Ham, Ham – Glazed Easter Ham!

Easter Ham FB

So how do you like your Easter ham? How about a ham with a specialty glaze? There are many glaze recipes to choose from; honey-orange, brown sugar-honey, sweet and spicy, apple-mustard, brown sugar–clove, maple-brown sugar, Balsamic-brown sugar and bourbon, key-lime, and peach glaze to name a few.

I have three favorites; maple-brown sugar, bourbon glaze, and Riesling-peach glaze. The holiday, the size of the ham, and what cooking method I want to use – oven or slow cooker – determine which glaze I prefer to make.

For Easter, I first score my ham then I apply slices of pineapple rings and cherries using toothpicks to keep in place. I then insert 10-12 whole cloves here and there. To finish my ham off, I brush on the maple-brown sugar glaze. At Christmas time, I prefer to make the Riesling-peach glaze.

All three of these glazes will compliment any side dishes you serve with your ham. For great tasting sandwiches, use the ham slices you have left over and make ham salad…delicious!

Maple-Brown Sugar Glazed Ham

  • 1 fully cooked 5-6 lb. boneless ham
  • ½ cup honey Dijon mustard
  • ½ cup real maple syrup (no artificial will do)
  • ½ cup packed brown sugar

Directions:

Use a 6-7 quart slow cooker, spray cooker interior with cooking spray.

Score the ham and place into the slow cooker.

In a small bowl, stir blending well mustard, syrup and brown sugar. Pour this mixture over the ham.

Cover; cook on low heat setting for 3 to 4 hours or until meat thermometer inserted in ham reads 140 degrees Fahrenheit.

Bourbon Glazed Ham

  • 1 fully cooked (9-10 lb.) smoked bone-in half ham
  • 1 teaspoon whole cloves
  • 1 cup packed dark brown sugar
  • 2 tablespoons ground mustard
  • ¼ cup bourbon or apple juice

Directions:

Heat oven to 325 degrees.

Spray a shallow roasting pan with cooking spray. Place your ham on the pans rack with fat side up. Score outside of ham and insert cloves into the diamond shapes. Insert an ovenproof meat thermometer into the thickest part of your ham. Bake 1 hour.

In a small bowl, stir together the brown sugar, mustard and bourbon.

Using a brush, apply half of the brown sugar mixture evenly over ham.

Bake an additional 30 minutes. Brush the ham top with the remaining brown sugar mixture.

Bake 40 to 50 minutes longer or until thermometer reads 140 degrees Fahrenheit.

Remove ham from oven, cover with foil, let stand 10 to 15 minutes, carve and serve.

Riesling-Peach Glazed Ham

  • 1 fully (6-8 lb.) fully cooked smoked bone-in half ham
  • 1 cup Riesling wine
  • 2 sprigs fresh thyme
  • 1 shallot, finely chopped
  • 1 jar (18 oz.) peach preserves (equal to 1 ½ cups)
  • ½ cup packed brown sugar
  • ½ cup stone-ground mustard

Directions:

Heat oven to 350 degrees

Line a shallow roasting pan with foil. Place ham onto the rack in your roasting pan. Insert an ovenproof meat thermometer into the center of the thickest part of the ham, but make sure it does not touch the bone.

In a 1 quart saucepan, heat wine, thyme sprigs, and shallot over medium to high heat bringing to a boil.

Reduce the heat and simmer uncovered 7 to 8 minutes or until wine glaze mixture is reduced to ½ cup. Remove from heat.

Discard the thyme sprigs and stir in the peach preserves, brown sugar and mustard.

Brush half of glaze mixture over the ham.

Bake the ham uncovered for 1 hour 30 minutes, basting every 30 minutes with remaining glaze mixture.

After the ham has baked uncovered for 1 hour and 30 minutes, cover the ham loosely with foil and bake 30 minutes longer or until thermometer reads at least 140 degrees.

Remove from oven and allow to stand 15 minutes before slicing.

***

Suggestions for oven baked hams:

If drippings in your pan start to burn, add up to 1/4 cup of water to the pan.

Scoring is done by using a knife and making cuts into the ham about 1 inch apart and ¼ inch deep in a diamond patter into the top of the ham.

140 degrees is the safe internal temperature for ham.

ENJOY! From: “In the Kitchen with Sheryl”

Geauga News
Author: Geauga News