HONEY MUSTARD GLAZED HAM
Provided by Valerie Bertinelli
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 7
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.
CLEMENTINE-GLAZED ROAST HAM WITH DOUBLE MUSTARD SAUCE
Delicious glazed ham, served hot or cold, is a treat for any Christmas celebration. Serve with a creamy mustard sauce and golden, garlicky roasted new potatoes.
Provided by Mary Berry
Categories Main course
Yield Serves 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 150C/130C Fan/Gas 2.
- Put the gammon in a saucepan that fits snugly. Pour in the orange juice - if the juice doesn't cover the ham, top up with water until it's submerged. Add the bay leaves and cinnamon stick and cover with a lid. Bring to the boil and simmer for 5 minutes. Transfer to the preheated oven for about 2½ hours until cooked through. Remove from the oven and leave to cool in the liquid.
- Meanwhile, make the glaze. Put the marmalade in a shallow saucepan with 4 tablespoons of water. Whisk together over the heat until the marmalade is melted and smooth. Add the clementine discs to the pan and gently simmer for 5 minutes, until softened and sticky.
- Increase the oven temperature to 220C/200C Fan/Gas 7.
- Remove the ham from the cooking liquid and sit it on a wooden board. Carefully remove the skin with a small, sharp knife, leaving a thin layer of fat. Score the fat in a diamond pattern with the same knife. Brush the top of the fat with most of the glaze and arrange the clementine slices in the centre of the top in an overlapping circle, securing with cocktail sticks if needed. Sprinkle with the demerara sugar. Brush with a little extra glaze. Sit the ham in a foil-lined small roasting tin and cover the lean meat with foil, leaving the top exposed.
- Return to the oven for 25-30 minutes, checking halfway through until the top is golden and tinged brown. Brush with extra glaze to give a shining finish.
- To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine.
- Sit the ham on a board, remove any cocktail sticks and carve into slices, serving with the double mustard sauce and garlic potatoes (see tips below).
MUSTARD-GLAZED HAM
MY MOM was known as the best cook in the country. This delicious glaze was in her collection of handwritten recipes. I laminated the ones I use most often, and this favorite was included. It's easy to prepare, and everyone seems to like ham made this way. -Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Place ham in a shallow roasting pan; add water to pan. Bake, uncovered, at 325° for 1 hour. , In a small bowl, combine the marmalade, mustard and ginger. Brush some over the ham. Bake 1 hour longer or until a thermometer reads 140°, brushing occasionally with glaze.
Nutrition Facts : Calories 144 calories, Fat 4g fat (1g saturated fat), Cholesterol 61mg cholesterol, Sodium 1303mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein.
MAPLE & MUSTARD GLAZED HAM
Gordon Ramsay's succulent maple-glazed ham is perfect for a Boxing Day feast
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course
Time 3h10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 608 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 66 grams protein, Sodium 6.63 milligram of sodium
STICKY GINGER-GLAZED HAM HOCKS
Fan of glazed gammon at Christmas? By using ham hocks, the meat is more affordable and you get a higher ratio of glaze to meat - a win win!
Provided by Cassie Best
Categories Dinner
Time 2h40m
Number Of Ingredients 10
Steps:
- Put the ham hocks in a large saucepan with the star anise, peppercorns, bay and orange slices, then pour over the ginger beer. If there's not quite enough liquid to cover the hocks, top up with water until they are submerged. Bring to a simmer, then reduce the heat so only a few bubbles break the surface now and then. Partially cover with a lid, bring to the boil and cook for 1 hr 30 mins, topping up with water to keep the hocks submerged as needed. When ready, the meat should feel tender but should not fall away from the bone.
- Remove the ham hocks from the stock to a board using tongs and leave until cool enough to handle. Heat the oven to 180C/160C fan/gas 4. Combine the mustard, sugar, allspice, stem ginger and ginger syrup in a bowl.
- When the hocks have cooled slightly, use a sharp knife to cut away the skin, leaving a layer of fat. Put the ham hocks on a tray lined with foil and bake for 30 mins until the fat starts to crisp.
- Remove the ham hocks from the oven and brush over half of the spiced ginger glaze. Return to the oven for another 20-30 mins, then brush with more glaze every 10 mins until the ham hocks have a thick, sticky crust and the meat is tender. Serve warm or leave to go cold and eat with gherkins or slaw, bread and mustard. Will keep covered in the fridge for up to five days or frozen for three months.
Nutrition Facts : Calories 629 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.1 grams fiber, Protein 63 grams protein, Sodium 8.8 milligram of sodium
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