Sticks Of Ham With Honey Recipes

COPYCAT HONEY BAKED HAM

Steps:

• Preheat oven to 250°F.
• Remove the packaging and the plastic disk from the bottom of the ham. Place ham in a shallow roasting pan, cut side down.
• Bake for 13-16 minutes per pound until ham reaches 135°F.
• Combine glaze ingredients in a small bowl and mix well.
• Once the ham reaches 135°F, remove it from the oven. Turn the oven up to 425°F. Brush the ham generously with the honey glaze. (I do 2-3 coats of glaze).
• Return to the oven for 15-20 minutes or until ham reaches 140°F and glaze is browned.
• Remove the ham from the oven and rest at least 15 minutes before cutting. Spoon juices over the ham before serving if desired.

STICKS OF HAM WITH HONEY

Steps:

• Cut the ham slices into strips about 1 inch wide.
• Dip the tips of the bread sticks into the honey (about 2 inches deep) and drain.
• Wrap the ham around the sticks beginning at the tip, overlapping it like a bandage.
• Refrigerate if not serving immediately.

HONEY HAM

Steps:

• Choose a pot that fits the ham with enough space on top to close its lid and with space between the ham and the sides. Combine the wine, juniper berries, peppercorns, cloves and 2 tablespoons honey in the pot, and mix well. Arrange the onion in the center to form a rack for the ham and place the ham on top, flat side down. It should sit just above the wine.
• Bring to a boil over medium-high heat, then reduce the heat to low, cover and simmer, basting after 15 minutes, until the ham is heated through, 30 to 40 minutes.
• Meanwhile, heat the oven to 450 degrees. Line a sheet pan with foil. Combine the brown sugar, mustard and remaining tablespoon honey in a small bowl.
• Carefully transfer the ham to the foil-lined pan using 2 sturdy metal spatulas. The slices should have fanned open. If they haven't, separate the slices, nudging them into a pretty arrangement. Add 1 tablespoon cooking liquid from the pot to the brown sugar mixture and stir until smooth. (Save the remaining cooking liquid for stews or braises.) Pour over the ham, spreading evenly all over the top and not letting too much spill onto the foil. Fold up the sides of the foil to form a little boat to hold any ham juices.
• Bake just until the topping is crackling and caramelized, 10 to 15 minutes. Carefully transfer to a serving platter with the spatulas, then pour the juices from the foil all over the ham. Serve immediately, with the onions from the pot, if you'd like.

HONEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Score ham, and stud with the whole cloves. Place ham in foil lined pan.
• In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
• Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

STICKS OF HAM WITH HONEY (TAPAS)

Steps:

• Cut the ham slices into pieces about one inch wide.
• Dip the tips of the bread sticks into the honey (about 2 inches deep) and drain.
• Wrap the ham around the sticks beginning at the tip, overlapping it like a bandage.