Spiral Ham With Currant Honey Mustard Glaze Recipes

HONEY MUSTARD GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a small roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours.
• Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole-grain mustard and thyme in a small saucepan. Cook over medium-low heat until the sugar has dissolved, about 2 minutes.
• Increase the oven temperature to 375 degrees F. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan; it is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golden brown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well-browned and glazy; be careful not to let the glaze burn. Serve warm.

HONEY-GLAZED SPIRAL HAM

Steps:

• Preheat oven to 325°. Line a roasting pan with heavy-duty foil. Place ham on a rack in pan. Combine pear nectar and orange juice; brush 1/3 cup over ham. Bake, uncovered, 30 minutes, brushing twice with remaining juice mixture., Combine brown sugar and honey; spread over ham. Bake 45-55 minutes longer or until a thermometer reads 140°, basting occasionally with pan drippings.

SPIRAL HAM WITH CURRANT HONEY MUSTARD GLAZE

Steps:

• Preheat oven to 350°F.
• In a small sauce pot combine mustard and honey. Heat to a simmer.
• Place ham cut side down on a baking sheet or roasting pan. Brush with honey mustard and bake for 30 minutes.
• Add rehydrated currants to honey mustard and brush ham one more time and bake for 10 more minutes.
• Serve ham with remaining glaze as a sauce on the side. Enjoy!

CURRANT MUSTARD-GLAZED HAM

Steps:

• If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a collar of skin around the shank bone and a layer of fat. Trim the fat, leaving a layer about 1/3 inch thick, score the layer remaining into diamonds, and stud the center of each diamond with a clove. Bake the ham on a rack in a roasting pan in a preheated 350°F. oven for 55 minutes.
• In a small saucepan heat the jelly over moderate heat, stirring, until it is melted and smooth, remove the pan from the heat, and stir in the mustard. Spoon the glaze over the ham, spreading it evenly, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. Transfer the ham to a platter and let it stand for 15 minutes before carving. If planning to make the ham, spinach, and pasta gratin (page 117), reserve 1 pound of the carved ham, covered and chilled.

HONEY-MUSTARD HAM GLAZE

Steps:

• Mix honey, mustard, brown sugar, and pineapple juice in a bowl until well combined.