Retro Ham Glaze Recipes

THE BEST BAKED KETO HAM RECIPE

Steps:

• Preheat oven to 325 degrees.
• Score ham (follow detailed instructions above the recipe card in the process pictures in the post.
• The ham I cooked was 10lbs, and the instructions in the packaging said to cook it for 15-20 minutes per pound until it reached 140 degrees internal temperature. Make sure to follow the baking instructions included in the ham you purchase. Then, glaze the ham the last 20 minutes of cooking as indicated in the instructions below.
• Place Ham face down with the scored part facing up in a roasting pan with 3/4 cup of water.
• Cover and tent with aluminum foil and bake for 2 hr and 30 minutes. If your ham is a different size, then let it bake reserving the last 15 minutes for basting.
• The last 15 minutes of baking add all of the remaining ingredients to a saucepan and bring to a slow boil. Turn down to simmer and cook with the lid off until the glaze thickens. Don't attempt to speed up the process by turning the temperature to high as the glaze can scorch very quickly.
• Turn oven to 375 and remove ham from the oven.
• Remove the aluminum foil and baste with half of the glaze and return to oven for 10 minutes uncovered.
• Remove from the oven and baste with the rest of the glaze and cook an additional 10 minutes.
• Remove from the oven and let the ham rest for 3-5 minutes before carving.

OLD FASHIONED GLAZED HAM

Steps:

• Preheat the oven to 350 degrees F. Put oven rack in the middle of the oven.
• In a small bowl, mix together the Dijon mustard, brown sugar, and thyme.
• Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineapple juice into the bottom of the pan. Put the ham in the oven and bake for 2 hours, brushing every 20 minutes with the pineapple juice. Remove the ham from the oven.
• Turn oven to 400 degrees F.
• Using toothpicks, decoratively adhere the pineapple rings around the ham and put a cherry in the center of the pineapple ring. Sprinkle the pineapple rings lightly with brown sugar. Return to the oven, uncovered, and bake until the pineapples turn a light golden brown. Remove from the oven to a serving platter and let rest for 15 minutes before slicing.

BROWN SUGAR GLAZED HAM

Steps:

• Take ham out of the fridge 1 hour prior.
• Preheat oven to 160C / 320F (standard) or 140C / 285F (fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (not right at the top of the oven, this causes more uneven cooking on surface).

CLASSIC HAM GLAZE

Steps:

• Mix brown sugar, orange juice, and honey together in a bowl until the brown sugar has dissolved.

PINEAPPLE HAM RECIPE

Steps:

• Preheat your oven to 325 degrees. Then take your toothpicks and soak them in warm water.
• Now you will take a sharp knife and score your ham, in a grid-like pattern. Cut 1/4-1/2 in deep to help the glaze soak into the ham.
• Place ham in the roasting pan or baking dish.
• In a pan on the stove you will add your brown sugar, honey, apple cider vinegar, dijon mustard, cloves and cook on medium heat. You want to mix until the brown sugar is no longer gritty in texture.
• Pour half the mixture onto your ham, then stick the toothpicks on the pineapple and pin all over the ham.
• Add 1/2 cup of water into the roasting pan, and cover tightly with foil.
• Bake for 1 hours. While the ham is baking you will want to cook down your brown sugar glaze until the glaze thickens and reduces by half.
• At the hour mark remove the ham and pour the remaining glaze over the ham and use a basting brush all over the ham.
• Return to the oven uncovered and bake and baste every 15 minutes with sauce in the pan. Cook until the ham reaches 145 degrees internal temperature.
• Once your ham is done, remove and allow to rest for 10 minutes. Then take the maraschino cherries and use toothpicks to stick them into place. You can remove the toothpicks that were holding the pineapple in.

RETRO HAM GLAZE

Steps:

• To glaze ham, remove from the oven one half hour before done. Pour off the drippings.
• With a sharp knife, score the fat in a diamond pattern.
• Cover the ham with a mixture made of brown sugar, mustard, and grated orange rind.
• Insert whole cloves in each diamond, and pour on orange juice.
• Return to oven and baste often for the remaining half hour.
• Remove from oven 15 minutes before serving to make carving easier.