Thyme Honey Glazed Ham Recipes

Steps:

• Melt butter with thyme and let stand until ready to use.
• Preheat oven to 350°F with rack in lower third.
• Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.
• Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours.
• Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.
• Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a small roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours.
• Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole-grain mustard and thyme in a small saucepan. Cook over medium-low heat until the sugar has dissolved, about 2 minutes.
• Increase the oven temperature to 375 degrees F. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan; it is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golden brown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well-browned and glazy; be careful not to let the glaze burn. Serve warm.

Steps:

• Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.) Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.
• Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F.
• Allow the ham to stand for 15 minutes before slicing to allow the juices to set.

Steps:

• Preheat oven to 325°F Score surface of ham to allow for expansion, and bake for 3-4 hours, or until a meat thermometer placed in the thickest part of the ham registers 140°F.
• After 2 hours of baking, begin glazing ham and baste frequently until it is done, Let stand for 10-15 minutes before carving to allow juices to settle.
• GLAZE;.
• While ham is roasting place chicken stock, wine, honey and thyme in a saucepan and simmer for 20 minutes or until mixture begins to thicken. Strain out thyme and season with salt and pepper.
• RELISH:.
• Using a hand blender or food processor, blend together beets, vinegar, horseradish and salt. Serve at room temperature as a relish with the ham.

Steps:

• Put the ham in a casserole and cover it with cold water.
• Add the ingredients of the first part and bring to simmer for 30 minutes.
• With a fork get the ham out of the cooking liquid and put it on a Pyrex plate or other oven proof dish.
• Insert evenly the cloves in the ham top surface and cover it with honey.
• Place in a preheated oven (350°F) for 30 minutes.
• Once the ham cooked, let it cool a while and with a spoon complete the glazing with the honey left at bottom of the plate.
• Serve it warm or cold. (THE COOKING LIQUID THAT YOU KEPT, USE IT AS A SOUP BASE. ex: bean soup, minestrone, orsley. etc).

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.

Steps:

• Score the ham, making diamond shapes 1/2 in. deep. Place on a rack in a well-greased foil-lined roasting pan. Add water to pan. In a small bowl, combine the honey, brown sugar, cloves and mustard; pour over ham., Bake, uncovered, at 325° for 1 to 1-1/2 hours or until a thermometer reads 140°, basting with pan juices often. Add additional water to the pan if necessary.

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.