Hoison Glaze For Ham Recipes

Steps:

• Preheat the oven to 375 degrees.
• Score the ham by using a sharp knife and inserting it about 1/3rd inch into the fat. Make some diamond.
• shapes. This will make the skin crispy. Place the ham in a roasting pan.
• Place the Hoisin sauce, vinegar, soy sauce and mustard in a small, heavy pan. Bring to a soft boil, stirring constantly. Simmer for a few minutes.
• Generously glaze the ham with the sauce, making sure you fill in the diamond crevices. Place the ham in the oven and bake for 30 minutes. Re-glaze the ham and bake for another 30 minutes.
• Re-glaze and cover the ham loosely with some foil. Bake for another hour and remove from oven.
• Allow the ham to sit for a few minutes. Carve and serve.

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:

• Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.

Steps:

• 1. Make diagonal cuts along the surface of the ham, on the fat layer, making sure not to penetrate the meat, next make diagonal cuts in the opposite direction, forming diamond shapes in the fat layer.
• 2. Place all the ingredients in a bowl and mix all the ingredients well and brush over the ham.
• 3. As the ham cooks, occasionally brush it with the extra glaze.