HONEY BAKED SPIRAL HAM - DELICIOUS HEALTHY RECIPES MAD…
Baked spiral ham with a simple homemade glaze using fresh orange juice, honey, pineapple juice, dijon mustard and a touch of brown sugar makes this a perfect dish for the Holidays!
Provided by Gina
Categories Dinner
Total Time 120 minutes
Prep Time 5 minutes
Cook Time 120 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 275°.
- Place ham in a roasting pan, cut side down. Cover tightly with foil or place in a baking bag.
- Bake ham in oven at 275° 12-15 minutes per pound, depending on the size of your ham. (Approximately 2 hours)
- In a small sauce pan combine brown sugar, honey, orange juice, pineapple juice and dijon. Whisk well and simmer on low 8-10 minutes, stirring often until it reduces down and thickens into a glaze.
- Remove ham from oven 15 minutes before the ham is ready and brush the glaze onto the ham.
- Finish cooking the ham for the last 15 minutes uncovered.
Nutrition Facts : ServingSize 3 oz, Calories 170.5 kcal, CarbohydrateContent 13 g, ProteinContent 16 g, FatContent 7 g, SaturatedFatContent 1.5 g, CholesterolContent 55 mg, SodiumContent 850 mg, SugarContent 9 g
ORANGE BAKED HAM RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 35 servings for dinner, 50 servings for cocktails
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
- Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
Nutrition Facts : Calories 275 calorie, FatContent 4.5 grams, SaturatedFatContent 2 grams, CholesterolContent 43 milligrams, SodiumContent 1837 milligrams, CarbohydrateContent 24 grams, ProteinContent 35 grams, SugarContent 8 grams
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