Cajun Glazed Ham Recipes

Steps:

• 1. Rinse off ham and place in a large pot. Cover as much of the ham as possible with water and bring to a good, bubbling simmer.
• 2. Cover the pot with a large piece of aluminum foil that you have poked a couple of holes in. Cook for approximately 15 minutes per pound of ham. For example, an 8 pound ham would need to cook for about 2 hours. Keep an eye on it during cooking as it has a tendency to bubble over if the heat is too high.
• 3. Preheat the oven to 375 degrees while you prepare the glaze. For the glaze, combine brown sugar, mustard and pineapple juice to make a thick paste.
• 4. Sometimes you may need to add a few more tablespoons of brown sugar if needed to thicken glaze. You don't want it to be too thin or it will roll right off the ham.
• 5. Carefully pour the water off of ham and remove it to a 9x13-inch pan or a baking sheet that has been lined with aluminum foil (this makes cleanup easier).
• 6. Spread ½ of glaze all over ham and bake for about 30 minutes until glaze has cooked onto ham. About halfway through the baking time, spread a little more glaze onto ham and continue baking.
• 7. To make an extra special glazed ham, garnish it with pineapple slices (held in place with toothpicks) and cherries before glazing it. Be sure to remove toothpicks before serving.
• 8. Remove from oven and place ham on a serving platter or plate.
• 9. Pour the glaze drippings from the pan back into remaining glaze, stir to combine and microwave for a minute or two until warm. Serve glaze with ham.

Steps:

• Trim ham of all fat and pierce ham all over and score surface.
• In a small bowl combine brown sugar, jalapenos, garlic, vinegar, mustard, paprike, pepper, cayenne, thyme and oregano.
• Place ham on foil-lined baking sheet and spread 1/3 of the glaze over ham.
• Bake in a preheated oven 350 F for 20 minutes.
• Baste with 1/3 of the remaining glaze and bake for another 20 minutes.
• Repeat, total cooking time should be 1 to 1 1/2 hours . Baste often.
• Allow to rest 15 minutes before carving.

Steps:

• Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/4-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. Cover with foil and bake 1 1/2 hours.
• Meanwhile, make the glaze: Whisk the honey, brown sugar, mustards, vinegar, hot sauce, thyme and red pepper flakes in a medium bowl. Remove 3/4 cup of the glaze to a separate bowl and set aside for serving. Remove the ham from the oven, discard the foil and brush with about one-quarter of the remaining glaze. Continue baking, brushing with the glaze and the pan juices every 30 minutes, until the ham is a deep reddish-brown and a thermometer inserted into the center registers 140 degrees F, 1 to 1 1/2 more hours. (Add 1/2 cup water to the pan if the juices dry out.)
• Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.

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.

Steps:

• Blend all ingredients well and pour or brush over ham or other meat,good on ribbs too, prior to baking.
• Baste meat occasionally with pan residue.

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.