Grand Marnier Glaze For Ham Recipes

Steps:

• Let the ham sit at room temperature for 1 hour before baking. This will allow it to cook evenly.
• Preheat the oven to 325 degrees F.
• Make the glaze: In a medium pot over medium-high heat, combine the brown sugar, mustard, vinegar, cinnamon, paprika, chili powder, orange zest and juice, garlic and some salt and pepper. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.
• Place a rack in a roasting pan. Put the ham on the rack large open-face down (so the spiral cuts are stacked on top of one another). Brush half of the glaze over the surface of the ham, getting it between the slices as much as you can.
• Pour about an inch of water in the base of the roasting pan; the water should not touch the ham. Tent the pan loosely with aluminum foil and bake for about 10 minutes per pound (1 hour 10 minutes to 1 hour 25 minutes).
• Take the ham out of the oven and remove the foil. Raise the oven temperature to 375 degrees F. Brush half of the remaining glaze on the ham. When the oven is up to temperature, return the ham, uncovered, and bake for 15 minutes. Brush the remaining glaze over the ham and cook for another 15 minutes.
• Carefully transfer the ham to a platter. Serve right away, or cover with foil and take it to your gathering!

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:

• Mix brown sugar, orange juice, and honey together in a bowl until the brown sugar has dissolved.

Steps:

• Step 1. First you'll need to purchase your ham. The ham you will purchase will have already been smoked and cured somewhat. Step 2. Bring Your Smoker Up To Temp Now that you have all of the necessary ingredients, set up the smoker for indirect cooking and bring the temp up to 225. While the smoker is climbing up to temperature, unwrap your thawed Ham and use paper towel to remove excess moisture. Step 3. Injecting the Ham Prior to Injection...completely wrap your Ham with saran wrap to avoid of squirt (messy) and leaking juices of injection. Pour the Grand Marnier & Dark Rum into a small sauce pan over low heat. Add the butter and let it melt while you stir it around. Add in the brown sugar and let it dissolve while you continue to stir. Once everything is melted and dissolved and warm, remove from the heat. Do not let the sauce boil or you will end up making candy. Step 4. Rub Your Ham Unwrap your Ham... Rub with Oil to allow Dry Rub to adhere well Next you want to coat the outside of your ham with the Honey Dijon Mustard and then lightly dust your ham with Brown Sugar. (don't go too heavy here, you will come back and add another, heavier coating of brown sugar later). This will create almost a "paste" on your ham. (you can also use a light dusting of a "sweet" BBQ dry rub to add to your brown sugar if you like) rub your holiday smoked ham Step 5. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker's coals. All that's left now is to put your ham on the smoker. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice. I have found it is easiest to pour the juice into a spray bottle then just hit the ham with a few squirts. smoked holiday ham Once I have basted my ham with pineapple juice and wrapped it in aluminum foil, I place it back on the smoker and allow it to cook for 1 hour at 225 degrees. After 1 hour, check the internal temperature of your holiday ham. You are looking for an internal temp of 145 degrees, and at this point your ham should be close. Step 6. Glaze Your Ham When your ham reaches 140 degrees internal, it's time to glaze. Unwrap the top of the ham, but keep it setting in the foil. I try and make a "boat" to keep the juices from spilling. Now that the ham is exposed, sprinkle brown sugar over the entire outside again. Once your ham is covered in brown sugar, spray it really well with pineapple juice. This will cause the brown sugar to dissolve and the heat from the smoker will create a beautiful, delicious glaze that goes perfectly with the taste of your smoked ham. Your holiday ham will stay on the smoker for 1 hour while you allow the sugar and juice to create your glaze. Step 7. Rest Your Ham At the 4 hour mark your ham is ready to come off the smoker. But you always want to check your internal temp just to be sure. Your ham should be at least 145 degrees internal. If it's a little higher than that, don't worry... as long as you haven't kept it on the smoker for more than 4 hours it shouldn't be overly done. Now you will remove your ham from the smoker and loosely tent it with the foil while you allow it to rest. I recommend letting it rest for around 20 - 30 minutes... then it's ready to eat. When cutting your ham, I suggest a really good meat carving knife. I promise you that once your family and friends try this ham that you'll never cook it any other way.

Steps:

• Position a rack in the lower third of oven and preheat to 325°F.
• Using a sharp knife, score the fat covering the ham in a 3/4-inch-wide diamond pattern (do not cut into the meat). Place the ham in a 10-by-14-inch roasting pan and add 1 cup water. Roast the ham for 2 hours.
• While the ham is roasting, prepare the glaze: In a heavy, medium saucepan over moderately low heat, combine 1 cup orange juice, brown sugar, and bourbon. Bring to a simmer and continue simmering for 10 minutes. Add the guava or apple jelly, shallots, allspice, and cloves, and continue simmering until slightly reduced, about 5 minutes. Add the orange zest and the remaining 1 cup orange juice, and bring to a boil. Continue boiling until thickened, about 5 minutes. Add the orange slices and fresh ginger, and cook until the orange slices are tender, about 2 minutes.
• Once the ham has been in the oven for two hours, drape the glazed orange slices over the ham, securing them with toothpicks, and brush the ham and oranges with about 1/2 cup of glaze, reserving the remainder for serving. Continue roasting the ham until an instant-read thermometer inserted into the thickest part registers 145°F, about 30 minutes.
• To Serve:
• Remove the toothpicks from the ham and arrange the orange slices on a platter. Slice the ham and arrange on top of the oranges. Warm the remaining glaze and serve alongside.

Steps:

• Preheat the oven to 325 degrees F. Let the ham sit at room temperature for 30 minutes and trim off any skin. If your ham is not a spiral-cut ham, use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
• Place the ham, flat side down, on a roasting rack in a roasting pan. Pour 1 cup water into the pan. Bake until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours 30 minutes (about 15 minutes per pound-reduce the time to 10 minutes per pound for a spiral-cut ham).
• Meanwhile, make the glaze: Whisk the brown sugar, maple syrup, soy sauce, orange zest and juice, Dijon, vinegar, cinnamon, cloves, onion powder and a few grinds of black pepper in a medium saucepan until smooth. Bring to a boil over medium-high heat, whisking occasionally, then reduce the heat to low and simmer until the glaze has thickened and reduced by half (you should have 1 cup glaze), 20 to 25 minutes. Set aside until the ham is ready.
• Increase the oven temperature to 425 degrees F. Brush half of the glaze over the ham. If the water in the bottom of the pan has evaporated, add 1 cup water. Return the ham to the oven and roast for 30 minutes, brushing with the remaining glaze every 10 minutes (two more times) before returning to the oven.
• Let the ham cool for 15 minutes before thinly slicing.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Score ham, and stud with the whole cloves. Place ham in foil lined pan.
• In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
• Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.