Maple And Brown Sugar Glazed Ham Recipes

Steps:

• Blend all ingredients to make a paste.
• Rub over ham in its last 15 minutes of cooking.

Steps:

• Preheat oven to 300 degrees F.
• Place ham in a roasting pan and pour about 3/4 cup water into the bottom of pan. Cover with aluminum foil and bake for 1 hour and 40 minutes or until heated through, soft and tender.
• Make the glaze:
• Whisk all ingredients together in a saucepan until smooth and heat over medium-low to medium heat until simmering. Simmer for 2 minutes and remove from heat.
• When ham is heated through, remove the aluminum foil, and pour or brush the glaze over the top to cover completely. Raise oven temperature to 400 degrees F.
• Return the ham to the oven and cook, uncovered, for 20 minutes or until glaze is caramelized and bubbly. Let rest for 10 minutes before slicing. Serve with desired fixings.

Steps:

• Heat oven to 450 degrees. Using a sharp knife, score entire surface of ham in a diamond pattern, cutting down just through the skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with salt and pepper, pressing it into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
• After 20 minutes, reduce oven to 300 degrees. In a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. Baste ham hourly with mixture, as well as with fat from the bottom of the pan, roasting until the very center of the ham reaches an internal temperature of 145 degrees, 2 1/2 to 3 hours total cooking time. (Begin checking at 2 hours, inserting a meat thermometer into the absolute center of the roast.)
• Put the toasted pecans and candied ginger into a food processor and pulse lightly until crumbled and well combined.
• When ham is done, remove it from roasting pan, shower with pecan-ginger mixture and cover it loosely with foil. Allow the meat to rest for 20 to 30 minutes. (Its internal temperature will rise to 150 or more as it rests.)
• Tip roasting pan to the side so you can spoon off all the fat from the pan juices, then place pan on stove over medium-high heat. Scrape the bottom of pan to free any browned bits, skim any film off surface and season liquid as needed with salt and pepper. Pour into a gravy boat.
• Carve ham into thick slices, drizzle with pan sauce and serve, passing remaining sauce on the side.

Steps:

• Preheat the oven to 350 degrees F.
• Place the ham in a roasting dish with 1 cup water in the bottom of the dish. Roast for 1 hour and 15 minutes. (Check the ham after 45 minutes and add more water if necessary or tent with aluminum foil if it is getting past a dark golden brown.)
• Meanwhile, combine the syrup, mustard, soy sauce, brown sugar, vinegar, Worcestershire and cayenne in a saucepan over medium-high heat. Cook, stirring frequently, until the mixture is thick and bubbly, 15 to 20 minutes.
• If you used it, remove the foil from the ham and slather the ham with the glaze. Return the ham to the oven uncovered. Continue to roast, brushing the ham with the glaze every 15 minutes, until the internal temperature is between 140 and 150 degrees F, another 1 hour and 30 minutes. (If the ham starts to become too dark on the outside, tent it with aluminum foil. We are looking for a dark, sticky, flavorful glaze on the outside of the ham. Use all the glaze! Really slather it on!)
• Remove the ham from the oven, remove the foil, brush with any remaining glaze and cook, uncovered for another 5 minutes. Let it rest for 20 to 30 minutes.
• Serve hot or at room temperature.

Steps:

• For Ham: Place ham in roasting pan with 2 ounces water in the bottom of pan.
• Cover with foil and heat at 350 degrees for 1 hour.
• Uncover and baste with glaze and heat uncovered for 30 minutes more.
• For Glaze: Combine 4 glaze ingredients in saucepan and bring to a boil.
• Boil for 2 minutes (careful not to let it boil over).
• Glaze ham as directed above.

Steps:

• Preheat oven to 325.
• Place ham face-down in large roasting pan. Pour soda over ham and cover. Bake ham at 325 for 25 minutes per pound. (7 lbs. comes to 3 hours 25 minutes).
• 30 minutes prior to the end of baking time, mix syrup, brown sugar, cinnamon, and nutmeg. Microwave on high for 25 seconds. Stir.
• Brush onto ham liberally, reserving about 1/8 - 1/4 cup glaze.
• Return ham, uncovered, to oven for 20 minutes.
• Cover and reduce heat to 200 degrees for remaining 10 minutes. Remaining glaze can be used to glaze sliced ham prior to serving (Glaze may have to be reheated in microwave to maximize "brushability"). Enjoy!

Steps:

• Preheat oven to 275 degrees.
• Place the ham facedown in a roasting pan.
• Cover tightly with foil and bake for 1 1/2 hours.
• Meanwhile, in a medium saucepan, combine the brown sugar, maple syrup and mustard and bring to a boil over medium-high heat, stirring constantly.
• Cook until reduced slightly, about 2 minutes, set aside.
• Brush the baked ham with the glaze, then top with the pineapple rings, securing them with toothpicks.
• Return the ham to the oven and bake uncovered until heated through, 25-30 minutes.

Steps:

• Remove ham from packaging and discard plastic disk covering bone. Place ham in oven bag. Tie closed and cut 4 2" slits in top of bag. Transfer bagged ham to large roasting pan and let stand at room temp for 1 1/2 hours.
• Adjust oven rack to lowest position and heat oven to 300 degrees. Bake ham until internal temp reaches 100 degrees, 1 1/2- 2 1/2 hours.
• Meanwhile, bring apple jelly, 1/2 c brown sugar, syrup, mustard, cinnamon, and nutmeg to boil in saucepan. Reduce heat to low and simmer, stirring often, until mixture is very thick and reduced to 1/3 cup, about 45 minutes. Remove cinnamon pieces; off heat whisk in butter.
• Combine remaining brown sugar and dry mustard in small bowl. Remove ham from oven and let cool 5 minute Increase oven temp to 400 degrees. Cut open oven bag and roll back. Using a pastry brush, paint ham with glaze. Carefully press sugar mixture onto exterior of ham with hands. Return to oven and bake until dark brown and caramelized, about 20 minute Transfer ham to cutting board, loosely tent with foil, and let rest 15 minute
• TO CARVE: With ham on its side, cut around the bone with a paring knife to free the attached slices. Switch to a carving knife and slice horizontally above the bone to remove the entire section. Turn ham to cut side down and slice down along the bone to remove the remaining meat. Carefully cut between the slices to separate them.
• TO MAKE A PEACH GLAZED HAM: Replace apple jelly with 12 oz peach preserves, dark brown sugar with 3/4 c light brown sugar, and maple syrup with peach schnapps. Omit whole grain mustard, cinnamon, and nutmeg, and add 1/8 t cayenne to glaze. Sub additional 1/8 t cayenne for dry mustard to sugar coating.