Strawberry Glazed Ham Recipes

BAKED HAM WITH GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ham in a large baking dish.
• Bake in the preheated oven for 45 minutes. Whisk brown sugar, ginger ale, mustard, and cinnamon together in a bowl; brush over ham. Continue baking ham until the meat pulls away easily from the bone, about 45 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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.

CRANBERRY GLAZED HAM

Steps:

• Preheat oven to 325°. Line a roasting pan with foil. Place ham on a rack in prepared pan. Bake, covered, 1 hour., Meanwhile, in a small saucepan, whisk remaining ingredients until blended. Remove 1 cup mixture for glaze; reserve remaining mixture for sauce. Brush ham with some of the glaze mixture. Bake, uncovered, until a thermometer reads 140°, 35-45 minutes, brushing every 10 minutes with remaining glaze., Warm reserved sauce mixture over medium heat, stirring occasionally; serve with ham.

STRAWBERRY BAKED HAM

Steps:

• Preheat the oven to 350 degrees F. Place the ham in a large roaster and arrange the strawberries on top. Mix the wine, water, and Creole mustard together, then pour over the top of the ham, and let it drip down the sides. Bake for 1 hour, basting every 20 minutes. After the ham is baked, slice and serve topped with a Strawberry Sauce (see below). For Sauce: In a medium-sized saucepan, mix all the ingredients together and cook covered over low heat until thickened, at least 3 hours, stirring occasionally. If you wish, mash the berries with a spoon. This can be stored in the refrigerator for several weeks. Recipe Source: Justin Wilson's "Homegrown Louisiana Cookin'"

STRAWBERRY GLAZE OR SAUCE

Steps:

• In a saucepan, add frozen strawberries and sugar.
• Turn the pan on medium heat.
• Stir frequently as the sugar begins to melt.
• Once it gets to a simmer, cook for approximately 10 - 15 minutes while stirring frequently. The strawberries will start to break down.
• When the strawberries are softened, add fresh squeezed lemon juice.
• Dissolve the cornstarch in the water. Add to the saucepan.
• Allow it to return to a simmer. The sauce will start to thicken once it starts slowly boiling.
• Once is thickens, blend smooth with an immersion blender.
• Allow it to thicken to your desired consistency.
• Pour into a bowl and allow to cool.
• Drizzle over your favorite dessert.

STRAWBERRY JAM GLAZE

Steps:

• Add the half-and-half and lemon juice to the jam in the jam jar (or combine them in a jar with a lid). Stir to combine. Add the confectioners' sugar, cover with the lid and shake until a uniform, pourable consistency.
• Serve drizzled over your favorite Bundt or pound cake.

SMOKED HAM WITH FRESH STRAWBERRY SAUCE

Steps:

• Remove skin and trim some fat from smoked whole ham, leaving about 1/4 inch fat. With knife, score fat covering on ham crosswise, just through to the meat, into 1-inch-wide strips. Place ham on rack in large roasting pan (about 17 inches by 11 1/2 inches). Insert meat thermometer into center of ham, being careful that pointed end does not touch bone. Bake ham in 325 degrees F oven 3 to 3 1/2 hours until thermometer reaches 140 degrees F (15 to 18 minutes per pound). If ham browns too quickly, cover with a tent of foil.
• About 30 minutes before ham is done, prepare strawberry sauce: Reserve 1 pint strawberries for garnish. Hull remaining strawberries. In 3-quart saucepan with potato masher or back of slotted spoon, mash strawberries. Stir in brown sugar, cornstarch, salt, and orange marmalade; cook over medium heat until mixture thickens slightly and boils, stirring frequently.
• To serve, place ham on warm large platter. Arrange radish sprouts and reserved whole strawberries around ham. Serve with strawberry sauce.

MAPLE GLAZED HAM

Steps:

• Combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. Bring to boil and reduce by half or until slightly thickened. Stir in soy sauce. Brush over ham.
• Preheat oven to 350F (180C). Trim hard outer skin from surface of ham. Shave off the fat leaving about 1/4 inch (5 mm) layer. With a sharp knife make a cross hatch pattern over surface of ham.
• Place ham in roasting pan. Brush with more glaze and dust with pepper. Bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through.
• Serve warm or at room temperature. Carve into slices for serving.

BAKED HAM RECIPE WITH FRUIT GLAZE

Steps:

• Take the ham out of the fridge and let it sit at room temperature for about an hour.
• Drain, rinse and pat dry the ham. Set the ham skin-side up on a cutting board.
• With a sharp paring knife, score the ham crossways at 2-inch intervals, making a diamond pattern. This will make it easier to remove the skin and excess fat later.
• Preheat oven to 325 F. Meanwhile mix up the ingredients for the glaze in a glass bowl and set it aside.
• Line a large roasting pan with aluminum foil, and pour 2 cups of water into the pan.
• Set a roasting rack in the pan and place the ham, skin-side up, on the rack. Insert a probe thermometer into the deepest part of the ham, being careful not to hit the bone. Transfer to the oven and bake for about 3 hours or until the thermometer reads 120 F.
• Remove the ham from the oven, take out the thermometer, and with a pair of tongs pull the skin and excess fat off the ham. Leave about 1/4 inch of fat all around.
• Now generously brush the ham with the glaze so that it is thickly covered. Insert the probe thermometer in a different spot and return the ham to the oven. Bake for another hour or until the thermometer reads 140 F.
• Remove the ham from the oven and let it rest for about 30 minutes, then carve and serve. One 15-pound ham will serve 20 people, but even if you have fewer people, the leftovers are wonderful. For a different sort of glaze, you can use maple syrup or honey in Step 8 instead of preserves.

STRAWBERRY GLAZED HAM

Steps:

• 1. HEAT oven to 325°F. Score fat surface of ham with sharp knife, making uniform diagonal cuts about 1/8-inch deep and 3/4-inch apart.
• 2. PLACE ham fat side up on rack in shallow roasting pan; bake 1 1/4 to 2 1/4 hours.
• 3. COMBINE preserves, mustard and lemon juice in small saucepan; cook over low heat, stirring until blended.
• 4. BRUSH ham with about 1/2 cup glaze during last 20 minutes of baking time. Let ham stand 10 minutes for easier slicing. Heat remaining glaze and serve as a sauce for the ham.