Louisiana Baked Ham Recipes

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:

• 1. Rinse off ham and place in a large pot. Cover as much of the ham as possible with water and bring to a good, bubbling simmer.
• 2. Cover the pot with a large piece of aluminum foil that you have poked a couple of holes in. Cook for approximately 15 minutes per pound of ham. For example, an 8 pound ham would need to cook for about 2 hours. Keep an eye on it during cooking as it has a tendency to bubble over if the heat is too high.
• 3. Preheat the oven to 375 degrees while you prepare the glaze. For the glaze, combine brown sugar, mustard and pineapple juice to make a thick paste.
• 4. Sometimes you may need to add a few more tablespoons of brown sugar if needed to thicken glaze. You don't want it to be too thin or it will roll right off the ham.
• 5. Carefully pour the water off of ham and remove it to a 9x13-inch pan or a baking sheet that has been lined with aluminum foil (this makes cleanup easier).
• 6. Spread ½ of glaze all over ham and bake for about 30 minutes until glaze has cooked onto ham. About halfway through the baking time, spread a little more glaze onto ham and continue baking.
• 7. To make an extra special glazed ham, garnish it with pineapple slices (held in place with toothpicks) and cherries before glazing it. Be sure to remove toothpicks before serving.
• 8. Remove from oven and place ham on a serving platter or plate.
• 9. Pour the glaze drippings from the pan back into remaining glaze, stir to combine and microwave for a minute or two until warm. Serve glaze with ham.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

Steps:

• Preheat the oven to 325 degrees F.
• Score the surface of the ham about 1/8-inch deep in a diamond pattern. Insert a clove into the middle of each diamond.
• Bake the ham for 2 to 2 1/2 hours, or longer depending on package directions.
• Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until thick, about 15 minutes.
• After 2 hours of baking time, brush the glaze on the ham in 20-minute intervals until nice and glossy.

Steps:

• Preheat oven to 350 degrees.
• Place the ham in a broiling pan and cut shallow gashes in a criss-cross pattern across the top half.
• Combine the brown sugar and the dry mustard and pat it all over the ham.
• Put the ham in the oven.
• Combine all the other ingredients in a saucepan.
• Bring the mixture to a boil, then lower to a simmer, and cook until the liquid volumne is reduced to about one cup.
• Strain.
• Spoon some of the glaze over the top of the ham.
• Spoon more glaze, at 15-minute intervals, until it is all gone.
• Continue baking until the ham reaches an internal temperature of 160-degrees on a meat thermometer.
• Remove from oven and allow to rest for about one hour before carving.

Steps:

• Place ham in a roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes. Add water to the pan. Cover and bake at 325° for 1-1/4 hours., Pour cola over ham; sprinkle with brown sugar. Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140°. , Let stand for 10 minutes before slicing. Serve on buns with lettuce, cheese and tomatoes.