Sweet Sticky Ham Glaze Recipes

Steps:

• Preheat the oven to 350°F. Line a roasting pan with foil.
• Place the ham in the roasting pan cut side down. Roast the ham uncovered for 1 (for a 5 lb. ham) to 2 hours hours (for an 8 lb. ham).
• Meanwhile, combine the brown sugar, balsamic vinegar and mustard in a small bowl. Brush the ham with the glaze; continue roasting for an additional 30 minutes, basting with glaze every 10 minutes. Ham should be baked to an internal temperature of 140° F. Remove from oven; let the ham rest for 15 minutes before carving. Serve.

Steps:

• Set aside Pineapple Slices.
• Mix pineapple juice, brown sugar, butter, and molasses, in saucepan and heat until bubbly stirring continuously. Continue cooking for 10 minutes (the mixture will thicken only slightly). Then add the crushed cookies.
• Continue simmering and stirring while the mixture reduces by about 1/3. This will take about 15 minutes more.
• If you still desire a thicker sauce, mix cornstarch and water to make a slurry.
• Continue stirring the boiling sugar/juice mixture while adding slurry. You may not need to add all of the slurry, depending upon how thick you like the glaze.
• Cook for five minutes longer. The glaze should be quite thick and will easily coat the back of a spoon.
• 30 minutes before ham is finished cooking, use toothpicks to attach slices of pineapple all over outside of ham.
• Cook ham for an additional 30 minutes.
• Pour half of glaze over ham and pineapple slices.
• Reserve additional glaze for individual servings.

Steps:

• Preheat the oven to 325 degrees F. Let the ham sit at room temperature for 30 minutes and trim off any skin. If your ham is not a spiral-cut ham, use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
• Place the ham, flat side down, on a roasting rack in a roasting pan. Pour 1 cup water into the pan. Bake until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours 30 minutes (about 15 minutes per pound-reduce the time to 10 minutes per pound for a spiral-cut ham).
• Meanwhile, make the glaze: Whisk the brown sugar, maple syrup, soy sauce, orange zest and juice, Dijon, vinegar, cinnamon, cloves, onion powder and a few grinds of black pepper in a medium saucepan until smooth. Bring to a boil over medium-high heat, whisking occasionally, then reduce the heat to low and simmer until the glaze has thickened and reduced by half (you should have 1 cup glaze), 20 to 25 minutes. Set aside until the ham is ready.
• Increase the oven temperature to 425 degrees F. Brush half of the glaze over the ham. If the water in the bottom of the pan has evaporated, add 1 cup water. Return the ham to the oven and roast for 30 minutes, brushing with the remaining glaze every 10 minutes (two more times) before returning to the oven.
• Let the ham cool for 15 minutes before thinly slicing.

Steps:

• Mix all ingredients together.
• To use the glaze, remove your ham from the oven when there's 30 minutes left. Pour off any drippings that have accumulated in your pan. Take a sharp knife and score the ham in a criss-cross pattern. If it's a spiral ham, making a set of vertical cuts should be fine. Use about a third of the glaze to coat the ham, and return to 400°F oven for 8-10 minutes.
• Repeat applications of the glaze 1-2 more times, returning the ham to cook for about 8 to 10 minutes after each application of the glaze. Be sure not to use glaze in the bottom of the pan - this will dull the sheen.

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:

• 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.