Whole Boneless Ham In Pastry Crust Recipes

HOW TO COOK WHOLE BONELESS HAM

Steps:

• Preheat the oven to 350°F.
• Remove the ham from the packaging and place it into a large baking dish. Pour the water in the dish with the ham.
• Cover the dish with foil or a lid. Allow the ham to cook covered for about an hour, about 15 minutes per pound.
• Now, you can stop there, this will heat the ham through, and since it's already cooked, you can eat it. However, it's much better to add a glaze.
• Make the glaze by mixing together the butter, brown sugar, orange zest, cinnamon, ground cloves, allspice, and the pinch of salt.
• Pull the ham out of the oven and drain out the water. Brush the top and sides of the ham with one third of the glaze mixture.
• Put the ham back into the oven, uncovered, for 10 minutes. Remove it from the oven and add another third of the glaze. Put it back into the oven for 10 more minutes. Remove it from the oven and add the final third of the glaze. Bake for a final 10 minutes uncovered.
• Remove the ham from the oven, and let it rest, uncovered, for 15 minutes before slicing and serving.

HAM WELLINGTON

Steps:

• In a food processor, combine the flour, mustard and salt. Add cheese and butter; cover and pulse until mixture resembles coarse crumbs. Gradually add 6 tablespoons water until a firm ball forms. Transfer to a large bowl. Chill for 2 hours or until firm. , Let ham stand at room temperature for 30 minutes; pat dry with paper towels. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 45 minutes., On a lightly floured surface, roll pastry into a 17x12-in. rectangle. Place warm ham in the center of pastry. Fold short sides of pastry over ham; fold long sides over top, trimming edges as needed. Press seams and edges until smooth and sealed., Place seam side down on a greased baking sheet. In a small bowl, combine egg and remaining water; brush over pastry. Cut decorative cutouts from trimmings if desired; arrange on pastry and brush with egg mixture. , Bake, uncovered, at 400° for 40-45 minutes or until a thermometer reads 140° and pastry is golden brown. Let stand for 10 minutes before slicing.

PINEAPPLE BROWN SUGAR-GLAZED BONELESS HAM

Steps:

• Let the ham sit at room temperature for about 30 minutes. Preheat the oven to 350 degrees F.
• Place the ham on a cutting board. Using a sharp paring knife, score the top and sides in a diagonal crosshatch pattern about 1/4 inch deep. Push the cloves into the ham if using, placing them at the intersections of the cuts. Put the ham, scored side-up, on a rack set in a roasting pan.
• Drain the pineapple rings, reserving the juice. Arrange the sliced pineapple all over the ham, securing with toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick.
• Pour 1/4 inch water into the bottom of the pan and tent the ham loosely with foil. Roast until an instant-read thermometer inserted in the thickest part of the ham registers 130 degrees F, about 1 hour.
• Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Bring to a simmer and cook, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25 to 30 minutes. Set aside.
• Increase the oven temperature to 425 degrees F.
• Uncover the ham and carefully brush a third of the glaze all over. If the water in the roasting pan has evaporated, add more. Bake the ham for 15 minutes more. Brush with another third of the glaze and bake for 15 minutes more. Brush the remaining glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 15 minutes more. Let rest for 15 minutes before slicing.

PASTRY-WRAPPED HOLIDAY HAM RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Mix the brown sugar and mustard in a small bowl.
• Score the pre-cooked ham and brush the mustard mixture over the ham. Roast the ham for 20 minutes.
• Wrap the ham in crescent roll dough.
• Place the wrapped ham on parchment-lined baking sheet and brush with egg wash. Bake for another 20 minutes.
• While the ham is baking, make the apple cider sauce. In a medium pot, bring the apple cider, cider vinegar, honey, mustard, and chili powder to a boil over medium-high heat. Reduce the heat to medium-low and let the sauce thicken.
• Slice the ham and serve with the apple cider sauce.
• Enjoy!

MUSTARD-GLAZED HAM

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.

NO-FUSS HAM PATTIES

Steps:

• In a large bowl, combine the egg, pickle relish, 6 tablespoons bread crumbs and mustard. Crumble ham over mixture and mix well. Gradually add milk if mixture is too thick. Shape into four patties. Sprinkle each side with remaining bread crumbs. , In a large skillet, cook patties over medium heat in butter for 4-5 minutes on each side or until a thermometer reaches 160°.

BONELESS SMOKED HAM WITH DIJON SAUCE IN CROCKPOT

Steps:

• Diamond cut top of ham.
• Place ham in crockpot.
• Mix all ingredients and pour over ham.
• Cook on low until internal temperature of ham is 140 degrees (about 4 hours). Rest 20 minutes.

AMANA SMOKED HAM IN BREAD DOUGH

Steps:

• Make bread dough in the usual manner. Let rise once and punch down.
• Roll out the bread dough to make a large oval approximately 3/4-inch thick. Set the ham in the middle of the dough and bring up ends and sides to cover the ham completely. Seal the edges by painting them with a little of the beaten egg thinned with the milk. Place the ham on a cookie sheet, cover lightly with a damp kitchen towel, and set aside in a warm, draft- free place for the dough to rise for approximately 1 hour.
• Preheat oven to 400 degrees. Place the dough-wrapped ham in the oven, and immediately reduce temperature to 250 degrees. Bake for 1 hour until bread crust is crisp and well browned.
• Remove from oven, and let stand for approximately 15 minutes. To serve, remove the top layer of bread. Then slice the ham thinly, cutting right down through the bottom layer of bread, which will be impregnated with the ham juices. Serve with slices or broken chunks of bread from the top layer as well as the bottom layer.