Saturday, January 02, 2010

Glazes for Baked Ham

First, heat a pre-cooked ham 15-18 minutes for every pound at 325 degrees; or until it reaches an internal temperature of 140 degrees. (Note: if this is an uncooked, fresh ham it will take approximately 25 minutes per pound to reach an internal temperature of 160 degrees.)

Thirty minutes before the ham is done, remove it from the oven. Carefully pour out the drippings and remove any skin. Lightly score the fat side of the ham with uniform diamond shapes. (Optional: insert a whole clove in each diamond.) Finally, brush, pat, or pour on one of the following glazes and continue cooking for the remaining 30 minutes.


Apple-Sage Ham: Rub dried sage over the entire ham and cook according to directions above. Mix together 1 cup apple cider or juice and 1 small jar of apple jelly and spoon over ham during the last 30 minutes of cooking time.

Apricot Glaze: Mix 1/2 cup brown sugar (packed), 1 tablespoon cornstarch, 1/2 teaspoon ginger and 1/4 teaspoon salt in small saucepan. Stir in 1 can (12 ounces) apricot nectar and 1 tablespoon lemon juice. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.

Brown Sugar Glaze: Mix 1 cup brown sugar (firmly packed), 1/2 teaspoon dry mustard and 1 tablespoon vinegar. Smooth paste over ham and finish cooking.

Brown Sugar and Coffee Glaze: Mix together 1/2 cup brown sugar, 1/2 cup cider vinegar, 1 tbsp. Dijon mustard, 1 cup strongly brewed black coffee. Stir until sugar has dissolved and gently stir in 1 cup of fine breadcrumbs. This will form a paste to be evenly spread over the ham.

Cranberry Glaze: 1 small (8 oz.) can whole cranberry sauce, 1 tsp. dry mustard, 1/4 cup light corn syrup, whole cloves. Poke cloves into diamonds on ham. Combine cranberry sauce, mustard and corn syrup. Spoon over ham and finish baking.

Honey-Citrus Glaze: Thoroughly mix together 1 cup golden brown sugar (firmly packed), 1/2 cup orange juice, and 1/2 cup honey. Spread evenly over ham.

Honey-Raisin Glaze: Mix together 1 tbsp. cornstarch and 1 cup cold water; set aside. In a saucepan over medium heat, stir together 1/4 cup currant jelly, 1/3 cup honey, 1/3 cup spicy brown mustard, and 1/4 cup raisins. Add cornstarch mixture and heat until thickened

Pineapple Glaze: Mix 1 cup brown sugar (packed), 1 tablespoon cornstarch and 1/4 teaspoon salt in small saucepan. Stir in 1 can (8 1/2 ounces) crushed pineapple (with syrup), 2 tablespoons lemon juice and 1 tablespoon prepared mustard. In a saucepan, stir constantly over medium heat until mixture comes to a boil.

Raspberry Glaze: 1/3 cup raspberry (seedless) jam, 1/4 cup dry white wine (can substitute apple juice), 2 tbsp. lemon juice, 2 tsp. cornstarch, 1 tbsp. butter. Combine all ingredients in a saucepan and heat until mixture is bubbly and thickened. Note: if sauce is too thick, thin with a little water.

Strawberry Glaze: 1 jar (12 ounce) strawberry preserves, 1/4 cup vinegar, 2 tablespoons corn syrup, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg. In a saucepan combine all ingredients. Bring to a boil. Reduce heat; simmer 2 minutes; stirring frequently. Spoon 1/4 to 1/3 cup glaze over ham. Repeat is desired. Stir 2-3 tbsp. water into remaining glaze; heat through and serve with ham.

Sweet Bourbon-Mustard Glaze: Heat 1 cup honey and 1/2 cup molasses over stovetop or in microwave. Add 1/2 cup bourbon, 1/4 cup orange juice, 2 tablespoons Dijon mustard and spread over ham.

No comments:

Post a Comment