Festive Holiday Ham Recipes

HOLIDAY HAM RECIPE

Steps:

• Score the surface of the ham ½ inch deep in one direction, and then in the opposite direction, making diamond shapes.
• Insert a whole clove in the center of each diamond.
• In the bottom of a roasting pan, add the lemon lime soda. Place a cooking rack in the plan and place ham cut side down on the rack.
• Bake, uncovered, at 325°F for 2 hours.
• In a small bowl, combine the brown sugar, mustard and orange marmalade, set aside.
• Brush the glaze over the ham. Bake 45 minutes longer, brushing the glaze over the ham every 15 minutes or until a thermometer reads 145°F.
• Serve remaining glaze with sliced ham.

FESTIVE HAM GLAZE

Steps:

• Score surface of ham, making diamond shapes 1/2 in. deep. Place in a large baking dish. , In a bowl, mix remaining ingredients; pour over ham. Cover and refrigerate overnight, turning ham occasionally. , Reserving glaze, remove ham to a rack in a shallow roasting pan. Insert thermometer. Bake, uncovered, at 325° until thermometer registers 140° about 2-4 hours, brushing occasionally with glaze.

CONTEST-WINNING HOLIDAY GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, 1-1/2 hours., Drain pineapple, reserving juice. In a small saucepan, combine pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened. , Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks., Bake 30-45 minutes or until a thermometer reads 140°, basting twice with remaining glaze.

MAPLE GLAZED HAM

Steps:

• Take ham out of fridge 1 hour prior.
• Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).
• Place the Glaze ingredients in a bowl and mix until combined - use whisk if needed.

FULLY FESTIVE HAM

Steps:

• Put the ham into a large saucepan and cover with cold water. Bring to a boil and then immediately drain and rinse it in a colander, to remove any excess saltiness. Alternatively, leave the ham soaking in cold water overnight.
• Rinse the saucepan and put the ham back in, and add all remaining ingredients. If the fruit juices do not cover the ham then add some water; it really depends on how snugly your ham fits into the saucepan.
• Bring the pan to a boil and then cook at a fast simmer for about 3 1/2 to 4 hours. Partially cover the ham with a lid if the liquid is boiling away too much and the top of the ham is getting dry.
• Once the ham is cooked, remove it from the hot and now salty juice, and sit it on a board. If you want, you can actually cook this far ahead of schedule and then let it get entirely cold before glazing and roasting it. If that's the case, then cook it for about 1/2 hour less and then just let it get cold in the cooking liquid.
• On the day of cooking, preheat the oven to 425 degrees F.
• When the ham is cool enough to touch then cut and peel the rind off the cooked ham, making sure to leave a thin coating of the white fat on the ham. Score the fat into a diamond pattern with a sharp knife, and stud the points of each diamond with a clove.
• Heat the remaining glaze ingredients together in a saucepan until the jelly or sauce melts into the honey, mustard, and cinnamon to make a smooth but syrupy glaze; it needs to be thick enough not to run off the ham completely as it cooks in the oven.
• Sit the ham on a piece of foil in a roasting tin, which will give you an easier time later washing up, as the sugary glaze will burn as bits of it do inevitably dribble down the ham. Pour the glaze over the clove studded ham so that all of the scored fat is covered. Cook the ham for 15 minutes or until the fat is colored and burnished by the sugary glaze.
• If the ham is completely cold prior to glazing, then cook for 40 minutes at 350 degrees F, and turn up the heat to 425 degrees F for another 15 minutes. These timings are based on the ham being cold at room temperature, not refrigerator cold.

FESTIVE HOLIDAY HAM

Steps:

• 1. Slice the skin from the ham. Score the fat on the ham in a diamond design and stud with cloves.
• 2. Inject 1/2 cup liqueur into ham, at 3-inch intervals.
• 3. Combine the brown sugar and the next 7 ingredients in a medium saucepan; stir well. Bring to a boil; reduce heat, and simmer for 2 minutes. Set the glaze aside.
• 4. Place the ham, fat side up, on a rack in a shallow roasting pan; pour the brown sugar mixture over the ham.
• 5. Insert a meat thermometer, making sure it does not touch fat or bone.
• 6. Cover and bake at 325 degrees for 2 1/2 hours, basting frequently with glaze.
• 7. Arrange the orange slices over the exposed portion of the ham; secure with wooden picks. Place a cherry half in the center of each orange slice.
• 8. Bake, uncovered, an additional 30 minutes or until thermometer registers 140 degrees.