Thyme Honey Glazed Ham Recipes

THYME HONEY BAKED HAM

Steps:

• In a small saucepan, combine honey, apple cider vinegar, fresh thyme, Kosher salt and butter. Bring to a simmer over medium-low heat.
• Cook your ham according to package directions. Since you can use any cut you'd like, it is hard for me to instruct you on temperatures and times.
• When ham is about 30 minutes away from being done, start to baste with thyme honey glaze, basting every 10 minute until finished. Be mindful to get in all the cuts, nooks and crannies for the most flavor!
• If you've tried this recipe, come back and let us know how it was!

GLAZED GAMMON

Steps:

• Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.
• Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
• Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.

HONEY-GLAZED HAM

Steps:

• Cut ham in half; place in a 5-qt. slow cooker. Pour ginger ale over ham. Cover and cook on low until heated through, 4-5 hours. , Combine the honey, mustard, cloves and cinnamon; stir until smooth. Spread over ham; cook 30 minutes longer.

THYME AND HONEY GLAZED HAM

Steps:

• Preheat oven to 325°F Score surface of ham to allow for expansion, and bake for 3-4 hours, or until a meat thermometer placed in the thickest part of the ham registers 140°F.
• After 2 hours of baking, begin glazing ham and baste frequently until it is done, Let stand for 10-15 minutes before carving to allow juices to settle.
• GLAZE;.
• While ham is roasting place chicken stock, wine, honey and thyme in a saucepan and simmer for 20 minutes or until mixture begins to thicken. Strain out thyme and season with salt and pepper.
• RELISH:.
• Using a hand blender or food processor, blend together beets, vinegar, horseradish and salt. Serve at room temperature as a relish with the ham.

HONEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Score ham, and stud with the whole cloves. Place ham in foil lined pan.
• In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
• Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

THYME HONEY GLAZED HAM

Steps:

• Melt butter with thyme and let stand until ready to use.
• Preheat oven to 350°F with rack in lower third.
• Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.
• Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours.
• Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.
• Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.