SPICY HONEY-GLAZED BACON OR HAM
Perfect for a weekend breakfast or brunch. From the Shelburne Inn Seaview, Washington. Serving size is an estimate and the yield is according to the amount of bacon or ham.
Provided by cookiedog
Categories Breakfast
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Arrange bacon in a jellyroll pan and bake in oven until almost crisp, about 18 minutes.
- Process remaining ingredients in a food processor until smooth, about 10 seconds.
- Drain fat from bacon pan and then brush one side of bacon with the glaze and return to oven for 10 minutes.
- Turn bacon over, brush other side with glaze and bake 10 minutes more.
Nutrition Facts : Calories 118.9, Fat 0.1, Sodium 5.4, Carbohydrate 31.3, Fiber 0.2, Sugar 30.8, Protein 0.2
TOASTED SPICED HAM DRIZZLED IN HONEY
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey.
- Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan.
- Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground.
- If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
- *Chef's Tip: Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
- Yield: 1 cup
HONEY-GLAZED SPIRAL HAM
Celebrate a holiday with this big and savory ham. The spiraled pieces taste so good drenched in a sweet and tangy glaze. If you like extra glaze, simply double the recipe and drizzle away or serve some on the side.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 20-24 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. Line a roasting pan with heavy-duty foil. Place ham on a rack in pan. Combine pear nectar and orange juice; brush 1/3 cup over ham. Bake, uncovered, 30 minutes, brushing twice with remaining juice mixture., Combine brown sugar and honey; spread over ham. Bake 45-55 minutes longer or until a thermometer reads 140°, basting occasionally with pan drippings.
Nutrition Facts : Calories 206 calories, Fat 3g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 1193mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 0 fiber), Protein 24g protein.
TANGY HONEY GLAZED HAM
I came up with the glaze for this ham using ingredients on hand and it's the best I've ever tasted. If you have any glaze left over, you can add it to the pan drippings with a little flour or cornstarch and make a nice sauce to accompany the meat. Use the bone and ham trimmings to make soup afterwards.
Provided by Sue S.
Categories Main Dish Recipes Pork Ham Whole
Time 3h
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
- In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
- Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
Nutrition Facts : Calories 510.8 calories, Carbohydrate 19.4 g, Cholesterol 111.3 mg, Fat 30.1 g, Fiber 0.1 g, Protein 38.8 g, SaturatedFat 10.7 g, Sodium 2171.8 mg, Sugar 18.7 g
CHEF JOHN'S HONEY-GLAZED HAM
A great holiday ham glaze needs to have three things: wonderful flavor, gorgeous, shiny appearance, and a crispy, crackling crust you can hear across the room. I'm happy to report this easy-to-make glaze has all those things in abundance.
Provided by Chef John
Categories Main Dish Recipes Pork Ham Whole
Time 2h50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Pour water, star anise, and cloves into the bottom of a roasting pan. Place a roasting rack into the pan over the water, anise, and cloves; place ham on rack. Cut 1/4-inch deep slashes 1/2-inch apart lengthwise and crosswise across the top of the entire ham.
- Bake ham in the preheated oven for 20 minutes. Whisk brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper together in a bowl until glaze has a thick, smooth consistency.
- Brush glaze all over ham. Continue baking ham, brushing glaze on every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Use a kitchen torch to heat the glaze on the ham until it is crispy and caramelized, 2 to 5 minutes.
Nutrition Facts : Calories 455.2 calories, Carbohydrate 18.9 g, Cholesterol 97.3 mg, Fat 26.4 g, Fiber 0.3 g, Protein 34 g, SaturatedFat 9.4 g, Sodium 1918.7 mg, Sugar 17.7 g
HONEY-GLAZED HAM
Here's an easy solution for feeding a large group. The simple honey ham is perfect for family dinners, where time in the kitchen is as valuable as space in the oven.-Jacquie Stolz, Little Sioux, Iowa
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Cut ham in half; place in a 5-qt. slow cooker. Pour ginger ale over ham. Cover and cook on low until heated through, 4-5 hours. , Combine the honey, mustard, cloves and cinnamon; stir until smooth. Spread over ham; cook 30 minutes longer.
Nutrition Facts : Calories 165 calories, Fat 5g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 1348mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 24g protein.
SPICY TAMARIND-AND-HONEY-GLAZED SPIRAL HAM
This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Provided by Andy Baraghani
Categories Bon Appétit Ham Christmas Tamarind Hot Pepper Chile Pepper Honey Red Wine Dinner Entertaining Winter Wheat/Gluten-Free
Yield Serves 12 with leftovers
Number Of Ingredients 9
Steps:
- Let ham sit at room temperature 1 hour for even baking.
- Place a rack in lower third of oven; preheat to 300°F. Wrap ham tightly in foil and place on a wire rack set inside a foil-lined rimmed baking sheet. Bake until an instant-read thermometer inserted into the thickest part of ham, avoiding the bone, registers 120°F, 1 1/2-2 hours.
- Meanwhile, mix chiles, garlic, ginger, tamarind, and 1/2 cup honey in a small bowl; season lightly with salt. Set 1/3 cup glaze aside for sauce.
- Remove ham from oven and uncover. Increase oven temperature to 450°F. Brush ham with 1/3 cup glaze and bake 10 minutes. Brush with another 1/3 cup glaze and bake until surface is crisp and looks lacquered, 10-15 minutes. Remove from oven and tent with foil; let ham rest 20 minutes before slicing.
- Meanwhile, bring wine to a boil in a small saucepan over medium heat; cook until reduced by half, about 5 minutes. Whisk in reserved 1/3 cup glaze and remaining 1 Tbsp. honey. Cook, stirring often, until fragrant, about 2 minutes. Add butter 1 piece at a time, incorporating completely before adding more, until sauce is glossy, about 3 minutes. Taste and season with salt.
- Serve ham with sauce alongside.
- Do Ahead
- Glaze can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
SPICY MUSTARD HAM GLAZE (NOT SWEET AT ALL)
I couldn't find a true savory ham glaze, so I made up my own. It turned out so well, I just had to share! I bought a large ham (bone-in of course!) that I wanted to use the left overs, for other yummies later in the week. I don't necessarily like the sweet ham glazes, as it seems to linger with the leftovers. This will be great in scalloped ham and potatoes, ham and beans, omlets, sandwiches.. you name it! Hope you enjoy!! :)
Provided by tlea73
Categories Ham
Time 8h10m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- 1. In a small bowl, wisk all ingredients together.
- 2. Pat ham dry with papertowel.
- 3. Schmear all over ham.
- I put mine in the slow cooker for 8 hours on low, or you could bake, roast, smoke, or grill the ham, depending on your preference. You could also marinate the ham before cooking, but I just didn't think about this until the morning of.
- I made a double batch of this to use as a dipping sauce as well. Delish!
Nutrition Facts : Calories 772.5, Fat 49.4, SaturatedFat 16.9, Cholesterol 241.5, Sodium 1292.7, Carbohydrate 6.1, Fiber 3.5, Sugar 1, Protein 73.5
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4.4/5 (13)Total Time 1 hr 30 minsCategory American RecipesCalories 151 per serving
- Preheat oven to 350°F (176°C). Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. Cover with foil and bake for 1 hour.
- Whisk the honey, brown sugar, mustards, vinegar, hot sauce, parsley and red pepper flakes in a medium bowl. Remove half of the glaze to a separate bowl and set aside for serving. Remove the ham from the oven, discard the foil and brush with about one-quarter of the remaining glaze. Continue baking, brushing with the glaze and the pan juices every 30 minutes, until the ham is a deep reddish-brown and a thermometer inserted into the center registers 140°F (60°C), bake for a total 1 hour. (Add 1/2 cup water to the pan if the juices dry out.)
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