Fruit Glazed Ham Recipes

Steps:

• 1. Remove and discard glaze packet from ham or reserve for another use. Begin by preparing ham according to package directions.
• 2. Make Honey Glaze: While baking, mix honey, mustard and lemon juice in small bowl until blended. Set aside until the last 30 minutes of baking time.
• 3. Make Cranberry Relish: Combine apples and juice in medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Add cranberries; simmer an additional 5 minutes, or until fruit is tender, stirring occasionally. Remove from heat; stir in marmalade and pecans. Set aside until ready to eat. Or, if made in advance, cover and refrigerate until ready to use.
• 4. Uncover ham and brush with the Honey Glaze for the last 30 minutes of the baking time.
• 5. Let stand 10 minutes. Carve and serve with Cranberry Relish.

Steps:

• In a large skillet, cook ham in oil over medium heat for 3-4 minutes on each side or until lightly browned. , Meanwhile, in a large microwave-safe bowl, combine the pie filling, fruit cocktail, brown sugar and butter. Cook until heated through, stirring twice. Serve with ham.

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern; insert a clove in each diamond. Cover and bake 2 to 2-1/2 hours or until a thermometer reaches 130°., Meanwhile, in a large saucepan, dissolve cornstarch in water; stir in 2 cups dark brown sugar, pineapple, lemon juice, mustard and salt. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened. Reserve 2 cups for sauce; keep warm., Remove ham from oven. Increase oven setting to 425°. Pour remaining pineapple mixture over ham. In a small bowl, mix light brown sugar and remaining dark brown sugar; spread over ham. , Bake ham, uncovered, 10-15 minutes longer or until a thermometer reads 140°. Serve with reserved sauce.

Steps:

• Preheat oven to 350 degrees F.
• Pour the fig jam and the white wine into a medium saucepot. Stir to combined. Cook over medium-low heat until thicken, about 5 minutes.
• While the glaze is reducing, score the ham. Slice ham diagonally approximately 1/2 an inch deep. From left to right and then right to left, making diamonds on top of the ham.
• Press a clove into the center of each diamond.
• Place ham in roasting pan, on cooking rack. Bake for 1 hour.
• Reserve half of the glaze and set aside. To the remaining half add the dried dates, apricots, golden raisins and the mustard. Simmer and rehydrate the dried fruit for 10 minutes. Remove from heat and set aside. Reheat just before serving with ham.
• Remove ham from oven. Apply the reserved glaze liberally to ham, return to oven and bake for another 30 minutes or until the glaze begins to turn brown and caramelize.
• Remove the ham, cover with foil and let rest for 10 minutes. Slice and serve with compote.

Steps:

• Place ham on a rack in a large roasting pan.
• Cover and bake at 325 for 1 1/2 hours.
• Combine the pineapple, apricot jam, mustard and horseradish. Spread over ham.
• Bake, uncovered, for 30 to 45 minutes or until a meat thermometer reads 140.

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.