SPICY MAPLE-GLAZED SPIRAL HAM
You just know a spiral ham is going to taste awesome, no matter how you cook it. But lacquer it up with maple syrup, apple juice, espresso, Worcestershire sauce, and Korean chili paste, and it becomes the kind of flavor bomb that will utterly transform your holiday experience.
Provided by Edward Lee
Categories main-dish
Time 1h45m
Yield 10 servings
Number Of Ingredients 8
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.
DIJON MAPLE GLAZED SPIRAL HAM
Provided by Dave Lieberman
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 12
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.
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- Remove ham from packaging and enclose, cut side down, securely in a large piece of heavy duty foil. Close the foil so that it will open from the top. Place on a rack in a large roasting pan. Pour about 1-inch of water into the bottom of the roasting pan and place the pan in the preheated oven. Bake for 10 minutes per pound until heated through. For a 7 to 9 pound ham the cooking time will range from 70 to 90 minutes. Check periodically and add more water to pan if it cooks off.
- Meanwhile, whisk together glaze ingredients in a saucepan over medium heat. Allow to simmer for a couple of minutes, then remove from the heat and set aside.
- After cooking time, remove pan from oven and increase oven temperature to 400 degrees F. Open foil to expose ham and pour glaze evenly over the top. Return the pan to oven for an additional 15 to 20 minutes, or just until glaze has caramelized. Remove from oven and allow to sit for 10 minutes before slicing and serving. Spoon the cooking liquid that has been captured in the foil over the ham as it rests.
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