HONEY MUSTARD GLAZE FOR HAM RECIPES

Steps:

• In a small saucepan, combine the brown sugar, honey, orange marmalade jam, coarse mustard, and spicy brown mustard.
• Cook over medium low heat, while whisking, until the sugar has dissolved.
• Remove from heat.
• Place the spiral sliced ham inside the crock of a large slow cooker (or electric roaster).
• Using a pastry brush, baste the ham on all sides, making sure to pour some of the glaze in between the layers.
• Place the lid on the slow cooker and cook on low heat for 6 - 8 hours, basting every 2 hours if desired.
• After the ham has cooked for 6 - 8 hours, remove it from the slow cooker and transfer it to an oven safe platter.
• Preheat the broiler.
• Remove 1 cup of the cooking liquid from the slow cooker and transfer it to a small saucepan.
• Bring to a simmer over medium heat and let simmer for 5 minutes.
• Whisk in the cornstarch, 1 teaspoon at a time, until desired thickness is achieved.
• Then, brush the thickened glaze over the outside of the ham and in between the layers.
• Place the oven safe ham in the oven on the second to lowest rack.
• Cook under the broiler and broil for 5 - 10 minutes, or until the glaze is thick and shiny.
• Remove from the oven and serve.

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a small roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours.
• Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole-grain mustard and thyme in a small saucepan. Cook over medium-low heat until the sugar has dissolved, about 2 minutes.
• Increase the oven temperature to 375 degrees F. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan; it is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golden brown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well-browned and glazy; be careful not to let the glaze burn. Serve warm.