonal cuts 1-inch apart in fat in a diamond pattern. Place on rack in a shallow roasting pan. Insert meat thermometer. Thermometer should not touch bone. Bake until thermometer registers 125°F For rump, allow 1-1/4 to 1-1/2 hours; for shank, allow 1-3/4 to 2 hours.
• Meanwhile, for glaze, in a medium saucepan stir together sugar, vinegar, and mint sprigs. Bring to boiling. Reduce heat. Boil gently, uncovered, about 30 minutes or until reduced to 1 cup. Remove from heat. Remove and discard mint. Brush ham with some of the glaze.
• Baked ham for 20 to 30 minutes more or until thermometer registers 135°F, brushing three more times with additional glaze. Sprinkle with pepper. Let stand 15 minutes before carving. (The meats temperature will rise 5 degrees during standing to the safe temperature of 140°F.) Serve meat on a platter layered with green tops of uncooked leeks and green onions, if desired. Sprinkle with pepper, if desired. Bring any remaining glaze to boiling and serve with ham. Makes 16 to 20 servings.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Score ham, and stud with the whole cloves. Place ham in foil lined pan.
• In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
• Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.