Spicy Mustard Ham Glaze Not Sweet At All Recipes

Steps:

• Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/4-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. Cover with foil and bake 1 1/2 hours.
• Meanwhile, make the glaze: Whisk the honey, brown sugar, mustards, vinegar, hot sauce, thyme and red pepper flakes in a medium bowl. Remove 3/4 cup 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 degrees F, 1 to 1 1/2 more hours. (Add 1/2 cup water to the pan if the juices dry out.)
• Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.

Steps:

• Heat oven to 325°F. Line shallow roasting pan with foil. Place ham, cut side down, on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of ham and does not touch bone.
• Bake uncovered about 1 hour 30 minutes or until thermometer reads 135°F to 140°F. Meanwhile, in small bowl, mix remaining ingredients. Brush over ham during last 30 minutes of baking.
• Cover ham loosely with foil and let stand 10 to 15 minutes for easier carving.

Steps:

• Place ham, skin side up, in a roasting pan and bake coverd at 325 degrees for 20 minutes per pound. Add 20 minutes extra. (In this case, 2 hours).
• Remove ham from the oven. Score fat in diamond shapes. Use a knife to stick the cloves in all over the ham.
• Combine honey, mustard and orange juice and spread over the ham.
• Return to the oven and continue to bake uncovered for 20 - 30 minutes more, basting occasionally with the glaze.

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!

Steps:

• Slice the surface of the ham about 1-inch deep on the diagonal from left to right, spacing each slice about 1 1/2inches apart. Then go back and slice diagonally from right to left spacing each slice about 1 1/2 inches apart to form a diamond pattern. Put a whole clove in the center of each diamond.
• Preheat oven to 350 degrees F.
• Put the ham in a roasting pan fitted with a rack. Add the vegetable broth to the bottom of the roasting pan. Bake in the oven for 1 1/2 hours.
• While the ham is cooking combine all the glaze ingredients in a pot, and reduce by half over medium-low heat.
• After 1 1/2 hours remove the ham from the oven and generously baste with the sweet mustard glaze. Return the ham to the oven and bake for an additional 30 minutes, basting with the remaining glaze every 10 minutes.
• After the ham has cooked for 2 hours and has become golden brown and caramelized remove it from the oven, to a cutting board, cover with foil and allow it to rest for 15 minutes before slicing and serving.

Steps:

• Place the brown sugar, molasses, mustard, bourbon, ginger, cinnamon, cloves, and black pepper in a mixing bowl and stir until the sugar has dissolved.

Steps:

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