Delicious Baked Ham (T&T)

Posted by bettyboop at recipegoldmine.com 9/4/2001 10:00 am

I have experimented for a long time trying to come up with a baked ham which is flavorful, delicious. This is what I finally came up with. I make this for every holiday and my family can’t get enough. I have also offered this when I catered. It was a big hit at my son’s wedding.

1 (6 pound) boneless cooked ham ( half of a ham)
1 cup light brown sugar
1/4 cup pure maple syrup (the real thing will only do)
1/4 cup prepared Dijon mustard ( I use grey poupon or
    Jack Daniel’s Dijon mustard which is excellent for flavor)

Preheat your oven to 325 degrees F.

With a sharp knife score the ham with diagonal lines about 1/8- to 1/4-inch deep into the fat to achieve a diamond pattern.

Place the ham fat side up in a shallow roasting pan and bake 30 minutes.

Combine together brown sugar, maple syrup and mustard whisking until well combined. Brush the ham with the mixture and return to oven.

Bake an additional 30 minutes and then brush with again with remaining sugar mixture. Continue to bake for approximately 15 to 20 minutes longer or until a meat thermometer reaches 140?F.

Remove ham from oven and allow to rest 15 to 20 minutes on a wire rack. Slice and serve.

When catering this ham, I cut the ham in half and sliced it 1/4" thick the long way and laid it flat side down and fanning out the pieces serving one half at a time, depending on the amount of people attending. Serve with rye or pumpernickel bread.

The ham makes 12 servings.

Maple Bourbon Glazed Ham

1 ham shank or butt
1/2 cup Bourbon
1/2 cup pure maple syrup
1/2 teaspoon ground cinnamon
1 teaspoon cornstarch
1/4 teaspoon salt

Preheat oven to 325 degrees F.

Place ham in shallow baking pan. Bake for 30 minutes per pound. About 1/2 hour before it is done, remove ham from pan. Pour off all but 1/4 cup of the fat. Add Bourbon and loosen bits from bottom of pan. Add maple syrup, cinnamon and cornstarch mixed in 2 tablespoons water and salt. Stir until it boils. Return ham to pan. Make diagonal slashes crisscrossing the fat side of the ham. Pour glaze over top of ham. Continue baking 30 minutes more, occasionally spooning more glaze over the ham.

Southern Style Smothered Ham

2 slices ham, cut 1/2-inch thick (uncooked)
1 teaspoon dry mustard
2 onions, sliced
2 cups sliced pared apples
12 whole cloves
1 cup brown sugar
1/2 cup water

Preheat oven to 350 degrees F.

Place 1 slice ham in shallow baking pan; spread half the mustard on ham. Top with onions and apples; cover with second slice of ham. Rub remaining mustard onto meat; place cloves in fat portion of ham. Mix sugar and water together; boil 5 minutes. Pour syrup over ham. Bake for 1 hour, basting with sugar and water syrup 2 or 3 times.

Amaretto Ham

1 (5 pound) canned ham
1 teaspoon dry mustard
1 1/2 cups packed brown sugar
1/4 cup Amaretto
1 can apricot halves, drained (reserve juice)
1/2 cup apricot juice

Preheat oven to 375 degrees F.

Drain jelly from ham and trim off excess fat. Mix the dry mustard, brown sugar and Amaretto. Reserve 2 teaspoons. Blend together to form thick glaze. Place ham onto bake rack in 2-inch deep drip pan. Score diamonds on top of ham. Pour mixture over top of ham. Bake for 1 hour 20 minutes, basting every 20 minutes with drippings. During last 20 minutes of baking, place apricot halves on top of ham and sprinkle 2 teaspoons Amaretto over top.

Serves 4 to 6.

Peppered Ham with Raspberry-Chipotle Sauce Glaze

1 (9- to 10-pound) cooked bone-in ham (rump half or shank portion)
1 recipe Raspberry Sauce
1 tablespoon pink or 1/2 teaspoon black peppercorns, coarsely cracked
Fresh raspberries (optional)
Fresh herb sprigs (optional)

Preheat oven to 325 degrees F.

If necessary, score ham by making diagonal cuts in fat in a diamond pattern. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of meat not touching bone. Bake ham until thermometer registers 130 degrees F. Allow 1 1/2 hours to 2 1/4 hours.

Meanwhile, prepare Raspberry Sauce. Brush ham with some of the Raspberry Sauce. Bake 15 to 20 minutes more or until thermometer registers 135 degrees F, brushing once or twice with additional Raspberry Sauce. Remove from oven. Sprinkle with pink or black peppercorns. Let stand 15 minutes. (Temperature of meat will rise 5 degrees during standing.)

Carve ham. Reheat any remaining Raspberry Sauce; pass with ham. If desired, garnish platter with fresh raspberries and sprigs of fresh herbs.

Makes 16 to 20 servings.

Raspberry Sauce
1 1/2 cups seedless raspberry preserves
2 tablespoons white vinegar
2 or 3 whole chipotle peppers in adobo sauce, drained and chopped
3 cloves garlic, minced

In a medium saucepan stir together preserves, vinegar, chipotles, and garlic. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

Makes about 1 3/4 cups.

Nutrition facts per serving with one serving of ham: 250 cal., 7 g total fat (2 g sat. fat), 68 mg chol., 1,676 mg sodium, 15 g carbo., 0 g fiber, and 31 g pro. Daily Values: 2% vit. A, 1% vit. C, 1% calcium, and 8% iron

Virginia Ham with Dressing Patties

1 (12 to 14 pound) Virginia ham
3 cups sherry wine
3 bay leaves
2 tablespoons whole cloves
Vinegar
Brown sugar
Prepared mustard
Bread crumbs

Soak ham in water to cover several hours or overnight, depending on how strong the salt and flavor is.

Place ham in large pan; mix sherry, bay leaves and cloves and pour over ham. Cover and bake at 275 degrees F for 20 to 25 minutes per pound, turning periodically. Cool overnight in mixture.

Skin. Make a paste of remaining ingredients (approximately 1 part vinegar, 2 parts sugar, 1 part mustard and 3 parts bread crumbs) and spread over ham. Dot with additional cloves. Bake uncovered at 400 degrees F for about 30 minutes to brown. Slice thinly and serve with Dressing Patties. Serves 25.

Dressing Patties
1 1/2 cups hand-crumbled white bread
3 cups hand-crumbled cornbread
1 teaspoon dry mustard
1/2 teaspoon black pepper
2 tablespoons celery seed
1 medium onion, chopped
1/4 teaspoon cayenne pepper
2 eggs, beaten
1 teaspoon granulated sugar
1/3 cup cider vinegar
2 tablespoons ham fat, melted
1 teaspoon salt
1/2 cup milk
3 tablespoons ham liquid

Grease cookie sheet or miniature muffin tins. Mix together all ingredients. Taste for seasoning, adding more pepper or vinegar as desired. Heat baking pans. If using muffin tins, fill about half full, using about 1 tablespoon of mixture for each muffin. If making patties, use same amount on cookie sheet. Bake in a preheated 400 degrees F oven for 30 minutes. Serve hot preferably, but can use cold.

The patties may be stored in the refrigerator or freezer. Patties are hot and are intended more as a taste enhancer with the ham than as a dressing.

Yields about 4 dozen patties.

Patties are great for a cocktail buffet.

Baked Ham

1 cooked ham, half or whole
Ground cloves, to taste
1/2 cup brown sugar
Maraschino cherries
1 tablespoon brown sugar
1 apple
Pineapple rings

Place cooked ham in pan. Rub in 1 tablespoon brown sugar and sprinkle with cloves. Pare and cut apple in eighths, place around and over ham. Sprinkle brown sugar over apples. Decorate with pineapple rings and maraschino cherries. Cover and bake for about 1 hour at 350 degrees F, basting frequently.