Worlds Best Baked Ham Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

Steps:

• Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
• Don't toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor.
• Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking.
• Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon.
• Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal.
• Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.

Steps:

• 1. In medium Sized Bowl, mix mustard and sugar until its a thick paste. Cut fat and wrapper off the ham. Spray a roaster with Non- stick spray. Place ham on large piece of foil. Spread mustard sugar mixture all over ham. Fold and seal foil all around the ham. Bake @ 350 for 4 hours. Remove from oven and let ham rest 1 hour before eating. DO NOT UNSEAL until you are ready to eat!

Steps:

• Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Drain pineapple, reserving 1/4 cup of the juice. Combine brown sugar and reserved pineapple juice; pour over ham. Arrange pineapple slices and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140° and the ham is heated through.

Steps:

• In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick"paste".
• Take all wrappers off of ham and trim away excess fat.
• Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.
• Place ham on foil and spread brown sugar/mustard paste on top.
• Fold and seal foil.
• Do not open again until ham is done.
• Bake at 350° for 4 hours.
• Let set for about 1 hr then carve.
• One of the best tasting hams you will ever have!

Steps:

• First, place the ham in a baking pan large enough to hold it without crowding the sides; Then put it into the refrigerator to chill.
• Now, in a 12-inch skillet, melt the butter over medium heat, add the brown sugar, and cook it gently until it dissolves.
• Then – over medium-high heat—stir in the honey, Coca-Cola, frozen pineapple juice, ginger, mustard, paprika, peppercorns, and red wine vinegar, and stir constantly until all of the ingredients have become thoroughly blended and smooth (should have a semi-thick sauce at this point).
• Next, using a small ladle, generously baste the ham with the sauce (it should thicken to a glaze if the ham was chilled enough).
• Lightly cover the ham with plastic wrap and put it back in the refrigerator for at least another hour.
• When ready to cook: preheat the oven to 325 degrees.
• Take the ham and score it in diagonal cuts about a half-inch apart and a half-inch deep.
• Now decorate it with the pineapple slices and cherries – pin the pineapple in place with toothpicks and put a cherry in the center of each slice (also push 4 cloves into each pineapple slice).
• Generously spoon the basting sauce over the entire dressed ham (you want to use all the sauce).
• Cover the ham with a “tent” made of aluminum foil (but do not cover it tightly, otherwise the tent will steam out all the natural juices and cause it to be dry).
• Plan to bake it in the oven for 1 hour, basting occasionally with the marinade drippings that collect in the bottom of the pan.
• Now remove the aluminum foil tent and bake the ham uncovered for another 35-45 minutes or until beautifully glazed; Continue basting until the marinade sticks to the ham and forms a shiny crust.
• When it’s cooked, remove from the oven, allow it to set for 15 minutes on the countertop before slicing, and serve it with generous ladle-fulls of the the"secret gravy.
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