Agave Whiskey Clove Glazed Ham Recipes

Steps:

• Cut crosswise slashes vertically and horizontally on ham, cutting through fat but not into the meat. Implant whole cloves where slashes intersect as deep as you can.
• Preheat the oven to 300 degrees F (150 degrees C). Line a large, heavy baking sheet with aluminum foil.
• Heat a saucepan over medium heat and add whiskey. Cook until reduced by 1/3 to boil out some of the alcohol taste, 15 to 20 minutes. Reduce heat to medium-low and add butter; stir until melted, 2 to 3 minutes. Stir in brown sugar and honey until mixture has a sauce-like consistency, 10 to 15 minutes more.
• Baste ham with glaze and place onto the prepared pan. Cover entire pan with more foil.
• Bake in the preheated oven for 1 hour, basting every 15 minutes with glaze and fat drippings from the pan and recovering with foil afterwards. Remove foil and continue baking until an instant-read thermometer inserted into the center of the ham reads at least 145 degrees F (63 degrees C), about 30 minutes more, basting twice during this period.
• Remove ham from the oven and tent foil to let juices settle back into meat, about 10 minutes. Reserve pan drippings. Trim off fat and skin and slice; set on a serving tray. Serve with pan juices.

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:

• Combine honey, whiskey, and cloves in small bowl; mix until well blended.
• Place ham cut side down into roasting pan and brush with honey mixture.
• Cover with foil and bake at 275°F for 1 hour, or until heated through. Remove foil and increase oven to 425°F Brush with honey mixture and bake about 10 minutes, or until ham is golden brown.
• Remove from pan, place on serving platter and pour juices over ham.

Steps:

• Pan-fry or broil ham steaks until lightly browned and thoroughly heated. Remove ham from skillet or broiler pan. Combine agave, water, spices add to pan drippings and bring to a boil. Simmer 1 to 2 minutes. Brush over ham and serve with remaining sauce.

Steps:

• Mix brown sugar, honey, brown mustard, cloves, and ginger together in a microwave-safe bowl; heat in microwave until sugar is dissolved, 45 to 60 seconds.

Steps:

• Place flour in roasting bag and shake to coat inside surface. Place ham in floured bag. Combine agave, lemon pepper and rosemary pour over ham and close bag with twister. Poke holes in top of bag with fork. Roast at 325°F for 1 to 1-1/2 hours or until slightly browned. Remove from oven, let stand 10 minutes. Cut bag and remove ham, following bag manufacturer's directions. Reserve drippings for sauce.AGAVE SAUCE: Strain drippings and measure add enough water to equal 2 cups. Add white wine and bring to boil. Serve with ham.

Steps:

• Combine agave, bourbon and cloves in small bowl until well blended. Place ham, cut-side down, in roasting pan brush with agave mixture. Cover pan with foil and bake at 275°F about 1 hour or until heated through. Remove foil from ham and increase oven temperature to 425°F Brush with agave mixture. Bake about 10 minutes more or until ham is golden brown. Remove from oven and place on serving platter. Pour juices over ham.