Molasses Glaze For Holiday Ham Recipes

Steps:

• Preheat oven to 325°F.
• Remove rind from ham and score the fat with a sharp kife, creating diamond shapes all over the surface.
• Stud ham with cloves (and pineapple & cherries, if desired- attach with either toothpicks or cloves).
• Place ham in roasting pan so that the wide flat cut side is down.
• Bake 2 1/2-3 hours for a whole ham, 1 3/4-2 hours for a half ham (or use the heating instructions provided on your ham wrapper, changing the cook temp if necessary as well).
• Mix dry mustard powder with the molasses and brush all over ham 30 minutes before the ham is done, returning ham to oven to contiune cooking at 325°F.
• TIP: Do not baste ham with pan drippings as this will make the glaze look dull.
• Once ham is cooked, let rest 10 minutes before carving.
• Do not eat the cloves- they provide flavoring as they bake, but should be discarded after cooking.

Steps:

• Season the ham with dry rub. Place plastic wrap over ham and put in refrigerator. Allow the seasoning to penetrate the ham overnight to give it a fuller flavor.
• Using indirect heat, preheat your grill to 250 degrees F. with hickory chips and charcoal.
• Place ham in an aluminum roasting pan and place on grill grates. Let smoke for 3 hours, making sure the temperature remains at 250 degrees F; adding more hickory chips and charcoal, as necessary. Remove to a platter.
• For the glaze:
• Place all ingredients into a saucepan over medium heat. Allow to simmer, cooking for 10 to 15 minutes, until the glaze is syrupy.
• Pour the warm glaze over the warm ham and serve immediately.
• Mix ingredients together and store in an airtight container for up to 6 months.

Steps:

• Mix all ingredients (just prior to use) in a non-reactive saucepan and bring to a boil.
• Stir constantly while heating.
• Reduce heat, stirring and allow to simmer for 5 to 10 minutes.
• Apply to ham while warm.

Steps:

• Combine all the ingredients but the ham in a small bowl.
• Grill the ham, turning one time.
• Brush frequently with the molasses sauce.
• Grill about 6-8 minutes, until light brown.
• (This could be broiled.).

Steps:

• Stir brown sugar, lemon-lime soda, orange liqueur, cloves, allspice, salt, and black pepper together in a saucepan; bring to a simmer and cook until glaze is reduced by 1/4, about 10 minutes.
• Strain through a fine-mesh sieve into another saucepan. Bring mixture to a simmer again and cook until glaze is about the consistency of maple syrup, about 10 minutes more.

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake until a thermometer reads 130°, 1-3/4 to 2-1/4 hours., Meanwhile, in a large saucepan, combine grapefruit and orange juices. Bring to a boil; cook until liquid is reduced by half, 6-8 minutes. Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, until thickened, 12-15 minutes ., Remove ham from oven. Brush with 1/3 cup glaze. Bake, uncovered, basting occasionally with remaining glaze, until a thermometer reads 140°, 15-20 minutes longer.

Steps:

• Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
• Position rack in bottom third of oven and preheat to 325°F. Line large roasting pan with heavy-duty foil, leaving overhang on all sides. Trim off skin and all but 1/4 inch fat from ham. Place ham, fat side up, in prepared pan. Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.
• Remove ham from oven; increase oven temperature to 425°F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham stand at least 20 minutes and up to 45 minutes. Serve with chutney and spoon bread.

Steps:

• Brine ham:
• Bring all brining ingredients except ham to a boil in a deep 8- to 9-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved. Remove from heat and add ham. (Brine should cover ham; if not, make more brine.) Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2.
• Prepare grill for cooking using enough hardwood charcoal to fill a charcoal chimney or a shoe box. When coals are ready, push them to one side of grill, leaving about two thirds of grill without coals. Put a drip pan opposite coals.
• Make spice rub and cook ham:
• Finely grind all spice-rub ingredients together in an electric coffee/spice grinder.
• Drain ham and pat dry. Rub ground spices all over ham.
• Place ham on grill rack, fatty side up, over drip pan. Cover grill, leaving cover vents one fourth open and bottom vents fully open, and cook ham, adding a large handful of charcoal every 30 minutes. After 1 hour, turn ham around so other side faces coals and continue to cook until a meat thermometer inserted near but not touching bone registers 155°F, 1 to 2 hours more.
• Make glaze while ham is grilling:
• Heat glaze ingredients over moderate heat, stirring, until butter is melted.
• During last 30 minutes of grilling, brush ham with glaze several times, letting excess fall into drip pan.
• Serve ham:
• Transfer cooked ham to a platter and cover loosely with foil. Let ham stand 30 minutes to 1 hour before carving. Serve with pan drippings (skimmed of fat).

Steps:

• Preheat oven to 325 degrees, with a rack in lower third. Prepare an ice-water bath. Bring a pot of water to a boil. Trim 1/4 inch off root end of each onion, then cook onions in pot until just beginning to soften, 3 to 4 minutes. Transfer to ice-water bath, slip off skins, and cut into quarters. (Quartered onions can be refrigerated up to 2 days.)
• Stir together molasses, brown sugar, honey, mustard, allspice, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place ham in a large roasting pan, cut-side down; baste generously with glaze. Scatter onions around ham and pour in 1/2 cup water.
• Cover ham with parchment-lined foil; roast until a thermometer inserted into thickest part (not touching bone) reads 125 degrees, 1 hour to 1 hour, 15 minutes. Uncover, baste with more glaze, and return to oven. Increase heat to 400 degrees and roast, basting and rotating pan once, until outside is crisp, 15 to 20 minutes more. Transfer to a serving platter; tent with foil.
• Return roasting pan with onions to oven; roast until sauce has thickened slightly and onions are caramelized, 15 to 20 minutes more. Transfer onions and pan drippings to a serving vessel; skim fat from top. Serve ham with biscuits, mustard, onions, apples, and parsley.