Best 2 Fully Festive Ham Recipes
FESTIVE HAM GLAZE
As long as I can remember, my favorite room's been the kitchen. My glaze dates back to shortly after my husband (of 23 years now) and I were married. My parents were visiting, I cooked a Sunday ham with this glaze-and I've done it that same way from then on. Since my husband made his career in the Air Force, we spent years in the city or living in close quarters. When he retired, we decided to plant roots here where we could experience the daily wonder of God's creation. (The rise and set of the sun, silhouetting the mountains in the distance, is breathtaking.) Our children are 17 and 11.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 10-16 servings.
Number Of Ingredients 6
Steps:
- Score surface of ham, making diamond shapes 1/2 in. deep. Place in a large baking dish. , In a bowl, mix remaining ingredients; pour over ham. Cover and refrigerate overnight, turning ham occasionally. , Reserving glaze, remove ham to a rack in a shallow roasting pan. Insert thermometer. Bake, uncovered, at 325° until thermometer registers 140° about 2-4 hours, brushing occasionally with glaze.
Nutrition Facts :
FULLY FESTIVE HAM
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the ham into a large saucepan and cover with cold water. Bring to a boil and then immediately drain and rinse it in a colander, to remove any excess saltiness. Alternatively, leave the ham soaking in cold water overnight.
- Rinse the saucepan and put the ham back in, and add all remaining ingredients. If the fruit juices do not cover the ham then add some water; it really depends on how snugly your ham fits into the saucepan.
- Bring the pan to a boil and then cook at a fast simmer for about 3 1/2 to 4 hours. Partially cover the ham with a lid if the liquid is boiling away too much and the top of the ham is getting dry.
- Once the ham is cooked, remove it from the hot and now salty juice, and sit it on a board. If you want, you can actually cook this far ahead of schedule and then let it get entirely cold before glazing and roasting it. If that's the case, then cook it for about 1/2 hour less and then just let it get cold in the cooking liquid.
- On the day of cooking, preheat the oven to 425 degrees F.
- When the ham is cool enough to touch then cut and peel the rind off the cooked ham, making sure to leave a thin coating of the white fat on the ham. Score the fat into a diamond pattern with a sharp knife, and stud the points of each diamond with a clove.
- Heat the remaining glaze ingredients together in a saucepan until the jelly or sauce melts into the honey, mustard, and cinnamon to make a smooth but syrupy glaze; it needs to be thick enough not to run off the ham completely as it cooks in the oven.
- Sit the ham on a piece of foil in a roasting tin, which will give you an easier time later washing up, as the sugary glaze will burn as bits of it do inevitably dribble down the ham. Pour the glaze over the clove studded ham so that all of the scored fat is covered. Cook the ham for 15 minutes or until the fat is colored and burnished by the sugary glaze.
- If the ham is completely cold prior to glazing, then cook for 40 minutes at 350 degrees F, and turn up the heat to 425 degrees F for another 15 minutes. These timings are based on the ham being cold at room temperature, not refrigerator cold.
Tips:
- Selecting the Right Ham: Choose a spiral-cut ham or a bone-in ham for a festive presentation. Opt for a fully cooked ham if you want convenience, or a partially cooked ham if you prefer more control over the cooking process.
- Preparing the Ham: Remove the packaging and place the ham in a roasting pan. For spiral-cut hams, cover the exposed bone with foil to prevent it from drying out.
- Glazing the Ham: Prepare your glaze of choice, whether it's a sweet, savory, or tangy glaze. Brush the glaze all over the ham, ensuring it covers all the nooks and crannies.
- Baking the Ham: Bake the ham according to the instructions provided in your recipe or on the ham's packaging. Use a meat thermometer to ensure the ham reaches an internal temperature of 140°F (60°C) for a medium-rare ham, 160°F (71°C) for a medium ham, or 180°F (82°C) for a well-done ham.
- Resting the Ham: Once the ham is done baking, remove it from the oven and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute throughout the ham, resulting in a more tender and flavorful meat.
- Garnishing the Ham: Before serving, score the top of the ham in a diamond pattern and insert cloves or pineapple chunks into the diamond-shaped sections for a visually appealing presentation.
Conclusion:
With these recipes and tips, you're sure to create a fully festive ham that will be the centerpiece of your holiday meal. Whether you prefer a sweet glaze, a savory glaze, or a tangy glaze, there's a recipe here to suit your taste. Remember to select the right ham, prepare it properly, glaze it generously, bake it to perfection, rest it for optimal flavor, and garnish it beautifully. Your fully festive ham will be a hit with your family and friends, making your holiday celebration truly memorable.
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