Kahlua Glazed Ham Recipes

CLASSIC GLAZED HAM

Steps:

• Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
• Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast 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).
• Increase the oven temperature to 425 degrees F. Pour half of the Glaze (see below for glazes) over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned, about 45 more minutes.
• Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.
• Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.
• Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
• Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

KAHLUA SPIRAL GLAZED HAM

Steps:

• 1. FOLLOW DIRECTIONS CALLED FOR ON HAM PACKAGE TO MAKE HAM. My recipe said to remove disc over bone. Place ham FACE DOWN in pan large enough with a 2-3 inch side. Add 1 cup of water. Then cover ham tightly with aluminum foil, or a tight fitting lid. Bake in preheated 325 degrees F. oven at 15 minutes per pound, or until ham is warm. I baked mine for 2 hours, and then added the glaze during the last 15 minutes of cooking time.
• 2. Please NOTE I AM GIVING YOU THE DIRECTIONS I USED TO MAKE AND GLAZE THE HAM, NOT THE ONES IN THE ORIGINAL RECIPE.
• 3. Add equal portions of brown Sugar, Kahlua, & Stone Ground Mustard, in a medium sauce pan. Place over medium high heat, and then bring to a boil.
• 4. Cook glaze until it begins to simmer and becomes thick & syrupy. Mine took about 5 minutes
• 5. Remove ham from oven and brush glaze over ham, and into all the nooks and crannies, then return ham to oven for about 10 minutes till glaze adheres to ham.
• 6. Remove from oven, Place on platter, add garnishes if desired, separate slices, and serve with extra glaze, you will definitely get requests for extra, so be prepared. SEE THE SEPERATED SLICES IN PROFILE PICTURE ABOVE.