BAKED HAM WITH HONEY-CHIPOTLE GLAZE RECIPE: HOW TO …
Your Easter celebration will be so simple to orchestrate with this sweet, smoky ham recipe at your fingertips. It feeds a crowd and the baked ham glaze tastes fantastic. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 10 minutes
Prep Time 10 minutes
Cook Time 02 hours 00 minutes
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/2-in.-deep cuts in a diamond pattern. Bake, uncovered, 1-1/2 hours., Meanwhile, for glaze, in a small saucepan, mix brown sugar, honey, vinegar and ginger ale. Bring to a boil; cook until mixture is reduced by half, about 15 minutes. Stir in remaining ingredients. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Reserve 1 cup mixture for sauce; keep warm., Brush ham with some of the remaining glaze. Bake, uncovered, until a thermometer reads 140°, about 30 minutes, brushing twice with additional glaze. Serve with reserved sauce.
Nutrition Facts : Calories 270 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 1234mg sodium, CarbohydrateContent 21g carbohydrate (20g sugars, FiberContent 0 fiber), ProteinContent 33g protein.
ROASTED FRESH HAM WITH CIDER GLAZE RECIPE - FOOD NETWORK
Provided by Food Network Kitchen
Categories main-dish
Total Time 9 hours 30 minutes
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- One day before roasting: In a plastic container large enough to hold the ham, stir the water with the salt and brown sugar until dissolved. Add the spices. Score ham in a diamond pattern through the skin and fat, taking care not to cut into the meat. Add ham to brine, weight it with a plate to keep it submerged, and refrigerate for at least 4 but no more than 8 hours. Drain, rinse, pat the ham dry, and refrigerate.
- One hour before roasting, remove the ham from the refrigerator. Preheat the oven to 450 degrees F. For the rub: Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt, and black pepper in a food processor to make a paste. Rub it all over ham. In a large roasting pan, toss the onion wedges with 1 cup of the apple cider, and set the ham on top. Roast the ham for 30 minutes, reduce the oven temperature 325 degrees F, and roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 4 hours. After the first hour, loosely wrap aluminum foil around the bone to keep it from burning.
- Meanwhile, for the glaze: Boil, then simmer, the remaining apple cider in a saucepan, skimming as needed, until syrupy and reduced to about 2 cups, about 1 1/2 hours.
- During the last 1 1/2 hours of cooking the ham, brush it with the glaze every 30 minutes. Transfer the cooked ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes. Loosely cover the onions in a bowl, and put them in the oven as well. Strain the pan juices into a saucepan, skim off any excess fat, and bring to a boil. Make a paste with the flour and butter and whisk a bit at a time into the juices. Boil until thick. Carve the ham and serve with the onions and sauce.
- Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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Each Christmas I'm asked to prepare this apple glazed ham. I'm happy to oblige because it is easy to assemble, bakes for a few hours unattended and is simply delicious. —Emory Doty, Jasper, Georgia
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