Fresh Ham With Maple Balsamic Glaze Recipes

FALL APART FRESH HAM ROAST - OVEN ROASTED

Steps:

• Brine roast for 3-6 hours then pat dry. (Instructions below!)
• Prep your ham! Cut the top fat layer in a diamond pattern or in parallel lines for seasoning!
• Preheat oven to 350º
• Place ham into a 13×9 inch baking dish.
• Season generously with salt and pepper on all sides of your ham roast. Make sure to rub the seasoning into the diamond-shaped or parallel lines cup on the fat layer.
• Add 2 - 3 cups of cold water to the baking pan... The water level needs to come up about 1 inch on the sides of your roast.
• Tightly cover your shallow roasting pan or baking dish with foil to seal in steam.
• Place prepared roast into the oven for 2 hours, or until the internal temperature reaches 145º. For food safety make sure your ham reaches at least 145 degrees internally! For a bigger ham roast, you should use less salt and a longer soak time. The reason for this is to let the solution penetrate the ham evenly all the way to the bone without making the outside too salty. Smaller hams require more salt and a shorter soak time. After 2 hours of roasting, remove roast from the oven.
• Turn the oven temperature up to 450º
• Remove foil from pan.
• Mix maple syrup and balsamic vinegar and bast roast with that.
• Place ham roast in the oven, and set the timer for 10-15 minutes of cook time. Baste roast every 5 minutes or as often as you like at this stage of cooking!
• After 10-15 minutes, turn the ham roast over and baste the other side, roast for another 10-15 minutes to brown both sides. (The water will ALMOST be cooked out, but there should be a little left for basting before serving.)
• After browning, remove your roast from the oven, and let it cool for at least 10 mins.
• For best results, use a spoon and take the remaining liquids from the bottom of your baking dish and cover your baked ham roast with them. This gives the roast back all those yummy flavors that have cooked down through the roasting process!

HOLIDAY BALSAMIC MAPLE GLAZED HAM

Steps:

• 1. First preheat the oven to 325F. Mix the dressing, syrup & mustard in a small bowl. Then place ham fat side up in a roasting pan. Then diagonally score the ham. Cover with foil & bake for about 1 hour.
• 2. Next Remove the foil & brush the ham with 1/3 of the glaze. bake again uncovered for about 1 hour more or until fully heated. Brush with remaining glaze about every 20 mins. In a large shallow pan toss the carrots & parsnips with the oil. Add them to the ham at the last 45 mins of baking. Make sure to turn the veggies everytime you brush the ham with glaze.
• 3. Then remove the ham from the oven & tranfer to a cutting board. Tent with foil & let stand for about 15 mins. In the mean time increase the heat to 425F. Continue to roasr theveggies for about 15 mins, turning every 5 mins & serve with the ham.

FRESH HAM WITH MAPLE-BALSAMIC GLAZE

Steps:

• Heat oven to 450 degrees. Using a sharp knife, score entire surface of ham in a diamond pattern, cutting down just through the skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with salt and pepper, pressing it into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
• After 20 minutes, reduce oven to 300 degrees. In a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. Baste ham hourly with mixture, as well as with fat from the bottom of the pan, roasting until the very center of the ham reaches an internal temperature of 145 degrees, 2 1/2 to 3 hours total cooking time. (Begin checking at 2 hours, inserting a meat thermometer into the absolute center of the roast.)
• Put the toasted pecans and candied ginger into a food processor and pulse lightly until crumbled and well combined.
• When ham is done, remove it from roasting pan, shower with pecan-ginger mixture and cover it loosely with foil. Allow the meat to rest for 20 to 30 minutes. (Its internal temperature will rise to 150 or more as it rests.)
• Tip roasting pan to the side so you can spoon off all the fat from the pan juices, then place pan on stove over medium-high heat. Scrape the bottom of pan to free any browned bits, skim any film off surface and season liquid as needed with salt and pepper. Pour into a gravy boat.
• Carve ham into thick slices, drizzle with pan sauce and serve, passing remaining sauce on the side.