NOT SO SWEET BAKED HAM
Traditionally, ham is rubbed with brown sugar and other sweet ingredients. I like my ham to taste like ham and I like my recipes to be simple. Here's an easy recipe that I'm sure your whole family will enjoy.
Provided by rachelbshepard
Categories Main Dish Recipes Pork Ham Whole
Time 1h35m
Yield 30
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange ham fat-side up in a large baking dish.
- Pour chicken broth over ham.
- Bake in the preheated oven until heated through, about 90 minutes, basting every 20 to 30 minutes.
- Discard broth before slicing and serving ham.
Nutrition Facts : Calories 558.8 calories, Carbohydrate 0.2 g, Cholesterol 127.2 mg, Fat 42.1 g, Protein 42 g, SaturatedFat 15 g, Sodium 2938.7 mg
SPICY MUSTARD HAM GLAZE (NOT SWEET AT ALL)
I couldn't find a true savory ham glaze, so I made up my own. It turned out so well, I just had to share! I bought a large ham (bone-in of course!) that I wanted to use the left overs, for other yummies later in the week. I don't necessarily like the sweet ham glazes, as it seems to linger with the leftovers. This will be great in scalloped ham and potatoes, ham and beans, omlets, sandwiches.. you name it! Hope you enjoy!! :)
Provided by tlea73
Categories Ham
Time 8h10m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- 1. In a small bowl, wisk all ingredients together.
- 2. Pat ham dry with papertowel.
- 3. Schmear all over ham.
- I put mine in the slow cooker for 8 hours on low, or you could bake, roast, smoke, or grill the ham, depending on your preference. You could also marinate the ham before cooking, but I just didn't think about this until the morning of.
- I made a double batch of this to use as a dipping sauce as well. Delish!
Nutrition Facts : Calories 772.5, Fat 49.4, SaturatedFat 16.9, Cholesterol 241.5, Sodium 1292.7, Carbohydrate 6.1, Fiber 3.5, Sugar 1, Protein 73.5
SAVORY GLAZE RECIPE FOR HAM OR TURKEY BREAST
This is a different variation to the classic glaze recipe for fully cooked spiral sliced ham and turkey breast because it uses mustard to help the mixture adhere to the meat as well as to add a savory flavor.
Provided by pam of pams-hams.com
Categories Ham
Time 10m
Yield 14-18 serving(s)
Number Of Ingredients 2
Steps:
- Blend and spread on the ham. Put the coated ham on a plate or lazy susan so you can spin it. Use a mini torch with lowest flame to caramelize the mixture. Wave it quickly so the mixture bubbles but does not burn. May take about 10 minutes if you are being slow and careful.
- There are two main options for glazing without a torch. The first is with the broiler and the second is with the stove top. The broiler method involves putting your oven on the broiler option WITH THE DOORS OPEN while you are taking the time to roll the ham or turkey breast in the sugar-mixture. It is important that you aren't heating the oven up because you don't want to cook the meat more - just caramelize the sugar. (best to make sure the rack is in place before turning on broiler). Once the coils are red hot, place the meat in the oven under that area where the coil goes back around and place it as close to the coils as possible without actually touching. Do not step away from the oven. Once you see the sugar bubbling, remove it. If you wait any longer it will start to burn.
- The stove top method is to carefully cook the sugar mixture in a pan and then pour a thin layer over the ham or turkey breast. To caramelize the sugar mixture, place the sugar mixture in a heavy skillet or saucepan. Heat and stir over low heat until the sugar melts and turns a golden brown. This one generally ends up with the thickest "crust" but is preferred by those who are afraid of experimenting directly on the ham or turkey. (if they wreck the sugar mixture, they throw it out and start over but it never touched the meat.).
Nutrition Facts : Calories 59.2, Sodium 6.1, Carbohydrate 15.3, Sugar 15.1
THE BEST HAM GLAZE
A perfectly glazed ham is often the centerpiece of many holiday celebrations, including Easter and Christmas. Guests swoon over the juicy, savory slices on their plate. The most beautiful ham will have a tangy, sticky-sweet and shiny glaze. After tinkering with many ingredients, we landed on a knock-your-socks-off combination that includes brown sugar, maple syrup, cinnamon and cloves for sweet, warm and slightly smoky notes. Dijon and a splash of apple cider vinegar add tang and zip while soy sauce gives it a great depth of flavor. Rounding out the glaze with brightness are the zest and juice of an orange. We hoped to only brush the ham once during baking, but test after test proved that glazing two more times during the last 30 minutes in the oven brings out the best flavors and creates the most magical sheen.
Provided by Food Network Kitchen
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 11
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.
TURKEY WITH BROWN-SUGAR GLAZE
This year, try a flavorful glaze made with orange juice, brown sugar, and vinegar on your Thanksgiving bird.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 2h45m
Number Of Ingredients 10
Steps:
- Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees, with racks in upper and lower thirds. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.
- Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour.
- Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
- When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil, if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy.
Nutrition Facts : Calories 601 g, Fat 21 g, Fiber 1 g, Protein 83 g, SaturatedFat 8 g
SAVORY TURKEY BREAST
Accented with flavorful herbs, this tender, golden turkey breast from our Test Kitchen is a cut above the rest. It's a convenient alternative to preparing a whole bird.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the butter, sage, garlic, onion, thyme, salt and pepper. With fingers, carefully loosen the skin from both sides of turkey breast. Spread 2 tablespoons butter mixture under turkey skin; spread remaining mixture over skin., Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170° (cover loosely with foil if turkey browns too quickly). Cover and let stand for 10 minutes before carving.
Nutrition Facts : Calories 443 calories, Fat 21g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 335mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 59g protein.
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- Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven.
- Place the ham on a large cutting board and score the ham with cuts, 1/2" deep in a diamond pattern. If that sounds confusing, look down at the ham and start in a straight line from one end to the other making a 1/2" deep cut all the way across and over the top of the ham. Then repeat this cut, about an inch apart, slicing the ham from one side to the other. Then turn the ham 90 degrees and repeat, straight cuts, all the way across the ham. It should resemble a checkerboard when you are finished. This process allows the glaze to penetrate deeper into the ham. It is well-worth the effort and it only takes a few minutes.
- Preheat the oven to 325 degrees. Line a large roasting pan or a heavy rimmed baking sheet with foil and place the ham cut side down in the pan. Roast 45-50 minutes. While the ham begins roasting, combine the sugar, vinegar and mustard in a small cup or bowl. Set aside next to the stove.
- Remove the ham from the oven and baste generously with the glaze, using about 1/4 of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.
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