Annettes Great Ham Glaze Recipes

THE BEST HAM GLAZE

Steps:

• Preheat the oven to 325 degrees F. Let the ham sit at room temperature for 30 minutes and trim off any skin. If your ham is not a spiral-cut ham, use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
• Place the ham, flat side down, on a roasting rack in a roasting pan. Pour 1 cup water into the pan. Bake until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours 30 minutes (about 15 minutes per pound-reduce the time to 10 minutes per pound for a spiral-cut ham).
• Meanwhile, make the glaze: Whisk the brown sugar, maple syrup, soy sauce, orange zest and juice, Dijon, vinegar, cinnamon, cloves, onion powder and a few grinds of black pepper in a medium saucepan until smooth. Bring to a boil over medium-high heat, whisking occasionally, then reduce the heat to low and simmer until the glaze has thickened and reduced by half (you should have 1 cup glaze), 20 to 25 minutes. Set aside until the ham is ready.
• Increase the oven temperature to 425 degrees F. Brush half of the glaze over the ham. If the water in the bottom of the pan has evaporated, add 1 cup water. Return the ham to the oven and roast for 30 minutes, brushing with the remaining glaze every 10 minutes (two more times) before returning to the oven.
• Let the ham cool for 15 minutes before thinly slicing.

APRICOT AND HONEY HAM GLAZE

Steps:

• Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.

HAM WITH PEACHY BROWN SUGAR DIJON GLAZE-ANNETTE'S

Steps:

• 1. Preheat oven to 350. Put about 1 cup of water in the bottom of a good sized broiler pan or a roasting pan set up with a rack. Put rack back on top and place ham meat side down.
• 2. Mix remaining ingredients in a large glass measuring cup that you can pour out of.
• 3. Start to pour 1/2 of glaze over ham, making sure you open the layers of spirals, getting between them but leaving plenty to pour on top to drip down the sides as well.
• 4. Cover ham loosely with aluminum foil. Bake on center rack for 50-60 minutes (mine baked for 60). Remove foil. Pour the other 1/2 of glaze on ham and return to oven for an additional 20-30 minutes uncovered (mine took 30).
• 5. While ham is cooking the last 20-30 minutes. Make up another 1/2 batch of glaze. Set aside.
• 6. Remove ham from oven. Cut ham off bone and place in slow cooker. Pour juices from the bottom of pan over ham as well as the additional glaze you made. Turn slow cooker/crock pot to warm or low and allow the ham to soak up even more flavor as you finish preparing the rest of your dinner and getting everything on the table.
• 7. Place ham on a serving platter and surround with drained sliced peaches for garnish. Enjoy!
• 8. Don't forget to save the ham bone and fix some wonderful ham and bean soup. I recommend Bonnie Dare's. https://www.justapinch.com/recipes/soup/bean-soup/old-fashioned-thick-white-bean-soup-bonnies.html?p=18

ANNETTE'S GREAT HAM GLAZE

Steps:

• Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.