Emeril's Sugar Baked Ham

12 sugarcane swizzle sticks, each cut into 3" pieces
1 10 lb hickory smoked ham, spiral sliced (no bone, water added and cooked )
1 cup firmly packed brown sugar
1 cup Steen's 100% Pure Cane Syrup
1/2 cup dark molasses
1/2 cup dark corn syrup
1/8 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1 teaspoon dry mustard
1/4 cup water
4 granny smith apple
4 Bartlett pears
2 dozen baked buttermilk biscuits

Preheat the oven to 350ºF. Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, at two inch intervals horizontally and vertically to keep it together. Place on a wire rack in the baking pan. In a mixing bowl, combine all of the ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. Yields: 2 1/2 cups

Brush the entire ham with the glaze, coating it evenly. Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks. Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature. Serve the biscuits on the side.

Source of Recipe: Emeril Lagasse

Georgia Country Ham

10 pound Georgia country ham -- (10 to 12)
1 cup brown sugar
1 cup bourbon or sherry
1 cup water

Have the hock cut off ham so that it will fit into a roaster.

Soak ham overnight in cold water and scrub the ham with a stiff brush. Change water a couple times to get rid of the excess salt.

Mix sugar, bourbon and water; press into the fat of ham.

Cover tightly with foil in roaster and bake at 200ºF for 8 hours.

Source of Recipe: Savannah Style, Southern Living Hall of Fame

Kentucky Glazed Ham with Variations

12 to 14 pound ham
3/4 cup bourbon
2 cups firmly packed brown sugar
1/8 teaspoon ground coriander
1 tablespoon dry mustard
1 tablespoon orange marmalade

APRICOT GLAZE:
1 12 oz jar apricot preserves
2 tablespoons soy sauce
1/8 teaspoon ground coriander
1 tablespoon dry mustard

ORANGE GLAZE:
1 12 oz jar orange marmalade
2 tablespoons soy sauce
1/8 teaspoon ground coriander
1 tablespoon dry mustard

CHERRY GLAZE:
1 12 oz jar cherry preserves
2 tablespoons soy sauce
1/8 teaspoon ground coriander
1 tablespoon dry mustard

Bake ham as directed by packer. About 30 minutes before ham is done, remove it from oven. If your ham has a rind, when it is cool enough to handle, cut away the rind and trim the fat about 1/2 in. thick. Score by cutting deeply in a crisscross pattern.

Increase the oven temperature to 450ºF. With a pastry brush, paint the ham all over with bourbon. Then combine the remaining bourbon with the brown sugar, coriander, dry mustard, and orange marmalade and pat the mixture firmly onto the ham. Stud with cloves, if desired. Return ham to oven for another 30 minutes. Ham will have an appetizing and beautiful glaze.

For the variations: Mix the ingredients and follow the Kentucky Glazed Ham directions.

Madeira Baked Smithfield Ham

1 15 1/2 pound fully cooked smoked Smithfield ham or Tennessee ham
3 tablespoons butter room temperature
1 teaspoon ground nutmeg
1 bottle Madeira (750 ml)

Preheat oven to 350°F. Trim rind and excess fat from ham, leaving 1/4-inch-thick layer of fat.

Place ham on roasting rack set in heavy large roasting pan.

Spread butter over ham. Sprinkle nutmeg over ham. Pour Madeira into pan.

Bake ham until well glazed and dark brown, basting every 10 minutes with pan juices, about 1 1/2 hours. Let ham stand at least 20 minutes.

Thinly slice ham, beginning at shank end and proceeding at angle toward thicker part of ham.

Serve ham hot or at room temperature.

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.

Bourbon and Praline Ham

8 lb Precooked ham, with fat left on
1 1/2 cup Bourbon
2 tbl Butter
1 cup Maple syrup
1/2 cup Brown sugar
1/2 cup Ground or finely chopped Pecans
1/2 cup Pecan halves

Score the skin & fat of the ham and rub liberally with bourbon.

Place in smallest baking dish that will hold it and pour over the rest of the bourbon. Marinate for 2-3 hours, basting every half hour.

Pour off excess whisky & bake the ham, skin side up, for 2 hours at 325 F.

In a saucepan melt the butter stir in bourbon marinade, syrup, sugar & pecans. Bring mixture to a boil. Pour the glaze over it & brush well with a pastry brush.

Decorate with pecan halves & bake for an additional 15 minutes.

Baked Ham with Sweet and Spicy Glaze

1 (8-pound) bone-in smoked half ham

Sweet and Spicy Glaze:
3/4 cup packed brown sugar
1/3 cup cider vinegar
1/4 cup golden raisins
1 can (8-3/4 ounces) sliced peaches in heavy syrup, drained, chopped and syrup reserved
1 tbl cornstarch
1/4 cup orange juice
1 can (8-1/4 ounces) crushed pineapple in syrup, undrained
1 tbl grated orange peel
1 clove garlic, crushed
1/2 tsp red pepper flakes
1/2 tsp grated fresh ginger

Preheat oven to 325F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer into thickest part of ham away from fat or bone. Roast ham in oven about 3 hours.

Prepare Sweet and Spicy Glaze. Remove ham from oven. Generously brush half of glaze over ham; return to oven 30 minutes longer or until meat thermometer registers 160F. Remove ham from oven and brush with remaining glaze. Let ham stand about 20 minutes before slicing.

Sweet and Spicy Glaze (Makes about 2 cups)

Combine brown sugar, vinegar, raisins and peach syrup in medium saucepan. Bring to a boil over high heat; reduce to low and simmer 8 to 10 minutes. In small bowl, dissolve cornstarch in orange juice; add to brown sugar mixture. Add remaining ingredients; mix well. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat.