Brandy Glazed Ham Recipes

Steps:

• Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
• Meanwhile, melt the butter in a small saucepan over medium heat. Add the shallots and cook until soft, about 1 minute. Remove the pan from the heat and add the brandy. Return to the heat and continue to cook until the brandy reduces by about half. Add the honey and peppercorns; continue to cook until the mixture thickens, about 15 minutes.
• Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush some of the glaze all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until well-lacquered and slightly crispy on the edges, about 45 minutes more.

Steps:

• Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
• Don't toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor.
• Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking.
• Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon.
• Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal.
• Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.

Steps:

• 1. 90 minutes before baking ham start by soaking ham in hot tap water. Leave ham in its original packaging(If there is a hole or tear in the original wrapping, wrap it in several layers of plastic wrap before soaking it in hot water), cover with hot tap water; set aside for 45 minutes. Drain and cover again with hot tap water; set aside for another 45 minutes. You can bypass these steps, but the heating time will increase 18 to 20 minutes per pound for a cold ham.
• 2. Place oven rack in the lowest position and preheat oven to 275 degrees.
• 3. Open ham and place in oven bag. Gather top of bag tightly so bag fits securely around the ham, tie bag and trim surplus plastic. Set ham cut side down in large roasting pan and cut 4 slits in top of bag.
• 4. Bake ham until cetner registers 100 degrees, 1 to 1 1/2 hours (about 10 minutes per pound).
• 5. GLAZE: Combine all ingredients in saucepan. Cook over medium heat, stirring occasionally, until mixture is thick, syrupy about 5 to 10 minutes. There should be about 1 cup. Set aside.
• 6. Remove ham from oven and increase oven temp. to 350 degrees. Cut open oven bag and roll back sides to expose ham. Brush ham with 1/3 glaze and return to oven until glaze gets sticky, about 10 minutes.
• 7. Remove ham from oven, transfer to carving board, and brush entire ham with another third of glaze. Let ham rest, loosely tented with aluminum for 15 minutes.
• 8. While ham rests, heat remaining third of glaze with 4 to 6 tablespoons of ham juices until it forms thick but fluid sauce. Carve and serve ham with remaining sauce at table.

Steps:

• In a small saucepan, combine sugar, brandy, and mustard. Bring to a boil over medium; cook until glaze is thick and syrupy, 3 minutes. (To store, refrigerate, up to 2 days. Reheat before using.)
• Preheat oven to 275 degrees. Using a sharp knife, cut off hard rind from ham (if any); score the fat in a diamond pattern. Place ham, cut side down, in a roasting pan or on a rimmed baking sheet and cover tightly with foil. Bake until an instant-read thermometer inserted in thickest part reads 145, 1 1/2 hours.
• Brush ham generously with glaze, making sure to coat all exposed areas. Increase oven temperature to 350 degrees and bake, uncovered, until glaze is sticky and ham is browned, about 35 minutes. Serve warm or at room temperature.