Honey Mustard Glazed Ham With All The Trimmings Recipes

HONEY MUSTARD GLAZED HAM RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
• Place the ham on the roasting rack over the liquid.
• Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
• Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
• Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
• Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
• Brush the glaze on to the ham then transfer back to the roasting rack.
• Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
• Slice the ham, and serve.
• Enjoy!

HONEY-MUSTARD HAM GLAZE

Steps:

• Mix honey, mustard, brown sugar, and pineapple juice in a bowl until well combined.

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.

EASY HONEY MUSTARD HAM

Steps:

• Place picnic ham in a slow cooker. Mix honey mustard sauce, brown sugar, water, and garlic powder together in a bowl; pour over the ham.
• Cook on Low 8 hours to overnight.

HONEY MUSTARD GLAZED HAM WITH ALL THE TRIMMINGS

Steps:

• For the honey mustard glazed ham, soak the gammon in a large bucket or pan of cold water overnight. This will help to reduce the salt content. The next day remove the gammon and discard the soaking water.
• Place the gammon in a large pan and cover with fresh water, then bring to the boil. Once the water is boiling drain and then refill the pan with cold water.
• Add the halved and peeled onions, whole peeled carrot, celery, halved garlic bulb, peppercorns and the bay leaves to the water. Bring to a slow simmer and leave simmering for 2.5 hours.
• Top up with boiling water if needed. Skim any scum off the top during the cooking process.
• Probe at regular intervals, it should be a minimum of 63ºC. Do not cook above 70ºC as it will dry out. Leave to cool for an hour in the liquid.
• Reserve 2 pints of the liquid for the parsley sauce and pour the remainder of it away (or use for pea soup). Place the ham in a roasting tray. Remove the skin, ensuring you leave a thin layer of fat, then score in the criss-cross pattern. Stud with cloves in each square. Set the oven to 180ºC/Gas mark 4.
• To make the glaze - mix the oil, honey, mustard and sherry vinegar together in a mixing bowl. With a spoon smear some of the glaze over the ham and bake in the oven for 10 minutes.
• After 10 minutes baste with more of the remaining glaze and juices that have dripped off the ham. Repeat the process again every 10 minutes for the next 30 minutes.
• Wash, peel and remove any black spots from the potatoes. Cut the potatoes into even sizes, ensuring there are straight edges and right angles. This is easier to achieve with large potatoes.
• Place the potatoes in a large pan and cover with cold water. Season the water well. It should taste like the sea. Bring the potatoes to a slow boil. Cook until they are nearly cooked and then drain the water.
• Once drained, place the potatoes back in the pan, put the lid on and then shake firmly, so that they start to break up on the outside, not all the way through.
• Place a heavy based roasting tray over two hob rings, add the duck fat and melt. Put the potatoes in the tray and turn over with a fish slice. You are looking to achieve a golden crisp colour on the potatoes. The colour does not need to be even all over.
• Once the potatoes have a good amount of colour and before they start to burn place them in a hot oven on 220ºC/Gas mark 8 and roast until golden all over. When ready to serve, sprinkle with chopped sage and marjoram.
• For the bread sauce, peel a small onion and stud with the cloves. Place the garlic, onion and bay leaves into a medium sized pan with the milk and bring slowly to the boil to infuse.
• In a medium sized pan melt the butter. Then add the peeled and chopped celeriac and coat in the butter. Strain the infused milk over the celeriac and simmer for 15-20 minutes until tender. Do not worry if the milk splits.
• Season with salt and white pepper. Once the celeriac is tender, blend in the liquidiser and keep warm until ready to serve.
• Go back to the ham and check that it is golden all over. Once golden rest for 10 minutes and then it's ready to carve.
• For the broccoli, bring a large pan of salted water to the boil (tasting like the sea). Cook the broccoli in the salted water for 3-4 minutes until the stem is just tender.
• Then place into cold water to stop the cooking immediately. After 5 minutes drain well, it should still be reasonably firm.
• Toast the hazelnuts in a pan, then remove from the pan and roughly chop. Add to the hazelnut oil.
• Toss the broccoli in olive oil and season with Maldon salt, place under a hot grill and turn after 1-2 minutes.
• Don't worry if some of the leaves start to burn just a little, the bitter notes are good. Once hot and slightly charred, dress with the hazelnuts and serve when ready.
• For the parsley sauce, peel and slice the banana shallots and garlic, sweat down in the butter in a medium sized pan. Add the ham stock and bring to the boil.
• Chop the flat parsley including the stalks. Place the ham stock and parsley in a liquidizer and blend for a 3-4 minutes. Add the xanthan gum, this will stop the sauce splitting when cooling.
• Season with black pepper and serve warm with the rest of the components.

HONEY MUSTARD GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a small roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours.
• Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole-grain mustard and thyme in a small saucepan. Cook over medium-low heat until the sugar has dissolved, about 2 minutes.
• Increase the oven temperature to 375 degrees F. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan; it is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golden brown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well-browned and glazy; be careful not to let the glaze burn. Serve warm.

JIM'S HONEY GLAZED HAM

Steps:

• Score the ham, making diamond shapes 1/2 inch deep.
• Place on a rack in a well-greased foil-lined roasting pan.
• Add water to pan.
• In a small bowl, combine the honey, brown sugar, cloves and mustard; pour over ham.
• Bake, uncovered, at 350 degrees for 1 1/2-2 hours basting with pan juices often. Add additional water to pan if necessary.
• *If you don't have a roasting pan - line a 9x13 pan with double layer foil. And proceed with recipe.

TANGY HONEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
• In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
• Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.