Baked Ham With Balsamic Brown Sugar Glaze Recipe 465

Steps:

• Heat oven to 325°F. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
• About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
• Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

Steps:

• Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.
• Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
• Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)

Steps:

• Preheat oven to 350 degrees
• Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes Transfer ham to a platter and let stand 15 minutes before carving.
• Preheat oven to 350 degrees
• Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar.
• Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top.
• Cover with aluminum foil and bake for 20 minutes in the preheated oven. Uncover and cook for an additional 20 minutes.

Steps:

• Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
• Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
• Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
• Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).