Dijon Glazed Baked Ham Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ham in a large baking dish.
• Bake in the preheated oven for 45 minutes. Whisk brown sugar, ginger ale, mustard, and cinnamon together in a bowl; brush over ham. Continue baking ham until the meat pulls away easily from the bone, about 45 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 350°F Line a large baking pan with heavy-duty aluminum foil. Place ham cut side down in center of pan.
• Trim any rind or excess fat from ham with a sharp knife. Score outside of ham with a sharp knife in a decorative diamond pattern (as shown) and insert a whole clove into each diamond point. Cover pan and ham with more heavy-duty aluminum foil. Bake ham for 1 1/2 hours.
• Make glaze: Melt orange marmalade in small saucepan over medium heat, stirring occasionally. Whisk in Dijon mustard and 2 tablespoons water. Bring mixture to a boil and cook for about 10 minutes, until glaze thickens. Set glaze aside.
• Remove ham from oven and raise oven temperature to 425°F Remove aluminum foil covering ham and brush warm glaze all over ham.
• Return ham to oven and bake uncovered until glaze caramelizes, about 30 minutes. Remove ham from oven, tent loosely with aluminum foil to keep warm, and let stand for 30 minutes before serving.

Steps:

• Heat oven to 325ºF.
• Place ham in shallow pan. Bake 1 hour. After about 45 min., bring remaining ingredients to boil in saucepan; simmer on medium-low heat 5 min., stirring occasionally.
• Spoon 1/2 cup pineapple glaze over ham; bake 40 min. or until ham is heated through (160ºF). Keep remaining glaze warm.
• Slice ham. Serve topped with remaining glaze.

Steps:

• Place ham on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 50-60 minutes. Combine honey, mustard and sugar; brush about 3 tablespoons over ham. Bake 10-15 minutes longer or until a thermometer reads 140° and ham is heated through. Stir into remaining glaze; heat through and serve with the ham.