Glam Ham Recipes

THE BEST HAM GLAZE (EASY)

Steps:

• Whisk all ingredients together.
• Brush over a spiral cut or scored ham.
• If desired, brush extra overtop and broil to make the glaze golden.

BROWN SUGAR MUSTARD GLAZED HAM

Steps:

• Preheat the oven to 300°F | 150°C and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
• Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier).
• Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don't cut more than 1/4 inch deep) over the entire ham. Place the ham in the baking tray; pour 1/3 cup of water into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.
• Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes).
• Reduce heat to low and add in the garlic. Allow it to become fragrant, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
• After 30 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
• Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing. If your crust is still pink after there suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn't burn from the sugar.
• Let the ham rest 10-20 minutes before slicing.

HOMEMADE LAMB OR GOAT HAM

Steps:

• Combine the ingredients for the brine and bring to a simmer in a stock pot. After the mix boils, chill completely, then immerse the lamb in the brine and weight it down in a container large enough to fit the ham. Keep the leg of lamb in the brine for 6 days, then remove.
• Remove the lamb from the brine and chill overnight, uncovered (optional). Before smoking, lightly score the surface with ¼ inch crosshatches using a sharp paring knife. Transfer the lamb to a 200F smoker for 3 hours. From here, the ham can be chilled until the day it will be served, and will keep refrigerated for 5 days.
• To serve the ham, heat the ham in a 225 degree oven for 1.5 hours or until a hot throughout, or until a thermometer reads 150 F. Whisk together the ingredients for the glaze, then baste the ham while it cooks as often as you can remember, preferably using a brush.
• When it's time to serve, turn the heat up to 450, basting every 10 minutes, for 30 minutes, or until a rich, glossy glaze has formed. Allow the lamb to rest for 15-20 minutes while you heat up any side dishes, then bring to the table, carve and serve.

GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Bake at 325° for 1 hour. In a small bowl, combine the remaining ingredients. Spoon about 1/3 cup over ham. Bake 15 minutes longer or until a thermometer reads 140° and ham is heated through. Heat remaining glaze to serve with sliced ham.

GLAM HAM

Steps:

• 1. Preheat the oven to 350°F.
• 2. Place the ham in a 9-inch pie plate. In a small bowl, combine the marmalade and mustard. Rub all over the ham. Bake until the ham is heated through, about 45 minutes.
• 3. Transfer the ham to a serving dish and spoon the pan juices on top. Decoratively arrange the pineapple and apricots on the ham, gently pressing into the glaze to adhere.