Jelly Glazed Ham Recipes

PERFECT GLAZED HAM

Steps:

• Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
• Don't toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor.
• Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking.
• Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon.
• Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal.
• Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.

APRICOT-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through.

CHERRY HAM GLAZE

Steps:

• Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
• Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.

APPLE-MUSTARD GLAZED HAM

Steps:

• In a small saucepan, combine jelly, mustard, lemon juice and nutmeg; bring to a boil, stirring constantly. Remove from the heat; set aside. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 20 minutes per pound or until a thermometer reads 140°. During the last 30 minutes of baking, brush with glaze twice. Garnish with apple rings if desired.

JELLY GLAZED HAM

Steps:

• Heat ham as directed on the label or at 325 degrees for 1 1/2 hours.
• Remove from oven and score, cutting diagonal lines 1/2 inch deep and 1 inch apart.
• Cut across the lines to make diamond shapes.
• Combine jelly, mustard and horseradish.
• Spoon mixture in small amounts over the ham throughout the remainder of baking.
• Increase temperature to 425 degrees and bake until ham is browned and glazed about 30 minutes.

ORANGE AND PEPPER JELLY GLAZED HAM

Steps:

• Heat oven to 325 degrees.
• Remove ham from wrapping and discard it and seasoning packet. Place ham, cut side down in a roasting pan. Trim any excess fat. Cover tightly with foil and place in the oven. Cook for 1 hour and 30 minutes.
• While ham is baking, make the glaze. To a small saucepot, add wine, red pepper jelly, orange zest and juice, cinnamon, and ginger. Bring to a boil and reduce to a simmer. Cook until reduced by half.
• Remove tin foil from ham. Baste ham with glaze and place back in the oven for 15 minutes. Glaze ham a second time and continue to cook for 15 more minutes. Remove ham from oven and let rest for 15 minutes.
• Slice ham from bone and place on serving platter. Spoon over additional drippings and glaze if desired.

PEPPER JELLY HAM STEAK

Steps:

• Place the ham steak in a frying pan with the pepper jelly. Heat until the pepper jelly is liquified and the ham steak is heated through.

JELLY-GLAZED HAM

Steps:

• Heat ham as directed on label or at 325F 1 1/2 hours. Remove from oven and score, cutting diagonal lines 1/2-inch deep and 1-inch apart. Cut across lines to form diamond shapes. Combine jelly, mustard and horseradish. Spoon mixture, small amounts at a time, at intervals, over ham throughout remainder of baking. Increase temperature to 425F and bake until ham is browned and glazed, about 30 to 45 minutes. (C) 1992 The Los Angeles Times

PEPPER JELLY GLAZED HAM

Steps:

• 1. Remove ham from refrigerator about 3 1/2 hrs before serving time to let it come to room temperature. If upper surface is covered with a rind, pull it away with your fingers. With a thin sharp knife, slice away the thick layer of fat beneath the rind til only about 1/4 inch remains. Score a diamond pattern about 1/2 inch deep into the upper surface of the ham with the knife. Position a rack in lower third of oven and preheat oven to 325. Set ham in large shallow baking dish or jelly roll pan. Put it on the oven rack, add 1 cup water to the pan and bake for 1 1/2 hours. Meanwhile, in small pan over low heat, melt jalapeno jelly. pour off water from roasting pan, replace it with orange juice land continue to bake the ham basting every 10 minutes, first with melted jalapeno jelly and then with the accumulated juices from the pan, til it's golden brown and shiny and is fully heated through, about 40 minutes. Let ham rest at least 20 minutes before carving. Serve warm or cool. Serves 12, with leftovers.