Spiral Ham With Cumberland Sauce Recipes

Steps:

• Preheat oven to 275 degrees.
• Unwrap ham and remove plastic disc that covers the bone.
• Tuck rosemary sprigs randomly through slice ham (about every 3 to 4 slices).
• Place ham in cooking bag and tie ends together with enclosed plastic tie.
• Place on a 13 x 9 inch baking dish.
• Cut 3 1/2 inch slits on top per directions of cooking bag.
• Don't let bag touch any part of the oven or it will melt.
• Cook for 2 1/2 hours or until meat thermometer reads 140 degrees.
• When ham is done, remove from oven and let sit in bag for 15 minutes before serving.
• Carefully place ham on cutting board and remove slices to a warm platter.
• Serve with Cumberland Sauce.
• To make sauce, melt butter in a small saucepan.
• Add onions and saute until tender.
• Add jelly, grated orange rind, orange juice, grated lemon rind, lemon juice and Dijon mustard.
• Cook over medium heat until jelly melts; stir constantly.
• Slowly pour in port wine and simmer uncovered for 5 to 10 minutes.
• Serve warm.
• Can be kept up to five days in refrigerator.
• Makes 2 cups.

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the brown sugar and honey. Set aside.
• In another small bowl, mix together the orange juice, peach nectar and chipotles.
• Arrange the ham, cut end down, in a large baking dish. Pour a few tablespoons of the juice mixture over the ham and in between the layers. Bake for 30 minutes, basting every 10 minutes with the remaining juice mixture.
• Remove the ham from the oven. Reserve about 1 1/2 cups of cooked juice from baking dish. Brush the honey mixture on the ham and return to the oven to bake for an additional hour until a crust forms and the ham begins to caramelize. Remove from the oven to a serving platter and serve with the reserved baking juice.

Steps:

• Heat the oven to 325 degrees F.
• In a bowl, mix together the brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg. Season with salt.
• Roll out enough aluminum foil to surround the ham and place the ham in the center of the foil. Peel back the layers of the ham and place a sprig of thyme between every other layer of the spirals. Pour half of the glaze over the ham allowing it to sink into the slices. Tightly wrap the ham in the foil and place on a rack in a roasting pan. Fill the pan with an inch of water and roast in the oven until the internal temperature reaches 140 degrees F, about 20 minutes per pound.
• Pour the remaining half of the glaze in a small saucepot on medium heat and bring to a simmer. Whisk until small bubbles appear all over, then turn off the heat. The glaze will thicken as it rests.
• Raise the oven temperature to 400 degrees F.
• Remove the ham from the oven. Using caution and tongs to help, peel back the aluminum foil from the top, leaving the aluminum foil on the sides and underneath the ham to catch the glaze and juices. Slather the remaining glaze all over the top of the ham and place back in the oven uncovered for 15 more minutes. Remove and let rest before slicing.

Steps:

• Remove skin from ham; score the surface with shallow diagonal cuts. Making diamond shapes. Mix brown sugar and mustard; rub into fat of ham. Insert a whole clove in center of each diamond. Place ham in a large roaster with a baking rack. , Bake, uncovered, at 325° for 20-22 minutes per pound or until ham is heated through and thermometer reads 140°. , For sauce, combine all ingredients in a small saucepan. Cook over medium heat until thickened, stirring often. Serve with ham.

Steps:

• Preheat oven to 300 degrees F.
• Place ham in a roasting pan and pour about 3/4 cup water into the bottom of pan. Cover with aluminum foil and bake for 1 hour and 40 minutes or until heated through, soft and tender.
• Make the glaze:
• Whisk all ingredients together in a saucepan until smooth and heat over medium-low to medium heat until simmering. Simmer for 2 minutes and remove from heat.
• When ham is heated through, remove the aluminum foil, and pour or brush the glaze over the top to cover completely. Raise oven temperature to 400 degrees F.
• Return the ham to the oven and cook, uncovered, for 20 minutes or until glaze is caramelized and bubbly. Let rest for 10 minutes before slicing. Serve with desired fixings.

Steps:

• Place ham in a roasting pan and allow it to rest at room temperature for 30 to 45 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Mix apple cider, orange juice, and vinegar together in a bowl.
• Open the spirals of the ham to reveal more of the meat's surface area. Pour the juice mixture over the ham. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 45 minutes.
• Whisk maple syrup, dark brown sugar, white sugar, mustard, soy sauce, cinnamon, ginger, nutmeg, red pepper flakes, and cloves together in a saucepan over medium heat until shimmering and smooth, about 2 minutes. Simmer 2 minutes more; remove glaze from heat to cool a bit.
• Increase oven temperature to 400 degrees F (200 degrees C).
• Remove aluminum foil from heated ham. Brush 1/3 the glaze atop the ham to cover it completely.
• Return ham to the hot oven. Bake, uncovered, about 8 minutes. Repeat adding glaze and baking for 8 minutes more.
• Remove ham and baste a third time with remaining 1/3 glaze. Continue baking until glaze is caramelized and bubbly, 10 to 12 minutes. Remove from the oven and let rest 10 to 15 minutes before slicing. Drizzle pan juices on top.

Steps:

• Preheat oven to 325°F with a rack in lower third. Stir together honey, orange zest and juice, ginger, cloves, and 1/2 teaspoon pepper. Wrap ham, fat-cap-side up, tightly in parchment-lined foil. Place on a rimmed baking sheet or in a small roasting pan.
• Bake 1 hour. Unwrap, leaving foil under ham to catch juices. Brush with some of the glaze; continue baking, uncovered, basting with more glaze every 15 minutes, until heated through, 45 minutes to 1 hour more. Brush with remaining glaze; let cool slightly. Serve warm.

Steps:

• In a small skillet, saute the onion in butter until tender; transfer to a roasting pan. Place ham on top. Pour the broth and wine or additional broth over ham. Bake, uncovered, at 325° for 2-3 hours or until a thermometer reads 140° and ham is heated through.