Fig Glazed Ham Recipes

ORANGE FIG GLAZED HAM RECIPE

Steps:

• The first step is to Score the ham. This is a very important step to break through the fat of the ham to infuse flavor. Scoring the ham also allows the glaze to penetrates into the ham giving it extra flavor. To score the ham is very simple, just place the ham on a cutting board making sure it is stable. Then, with a sharp knife start from one end close the bottom of the ham, cut about ⅓ inch all around the ham. Next, cut diagonally across those lines.
• Next, insert cloves within those cuts. I use about 30 cloves to cover the top of the ham.
• Preheat oven to 350°F ( 176.6°C).
• Place the ham on a roasting pan and add 1 ½ cup of water and cover with aluminum foil to create steam. Bake the ham for 1 ½ hour. The Aroma in the house is incredible!
• In a small saucepan add 4 tablespoons of unsalted butter and place it on the stove over medium-low heat.
• When the butter is melted add ½ cup orange juice and whisk to combine.
• Then, add fig preserve, ¼ cup light brown sugar, 1 tablespoon coarse ground mustard, and 1 tablespoon of the honey whisk until ingredients are well combined.
• Add a teaspoon of cornstarch dissolved with a teaspoon of water and whisk constantly until the mixture is thick (about 3-5 minutes). Then, carefully remove from the stove and set aside.
• Remove ham from the oven and the foil paper, then discard some of the remaining water.
• Next, Using a basting brush coat the ham with 1/3 of the glaze. Place the ham back into the oven and cook uncovered for an hour. The AROMA IS INCREDIBLE!
• After an hour has passed check with a meat thermometer for an internal temperature of 140°F ( 60°C). Increase the oven temperature to 425°F ( 218.3°C) and brush some glaze on the ham and place it in the oven for 5 minutes while keeping an eye on it, so it doesn't burn.
• Let it rest for at least 15 minutes before slicing. The outside of the ham is going to be crispy and the inside so tender and flavorful. Enjoy!

FIG GLAZED HAM

Steps:

• Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature.
• Preheat oven to 325°F while you prepare the glaze.
• Add the butter, thyme, vinegar, fruit spread, brown sugar and Worcestershire sauce in a small bowl stir until combined.
• Place the ham vertically in a glass casserole dish. Since this is a spiral cut ham and already cooked you are essentially just reheating so you don't want to dry out the meat. Standing it up will compress the slices so less moisture escapes and allow the glaze to drip down the slides.
• Using a pastry brush, brush about 1/3 of the glaze over the ham.
• Loosely cover the ham with aluminum foil and then place ham in oven for about 20 minutes then baste.
• Put the foil over the ham and then back into the oven cook for another 20 minutes.
• Take the ham out of the oven and use the remaining glaze to baste one last time. Leave the foil off for the last 20 minutes to allow the ham to brown.
• Total cooking time should be about 1 hour (about 10 minutes per pound) until the internal temperature of the ham is 110°-120° (use a meat thermometer).
• When the ham is finished, remove from the oven, cover with the foil and then let rest about 10 minutes.

FIG GLAZED SPIRAL BAKED HAM

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• Place the ham in a deep roasting pan on top of a rack. Pour in about 1 1/2 cups water into the bottom of the roasting pan. Cover the top of the ham and the roasting pan first with parchment paper and then with another layer of aluminum.
• Bake in the preheated oven for 45 minutes - 1 1/2 hours, depending on the size of your ham. The internal temperature of the ham should reach 100-110 degrees Fahrenheit. The ham is already cooked and does not need to reach a higher temperature.
• Meanwhile, prepare the glaze for the ham.
• In a small-medium saucepan, heat the butter or oil. Add the shallot and garlic and cook for 3-5 minutes on medium low heat, seasoning with salt and ground black pepper to taste, until the shallots are tender.
• Add the fig preserves, the balsamic vinegar, thyme and water. Mix to combine and simmer for another 5 minutes. Discard the thyme sprigs.
• I like to take the time to blend all of this in a blender or use an immersion blender to get a smooth consistency. This way, when you brush the glaze over the ham, you won't have bits of shallot all over it. If the glaze is too thick, thin it out with a bit more water.
• When the ham has reached an internal temperature of 100 - 110 degrees Fahrenheit, remove it from the oven, uncover it, and brush it evenly with the glaze.
• Increase the temperature of the oven to 400 degrees Fahrenheit. Return the glazed ham to the oven and bake for another 10-15 minutes, until the glaze has caramelized a bit.
• Remove from the oven, let it rest for 15 minutes before serving. Serve with the remaining Fig Glaze.

FIG GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Trim the ham by removing the outer skin/rind, leaving a 1/4-inch of fat. Score the fat layer with a paring knife in a diamond pattern.
• Put the ham, cut side down, in a roasting pan or large baking dish. Add 1 1/2 cups of water and cover with foil. Bake for 45 minutes to 1 hour.
• Meanwhile make the glaze by whisking all of the remaining ingredients together in a saucepan over medium-low heat. Simmer, stirring often, to infuse flavors and to thin the preserves, about 3 to 5 minutes. Set aside 1/4 cup of the glaze.
• Remove the foil after the ham has cooked for 1 hour and brush it with the glaze, working it into the scores. Bake the ham, uncovered, another 40 minutes, basting again after 10 minutes. Remove the ham from the oven when an internal temperature of 140 degrees F is reached on an instant-read thermometer. Transfer the ham to carving board and it let rest for 10 to 15 minutes.
• Skim off as much of the fat as possible and then whisk in the reserved 1/4 cup of glaze. Bring the pan to a boil over medium heat, then reduce the heat and simmer until the desired consistency is reached. Strain into a warmed gravy dish for a smooth sauce, if desired. Thinly slice the ham and arrange it on a serving platter. Serve with the gravy on the side.

FIG GLAZED HAM WITH DRIED FRUIT COMPOTE

Steps:

• Preheat oven to 350 degrees F.
• Pour the fig jam and the white wine into a medium saucepot. Stir to combined. Cook over medium-low heat until thicken, about 5 minutes.
• While the glaze is reducing, score the ham. Slice ham diagonally approximately 1/2 an inch deep. From left to right and then right to left, making diamonds on top of the ham.
• Press a clove into the center of each diamond.
• Place ham in roasting pan, on cooking rack. Bake for 1 hour.
• Reserve half of the glaze and set aside. To the remaining half add the dried dates, apricots, golden raisins and the mustard. Simmer and rehydrate the dried fruit for 10 minutes. Remove from heat and set aside. Reheat just before serving with ham.
• Remove ham from oven. Apply the reserved glaze liberally to ham, return to oven and bake for another 30 minutes or until the glaze begins to turn brown and caramelize.
• Remove the ham, cover with foil and let rest for 10 minutes. Slice and serve with compote.