Spicy Wine Glaze For 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:

• Mix all ingredients in a small saucepan and heat to boiling, stirring frequently.
• Poke holes in your ham with a cutlery fork so the ham will absorb more of the glaze.
• Pour the glaze over the ham and bake at 350 degrees until done, basting at least twice during cooking.
• NOTE: If your ham is pre-cooked or smoked, you only need to cook long enough to re-heat it. Save the juices for any leftover ham you might have. You can freeze the ham with some of the cooking juices in ziplock bags. They re-heat wonderfully.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of boiling water into the pan beneath the ham.
• Bake the ham in the preheated oven for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.)
• Reduce oven heat to 350 degrees F (175 degrees C.) In a bowl, mix together the brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste. Brush the ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham.
• Return the ham to the oven, and roast for 15 minutes. Baste the ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let the ham rest for at least 10 minutes before slicing.

Steps:

• Preheat oven to 380 degrees F. Whisk gochujang, apple juice, maple syrup, Worcestershire sauce, and espresso in a small bowl.
• Place ham onto a rack fitted over a sheet pan. Generously brush the glaze all over the ham with a pastry or silicone brush. The glaze will seep into the ham, giving it a burnished finish throughout. Bake 1-1½ hours, depending on the size of your ham, basting every 15 minutes.
• After 15 minutes, for the first basting, the spiral cuts will begin to brown and separate. Baste all over, then place back in the oven. The ham will be basted 5-6 times in total, for a bubbly, burnished finish.
• Remove ham from oven and pull away the outermost layer from the cut side (this slice will be dried out). Let rest while preparing the garnish. Lay kale or cabbage leaves onto a platter, then sprinkle with pomegranate seeds. Gently place the ham on the leaves and serve.

Steps:

• Preheat oven to 325°. Line a roasting pan with foil. Place ham on a rack in prepared pan. Bake, covered, 1 hour., Meanwhile, in a small saucepan, whisk remaining ingredients until blended. Remove 1 cup mixture for glaze; reserve remaining mixture for sauce. Brush ham with some of the glaze mixture. Bake, uncovered, until a thermometer reads 140°, 35-45 minutes, brushing every 10 minutes with remaining glaze., Warm reserved sauce mixture over medium heat, stirring occasionally; serve with ham.

Steps:

• Mix maple syrup, dried garlic, ginger, black pepper, and red pepper flakes in a bowl until thoroughly combined. Let glaze stand about 10 minutes before glazing ham.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
• In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
• Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Steps:

• 1. Preheat oven to 325F.
• 2. Place ham, fat side up, on rack in roasting pan; pour in 2 cups water.
• 3. Cover pan tightly with foil; roast for 2 hours, adding more water if necessary to maintain level.
• 4. If ham has skin, slide a sharp knife under the skin and lift off. (Discard skin or save for making ham broth for split pea soup).
• 5. Trim fat layer to 1/4-inch (5 mm) thickness. Discard trimmed fat.
• 6. Diagonally score fat to form a diamond pattern.
• 7. In a small saucepan, combine honey, red wine, pineapple juice, butter, pepper, nutmeg, cloves and ginger over medium heat, stirring occasionally, until butter is melted. Stir in Dijon mustard; let cool slightly.
• 8. Brush enough of the glaze over ham to cover; stud center of each diamond pattern with clove.
• 9. Roast ham, uncovered and brushing several times with remaining glaze, for 45 to 60 minutes or until meat thermometer inserted in center registers 140°F. Transfer to cutting board and tent with foil; let stand for 15 minutes.
• 10. To carve ham, cut down to bone into 1/4-inch thick slices. With knife parallel to bone, cut off slices along bone. Turn remaining meaty portion up; repeat carving.