Ham With Walnut Glaze Recipes

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.

BAKED HAM WITH HONEY WALNUT GLAZE

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the ham: Place the ham on a flat surface, fat side up. "Stud" the surface with the cloves, leaving space between each. Pour 1/4 cup of the honey over the exterior.
• Cook the ham: Place the ham in a roasting pan fitted with a rack. Drizzle the onions, garlic and carrots with the canola oil and scatter them on the bottom of the pan and pour wine over vegetables. Place the pan in the center of the oven and cook for 1 hour 45 minutes to 2 hours or until a thermometer inserted into the thickest part of the ham registers 155 degrees F.
• Cook the bacon and honey: Put the bacon in a medium skillet with 1/4 cup water and cook until the water evaporates, 5-8 minutes. Pour off all but 1 tablespoon of the rendered fat and add the remaining 1/2 cup honey and 2 tablespoons of the red wine vinegar. Simmer over medium heat until the honey thickens, 5-8 minutes. The honey will be very hot. Cool. Finely chop 3/4 cup of the walnuts. Stir the walnuts and mustard into the glaze to thicken the texture. Taste for seasoning.
• Finish the dish: Pour the glaze on the exterior of the ham spreading to cover the surface of the ham. The glaze should help the nuts adhere to the ham. Transfer the ham and the cooked vegetables to a large serving platter.

THE BEST HAM GLAZE

Steps:

• Preheat the oven to 325 degrees F. Let the ham sit at room temperature for 30 minutes and trim off any skin. If your ham is not a spiral-cut ham, use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
• Place the ham, flat side down, on a roasting rack in a roasting pan. Pour 1 cup water into the pan. Bake until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours 30 minutes (about 15 minutes per pound-reduce the time to 10 minutes per pound for a spiral-cut ham).
• Meanwhile, make the glaze: Whisk the brown sugar, maple syrup, soy sauce, orange zest and juice, Dijon, vinegar, cinnamon, cloves, onion powder and a few grinds of black pepper in a medium saucepan until smooth. Bring to a boil over medium-high heat, whisking occasionally, then reduce the heat to low and simmer until the glaze has thickened and reduced by half (you should have 1 cup glaze), 20 to 25 minutes. Set aside until the ham is ready.
• Increase the oven temperature to 425 degrees F. Brush half of the glaze over the ham. If the water in the bottom of the pan has evaporated, add 1 cup water. Return the ham to the oven and roast for 30 minutes, brushing with the remaining glaze every 10 minutes (two more times) before returning to the oven.
• Let the ham cool for 15 minutes before thinly slicing.

BAKED HAM WITH HONEY WALNUT GLAZE

Steps:

• Preheat the oven to 350°F.
• Prepare the ham: Place the ham on a flat surface, fat side up. "Stud" the surface with the cloves, leaving space between each. Pour 1/4 cup of the honey over the exterior.
• Cook the ham: Place the ham in a roasting pan fitted with a rack. Drizzle the onions, garlic and carrots with the canola oil and scatter them on the bottom of the pan and pour wine over vegetables. Place the pan in the center of the oven and cook for 1 hour 45 minutes to 2 hours or until a thermometer inserted into the thickest part of the ham registers 155°F.
• Cook the bacon and honey: Put the bacon in a medium skillet with 1/4 cup water and cook until the water evaporates, 5-8 minutes. Pour off all but 1 tablespoon of the rendered fat and add the remaining 1/2 cup honey and 2 tablespoons of the red wine vinegar. Simmer over medium heat until the honey thickens, 5-8 minutes. The honey will be very hot. Cool. Finely chop 3/4 cup of the walnuts. Stir the walnuts and mustard into the glaze to thicken the texture. Taste for seasoning.
• Finish the dish: Pour the glaze on the exterior of the ham spreading to cover the surface of the ham. The glaze should help the nuts adhere to the ham. Transfer the ham and the cooked vegetables to a large serving platter.
• Is a bone-in ham better? I like cooking meat on the bone more for better flavor and even cooking but the most important tip of all: buy what you like and make it how you like it!

CRANBERRY HAM GLAZE

Steps:

• Combine cranberry sauce, brown sugar, orange juice, cloves, cinnamon, and allspice in a small saucepan over low heat. Cook, whisking continuously, until brown sugar has melted and sauce is smooth, about 5 minutes.

EASY HAM WITH CRANBERRY GLAZE

Steps:

• Set oven to 325 degrees.
• In a small saucepan combine the cranberry sauce, brown sugar, fresh orange juice, cloves, cinnamon, allspice and black pepper, if using; heat slowly stirring until smooth.
• Place the ham on a rack in a shallow roasting pan with 1/3 cup water.
• Insert a meat thermometer in the ham.
• Bake until the thermometer reaches 125 degrees (about 1-1/2 to 2 hours).
• Brush a third of the glaze on the ham 30 minutes before the end of baking time.
• Spoon on the remaining glaze every 10 minutes (within the 30 minutes).
• After removing the ham from the oven, let stand for 15 minutes before carving.
• Delicious!