HAM WITH WALNUT GLAZE
Give a beautiful ham an equally delicious glaze in our Ham with Walnut Glaze. We love Ham with Walnut Glaze, made with orange marmalade & toasted walnuts.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Mix marmalade, soy sauce and sugar. Reserve 1/4 cup for brushing onto ham.
- Bake ham as directed on label, brushing with reserved marmalade mixture the last 20 min. Meanwhile, bring remaining marmalade mixture to boil in saucepan on medium heat, stirring occasionally. Stir in nuts.
- Slice ham. Serve with marmalade sauce.
Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1750 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
THE BEST HAM GLAZE
A perfectly glazed ham is often the centerpiece of many holiday celebrations, including Easter and Christmas. Guests swoon over the juicy, savory slices on their plate. The most beautiful ham will have a tangy, sticky-sweet and shiny glaze. After tinkering with many ingredients, we landed on a knock-your-socks-off combination that includes brown sugar, maple syrup, cinnamon and cloves for sweet, warm and slightly smoky notes. Dijon and a splash of apple cider vinegar add tang and zip while soy sauce gives it a great depth of flavor. Rounding out the glaze with brightness are the zest and juice of an orange. We hoped to only brush the ham once during baking, but test after test proved that glazing two more times during the last 30 minutes in the oven brings out the best flavors and creates the most magical sheen.
Provided by Food Network Kitchen
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 11
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 HONEY WALNUT GLAZE
It's the sweet and tender ham paired with the smoky, salty bacon and the toasted walnuts that makes this dish a winner. The flavors are sublime. While ham is traditionally a holiday dish, I like to make this dish for a family get together or just for dinner so I can eat the leftovers in sandwiches and omelets.
Provided by 2001193525
Categories Ham
Time 2h
Yield 14-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Prepare the ham: Place the ham on a flat surface, fat side up. "Stud" the surface with the cloves, leaving space between each. Pour 1/4 cup of the honey over the exterior.
- Cook the ham: Place the ham in a roasting pan fitted with a rack. Drizzle the onions, garlic and carrots with the canola oil and scatter them on the bottom of the pan and pour wine over vegetables. Place the pan in the center of the oven and cook for 1 hour 45 minutes to 2 hours or until a thermometer inserted into the thickest part of the ham registers 155 degrees F.
- Cook the bacon and honey: Put the bacon in a medium skillet with 1/4 cup water and cook until the water evaporates, 5-8 minutes. Pour off all but 1 tablespoon of the rendered fat and add the remaining 1/2 cup honey and 2 tablespoons of the red wine vinegar. Simmer over medium heat until the honey thickens, 5-8 minutes. The honey will be very hot. Cool. Finely chop 3/4 cup of the walnuts. Stir the walnuts and mustard into the glaze to thicken the texture. Taste for seasoning.
- Finish the dish: Pour the glaze on the exterior of the ham spreading to cover the surface of the ham. The glaze should help the nuts adhere to the ham. Transfer the ham and the cooked vegetables to a large serving platter.
Nutrition Facts : Calories 499, Fat 21, SaturatedFat 5.5, Cholesterol 120.5, Sodium 3503.5, Carbohydrate 21, Fiber 1.8, Sugar 16.8, Protein 52.7
BAKED HAM WITH HONEY WALNUT GLAZE
It's the sweet and tender ham paired with the smoky, salty bacon and the toasted walnuts that makes this dish a winner. The flavors are sublime. While ham is traditionally a holiday dish, I like to make this dish for a family get together or just for dinner so I can eat the leftovers in sandwiches and omelets.
Provided by Fisher Nuts
Categories Ham
Time 2h20m
Yield 14-16 , 14-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Prepare the ham: Place the ham on a flat surface, fat side up. "Stud" the surface with the cloves, leaving space between each. Pour 1/4 cup of the honey over the exterior.
- Cook the ham: Place the ham in a roasting pan fitted with a rack. Drizzle the onions, garlic and carrots with the canola oil and scatter them on the bottom of the pan and pour wine over vegetables. Place the pan in the center of the oven and cook for 1 hour 45 minutes to 2 hours or until a thermometer inserted into the thickest part of the ham registers 155°F.
- Cook the bacon and honey: Put the bacon in a medium skillet with 1/4 cup water and cook until the water evaporates, 5-8 minutes. Pour off all but 1 tablespoon of the rendered fat and add the remaining 1/2 cup honey and 2 tablespoons of the red wine vinegar. Simmer over medium heat until the honey thickens, 5-8 minutes. The honey will be very hot. Cool. Finely chop 3/4 cup of the walnuts. Stir the walnuts and mustard into the glaze to thicken the texture. Taste for seasoning.
- Finish the dish: Pour the glaze on the exterior of the ham spreading to cover the surface of the ham. The glaze should help the nuts adhere to the ham. Transfer the ham and the cooked vegetables to a large serving platter.
- Is a bone-in ham better? I like cooking meat on the bone more for better flavor and even cooking but the most important tip of all: buy what you like and make it how you like it!
Nutrition Facts : Calories 107.6, Fat 2.4, SaturatedFat 0.2, Sodium 18.3, Carbohydrate 20, Fiber 1.3, Sugar 16.6, Protein 0.6
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- Prepare the ham: Place the ham on a flat surface, fat side up. “Stud” the surface with the cloves, leaving space between each. Pour ¼ cup of the honey over the exterior.
- Cook the ham: Place the ham in a roasting pan fitted with a rack. Drizzle the onions, garlic and carrots with the canola oil and scatter them on the bottom of the pan and pour wine over vegetables. Place the pan in the center of the oven and cook for 1 hour 45 minutes to 2 hours or until a thermometer inserted into the thickest part of the ham registers 155°F.
- Cook the bacon and honey: Put the bacon in a medium skillet with ¼ cup water and cook until the water evaporates, 5-8 minutes. Pour off all but 1 tablespoon of the rendered fat and add the remaining ½ cup honey and 2 tablespoons of the red wine vinegar. Simmer over medium heat until the honey thickens, 5-8 minutes. The honey will be very hot. Cool. Finely chop ¾ cup of the walnuts. Stir the walnuts and mustard into the glaze to thicken the texture. Taste for seasoning.
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