COOKING A GLAZED HAM RECIPES

Steps:

• Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
• Prepare the glaze of your choosing.
• For the Apple-Maple Glaze: Boil the apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; stir in the apple jelly, maple syrup, mustard, allspice and nutmeg.
• For the Mustard-Orange Glaze: Mix the brown sugar, mustard and orange zest and juice in a bowl.
• For the Hoisin-Spice Glaze: Toast the five-spice powder in a small saucepan over medium heat with the peanut oil, about 1 minute. Add the hoisin sauce, honey, rice vinegar, soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
• For the Pineapple-Apricot Glaze: Put the lime juice in a saucepan; add the ginger and pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, apricot preserves and mustard.
• Preheat the oven to 325˚ F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130˚ F, about 2 hours 30 minutes (about 15 minutes per pound).
• Increase the oven temperature to 425˚ F. Pour half of the glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more.
• Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 more minutes.

Steps:

• Preheat the oven to 325 degrees F.
• Score the surface of the ham in a diamond pattern about 1/8 inch deep. Stud the top of the ham with the cloves, then put it in a roasting pan with a rack, tent it with foil and bake for 1 hour.
• Heat the honey, ginger ale, mustard and vinegar in a small saucepan until bubbly. Cook until reduced and a bit thicker, 10 to 15 minutes.
• Remove the foil and brush the glaze on the ham. Return it to the oven for 15 minutes. Repeat once more. Remove it from the oven and let it rest/cool slightly.