Honey Dijon Ham Recipes

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.

Steps:

• Preheat oven to 300 degrees F.
• Place ham in a roasting pan and pour about 3/4 cup water into the bottom of pan. Cover with aluminum foil and bake for 1 hour and 40 minutes or until heated through, soft and tender.
• Make the glaze:
• Whisk all ingredients together in a saucepan until smooth and heat over medium-low to medium heat until simmering. Simmer for 2 minutes and remove from heat.
• When ham is heated through, remove the aluminum foil, and pour or brush the glaze over the top to cover completely. Raise oven temperature to 400 degrees F.
• Return the ham to the oven and cook, uncovered, for 20 minutes or until glaze is caramelized and bubbly. Let rest for 10 minutes before slicing. Serve with desired fixings.

Steps:

• Grease a rack and place it in a shallow baking pan.
• Place the ham on it and bake uncovered at 325*F for 50-60 minutes.
• After the long baking brush about 3 TBLS of the baste over the ham and bake an additional 10-15 minutes (or until ham is heated through to an internal temperature of 140*).
• Stir the T of water into the remaining glaze, heat and serve with the ham.

Steps:

• Place ham in 4 to 6 quart slow cooker. Add apple juice. Mix brown sugar, honey and mustard; spread over ham.
• Cover and cook on Low 6 to 8 hours or until ham is hot and glazed.
• Remove ham from slow cooker; place on cutting board. Cut ham in half; reserve one half. Cut remaining half into slices; place on serving platter to serve.
• Note: Cut reserved ham into 1/2 inch cubes. Place 1 1/2 cups cubes in a resealable plastic fod storage bags. Seal and label bags with date of preparation. Refrigerate both bags up to 3 days or freeze up to 1 month for later use. If frozen, thaw in refrigerator befoore using.

Steps:

• Preheat oven to 400°F (200°C).
• Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
• Place the ham on the roasting rack over the liquid.
• Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
• Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
• Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
• Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
• Brush the glaze on to the ham then transfer back to the roasting rack.
• Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
• Slice the ham, and serve.
• Enjoy!

Steps:

• Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.