Thyme And Honey Glazed Ham Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a small roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours.
• Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole-grain mustard and thyme in a small saucepan. Cook over medium-low heat until the sugar has dissolved, about 2 minutes.
• Increase the oven temperature to 375 degrees F. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan; it is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golden brown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well-browned and glazy; be careful not to let the glaze burn. Serve warm.

Steps:

• Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/2-in.-deep cuts in a diamond pattern. Bake, uncovered, 1-1/2 hours., Meanwhile, for glaze, in a small saucepan, mix brown sugar, honey, vinegar and ginger ale. Bring to a boil; cook until mixture is reduced by half, about 15 minutes. Stir in remaining ingredients. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Reserve 1 cup mixture for sauce; keep warm., Brush ham with some of the remaining glaze. Bake, uncovered, until a thermometer reads 140°, about 30 minutes, brushing twice with additional glaze. Serve with reserved sauce.

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:

• Preheat oven to 325 degrees F (165 degrees C).
• Score ham, and stud with the whole cloves. Place ham in foil lined pan.
• In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
• Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Steps:

• Preheat the oven to 250 or if pressed for time 300.
• Remove the rind from the ham and most of the fat if there in a lot. I always score the ham - cut it diagonally so you get the pretty diamonds. Put a clove in the center of each diamond. Place ham in a baking pan lined with aluminum foil - eliminates that nasty clean up later.
• In a small bowl, combine mustard, brown sugar and honey. Pour glaze over the ham and press into the cuts. Using toothpicks, secure slices of pineapple to the ham with a cherry in the middle of each ring.
• Bake the ham from 4 hours to all day. Baste every 30 minute with equal parts wine and ginger ale, or ginger ale only. Later in the cooking process use the pan juices for basting.
• Remove from the oven and let ham stand for 30 minutes before carving. Enjoy!

Steps:

• Preheat oven to 325°F Score surface of ham to allow for expansion, and bake for 3-4 hours, or until a meat thermometer placed in the thickest part of the ham registers 140°F.
• After 2 hours of baking, begin glazing ham and baste frequently until it is done, Let stand for 10-15 minutes before carving to allow juices to settle.
• GLAZE;.
• While ham is roasting place chicken stock, wine, honey and thyme in a saucepan and simmer for 20 minutes or until mixture begins to thicken. Strain out thyme and season with salt and pepper.
• RELISH:.
• Using a hand blender or food processor, blend together beets, vinegar, horseradish and salt. Serve at room temperature as a relish with the ham.