Spice Y Citrus Ham Glaze Recipes

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Cover and bake until a thermometer reads 130°, 2-1/2 to 3 hours., Meanwhile, in a small saucepan, combine 1/4 cup orange juice and Chinese five-spice powder; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 1-2 minutes. Stir in brown sugar and honey. In a small bowl, mix cornstarch and remaining orange juice until smooth; stir into brown sugar mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. , Remove ham from oven. Brush with half of the glaze. Bake ham, uncovered, until a thermometer reads 140°, 15-20 minutes. Just before serving, stir fruit into remaining glaze; heat through. Serve with ham.

Steps:

• Score fat on ham in a 3/4-inchwide diamond pattern. Finely grind fennel, coriander, and peppercorns in a spice mill or clean coffee grinder. Transfer to a bowl; stir in zests and salt. Rub mixture over ham, wrap in plastic, and refrigerate 1 to 3 days.
• Unwrap ham; let stand at room temperature 1 to 2 hours. Preheat oven to 325 degrees. Combine 2 cups water, grapefruit wedges, and lime halves in a roasting pan. Set ham on a wire rack in pan. Bake, basting every hour, and covering with parchment-lined foil after 1 hour, until a thermometer inserted into bottom part (avoiding bone) reads 140 degrees, about 4 hours, 30 minutes (about 20 minutes per pound). Remove from oven; let rest 45 minutes.
• Meanwhile, increase heat to 400 degrees. On a rimmed baking sheet, toss assorted cut citrus with oil and sprinkle generously with sugar. Roast, turning once, until browned, about 40 minutes.
• While meat is resting, cook honey, sugar, and 1/4 cup water in a saucepan over medium-high heat, stirring, until deep golden, about 8 minutes. Remove from heat; slowly stir in citrus juices. Bring to a boil; cook until reduced to 1 cup, about 3 minutes. Brush 3 tablespoons glaze over ham.
• Serve ham with roasted citrus, pomegranate, fennel crowns, and remaining glaze.

Steps:

• Juice 3 and a half oranges and 1 and a half of the lemons in a medium saucepan. Slice the remaining fruit halves and leave them on the side to bake on the ham later on.
• over medium heat mix in the cloves, cocoa powder, red wine, honey, and cayenne pepper.
• While that simmers, Slice the peaches and add them to the pot along with the corn starch. You may need to adjust the corn starch as necessary depending on the juiciness of the fruit. The first time I made this I used 1/4 cup of cornstarch and it was way too much. I'd start with 1 tbsp or so and see how it goes, then add more if necessary. (I'll edit this the next time I make it).
• stir in the remaining lemon and orange slices, making sure the seeds are taken out.
• use to baste and glaze a ham for baking. :) I used a 2.5-3 pound butt portion and it was way more than me and my husband could eat for 2-3 days -- I might think a little smaller next time. hehe.