Miso And Apple Glazed Baked Ham Recipes

Steps:

• Preheat the oven to 325 degrees F. Score the ham with a paring knife through the skin and fat in a tight crosshatch pattern. Place the ham, fat-side up, in a large roasting pan. Bake 1 hour, 30 minutes.
• Make the glaze: Whisk the apple butter, mustard, brown sugar, vinegar and cloves in a bowl until smooth. After 1 hour, 30 minutes, brush the ham all over with some of the glaze and bake 20 more minutes. Add the apples to the pan, cut-side up, and bake, brushing the ham with more of the glaze every 20 minutes, until the ham is crisp and the apples are tender, 1 hour to 1 hour, 30 minutes. (Turn the apples cut-side down in the last 20 minutes.)
• Transfer the ham to a cutting board and let rest 15 minutes before carving. Serve with the roasted apples.

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:

• Heat oven to 180C/160C fan/gas 4. Sit the ham in a large roasting tin and scatter all the veg, herbs and spices around it. Pour over 750ml boiling water, then cover with a couple of layers of extra-wide foil, sealing around the edges of the tin to make a tent that will trap the steam. Roast for 4 hrs, reducing the temperature to 160C/140C fan/ gas 3 halfway through. Remove the foil, then leave the ham to rest in the tin for at least 30 mins or until it is cool enough to handle.
• Meanwhile, tip all the glaze ingredients into a small pan and bring to a simmer, stirring until everything is mixed. Set aside.
• Reheat oven to 180C/160C fan/gas 4. Lift the ham into a clean roasting tin - reserve the stock for soup. Cut off the skin, leaving a layer of fat all over, then use a knife to score the fat with a diamond criss-cross pattern. Roast for 10 mins to allow some of the fat to render, then use a pastry brush to paint the ham evenly with the glaze. Roast the ham for 15 mins more, then add a second layer of glaze and roast for another 15 mins until sticky and caramelised. Rest the ham for another 30 mins before serving in thick slices. You should have leftovers to enjoy cold over the next few days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ham in a large baking dish.
• Bake in the preheated oven for 45 minutes. Whisk brown sugar, ginger ale, mustard, and cinnamon together in a bowl; brush over ham. Continue baking ham until the meat pulls away easily from the bone, about 45 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).