HONEY MUSTARD GLAZED HAM
Provided by Valerie Bertinelli
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F.
- Place the ham in a small roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours.
- Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole-grain mustard and thyme in a small saucepan. Cook over medium-low heat until the sugar has dissolved, about 2 minutes.
- Increase the oven temperature to 375 degrees F. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan; it is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golden brown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well-browned and glazy; be careful not to let the glaze burn. Serve warm.
HONEY MUSTARD-GLAZED HAM
Provided by Trisha Yearwood
Categories main-dish
Time 6h
Yield 20 to 30 servings
Number Of Ingredients 4
Steps:
- Adjust the oven racks to accommodate a large roasting pan and preheat the oven to 350 degrees F. Fit the pan with a shallow rack.
- Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with aluminum foil, leaving a 2-inch opening to allow steam to escape. Bake the ham for half the estimated cooking time, about 3 hours. (Total cooking time is about 20 minutes per pound.)
- Add the brown sugar and honey to a saucepan and cook over medium heat until the mixture is smooth and the sugar is dissolved. Remove from the heat and stir in the mustard.
- Pour the mixture over the ham. Continue baking the ham, uncovered, basting occasionally with the drippings in the roaster, for the remaining time, about 3 more hours. Check for doneness by inserting a meat thermometer into a meaty part of the ham, avoiding any fat or bone. The thermometer should register 160 degrees F.
- Allow the ham to stand 15 minutes before slicing. This allows the juices inside the ham to set.
MUSTARD-GLAZED HAM
MY MOM was known as the best cook in the country. This delicious glaze was in her collection of handwritten recipes. I laminated the ones I use most often, and this favorite was included. It's easy to prepare, and everyone seems to like ham made this way. -Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Place ham in a shallow roasting pan; add water to pan. Bake, uncovered, at 325° for 1 hour. , In a small bowl, combine the marmalade, mustard and ginger. Brush some over the ham. Bake 1 hour longer or until a thermometer reads 140°, brushing occasionally with glaze.
Nutrition Facts : Calories 144 calories, Fat 4g fat (1g saturated fat), Cholesterol 61mg cholesterol, Sodium 1303mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein.
STEM GINGER & MUSTARD GLAZED HAM
The ginger in this recipe is almost toffee-like, the meat stays juicy and the clementines add a pop of colour
Provided by Keith Kendrick
Categories Dinner, Main course
Time 4h30m
Yield Serves 10-12
Number Of Ingredients 8
Steps:
- Put the gammon in a deep saucepan (if tied, leave it as is). Pour over the ginger beer and add the onion, clementine halves, 5 cloves and 3 bay leaves. Top up the saucepan with enough water to just cover the gammon. Bring to a gentle bubble, cover with foil and cook for 2 hrs, topping up with more water while cooking if you need to.
- Remove the ham from its cooking liquid using large tongs and leave to cool for 10 mins until cool enough to handle.
- Heat oven to 200C/180C fan/gas 6. Carefully cut off the rind, leaving a thin layer of fat on the ham. Score a diamond pattern all over the fat. Put the gammon in a roasting tin. Mix the mustard and ginger syrup, then paint about half of the mixture over the ham. Stuff the stem ginger slices into the crevices of the scored fat and stud with the remaining cloves.
- Bake for 20 mins, then paint with the remaining glaze. Bake for 1 hr more until burnished and bronzed. Cover with foil during cooking if the glaze starts to catch. Cut some clementines into thick slices and roast them while you glaze the ham, then use to decorate the plate, if you like. Serve the ham warm or cold. Will keep in the fridge for five days.
Nutrition Facts : Calories 398 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Protein 42 grams protein, Sodium 5.5 milligram of sodium
STICKY GINGER-GLAZED HAM HOCKS
Fan of glazed gammon at Christmas? By using ham hocks, the meat is more affordable and you get a higher ratio of glaze to meat - a win win!
Provided by Cassie Best
Categories Dinner
Time 2h40m
Number Of Ingredients 10
Steps:
- Put the ham hocks in a large saucepan with the star anise, peppercorns, bay and orange slices, then pour over the ginger beer. If there's not quite enough liquid to cover the hocks, top up with water until they are submerged. Bring to a simmer, then reduce the heat so only a few bubbles break the surface now and then. Partially cover with a lid, bring to the boil and cook for 1 hr 30 mins, topping up with water to keep the hocks submerged as needed. When ready, the meat should feel tender but should not fall away from the bone.
- Remove the ham hocks from the stock to a board using tongs and leave until cool enough to handle. Heat the oven to 180C/160C fan/gas 4. Combine the mustard, sugar, allspice, stem ginger and ginger syrup in a bowl.
- When the hocks have cooled slightly, use a sharp knife to cut away the skin, leaving a layer of fat. Put the ham hocks on a tray lined with foil and bake for 30 mins until the fat starts to crisp.
- Remove the ham hocks from the oven and brush over half of the spiced ginger glaze. Return to the oven for another 20-30 mins, then brush with more glaze every 10 mins until the ham hocks have a thick, sticky crust and the meat is tender. Serve warm or leave to go cold and eat with gherkins or slaw, bread and mustard. Will keep covered in the fridge for up to five days or frozen for three months.
Nutrition Facts : Calories 629 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.1 grams fiber, Protein 63 grams protein, Sodium 8.8 milligram of sodium
MAPLE & MUSTARD GLAZED HAM
Gordon Ramsay's succulent maple-glazed ham is perfect for a Boxing Day feast
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course
Time 3h10m
Number Of Ingredients 10
Steps:
- Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
- Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
- Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.
Nutrition Facts : Calories 608 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 66 grams protein, Sodium 6.63 milligram of sodium
BAKED HAM WITH BROWN SUGAR & MUSTARD GLAZE
Served hot or cold, this delicious cut of pork with a sugar glaze is best sliced into thick pieces
Provided by Good Food team
Categories Starter
Time 3h45m
Number Of Ingredients 4
Steps:
- Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
- Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
- Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
- Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 35 grams protein, Sodium 4.02 milligram of sodium
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- Put the gammon in a saucepan that fits snugly. Pour in the orange juice – if the juice doesn’t cover the ham, top up with water until it’s submerged. Add the bay leaves and cinnamon stick and cover with a lid.
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