Spiral Ham With Cumberland Sauce Recipes

Steps:

• Remove skin from ham; score the surface with shallow diagonal cuts. Making diamond shapes. Mix brown sugar and mustard; rub into fat of ham. Insert a whole clove in center of each diamond. Place ham in a large roaster with a baking rack. , Bake, uncovered, at 325° for 20-22 minutes per pound or until ham is heated through and thermometer reads 140°. , For sauce, combine all ingredients in a small saucepan. Cook over medium heat until thickened, stirring often. Serve with ham.

Steps:

• Preheat oven to 275 degrees.
• Unwrap ham and remove plastic disc that covers the bone.
• Tuck rosemary sprigs randomly through slice ham (about every 3 to 4 slices).
• Place ham in cooking bag and tie ends together with enclosed plastic tie.
• Place on a 13 x 9 inch baking dish.
• Cut 3 1/2 inch slits on top per directions of cooking bag.
• Don't let bag touch any part of the oven or it will melt.
• Cook for 2 1/2 hours or until meat thermometer reads 140 degrees.
• When ham is done, remove from oven and let sit in bag for 15 minutes before serving.
• Carefully place ham on cutting board and remove slices to a warm platter.
• Serve with Cumberland Sauce.
• To make sauce, melt butter in a small saucepan.
• Add onions and saute until tender.
• Add jelly, grated orange rind, orange juice, grated lemon rind, lemon juice and Dijon mustard.
• Cook over medium heat until jelly melts; stir constantly.
• Slowly pour in port wine and simmer uncovered for 5 to 10 minutes.
• Serve warm.
• Can be kept up to five days in refrigerator.
• Makes 2 cups.

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:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet or large roasting pan with foil.
• Put the ham cut-side down on the foil and scatter the onion pieces around it. Cover the ham loosely with foil and bake for 30 minutes.
• Meanwhile, whisk together the apricot preserves, mustard, molasses, Worcestershire, allspice, cloves, thyme leaves, 3 tablespoons of the vinegar and 1/4 cup water in a small saucepan. Cook, whisking, over medium heat until the preserves dissolve and the glaze is smooth, about 4 minutes.
• After 30 minutes, remove the foil from the ham and continue to bake, brushing the ham with the glaze every 15 minutes until nicely glazed and heated through, about 1 hour more. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
• Pour the pan juices into a medium skillet. Add the broth and bring to a boil over high heat. Mix the butter and flour together in a small bowl until you form a paste. Whisk the paste into the pan juices and let the sauce simmer until thickened like gravy. Finish with the remaining 1 tablespoon vinegar and season with salt and pepper. Serve the ham with the sauce.