Maple Syrup-Bourbon Glazed Fresh Ham

1/2 cup maple syrup
2 tablespoons brown sugar
3 tablespoons bourbon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
6 3/4 pounds fresh ham -- boned
1 clove garlic -- minced
2 teaspoons salt -- divided
1 teaspoon pepper -- divided

Combine first 3 ingredients in a small saucepan; bring to boil. Reduce heat to low, and simmer for 5 minutes or until slightly thickened. Remove from heat, and stir in ginger and allspice; let cool slightly. Unroll ham, and trim fat. Spread 1/3 cup syrup mixture and garlic over inside surface of ham, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.

Reroll ham, and secure at 2-inch intervals with heavy string. Spread 3 tablespoons syrup mixture over ham, and sprinkle with remaining salt and pepper. Place ham on a broiler pan, and insert meat thermometer into thickest portion of ham. Bake at 350ºF for 2 hours or until thermometer registers 160ºF, basting with remaining syrup mixture after 1 hour. Place ham on a serving platter; cover with aluminum foil, and let stand 15 minutes before slicing.

NOTES : Because fresh ham is an uncured leg of pork, it will be grayish instead of pink-colored. The bone is tricky to remove, so ask your butcher to do it for you. Yield: 15 servings (serving size: 3 ounces).

Source of Recipe Cooking Light

Honey Baked Ham with Cumberland Sauce 

1 Whole or half ham
2 C. pineapple juice
1 C. honey
1 C. brown sugar
1 qt. hot water
1 C. currants
Thinly peeled rind of 1 orange
Thinly peeled rind of 1 lemon
1/3 C. cornstarch dissolved in 1/2 C. water
1/2 C. packed brown sugar
Juice of 1 orange
Juice of 1 lemon
1/3 C. red currant jelly
1/4 C. port wine
Black cherries, if desired

Place ham in large roasting pan and pour pineapple juice and honey over top. Sprinkle with brown sugar. Bake at 325° F. two hours.

Meanwhile, to make sauce: In large saucepan, pour hot water over currants and let stand until plumped, about 20 minutes.

Cut orange and lemon rinds into very fine julienne about 3/4 inch long; poach in simmering water 20 minutes. Drain, discarding water, and set aside.

Stir cornstarch mixture into currants and water; cook, stirring constantly, over medium heat until sauce has thickened and become transparent. Add brown sugar, orange and lemon juice, jelly and wine; stir until jelly is melted and add prepared orange and lemon rinds and black cherries. Serve warm over ham slices.

Makes about 5 cups of sauce.

Crockpot Cola Ham 

3-4 lbs. fully cooked boneless ham

1/2 C. packed brown sugar

1 T. mustard

2 cans Coke or Pepsi (not diet)

Lightly score ham in diagonal lines one way then the other to form a diamond pattern being careful not to cut any deeper than an eighth of an inch.

Make a paste of brown sugar and mustard and rub onto sides that have been scored. Transfer to crockpot.

Pour 2 cans of soda into bottom of crockpot not pouring directly over ham.

Cover and cook on LOW 7-8 hours.
Crockpot Cola Ham 

3-4 lbs. fully cooked boneless ham

1/2 C. packed brown sugar

1 T. mustard

2 cans Coke or Pepsi (not diet)

Lightly score ham in diagonal lines one way then the other to form a diamond pattern being careful not to cut any deeper than an eighth of an inch.

Make a paste of brown sugar and mustard and rub onto sides that have been scored. Transfer to crockpot.

Pour 2 cans of soda into bottom of crockpot not pouring directly over ham.

Cover and cook on LOW 7-8 hours.
Crockpot Cola Ham 

3-4 lbs. fully cooked boneless ham

1/2 C. packed brown sugar

1 T. mustard

2 cans Coke or Pepsi (not diet)

Lightly score ham in diagonal lines one way then the other to form a diamond pattern being careful not to cut any deeper than an eighth of an inch.

Make a paste of brown sugar and mustard and rub onto sides that have been scored. Transfer to crockpot.

Pour 2 cans of soda into bottom of crockpot not pouring directly over ham.

Cover and cook on LOW 7-8 hours.

Baked Stuffed Ham

For the ham:
12-lb. butt end bone-in ham, deboned
1/2 cup coarse grain mustard
1/4 cup dry white wine
1/2 cup dark brown sugar

For the stuffing:
4 tbsp. butter
1 cup coarsely chopped onions
1/2 cup chopped green bell peppers
4 cups chopped mushrooms
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/2 cup chopped fresh parsley
1/4 cup chopped walnuts
2 cups coarse breadcrumbs
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
3 to 4 tbsp. additional dry white wine

To prepare ham: Have the butcher debone the ham. Reserve bone for stock. Preheat oven to 350ºF. Cut the rind from the ham and remove excess fat. Score remaining fat.

To prepare stuffing: Melt butter in a large skillet and saute onions and green peppers about 5 minutes, until onions are wilted. Add mushrooms and saute over low heat for another 15 minutes. Stir in all other ingredients except wine, remove from heat and toss. Mix in wine, tossing again. If any stuffing is left over, place in a shallow greased baking dish and bake, covered, along with the ham. Uncover for the last 15 minutes of cooking time to lightly brown
stuffing.

To assemble: Stuff stuffing lightly into cavity emptied in the deboning process, being careful not to pack too much. Truss and place in a roaster and then oven, and cook about 20 minutes, until fat begins to brown. Meanwhile, combine mustard, wine, and brown sugar to make a paste. Smear this over the browned ham and continue to bake for another 25 minutes, basting several times with pan juice.

Serves 16.

Baked Ham with Marmalade Horseradish Glaze

1 (18 pound) fully cooked bone-in smoked ham, room temperature
48 (about) whole cloves
4 cups water
1 cup orange marmalade
1/4 cup prepared cream style horseradish
1/4 cup (packed) golden brown sugar
2 cups fresh orange juice

Position rack in bottom third of oven and preheat to 325 degrees. Place ham on rack set in large roasting pan. Using sharp knife, score ham in diamond pattern. Press 1 clove into center of each diamond. Pour 4 cups water into roasting pan. Roast ham 1 hour and 30 minutes.

Meanwhile, blend marmalade, horseradish, and sugar in medium bowl.

Remove ham from oven. Transfer ham to baking sheet. Discard pan juices. Return ham to roasting pan. Add orange juice to roasting pan. Brush top of ham with 1/3 of marmalade glaze. Bake ham 10 minutes. Baste with orange juice in pan, then brush with half the remaining marmalade glaze. Bake ham 10 minutes. Baste with in pan and brush with remaining glaze. Roast ham until heated through, basting every 5 minutes, about 20 minutes longer. Let ham rest 15 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature.

Servings: 20

Source of Recipe Bon Appetit

Botsford Inn Honey Baked Ham with Sauce

1 whole ham
2 cups pineapple juice
1 cup honey
1 cup brown sugar
1 quart hot water
1 cup currants
thinly peeled rind of 1 orange
thinly peeled rind of 1 lemon
1/3 cup cornstarch (dissolved in 1/2 c. water)
1/2 cup firmly packed brown sugar
juice of 1 orange
juice of 1 lemon
1/3 cup red currant jelly
1/4 cup port wine

Place ham in large roasting pan and pour pineapple juice and honey over top. Sprinkle with brown sugar. Bake at 325ºF two hours. Meanwhile, to make sauce: In large saucepan, pour hot water over currants and let stand until plumped, about 20 minutes. Cut orange and lemon rinds into very fine julienne about 3/4 inch long; poach in simmering water 20 minutes. Drain, discarding water, and set aside.

Stir cornstarch mixture into currants and water; cook, stirring constantly, over medium heat until sauce has thickened and become transparent. Add brown sugar, orange and lemon juice, jelly and wine; stir until jelly is melted and add prepared orange and lemon rinds and black cherries. Serve warm over ham slices. Makes about five cups of sauce.

Baked Ham with Cumberland Sauce

4 lb cooked ham with bone -- (4 to 5)
1/2 cup packed brown sugar
1 teaspoon ground mustard
whole cloves

Sauce:
1 cup red currant or apple jelly
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup red wine or apple juice
2 tablespoons honey
1 tablespoon cornstarch

Remove skin from ham; score the surface with shall diagonal cuts, making diamond shapes. Mix brown sugar and mustard; rub into ham. Insert a whole clove in the center of each diamond. Place ham in a large roaster with a baking rack. Bake, uncovered, at 325ºF for 20-22 minutes per pound or until ham is heated through and a meat thermometer reads 140ºF. For sauce, combine all of the ingredients in a medium saucepan. Cook over medium heat until thickened, stirring often. Serve over the sliced ham. (Sauce recipe can be doubled if desired).

Yield: 8-10 servings.

Sage and Apple Ham 

1 ham

dried sage
 
1 cup apple cider or juice

apple jelly

Rub dried sage over the entire ham. Place in roasting pan; add cider or juice. Bake according to directions on ham; basting occasionally with juice. The last 20 minutes of cooking spread a thick coating of apple jelly over the surface of the ham.

Honey Whiskey Clove-Glazed Ham 

3/4 C. honey

1-1/2 T. bourbon whiskey

1/2 t. ground cloves

1 bone-in, fully cooked,

Spiral sliced ham (about 5 pounds)

Combine honey, bourbon and cloves in small bowl until well blended. Place ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan with foil and bake at 275° F. about one hour or until heated through.

Remove foil from ham and increase oven temperature to 425°F. Brush with honey mixture. Bake about 10 minutes more or until ham is golden brown.

Remove from oven and place on serving platter. Pour juices over ham.

Makes 12 servings.

Ginger Rum Glazed Ham

1 half of fully cooked cured ham -- shank end (7-8 lb)
1/3 cup chopped preserved ginger in syrup
3 tablespoons firmly packed brown sugar
3 tablespoons dark rum

If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a layer of fat and a collar of skin around the shank bone. Trim the fat, leaving a layer about 1/3-inch thick, and score the layer remaining into diamonds. Bake the ham on a rack in a roasting pan in a preheated 350ºF oven for 55 minutes.

In a blender blend together the ginger, the brown sugar, and the rum, spoon the glaze over the ham, spreading it, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. Transfer the ham to a platter, garnish the platter with the parsley, and let the ham stand for 15 minutes before carving.

Yield: 8 servings.

Marmalade-Glazed Ham with Pineapple Relish

“For this recipe use a fully cooked bone-in ham that has the natural shape of the leg, and has some fat and rind still attached. Do not substitute a ‘re-formed�?oval canned ham or deli ham.�?

Ham
One 16- to 19-pound fully cooked bone-in ham
36 (about) whole cloves
1 cup orange marmalade
1/4 cup Dijon mustard
2 tablespoons plus 1 1/2 cups water

Sauce
2 cups water
4 orange-spice herb tea bags or black tea bags
2 cups canned low-salt chicken broth
1 cup orange juice
3 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 tablespoon cornstarch dissolved in 1 tablespoon water

For ham: Position rack in center of oven and preheat to 325° F. Trim any rind and excess fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long, sharp knife, score fat in 1-inch-wide diamond pattern. Insert 1 clove into center of each scored diamond. Place ham in heavy large roasting pan. Bake until thermometer inserted into center of ham registers 120° F., about 3 hours 45 minutes.

Melt 1 cup marmalade in heavy small saucepan over medium heat. Whisk in 1/4 cup mustard and 2 tablespoons water. Boil until mixture thickens enough to coat spoon without dripping, about 6 minutes. Set mixture aside.

Transfer ham to cutting board. Increase oven temperature to 425° F. Place same roasting pan atop burner set on medium heat. Whisk remaining 1 1/2 cups water into pan, scraping up browned bits from bottom. Transfer pan juices to 4-cup glass measuring cup. Freeze pan juices 15 minutes. Spoon fat off top of pan juices. Reserve pan juices in measuring cup.

Line same pan with foil. Return ham to pan. Generously spoon marmalade mixture over ham. Bake until glaze is set and begins to caramelize, about 20 minutes. Let ham stand 30 minutes at room temperature.

Meanwhile, prepare sauce: Bring 2 cups water to boil in heavy medium saucepan. Add teas bags. Remove from heat; cover and let steep 10 minutes. Discard teas bags. Add chicken broth, orange juice and marmalade to tea.

Boil mixture until reduced to 3 cups, about 12 minutes. Whisk in Dijon mustard and reserved pan juices. Return to a boil. Whisk in cornstarch mixture. Boil until sauce thickens slightly, about 4 minutes. Season sauce to taste with pepper.

Carve ham; serve with sauce and relish. Serves 12.

Pineapple Relish
“This refreshing condiment can be made a day ahead of time. It’s great with the ham, or try it with fish or chicken.�?BR>
1/2 large pineapple, peeled, cored, cut into 1/4-inch pieces (about 3 cups)
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh mint
2 teaspoons grated lemon peel

Stir all ingredients in large bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Makes 4 cups

Source of Recipe Bon Appetit the Christmas Season

Lemon-Dijon Glazed Ham and Pineapple 

1 C. Grey Poupon Dijon Mustard

2/3 C. lemon juice

1/2 C. packed light brown sugar

1 (6 to 8 lbs.) spiral cut fully cooked ham

1 pineapple, cored and sliced into 1/2-inch rings

1 T. chopped fresh chives, optional

Blend mustard, Lemon and brown sugar in a small bowl for glaze. Reserve 1/2 cup.

Place ham flat side down in large non-aluminum roasting pan. Cover loosely with foil and bake at 325° F. for 1 hour. Remove from oven; remove foil and turn ham onto its side.

Place pineapple slices in pan around ham. Generously brush ham and pineapple with glaze. Return to oven and bake 45 minutes longer or until meat thermometer inserted into the thickest part of ham reads 140° F. turning pineapple slices and brushing ham and pineapple with additional glaze.

Stir chives into remaining glaze if desired. Serve ham and pineapple with glaze.

Makes 12 to 18 servings.

Baked Ham in Champagne 

1 9 - 10 lbs. boneless ham
1 lb light brown sugar
2 bottles extra-dry champagne
3 T. honey
1 1/2 t. ground ginger
1 1/2 t. dry mustard
Pineapple slices
Sliced apples

Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar and pour over 1 bottle champagne. Bake at 325° F. for 2 hours.

Combine remaining bottle champagne, remaining brown sugar, honey, ginger and mustard and bring to a rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes. Garnish with pineapple and apples, if desired.

Ham with Walnut Glaze


1 cup orange marmalade

1/4 cup low sodium soy sauce

1/4 cup firmly packed brown sugar

1 fully cooked boneless ham (3 lb.)

1 cup PLANTERS Walnut Pieces, toasted

Mix marmalade, soy sauce and brown sugar.

Bake ham as directed on label, brushing with 1/4 cup of the marmalade mixture for the last 20 minutes of the ham baking time.

Placce remaining marmalade mixture in small saucepan; bring to boil on medium heat, stirring occasionally. Stir in walnuts. Cut ham into slices. Serve with the marmalade sauce.

Crunchy Almond Glazed Ham

1 can (1 lb.) cling peach halves
1 can (1 lb.) pear halves
1/2 c. dark brown sugar (packed)
1 tbsp. lemon juice
1/4 to 1/2 tsp. dry mustard
1 ready-to-eat ham (2 1/2 - 3 lbs., about 1 1/2 inches thick)
1/2 c. slivered almonds
Maraschino cherries
Parsley sprigs

Drain peach and pear halves, reserving 1/2 cup peach syrup. Combine peach syrup, brown sugar, lemon juice and mustard for glaze. Broil ham 3 inches from heat 15 minutes. Turn and broil 10 minutes longer. Place drained peach and pear halves, cut sides up, around ham. Brush fruit and ham generously with glaze and broil until fruits are delicately browned. Cover ham slice with almonds and drizzle remaining glaze over ham and fruits. Broil briefly to toast almonds. Garnish with maraschino cherries and parsley. Makes 6-8 servings.