Honey Lime Ham Recipes

Steps:

• Cut ham in half; place in a 5-qt. slow cooker. In a small bowl, combine brown sugar and 1/4 cup soda; rub over ham. Top with orange, lemon and lime slices. Add candied ginger and remaining soda to the slow cooker., Cover and cook on low for 4-5 hours or until a thermometer reads 140°, basting occasionally with cooking juices. Let stand for 10 minutes before slicing.

Steps:

• Temper the ham by bringing it out of the fridge 90 minutes before cooking. (This will allow it to heat more evenly and not dry out.)
• Preheat the oven to 300 degrees F.
• Place the ham in a shallow roasting pan fitted with a rack. Using a paring knife, score the fatty side of the ham by gently slicing lines 1/2-inch apart, crisscrossing on an angle to create a diamond pattern. This will allow the glaze to soak into the ham. Add the chicken stock to the bottom of the pan, then cover the pan in foil. Cook for 40 minutes, basting every 10 to 15 minutes.
• To make the glaze, warm the butter in a medium saucepan over medium heat. Add the ginger and chile flakes and cook until fragrant, about 1 minute. Add the brown sugar, honey, lime juice and Dijon mustard. Bring to a simmer, then cook until slightly reduced, about 2 minutes. Set aside the glaze in a bowl, leaving about 1/4 cup behind in the pan for finishing.
• Remove the ham from the oven and raise the oven to 425 degrees F.
• Remove the foil from the ham and discard the drippings from the pan. Brush the ham liberally with half of the glaze. Return to the oven and cook, uncovered, for 15 minutes, then brush again. Bake again until dark and caramelized, another 15 minutes. Remove the ham to a rimmed platter.
• Heat the remaining 1/4 cup glaze to a simmer over medium-low heat. If using the bourbon, remove the glaze from heat and add the bourbon. Using a lighter, flambe the alcohol in the pan and very carefully pour over the ham. (The alcohol can be omitted and you can just put the warm glaze over the ham.)

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.

Steps:

• Preheat oven to 325°. Line a roasting pan with heavy-duty foil. Place ham on a rack in prepared pan. Pour maple syrup over ham, separating slices. In a small bowl, beat the remaining ingredients until blended; spread 3/4 cup over ham., Bake, uncovered, for 1-1/2 hours. Spread remaining butter mixture over ham. Bake until a thermometer reads 140°, basting occasionally with pan drippings, 30-45 minutes longer.

Steps:

• Whisk sugar and lime juice in small bowl to form paste; rub over both sides of ham steak. Place ham on plate and refrigerate at least 1 hour and up to 3 hours (paste may liquefy).
• Melt butter in medium skillet over medium heat. Add ham to skillet with sugar paste still clinging and sauté until brown and heated through, about 3 minutes per side.

Steps:

• Choose a pot that fits the ham with enough space on top to close its lid and with space between the ham and the sides. Combine the wine, juniper berries, peppercorns, cloves and 2 tablespoons honey in the pot, and mix well. Arrange the onion in the center to form a rack for the ham and place the ham on top, flat side down. It should sit just above the wine.
• Bring to a boil over medium-high heat, then reduce the heat to low, cover and simmer, basting after 15 minutes, until the ham is heated through, 30 to 40 minutes.
• Meanwhile, heat the oven to 450 degrees. Line a sheet pan with foil. Combine the brown sugar, mustard and remaining tablespoon honey in a small bowl.
• Carefully transfer the ham to the foil-lined pan using 2 sturdy metal spatulas. The slices should have fanned open. If they haven't, separate the slices, nudging them into a pretty arrangement. Add 1 tablespoon cooking liquid from the pot to the brown sugar mixture and stir until smooth. (Save the remaining cooking liquid for stews or braises.) Pour over the ham, spreading evenly all over the top and not letting too much spill onto the foil. Fold up the sides of the foil to form a little boat to hold any ham juices.
• Bake just until the topping is crackling and caramelized, 10 to 15 minutes. Carefully transfer to a serving platter with the spatulas, then pour the juices from the foil all over the ham. Serve immediately, with the onions from the pot, if you'd like.

Steps:

• Sprinkle chicken with garlic salt. In a large skillet, brown chicken in oil over medium-high heat. Drain pineapple, reserving juice. Add 1/4 cup juice to skillet; reserve remaining juice. Cover and simmer for 6-8 minutes or until chicken juices run clear. Remove to a serving platter; keep warm. In a small bowl, combine honey, lime juice, soy sauce, cornstarch and reserved pineapple juice; pour into skillet. Bring to a boil over medium heat, stirring for 1-2 minutes. Add pineapple; heat through. Pour over chicken; sprinkle with lime peel. Serve immediately.