BAKED HAM DINNER MENU RECIPES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Cut through the Ham rind around the bone handle. Now, cut down from the top to the bone handle. Run a sharp knife along the rim of the rind, use your fingers to remove the rind. Be careful to just peel off the rind and not the Ham. You'll easily understand the difference between Ham and Rind, once you start removing the Rind. It won't come off easy, so just run your fingers back and forth, running the knife in between several intervals and pulling off the rind with your fingers to get rid of the rind.DO NOT Remove the Fat. The light whitish color fat over the Ham is what soaks up the flavors of the sauce and caramelises like a dream giving you that perfect crispy top over the Ham.
• Score 75% or 1/4 inches of the Ham into diamonds. Insert cloves in each cross section or center of each diamond.
• Mix all the glaze ingredients together in a saucepan, which includes: Honey, Melted Unsalted Butter, Granulated sugar, Kosher salt, Onion powder, Ground ginger, Ground Cinnamon, Ground Nutmeg, Ground Cloves, Smoked Paprika and lastly Allspice. Heat over medium high heat and simmer for 2 minutes. Do not simmer until the sauce thickens as this has sugar and it will harden upon simmering making it impossible to baste. So just simmer until the sugar dissolves and take it off the heat.
• Arrange rack in the lower third. Line a baking dish with several Aluminium Sheets or parchment paper. Place the ham in the baking dish. Scrunch up a foil and prop the handle up. This will ensure even browning of the Ham...Brush about half glaze over it. Pour Water or Orange Juice over the baking dish. Bake for 1 - 2 hours
• The trick to perfectly cooked and glazed Ham with browned top is proper basting. Baste every 30 minutes. Baste a lot. The Ham will gradually turn golden brown with a thick caramel coat on the top. If some of the bits on the top are browning too much protect them with a foil patch. After the Ham gets cooked Baste a lot. This is exactly the time when you get that gorgeous top layer of caramelised fat. So baste a lot. As the Ham cools the glaze will thicken automatically.
• Remove from the oven and allow cooling for about 20 minutes before serving. Wrap the handle with Parchment paper and ribbon. Remove the cloves. Surround the Ham with fresh Orange slices or fresh Cranberries or Pineapple Slices and green fluffage. Glaze with remaining Pan juices. Slice into very thin slices and serve!