Holiday Ham With Rumtedum Sauce Recipes

HOLIDAY BAKED HAM

Steps:

• Preheat oven to 325°F.
• Remove rind from ham.
• Place ham on rack in open roasting pan, fat side up.
• Insert meat thermometer with bulb in thickest part away from fat or bone.
• Roast ham in oven about 3 hours.
• Drain pineapple; reserve syrup.
• In small saucepan, combine syrup, preserves, mustard and allspice.
• Bring to a boil; continue boiling, stirring occasionally, 10 minutes.
• Remove ham from oven, but keep oven hot.
• Stud ham with cloves; brush with glaze.
• Using wooden picks, secure pineapple and cherries to ham.
• Brush again with glaze.
• Return ham to oven.
• Roast 30 minutes longer or until thermometer registers 160°F (about 25 minutes per pound total cooking time).
• Brush with glaze 15 minutes before done.
• Let ham stand 20 minutes before slicing.

RITA'S SWEET HOLIDAY BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the maple syrup, orange juice, ginger ale, brown sugar and honey. Stir in the juice from the maraschino cherries, and half of the cherries. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep. This will allow the ham to soak up the juice.
• Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking. Place the pineapples onto the top of the ham, and secure with toothpicks. Place cherries into the centers of the rings, and secure with toothpicks also. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag.
• Bake the ham for 2 hours in the preheated oven. The internal temperature should be 160 degrees F (80 degrees C) when done. Be sure not to touch the bone when taking the temperature. Remove ham from bag to a serving plate, and let stand for 10 minutes before carving.

HOLIDAY HAM AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
• Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
• Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
• Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
• Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
• Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.