Christmas Honey Praline Ham Recipes

HONEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Score ham, and stud with the whole cloves. Place ham in foil lined pan.
• In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
• Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

CHRISTMAS HONEY PRALINE HAM

Steps:

• Preheat oven to 325°F Wash the ham under cold water then pat dry with paper towel. With a sharp knife, score the surface with shallow diagonal cuts, making diamond shapes in a checkerboard pattern at one-inch intervals. Insert the cloves into diamonds.
• In a saucepan over medium heat, combine the praline sauce, honey, salt and pepper and heat until the syrup is thin and runny. Place the ham into a roasting pan fatty side up. Inject warm praline sauce deep into the ham, injecting in various spots, up to 2 ounces per pound. Cover with foil and bake for 1 hour and 30 minute.
• In a bowl, combine the dry rub and pineapple juice. Remove foil from ham, pour pineapple mixture over ham, arrange the pineapple slices and cherries on ham and secure with tooth picks. Place back in oven, uncovered for 30 to 45 min or until a meat thermometer reads 140°F; periodically ladling drippings back over ham every 7 minute.
• Remove ham from oven and let rest covered for 15 min, basting periodically to keep outside moist before slicing.

BAVARIAN CHRISTMAS HAM IN THE FIREPLACE

Steps:

• Topping: combine all the ingredients and mix well.
• Ham:.
• Cut all excess fat off. Place on double foil. Brush all sides with honey, Cointreau, seasonings and orange rind. Seal foil, place on an inverted cake pan inside a dutch oven. Cover and bake in a hot fire for 45 minutes to 1 hour.
• Open foil and base ham with accumulated juices. Bake for another 10 minutes and baste about 4 times.
• Pack topping on top of ham. Return to dutch oven. Cover and put hot coals over oven lid and cook until brown and bubbly on top [about 15 mins].
• Baste topping with pan juices.
• Cool completely before serving.

BOURBON AND PRALINE HAM

Steps:

• Score ham.
• Place ham in a large sealable plastic bag and pour bourbon over ham.
• Marinate for 2 to 3 hours (I have left it marinating overnight with excellent results).
• Pour off bourbon, reserving for later, and bake ham at 325 degrees for 2 hours.
• Melt butter.
• Stir in reserved bourbon marinade, maple syrup, brown sugar and chopped pecans.
• Bring to a boil.
• Pour glaze over ham and brush with a pastry brush.
• Decorate with pecan halves and bake for an additional 15 to 20 minutes.

SCANDINAVIAN CHRISTMAS HAM WITH PRUNES

Steps:

• Pre-heat oven to 325F / 160°C.
• Cut a deep pocket in the cavity of the ham.
• Combine prunes, onion, apple and applesauce.
• Stuff ham with apple mixture, overlap and secure ends.
• Score the fat and place fat side up in a shallow roasting pan.
• Pour consomme over the ham.
• Roast for 30 - 35mins per pound, basting often.
• When cooked transfer to a dish and keep warm, retain the juices.
• Remove the fat from the pan juices and discard.
• Bring the juices to a boil on the hob and cook for 5 minutes.
• Add redcurrant jelly, orange juice, port and salt and simmer for 10 -15 minutes.
• Serve the gravy with the ham.

WORLDS BEST LEFTOVER CHRISTMAS HAM RECIPE!

Steps:

• Put the sliced ham on a plate.
• Then arrange sliced tomatoes and slices of mozzarella on plate next to the ham, overlapping the tomato slices with the mozzarella slices.
• Tuck fresh basil leaves in between the slices of tomato and mozzarella, tucked in randomly here and there.
• Make dressing: in a screw top jar, combine olive oil, balsamic vinegar, and salt and pepper to taste, put lid on and shake jar till mixed well.
• (You can put some salt and pepper on the tomato and mozzarella salad now too if you like).
• Pour the delicious dressing all over the ham AND all over the tomato and mozzarella salad.
• Serve with crusty white bread rolls, to mop up all the delicious juices. Yum!