MAPLE GLAZED HAM
This Maple Glazed Ham is dripping with flavor, wonderfully moist and beautifully caramelized with the BEST glaze! It only takes minutes of hands on prep and feeds a crowd making it the perfect impressive, hassle free main dish for Christmas and Easter!
Provided by Jen
Time 3h10m
Number Of Ingredients 12
Steps:
- Remove ham from refrigerator and let sit at room temperature 2-3 hours.
- Whisk together all of the Apple Cider Maple Glaze ingredients in a medium saucepan. Bring to a boil. Reduce to a simmer over medium heat, stirring often, until thickened and reduced, approximately 15-20 minutes. Stir in butter until melted. Glaze will thicken more as it stands.
- Preheat oven to 325 degrees F. Adjust oven rack to lowest position. Pour 2 cups water into bottom of roasting pan IF you have a roasting rack. Place roasting rack inside pan. (Skip step if you don't have a roasting rack.)
- Roll out 2 large pieces of foil to wrap your ham in. Place ham on foil and brush all over with some of the Glaze, including in between slices. Tightly wrap ham with foil and place on its side on the roasting rack (or bottom of pan). Bake ham until the center registers 100-110 degrees F, about 2 hours (about 12 minutes per pound).
- Remove ham from oven and increase oven temperature to 400 degrees F.
- Carefully unfold foil to expose ham and brush ham all over with Glaze (if Glaze has become to thick to brush, return to heat to loosen). Leave ham exposed and bake for 20-30 minutes or until edges are golden brown and caramelized.
- Remove ham from oven and brush again all over with Glaze. Spoon juices from bottom of pan all over ham. Loosely cover with foil. Let rest for 15 minutes then spoon more juices over ham and serve with any remaining Glaze.
STICKY MAPLE-GLAZED HAM WITH BAKED APPLE SAUCE
Slow-roast a whole leg of gammon with apple juice, then cover in a sticky spiced glaze for a Christmas treat - perfect sliced hot or cold
Provided by Cassie Best
Categories Buffet, Main course
Time 6h40m
Number Of Ingredients 18
Steps:
- If your gammon needs to be soaked to draw out some of the salt (ask your butcher), place in a clean bucket or a preserving pan and cover with cold water. Chill overnight, or for up to 3 days.
- Heat oven to 160C/140C fan/gas 3. If the ham has been soaking, drain it well and place in a large, deep-sided roasting tin. Pour in the apple juice and top up with 400ml water. Add the spices, bay leaves and orange zest. Cover the ham tightly with a few large sheets of foil, scrunching it around the edges of the tin so no steam can escape, then bake for 5 hrs. Meanwhile, mix together the ingredients for the glaze in a saucepan, then bubble until reduced to a sticky glaze. Score the apples around their equator with a small, sharp knife.
- Remove the ham from the oven and increase the temperature to 200C/180C fan/ gas 6. Carefully transfer the ham to a board - the easiest way to do this is to leave it to cool for 10 mins, then pop on clean washing- up gloves to lift it. Pour away the cooking liquid and discard the aromatics. Use a small, sharp knife to cut and peel away the rind, leaving a thin layer of fat attached to the meat. Line your roasting tin with a few sheets of foil and place the ham in the middle, fat-side up. Use a sharp knife to lightly score the fat in a criss-cross pattern. Return the ham to the oven and bake for 30 mins until the fat starts to crisp and caramelise.
- If the glaze has become a little thick, splash in a drop of water to loosen it, then brush all over the ham. Place the whole apples in the tin too, and return to the oven for another 20-30 mins, basting the ham every now and then, until dark and sticky all over.
- Before serving, mash the whole apples (discard the stalks, skin and pips) with a little of the sticky sauce from the roasting tin. We decorated our ham with star anise, sprayed with edible gold spray, and arranged bay leaves and orange peel around the board. Serve warm slices of the ham with the apple sauce, or cold in sandwiches. Will keep for up to 1 week in the fridge, or slice and store in the freezer for up to 2 months.
Nutrition Facts : Calories 391 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium
BAKED HAM WITH MAPLE GLAZE
Maple syrup and wine vinegar blend to make a sweet and spicy glaze for baked ham.
Provided by MICHELLE0011
Categories Main Dish Recipes Pork Ham Whole
Time 1h45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
- Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
- When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.
Nutrition Facts : Calories 581.5 calories, Carbohydrate 7.8 g, Cholesterol 139.1 mg, Fat 38.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 13.4 g, Sodium 2757.8 mg, Sugar 5.9 g
MAPLE GLAZED HAM
RECIPE VIDEO ABOVE. Baked ham made easy! The most incredible ham glaze ever with a subtle perfurme from maple and festive spices. If using a larger ham, use recipe Scaler (click on Servings and slide). Recipe will serve 30 - 40 with another main and sides, or 25 if it's the only main. New to Glazed Ham? Start here -> Guide to Making Glazed HamDon't have maple syrup? Use honey, or make a classic Brown Sugar Mustard Glazed Ham.
Provided by Nagi | RecipeTin Eats
Categories Christmas Easter Festive Holiday Thanskgiving
Time 2h50m
Number Of Ingredients 9
Steps:
- Take ham out of fridge 1 hour prior.
- Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).
- Place the Glaze ingredients in a bowl and mix until combined - use whisk if needed.
Nutrition Facts : ServingSize 188 g, Calories 368 kcal, Carbohydrate 11 g, Protein 29 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 83 mg, Sodium 1603 mg, Fiber 1 g, Sugar 10 g
BAKED HAM WITH MAPLE MUSTARD GLAZE
Provided by Anne Burrell
Categories main-dish
Time 2h55m
Yield 18 to 20 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the ham in a roasting dish with 1 cup water in the bottom of the dish. Roast for 1 hour and 15 minutes. (Check the ham after 45 minutes and add more water if necessary or tent with aluminum foil if it is getting past a dark golden brown.)
- Meanwhile, combine the syrup, mustard, soy sauce, brown sugar, vinegar, Worcestershire and cayenne in a saucepan over medium-high heat. Cook, stirring frequently, until the mixture is thick and bubbly, 15 to 20 minutes.
- If you used it, remove the foil from the ham and slather the ham with the glaze. Return the ham to the oven uncovered. Continue to roast, brushing the ham with the glaze every 15 minutes, until the internal temperature is between 140 and 150 degrees F, another 1 hour and 30 minutes. (If the ham starts to become too dark on the outside, tent it with aluminum foil. We are looking for a dark, sticky, flavorful glaze on the outside of the ham. Use all the glaze! Really slather it on!)
- Remove the ham from the oven, remove the foil, brush with any remaining glaze and cook, uncovered for another 5 minutes. Let it rest for 20 to 30 minutes.
- Serve hot or at room temperature.
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5/5 (5)Total Time 1 hr 30 minsCategory Christmas, Dinner, Easter, ThanksgivingCalories 390 per serving
- Preheat the oven to 300°F | 150°C and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
- Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier).
- Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Place the ham in the baking tray; pour pineapple juice and water into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.
- Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the brown sugar, maple syrup, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes).
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