GLAZED SMOKED 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:

• Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
• Don't toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor.
• Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking.
• Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon.
• Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal.
• Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.