Pams Awesome Apricot Rum Glaze For Ham Recipes

APRICOT-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through.

APRICOT-RUM GLAZED SPIRAL HAM

Steps:

• Preheat the oven to 325F.
• Place the ham on a rack in a roasting pan with 1 cup water and bake on the lower rack for 1 hour.
• While ham bakes make the glaze by combining the preserves and rum in a small saucepan, cook medium heat and whisk until it gets bubbly, about 5 to 8 minutes.
• After an hour, remove the ham from the oven and brush with the glaze. Return the ham to the oven and cook about another 50 to 60 minutes.

MAPLE APRICOT GLAZED HAM

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil. Place the ham on the baking sheet.
• Stir together the jam, maple syrup, hot sauce, Dijon and pickle brine in a small pan over medium heat. Cook until everything is combined and the mixture is pourable, 2 to 3 minutes. Brush the mixture onto the ham, reserving any excess for a final glaze at the end.
• Bake, rotating and basting the ham with the glaze and juices every hour, until browned on top and warmed through, 1 1/2 to 2 hours. Serve as mini sandwiches on the rolls with pickles.

APRICOT-GLAZED HAM

Steps:

• Preheat the oven to 375 degree F.
• Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake the ham for 1 hour.
• While the ham is baking, make the glaze. In a small saucepan, combine the jam, butter, mustard, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Cook, stirring, until the glaze is thin and syrupy.
• After the ham has baked 1 hour, brush with about half of the glaze and return to the oven. Cook, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 1 to 1 1/2 hours longer. If the glaze starts to burn, tent with a piece of greased foil.
• Remove the ham from the oven and tent with a piece of greased foil. Let rest for about 10 minutes before carving.

APRICOT AND HONEY HAM GLAZE

Steps:

• Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.

APRICOT-GLAZED HAM

Steps:

• Preheat oven to 350°F. Place ham, fat cap facing up, in a large roasting pan. Fill bottom of pan with water to a depth of ½ an inch. Cover pan with aluminum foil. Bake in preheated oven until an instant-read thermometer inserted into thickest portion of meat registers 120°F, about 2 hours, 30 minutes, basting every 30 minutes with accumulated juices in pan.
• Meanwhile, stir together preserves, mustard, and sugar in a small saucepan. Cook over medium, stirring occasionally, until mixture is smooth, about 2 minutes. Remove from heat; cover to keep warm, and set aside.
• Remove ham from oven; remove and discard foil. Brush ham with ½ cup of the apricot glaze. Return to oven and bake, uncovered, at 350°F until top is lightly caramelized and thermometer inserted into thickest portion of meat registers 140°F, about 40 minutes, brushing with ½ cup of the apricot glaze after about 20 minutes. Remove from oven. Transfer ham to a platter; tent with foil, and let rest 15 minutes. Reserve juices in pan.
• Whisk ½ cup reserved pan juices into remaining apricot glaze in saucepan until well combined. Serve ham alongside apricot-pan sauce.

APRICOT GLAZED HAM

Steps:

• Preheat oven to 350°F.
• Place the ham in a roasting pan or 9X13 baking dish, cut side down.
• In a saucepan, combine the apricot preserves, dijon mustard, brown sugar, cinnamon, and cloves. Whisk ingredients together and bring to a boil over medium-high heat. Once it comes to a boil, remove it from heat.
• Brush 1/2 of the glaze over the ham. Make sure the glaze gets between the slices.
• Cover the pan tightly with foil so the ham doesn't dry out. Bake for 90 minutes or per the package instructions.
• Remove the ham from the oven and brush the remaining glaze on top. Save a little for serving if you like. Increase the oven temperature to 425°F. Return the ham to the oven uncovered. Bake for an additional 10 minutes, or until the ham gets a nice brown outer layer.
• Transfer the ham to a serving platter. Let the ham rest and slightly cool for 15 minutes before serving. Slice and serve with additional glaze if you saved some.

PAM'S AWESOME APRICOT RUM GLAZE FOR HAM

Steps:

• Place all ingredients into a deep bowl or large measuring cup and blend with a stick blender. Adjust to taste and store in an airtight container in the fridge.
• When ready to use, heat slightly to make glaze pourable for ease of coverage of the ham during the last 30-45 minutes of heating. Brush or pour glaze over ham 2-3 times to develop a nice crusty exterior. Save some to pass at the table for guests who want more sauce.

APRICOT-BOURBON GLAZED HAM

Steps:

• Preheat oven to 375 degrees, with rack in lower third. Wrap ham in a large piece of parchment-lined foil and place, cut side down, on a foil-lined rimmed baking sheet; bake 1 hour. Meanwhile, in a medium saucepan, bring jam and bourbon to a rapid simmer over medium-high. Cook until reduced by half, about 40 minutes. Stir in lemon juice and pepper and cook 2 minutes. Reserve 1 cup glaze for serving.
• Remove ham from oven and increase temperature to 425 degrees. Unwrap ham, carefully flattening parchment-lined foil against baking sheet. With a sharp knife, score fat with long cuts, 1/2 inch apart. Bake 15 minutes.
• Remove ham from oven and brush all over with some glaze. Bake until ham is deep golden brown and an instant-read thermometer inserted in thickest part registers 145 degrees, 45 to 60 minutes, brushing ham with glaze every 15 minutes (wrap tip of bone in foil if it begins to overbrown). Transfer ham to a carving board, tent with foil, and let rest 30 minutes before carving. Serve warm or at room temperature with reserved glaze.

APRICOT & GINGER HAM

Steps:

• If your ham needs soaking, do this the day before cooking. Put it in a large pan (a preserving pan is great for this). Cover the ham with cold water and leave to soak in the fridge for 24 hrs, changing the water twice.
• Pour away the soaking water and rinse the pan. Return the ham to the pan and add the ginger beer, bay leaves, allspice, peppercorns and 6 of the cloves. Top up the liquid with enough water to cover the ham. If the bone sticks out of the liquid, don't worry - just rotate the ham halfway through cooking. Put over a medium heat and bring to a gentle simmer, then cover with a lid or a piece of foil. Leave to cook for 2½ hrs, topping up with water as it cooks.
• Heat oven to 200C/180C fan/gas 6. When the ham is cool enough to handle, discard the cooking liquid and pat the ham dry. Use a small, sharp knife to pare the rind away from the ham, leaving a layer of fat attached to the meat. Score the fat in a diamond pattern and stud all over with the remaining cloves. Put the ham in a roasting tin. Mix together the ginger and jam and brush the mixture over the ham. Roast for 1 hr until golden and glistening. Serve hot or cold.