Barqs Baked Ham Recipes

BAKED HAM WITH GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ham in a large baking dish.
• Bake in the preheated oven for 45 minutes. Whisk brown sugar, ginger ale, mustard, and cinnamon together in a bowl; brush over ham. Continue baking ham until the meat pulls away easily from the bone, about 45 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

ROOT BEER GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake at 325° for 2 hours., In a large saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced by half, about 30 minutes., Brush ham with some of the glaze; bake 30-60 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze.

BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

SUPER EASY BAKED HAM

Steps:

• Preheat oven to 350F and make sure the racks are all the way on the bottom so there is plenty of room for the ham.
• Bring ham in packaging to sink and have a pan big enough to hold it nearby. I find a 9"x13" baking pan works great. Make sure your pan is at least an inch deep.
• Take ham out of wrapper and rinse it with cool water if you think it feels icky. Then find the plastic doohickey on the large cut end and remove it. At this point you can trim off some of the fat if you would like. I usually don't, as most of it renders out into the pan or is very easy to cut around.
• Place ham in pan with large cut side down.
• Stab with the business end of a probe style thermometer. This is the kind which has a long metal skewer on one end (the business end), a long cable, and a box which has all the controls and readouts. Make sure the probe goes through a large area of meat, not fat, and doesn't hit one of the bones down the center of the ham. Set your thermometer to alert you when the ham reaches 140°F.
• When your oven has reached 350F, put the ham in (be careful, it's heavy).
• Wait until the thermometer alerts you. Then remove the ham from the oven (remember, it's heavy and now it's really hot, too). Remove the probe, and either start slicing or put on a pretty platter and let your family/guests ooh and ahh. :).
• NOTE: The skin gets very black and crispy. Do not panic, the meat is juicy, I promise. Simply cut the skin off where it is really crispy and get to the meat underneath.
• ALSO: If you do not have a probe style meat thermometer, or need an idea of timing for preparing the rest of your meal, an already cooked (city) ham will reheat to 140F in approximately 15 minutes per pound. So a 12 pound ham will take 3 hours. Ish.
• And FINALLY: I like to carve off the leftovers and separate into 1 pound amounts. I then put these into labeled quart sized freezer bags and freeze for casseroles, pasta, or beans another night. The bone can be put into a labeled gallon sized freezer bag, and then thawed for yummy beans another night.

NEW ORLEANS ROOT BEER GLAZED HAM

Steps:

• Preheat oven to 350 degrees.
• Place the ham in a broiling pan and cut shallow gashes in a criss-cross pattern across the top half.
• Combine the brown sugar and the dry mustard and pat it all over the ham.
• Put the ham in the oven.
• Combine all the other ingredients in a saucepan.
• Bring the mixture to a boil, then lower to a simmer, and cook until the liquid volumne is reduced to about one cup.
• Strain.
• Spoon some of the glaze over the top of the ham.
• Spoon more glaze, at 15-minute intervals, until it is all gone.
• Continue baking until the ham reaches an internal temperature of 160-degrees on a meat thermometer.
• Remove from oven and allow to rest for about one hour before carving.