Fresh Ham With Maple Balsamic Glaze Recipes

BALSAMIC-MAPLE GLAZED HAM

Steps:

• Heat oven to 325ºF.
• Mix dressing, syrup and mustard. Place ham, fat-side up, in roasting pan. Diagonally score ham; cover with foil. Bake 1 hour.
• Remove foil. Brush ham with 1/3 of the glaze. Bake, uncovered, 1 hour or until heated through (140ºF), brushing with remaining glaze every 20 min. Meanwhile, toss parsnips and carrots with oil in large shallow pan. Add to oven with ham the last 45 min. of the ham baking time, turning vegetables every time ham is brushed with glaze.
• Remove ham from oven; transfer to cutting board. Tent with foil; let stand 15 min. Meanwhile, increase oven temperature to 425ºF. Continue to roast vegetables 15 min., turning every 5 min. Serve with ham.

HOLIDAY BALSAMIC MAPLE GLAZED HAM

Steps:

• 1. First preheat the oven to 325F. Mix the dressing, syrup & mustard in a small bowl. Then place ham fat side up in a roasting pan. Then diagonally score the ham. Cover with foil & bake for about 1 hour.
• 2. Next Remove the foil & brush the ham with 1/3 of the glaze. bake again uncovered for about 1 hour more or until fully heated. Brush with remaining glaze about every 20 mins. In a large shallow pan toss the carrots & parsnips with the oil. Add them to the ham at the last 45 mins of baking. Make sure to turn the veggies everytime you brush the ham with glaze.
• 3. Then remove the ham from the oven & tranfer to a cutting board. Tent with foil & let stand for about 15 mins. In the mean time increase the heat to 425F. Continue to roasr theveggies for about 15 mins, turning every 5 mins & serve with the ham.

FRESH HAM WITH MAPLE-BALSAMIC GLAZE

Steps:

• Heat oven to 450 degrees. Using a sharp knife, score entire surface of ham in a diamond pattern, cutting down just through the skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with salt and pepper, pressing it into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven. After 20 minutes, reduce oven to 300 degrees. In a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. Baste ham hourly with mixture, as well as with fat from the bottom of the pan, roasting until the very center of the ham reaches an internal temperature of 145 degrees, 2 1/2 to 3 hours total cooking time. (Begin checking at 2 hours, inserting a meat thermometer into the absolute center of the roast.) Put the toasted pecans and candied ginger into a food processor and pulse lightly until crumbled and well combined. When ham is done, remove it from roasting pan, shower with pecan-ginger mixture and cover it loosely with foil. Allow the meat to rest for 20 to 30 minutes. (Its internal temperature will rise to 150 or more as it rests.) Tip roasting pan to the side so you can spoon off all the fat from the pan juices, then place pan on stove over medium-high heat. Scrape the bottom of pan to free any browned bits, skim any film off surface and season liquid as needed with salt and pepper. Pour into a gravy boat. Carve ham into thick slices, drizzle with pan sauce and serve, passing remaining sauce on the side.

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.

BAKED HAM WITH MAPLE GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
• Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
• When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.

BAKED HAM WITH BALSAMIC BROWN SUGAR GLAZE

Steps:

• Heat oven to 325°F. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
• About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
• Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.

MAPLE & MUSTARD GLAZED HAM

Steps:

• Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
• Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
• Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.