Maple Glazed Smoked Vermont Ham Recipes

MAPLE-GLAZED SMOKED VERMONT HAM

Steps:

• Preheat oven to 350 degrees. Place ham on a roasting rack in a large roasting pan. Cover tightly with foil. Bake, rotating pan halfway through, 4 hours.
• Meanwhile, make glaze: In a small saucepan, heat jam until liquefied. Strain through a fine sieve into a small bowl; discard solids. Stir in mustard, maple syrup, rum, and garlic.
• After 4 hours, remove ham from the oven, and brush with glaze. Continue baking the ham, glazing every 15 minutes, until an instant-read thermometer inserted into thickest part of the ham (avoiding bone) registers 140 degrees, about 1 hour more. Remove from oven, and transfer to a carving board or platter. Garnish ham with bay leaves and kumquats, if desired. Slice thinly around the bone, and serve hot or at room temperature.

MAPLE-GLAZED HAM

Steps:

• Preheat oven to 300°. Place ham on a rack in a shallow roasting pan. Cover and bake until a thermometer reads 130°, 1-1/2 to 2 hours., Meanwhile, in a large saucepan, combine glaze ingredients. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. , Remove ham from oven. Pour glaze over ham. Bake ham, uncovered, until a thermometer reads 140°, 15-30 minutes longer.

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.