HAM GLAZES RECIPES

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.

Steps:

• Preheat oven to 300℉ / 155℃. Remove outer rind but leave a layer of fat. Put ham on a roasting pan with rack.
• Using a sharp knife, score parallel lines in one direction, then change angle and do the same in the other direction, creating diamonds shapes.
• If using cloves, insert a whole clove in the center of each diamond.
• Cover ham lightly with foil and slowly heat in oven for 2 hours at 310℉ / 155℃. After ham has cooked for a little over 1 hour, start your glaze:
• In a tall medium or large sauce pot, add the brown sugar, mustard, vinegar and Cheerwine and stir together.
• Bring the mixture to a boil and immediately turn down heat and simmer for 15-20 minutes, until thicker and darker.
• After ham has heated in oven for 2 hours, remove ham, then remove the foil and brush on the first layer of glaze.
• Put ham back into oven, uncovered for another 20 minutes, then remove and glaze again. Repeat this process one more time, for a total of at least 3 layers of glaze (or more if you would like and time allows.)