DOUBLE MUSTARD AND HERB CRUSTED HAM
Provided by Food Network Kitchen
Categories main-dish
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
- Meanwhile, mix the mustards and honey together in a small bowl. Mix together the breadcrumbs, parsley, thyme and olive oil together in another bowl.
- Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush the mustard mixture all over the ham. Carefully pat the crumbs all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast until the breadcrumbs are golden brown, about 25 minutes more.
HONEY MUSTARD GLAZED HAM RECIPE BY TASTY
Here's what you need: onion, garlic, apple cider vinegar, stone ground mustard, orange juice, whole cloves, picnic ham, honey, dijon mustard, worcestershire sauce, brown sugar
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
- Place the ham on the roasting rack over the liquid.
- Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
- Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
- Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
- Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
- Brush the glaze on to the ham then transfer back to the roasting rack.
- Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
- Slice the ham, and serve.
- Enjoy!
Nutrition Facts : Calories 1221 calories, Carbohydrate 30 grams, Fat 79 grams, Fiber 1 gram, Protein 87 grams, Sugar 27 grams
SWEDISH MUSTARD CRUST FOR HAM
Usually served at Christmastime, however, tasty year round. From Swedish Foods web site. Prep time does not include pre-baking the ham, if needed.
Provided by Caroline Cooks
Categories Ham
Time 15m
Yield 1 ham
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F
- Remove rind from ham and place ham in a roasting pan.
- Mix all ingredients together, except butter, and spread crust mixture over ham to completely cover.
- Add dollops of butter over ham and bake in the oven for 10 minute until golden brown.
- Tip: Make mustard mixture a couple of hours before spreading on ham to allow mixture to thicken.
Nutrition Facts : Calories 5522, Fat 374.3, SaturatedFat 149.6, Cholesterol 2204.1, Sodium 1599.5, Carbohydrate 13.8, Fiber 0.6, Sugar 1.3, Protein 493.8
CHEF JOHN'S HONEY-GLAZED HAM
A great holiday ham glaze needs to have three things: wonderful flavor, gorgeous, shiny appearance, and a crispy, crackling crust you can hear across the room. I'm happy to report this easy-to-make glaze has all those things in abundance.
Provided by Chef John
Categories Main Dish Recipes Pork Ham Whole
Time 2h50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Pour water, star anise, and cloves into the bottom of a roasting pan. Place a roasting rack into the pan over the water, anise, and cloves; place ham on rack. Cut 1/4-inch deep slashes 1/2-inch apart lengthwise and crosswise across the top of the entire ham.
- Bake ham in the preheated oven for 20 minutes. Whisk brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper together in a bowl until glaze has a thick, smooth consistency.
- Brush glaze all over ham. Continue baking ham, brushing glaze on every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Use a kitchen torch to heat the glaze on the ham until it is crispy and caramelized, 2 to 5 minutes.
Nutrition Facts : Calories 455.2 calories, Carbohydrate 18.9 g, Cholesterol 97.3 mg, Fat 26.4 g, Fiber 0.3 g, Protein 34 g, SaturatedFat 9.4 g, Sodium 1918.7 mg, Sugar 17.7 g
OLD-FASHIONED HAM WITH BROWN SUGAR AND MUSTARD GLAZE
A long-time favorite of Epicurious reviewers, this impressive roast is perfect for the holidays and so easy to make.
Provided by Scott Peacock
Categories Fruit Juice Mustard Bake Christmas Easter Low Cal Dinner Buffet Apple Ham Honey Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 10 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. Remove ham from oven. Increase oven temperature to 375°F.
- Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.
BAKED HAM WITH BROWN SUGAR & MUSTARD GLAZE
Served hot or cold, this delicious cut of pork with a sugar glaze is best sliced into thick pieces
Provided by Good Food team
Categories Starter
Time 3h45m
Number Of Ingredients 4
Steps:
- Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
- Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
- Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
- Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 35 grams protein, Sodium 4.02 milligram of sodium
SWEDISH CHRISTMAS HAM (JULSKINKA)
This is the traditional way to make a ham for the smorgasbord served on Christmas Eve in Sweden. I grew up eating this wonderful dish, and look forward to it ever year. It's really an investment of time- yes, it takes two weeks to make. But, most of that is hands-off; and the result is well worth it. This recipe was written before commercial refrigeration was available, and I'm posting it the old fashioned way. If you have room in your fridge to keep a 10-12 pound ham for two weeks- be my guest. I just put it in my unheated (and VERY cool) laundry room to cure and brine. I do, of course, refrigerate the leftovers.
Provided by IngridH
Categories Ham
Time P13DT4h
Yield 1 ham, 10 serving(s)
Number Of Ingredients 15
Steps:
- Combine 1 cup salt, 1/4 cup sugar, and 1/2 tablespoon of saltpeter. Massage this mixture all over the ham, coating the entire surface well.
- Place the ham in a food-safe container large enough to hold it, cover, and place in a very cool place for 3 days turning occasionally. (In the old days, a wooden or stone container would be used; I use a large bucket lined with an extra large zip top bag.).
- On the third day, bring the water to a boil, add the salt, sugar and saltpeter. Once the salt has dissolved, remove from the heat and cool.
- Pour the brine over the ham- it should be completely covered.
- ***If you don't have enough to cover, make more brine, using 1/2 cup salt and 1 tablespoon sugar for each quart of water. The amount you need will vary depending on the size of the ham and the size of the container you use.
- Cover the container, put it in a cool place, and leave for 10 days.
- After it has sat for 10 days, remove from the brine, and wipe well.
- Place fat side up in a pot of boiling water, covering the ham completely.
- Bring the water back to a boil, add the bay leaves, peppercorns and allspice berries, and cover.
- Simmer for 3 hours, or until tender.
- Remove from the cooking pot and take off the skin. Using a cloth, wipe off all of the loose fat. Place back in the water, and let cool.
- Preheat the oven to 350°F.
- Combine the egg white, mustard powder and sugar.
- Remove the ham from the water, pat dry, and coat with the egg white mixture.
- Sprinkle with the bread crumbs, patting them to ensure they stick to the egg coating.
- Place in the oven, and let bake until the bread crumbs are golden brown.
- Let cool completely, and slice to serve.
Nutrition Facts : Calories 922.6, Fat 32.2, SaturatedFat 10.7, Cholesterol 283.6, Sodium 53677.2, Carbohydrate 25.6, Fiber 0.8, Sugar 14.4, Protein 124.4
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- Boiled ham. Swedes normally boil ham to keep it nice and moist. This can be done a day or two in advance if desired. Indeed these days you can buy a ham that has already been boiled and then they simply glaze it at home on Christmas Eve.
- A traditional glaze. Swedes normally finish their ham with a mustard crust. At its simplest, mustard and egg yolks are mixed together and brushed over the cooked ham which is then sprinkled with breadcrumbs and baked in a hot oven for 10-15 minutes.
- Dopp i grytan. If you are going to make dopp i grytan it is necessary to cook the ham at least a day in advance to allow the broth time to cool. Tips. If you haven’t got enough broth from boiling the ham, use a ham stock cube to top it up to 1½ litres (6 cups).
- Roast ham. Although Swedes don’t often roast a Christmas ham, it is a very good way of cooking it. The main disadvantage is that you may not end up with enough broth left to make a good dopp i grytan.
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