Cider Glazed Ham Recipes

CIDER-GLAZED HAM

Steps:

• Place ham in a 5-qt. slow cooker. In a small bowl, combine the cider, brown sugar, mustard and honey; pour over ham. Cover and cook on low for 4-5 hours or until heated through. Remove ham and keep warm. , Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham.

APPLE CIDER-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. Cover and bake at 325° for 2 hours., Meanwhile, in a large saucepan, combine the cider, honey, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring frequently. Stir in the butter, chili powder and apple pie spice. Set aside 1 cup for serving. , Cook the remaining sauce until thickened; spoon over ham. Bake, uncovered, until a thermometer reads 140°, 30-35 minutes longer. Warm reserved sauce; serve with ham

APPLE CIDER-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan.
• Score the surface of the ham, making diamond shapes 1/2 inch deep.
• Cover and bake at 325 for 2 hours.
• Meanwhile, in a saucepan, combine the cider, honey, vinegar, and mustard and bring to a boil.
• Reduce heat, simmer uncovered for 15 minutes, stirring frequently.
• Stir in the butter, chili powder, and apple pie spice.
• Set aside 1 cup for serving.
• Cook the remaining sauce until thickened and spoon over ham.
• Bake, uncovered 30 to 35 minutes longer or until a meat thermometer reads 140.
• Warm reserved sauce and serve with ham.

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.