Kretschmar Sliced Smoked Ham Recipes

HOW TO COOK A SMOKED HAM

Steps:

• Remove completely defrosted ham from fridge about 60 minutes prior to cooking. Mix all ingredients except whole cloves and maple syrup in a dish and use your hands to evenly coat the ham with the spice mix.
• Preheat oven to 325F. Line a large roasting pan with tin foil and set aside.Place spice covered ham on a cutting board and use a sharp knife to make 1" diagonal slices (about 1/4" deep) into the layer of exposed fat. Repeat in the other direction to make a diamond pattern.
• Place one whole clove in the middle of each diamond.
• Move ham to roasting pan and place in the oven. Bake, undisturbed for 1 hour and 45 minutes.
• Remove roasting pan and baste ham with 1/2 of the maple syrup. Return to oven and continue cooking for 15 minutes.
• Remove and raise heat to 450F. Baste ham with remaining maple syrup and return to oven for an additional 15 minutes. If there are any very dark spots that you think may burn, fold a small piece of tin foil into a square and gently cover those spots.

PINEAPPLE BROWN SUGAR-GLAZED BONELESS HAM

Steps:

• Let the ham sit at room temperature for about 30 minutes. Preheat the oven to 350 degrees F.
• Place the ham on a cutting board. Using a sharp paring knife, score the top and sides in a diagonal crosshatch pattern about 1/4 inch deep. Push the cloves into the ham if using, placing them at the intersections of the cuts. Put the ham, scored side-up, on a rack set in a roasting pan.
• Drain the pineapple rings, reserving the juice. Arrange the sliced pineapple all over the ham, securing with toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick.
• Pour 1/4 inch water into the bottom of the pan and tent the ham loosely with foil. Roast until an instant-read thermometer inserted in the thickest part of the ham registers 130 degrees F, about 1 hour.
• Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Bring to a simmer and cook, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25 to 30 minutes. Set aside.
• Increase the oven temperature to 425 degrees F.
• Uncover the ham and carefully brush a third of the glaze all over. If the water in the roasting pan has evaporated, add more. Bake the ham for 15 minutes more. Brush with another third of the glaze and bake for 15 minutes more. Brush the remaining glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 15 minutes more. Let rest for 15 minutes before slicing.