EASTER HAM
I serve this Easter ham every year. The sweet-spicy glaze turns a plain ham into a mouthwatering sensation. Everyone who tries it loves this juicy main dish! -Jessica Eymann, Watsonville, California
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 18 servings (2 cups glaze).
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. In a small bowl, combine the brown sugar, marmalade and mustard; set aside. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a whole clove in the center of each diamond. , Place ham cut side down on a rack in a shallow roasting pan. Bake, uncovered, until a thermometer reads 140°, about 2 hours., Brush ham with glaze. Bake 45 minutes longer, brushing with glaze every 15 minutes. Serve remaining glaze with sliced ham.
Nutrition Facts : Calories 201 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 964mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 22g protein.
EASTER HAM WITH RED CURRANT GLAZE
This ruby-red glazed ham makes a spectacular focus for any feast. Find a local purveyor whose hams you like, and you'll never use a canned ham again.
Provided by Martha Stewart
Number Of Ingredients 4
Steps:
- Heat oven to 300 degrees.
- Put ham fat side up on a bed of aluminum foil in a pan just big enough to hold it. Place in oven for 2 1/2 hours.
- Remove from oven, and peel off the outer layer of fat. Score top with a sharp knife at 3/4-inch intervals in a checkerboard pattern, about half an inch deep. Return ham to oven.
- In a saucepan over medium heat, melt the jelly with the red wine and reduce until mixture is slightly syrupy, about 6 minutes. Baste ham lightly with the glaze every 10 minutes or so for 1 1/2 hours.
- Let cool for 30 minutes; then decorate with a thin line of parsley along every third scored line.
GLAZED EASTER HAM
Baked ham is an Easter tradition at our house. The glaze features my dried homegrown basil. My husband absolutely loves ham, so I get a large one to be sure we have leftovers. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake at 325° for 1-3/4 hours. , In a small bowl, combine the remaining ingredients. Spoon over ham. Bake 15-30 minutes longer or until a thermometer reads 140°. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 339 calories, Fat 22g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1551mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 28g protein.
HAM WITH CURRANT-ROSEMARY GLAZE
Garnish this glazed ham with kumquats and serve with a medley of sliced citrus. A tossed salad of Boston lettuce, frisee, endive, and escarole also makes a lovely accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h5m
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Wrap ham with parchment-lined foil. Transfer to a rimmed baking sheet. Bake for 1 hour.
- Meanwhile, bring jelly and rosemary to a simmer in a small saucepan over medium-high heat. Cook until thick and syrupy, about 3 minutes. Stir in lemon juice and salt.
- Transfer ham to a cutting board, and unwrap. Score fat in a diamond pattern with lines less than 1/2 inch apart using a sharp knife. Return ham to baking sheet. Raise oven temperature to 375 degrees. Brush ham with currant glaze. Bake for 30 minutes. Brush again with glaze, and bake for 10 minutes more. Remove from oven, and brush again with glaze. Rewarm remaining glaze over low heat until pourable and saucelike. Slice ham, and serve with sauce.
HAM WITH CURRANT SAUCE
"This tender ham slice cooks in no time...and the sweet and zippy glaze is so quick to make, with just two ingredients," says Sharon Shaw of Battle Creek, Michigan. "It's an easy main dish for two."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, bring ham and water to a boil. Reduce heat; cover and simmer until ham is heated through, turning once. Meanwhile, in a small microwave-safe bowl, combine jelly and horseradish. Cover and microwave on high for 1-3 minutes or until heated through, stirring occasionally. Serve over ham.
Nutrition Facts : Calories 581 calories, Fat 28g fat (10g saturated fat), Cholesterol 119mg cholesterol, Sodium 3057mg sodium, Carbohydrate 35g carbohydrate (32g sugars, Fiber 0 fiber), Protein 44g protein.
EASTER HAM GLAZE
Quick ham glaze with wonderful flavor.
Provided by TH
Yield 10
Number Of Ingredients 8
Steps:
- Combine water, honey, brown sugar, mustard, garlic, onion powder, cloves, and ginger in a saucepan. Mix to combine.
- Warm saucepan over low heat until sugar and honey are melted together and sugar is dissolved.
Nutrition Facts : Calories 72.3 calories, Carbohydrate 17.9 g, Fat 0.4 g, Fiber 0.3 g, Protein 0.5 g, Sodium 4.1 mg, Sugar 16.6 g
CURRANT MUSTARD-GLAZED HAM
Steps:
- If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a collar of skin around the shank bone and a layer of fat. Trim the fat, leaving a layer about 1/3 inch thick, score the layer remaining into diamonds, and stud the center of each diamond with a clove. Bake the ham on a rack in a roasting pan in a preheated 350°F. oven for 55 minutes.
- In a small saucepan heat the jelly over moderate heat, stirring, until it is melted and smooth, remove the pan from the heat, and stir in the mustard. Spoon the glaze over the ham, spreading it evenly, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. Transfer the ham to a platter and let it stand for 15 minutes before carving. If planning to make the ham, spinach, and pasta gratin (page 117), reserve 1 pound of the carved ham, covered and chilled.
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RED CURRANT GLAZED HAM - AWESOME ON 20
From awesomeon20.com
Servings 6Total Time 2 hrs 15 minsCategory DinnerCalories 371 per serving
- Take all the wrappings off your ham and pop it into a pot where it can be completely submerged but otherwise fits relatively snugly if possible.
- Add all the ingredients (not including those for the glaze) to the pot with your ham, then top it up with cold water until the ham is covered.
- Clamp a lid on and bring this to a boil, then reduce the heat to gently simmer for about 90 minutes. Your ham should cook for 30 minutes per 500 grams plus an extra 30 minutes, so just check to see how big your ham is, and do the math.
- When the time is up, gently removed your ham to a board and allow it to cool a bit (long enough so that you can handle it without incinerating your fingers) before cutting away the rind and most of the fat on the outside.
9 EASTER HAM RECIPES, FROM GLAZED TO SMOKED | BON APPéTIT
From bonappetit.com
Author Bon Appétit
- Pineapple-Glazed Ham. We spiked the glaze for our retro-chic version of 1950s-style ham with hot sauce and apple cider vinegar to cut through the sweetness.
- Honey-and-Rye-Glazed Ham. The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles. View Recipe.
- Roasted Fresh Ham with Citrus and Rye. This is a do-ahead ham: We pack it in an herb cure for several days for incredible flavor and juiciness. View Recipe.
- Easter Ham with Golden Breadcrumbs and Madeira Sauce. Considering the holiday occasion, it's worthwhile to get the best cured, smoked, bone-in ham you can find.
- Holiday Ham with Riesling and Mustard. A riesling baste makes this sweet ham the perfect match for honey mustard sauce. View Recipe.
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- Position rack in bottom third of oven and preheat to 325°F. Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute. Remove glaze from heat.
- Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in roasting pan. Bake 1 hour. Brush top and sides of ham generously with some of glaze. Bake until thermometer inserted into thickest part of ham registers 140°F, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour 15 minutes. Remove ham from oven; let stand 15 minutes. Transfer to platter. Garnish with watercress. Serve with Rhubarb Chutney.
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