Ham With Currant Rosemary Glaze Recipes

Steps:

• In small bowl, beat all ingredients with whisk. Brush over ham the last 45 minutes of baking.

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.

Steps:

• Remove ham from packaging and bring to room temperature for up to 2 hours before baking.
• Preheat oven to 325ºF. Arrange a rack in the lower third of the oven and remove upper racks.
• In a small pot over medium heat, whisk together brown sugar, bourbon, apple cider vinegar, Dijon mustard, orange zest and juice, rosemary, garlic powder, onion powder, cinnamon, and a few turns of the pepper mill. Bring to a low simmer and cook for 5-6 minutes, stirring frequently, until the sugar has dissolved. Remove from heat and set aside.
• Place ham in a large roasting pan, face down. Brush half the glaze over the surface of the ham. Loosely cover ham with foil and bake for 1 hour and 30 minutes. During cooking, brush with remaining glaze mixture every 30 minutes. For the last 15 minutes of cooking, remove foil. Let stand up to 30 minutes before transferring to a serving platter.

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.

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.

Steps:

• Get Cookin'
• 1. Preheat oven to 350°F.
• 2. Peel the skin from the ham and trim the fat, leaving a 1/4-inch layer.
• 3. Using the tip of a sharp knife, score the fat in a diamond pattern.
• 4. Insert the sliced garlic and rosemary sprigs into the scores on the ham.
• 5. Mix the sugar and mustard together and brush on the ham.
• 6. Place in a shallow roasting pan, add the liquid to the pan, and bake for 1 1/2 hours or until the internal temperature reaches 140 to 150°F.
• 7. Remove from pan, place ham on a platter, and serve.