MISO-AND-APPLE-GLAZED BAKED HAM
Provided by Jeff Gordinier
Categories dinner, main course
Time 3h
Yield 8 to 12 servings.
Number Of Ingredients 7
Steps:
- Leaving the ham in the inner plastic sleeve in which it came, submerge it in a large bowl or sink filled with hot tap water. Let it sit for an hour, changing the water halfway through to assure that the water stays warm.
- Heat the oven to 250 degrees with the rack on the lowest shelf. Unwrap the ham and place cut-side down on heavy-duty aluminum foil, wrapping and sealing it securely so it will not leak. Place on the oven shelf cut-side down and bake until the internal temperature reaches about 110 degrees, 8 minutes a pound or about 1 hour for a 7-pound ham. While the ham is baking, prepare the miso-and-apple glaze.
- For the glaze: In a medium saucepan, combine the miso, apple butter, apple cider, grated apple, sugar and pepper. Place over medium heat and stir until the mixture is thick and bubbly, about 4 minutes. Remove from heat and set aside to cool.
- When the ham reaches 110 degrees, remove it from the oven and put on a baking sheet. Raise the oven temperature to 450 degrees. Pull the foil away from the top of the ham, and brush the ham liberally with the glaze, allowing excess to drip to the bottom of the foil. Return the ham to the oven. Bake until the glaze forms a bubbly, sticky crust (about 10 minutes) or bake for 5 minutes and put it under the broiler for a few minutes until the crust is slightly burnt.
- Remove from the oven, tent loosely with foil, and let it rest for 10 minutes before carving. Serve doused with the mixture of juices and glaze in the bottom of the foil.
MISO-GLAZED ROAST HAM
A succulent, sweet and savoury roast ham makes the perfect centrepiece for a Sunday dinner with family and friends, especially at Christmas
Provided by Tommy Banks
Categories Dinner, Lunch, Main course, Supper
Time 5h40m
Number Of Ingredients 18
Steps:
- Heat oven to 180C/160C fan/gas 4. Sit the ham in a large roasting tin and scatter all the veg, herbs and spices around it. Pour over 750ml boiling water, then cover with a couple of layers of extra-wide foil, sealing around the edges of the tin to make a tent that will trap the steam. Roast for 4 hrs, reducing the temperature to 160C/140C fan/ gas 3 halfway through. Remove the foil, then leave the ham to rest in the tin for at least 30 mins or until it is cool enough to handle.
- Meanwhile, tip all the glaze ingredients into a small pan and bring to a simmer, stirring until everything is mixed. Set aside.
- Reheat oven to 180C/160C fan/gas 4. Lift the ham into a clean roasting tin - reserve the stock for soup. Cut off the skin, leaving a layer of fat all over, then use a knife to score the fat with a diamond criss-cross pattern. Roast for 10 mins to allow some of the fat to render, then use a pastry brush to paint the ham evenly with the glaze. Roast the ham for 15 mins more, then add a second layer of glaze and roast for another 15 mins until sticky and caramelised. Rest the ham for another 30 mins before serving in thick slices. You should have leftovers to enjoy cold over the next few days.
Nutrition Facts : Calories 552 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Protein 49 grams protein, Sodium 1 milligram of sodium
GLAZED HOLIDAY HAM
This is the ham that led directly to whatever childhood memory caused someone to combine ham and pineapple on a pizza. The sweet, slightly fiery and herbaceous crust on this salty haunch practically calls out for a garnish of caramelized pineapple, if not a spray of maraschino cherries. Others may reverse course and apply mustard. Either way, it is good to serve with a nutty wild rice or potatoes au grain, something with backbone.
Provided by Sam Sifton
Categories easy, main course
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325 degrees. Place the ham on a rack in a large roasting pan. Score the ham diagonally left to right, then right to left, to create a diamond pattern across the meat. Stud each diamond with a whole clove.
- Add a cup or two of water to the bottom of the pan, then bake the ham, uncovered, 25 minutes to the pound if it is ready-to-cook, about half that if it is ready-to-eat.
- Combine the mustard and the brown sugar in a bowl, then add the sherry to make a thick paste. Spread the mixture over the ham approximately 20 minutes before it is ready to remove from the oven, then bake until crust has formed.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 18 grams, Carbohydrate 24 grams, Fat 29 grams, Fiber 0 grams, Protein 47 grams, SaturatedFat 10 grams, Sodium 2951 milligrams, Sugar 12 grams, TransFat 0 grams
HONEY MISO GLAZE
Steps:
- Whisk together the miso, vinegar, ginger, sesame oil, chili paste, soy sauce, garlic and 1/4 cup honey in a medium bowl until smooth. Taste for sweetness and whisk in more honey if desired. Stir in the cilantro and season with pepper. Spoon or brush on vegetables, meat or fish.
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.
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