HOME-CURED HOLIDAY HAM
There are many reasons for making your own holiday ham: bragging rights that you actually did this, but also that you can flavor your ham any way you want and you can control the salt content.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time P4DT2h20m
Yield 16
Number Of Ingredients 10
Steps:
- Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham.
- Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down the mixture.
- Score the skin side of the pork roast with a sharp knife. Cut into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get the classic diamond-shaped pattern.
- Lower scored roast into the cooled brine, skin side up. Use a plate to weigh down the roast so that it cures fully submerged in the liquid. Refrigerate for 1 day for every 2 pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days). Turn the roast over halfway through the brining process.
- Remove roast from brining liquid. Discard the brining liquid and transfer the roast back to the brining container. Cover the roast with fresh cold water to rinse off some of the salt. Depending on how salty you want your ham, you can soak it for just a few minutes or overnight. Remove roast from the water and blot dry with paper towels.
- Preheat oven to 325 degrees F. Add a cup of water to a roasting pan with 2 whole star anise. Place roast on a rack in the roasting pan.
- Roast until ham reaches an internal temperature of 130 to 135 degrees F, about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more. Increase oven temperature to 425 degrees F. Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F.
- To make the optional glaze, mix the mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on the ham at this point, not before. Return roast to oven for about 5 minutes to crisp it even further.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 22 g, Cholesterol 127.1 mg, Fat 25.6 g, Protein 38.8 g, SaturatedFat 8.9 g, Sodium 13995.6 mg, Sugar 20.5 g
HOLIDAY HAM
When I was a young girl, ham make appearances at all of our holiday dinners. The old-fashioned flavor reminds folks of Grandma's kitchen. -Betty Butler, Union Bridge, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 20 servings.
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice. Place ham on a rack in a shallow roasting pan. Secure pineapple and cherries to ham with toothpicks. Combine brown sugar and seasoned salt; rub over ham. Gently pour pineapple juice over ham., Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 140° and ham is heated through. Baste frequently with brown sugar mixture.
Nutrition Facts :
HOLIDAY HAM
Provided by Christine Muhlke
Categories dinner, main course
Time 3h15m
Yield Serves 12 to 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees. Pierce the bottom of the ham with the cloves. Place the ham in a deep pan with the beer, garlic, onions, pears, apples, sage, thyme and 1 1/2 cups water. Drizzle the meat and fruit generously with olive oil, cover with foil and roast for 2 3/4 hours, brushing the ham with cooking juices every hour.
- Remove the ham from the oven and raise the oven temperature to 425. Score the ham's fat with a knife, season with black pepper and spread the brown sugar over the top. Pour 1 tablespoon of bourbon over the fruit and the remaining 2 tablespoons over the ham. Brown in the oven, uncovered, until caramelized, about 15 minutes. To thicken sauce, strain the cooking juices into a small saucepan. Simmer until it coats the back of a spoon. Season with salt and pepper.
Nutrition Facts : @context http, Calories 743, UnsaturatedFat 14 grams, Carbohydrate 75 grams, Fat 19 grams, Fiber 8 grams, Protein 71 grams, SaturatedFat 5 grams, Sodium 3507 milligrams, Sugar 32 grams, TransFat 0 grams
HOLIDAY HAM, THREE WAYS
Here's a foolproof base recipe and three delicious ways to dress up your holiday ham. Don't forget to save the bone for a fabulous soup! And remember, if you're not feeding a huge crowd, you can easily halve this recipe for a smaller ham.
Provided by Rhoda Boone
Categories Easter Kid-Friendly Dinner Ham Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 16-20
Number Of Ingredients 29
Steps:
- Preheat oven to 350°F, with the rack in the lower third of oven. If your ham has a layer of fat, use a sharp paring knife to score the fat in a diamond crosshatch pattern, about 1 inch wide and 1/2 inch deep.
- For Tangy Peach Mustard Ham or Sweet and Spicy Jerk Ham:
- In a medium bowl, mix together the glaze ingredients of your choice. Brush all over ham (reserving some glaze for basting while cooking).
- For Smoky BBQ Ham:
- Brush the ham with maple syrup (reserving some syrup for basting while cooking). Combine the rest of the ingredients in a medium bowl, then rub all over ham, pressing into syrup to adhere.
- Position roasting rack in roasting pan; pour 2 cups water into pan and place prepared ham on rack. Cover pan with foil and bake 1 hour. Remove pan from oven, remove foil, and brush ham with reserved glaze or maple syrup. Increase the oven temperature to 400°F.
- Return ham to oven uncovered. Bake until glaze has caramelized and the ham's internal temp reads 135°F when an instant-read thermometer is inserted in the middle of the ham (avoiding bone), brushing with more glaze or syrup if desired, 40 minutes to 1 hour more.
- Let rest 10 minutes before carving. Serve with biscuits or rolls, mustard, and pickles.
- Do Ahead
- Glazes can be made up to 3 days in advance and refrigerated. Rub (without maple syrup) can be made up to 1 month in advance and kept at room temperature.
More about "holiday ham recipes"
20 BEST HOLIDAY HAM RECIPES - EAT THIS NOT THAT
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Estimated Reading Time 6 mins
- Low-Calorie Bourbon-Glazed Ham. Because most hams already come cooked, you can give all your attention to perfecting a gourmet glaze. This bourbon glaze yields the perfect bite: Sweet, spicy and salty—all in one.
- Crispy Ham Omelet with Cheese and Mushrooms. Proving leftover ham shouldn't be reserved for just sandwiches, this omelet recipe calls for prosciutto to be sprinkled on top, but crisped-up holiday ham is definitely a worthy substitute this time of year.
- Spinach and Ham Quiche. Quiche is one of those rare dishes that's acceptable to eat at any time of day. Enjoy it at breakfast, lunch, dinner, brinner, brunch.
- Spinach and Ham Mac and Cheese. Set some holiday ham aside to use in a dinner dish. Spinach, cherry tomatoes, and ham take this mac and cheese recipe from side dish status to main dish worthy.
- Muffin Tin Quiches with Smoked Gouda and Ham. Move over, blueberry muffins. These savory quiches, made in a muffin tin, are a tasty way to use up ham for a brunch on those days between Christmas and New Year's that all feel like Saturdays.
- Open-Face Hot Ham and Cheese with Chipotle Mayo. You'll want to reserve some leftover ham slices from your Christmas dinner for this gourmet sourdough grilled cheese sandwich.
- Creamy Ham and Broccoli Soup. An easy way to use up leftover ham is with this creamy ham and broccoli soup recipe. Because you have ham on hand, you can make this comfort food classic in 15 minutes.
- Maple Glazed Ham. Most hams you buy at the store come with a packet of glaze. But you can make a homemade one with more complex flavors. This recipe calls in dijon mustard to thicken up the glaze and balance out the sweetness with a little tang, some orange juice to give a burst of citrus to the pan drippings, and festive spices.
- Chipotle Pineapple Jerk Glazed Ham. This holiday ham is finished with a tasty glaze made with pineapple, maple syrup, brown sugar, and bourbon or rum. But first, it's rubbed with a jerk seasoning, giving it an extra layer of flavor.
- Rosemary and Mustard Crusted Baked Ham. Want to take a detour from a glazed ham this year? This simple herbaceous ham is crusted with rosemary, mustard, and mayo.
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