Best 6 Spiral Ham With Cumberland Sauce Recipes

BAKED HAM WITH CUMBERLAND SAUCE

Steps:

• Remove skin from ham; score the surface with shallow diagonal cuts. Making diamond shapes. Mix brown sugar and mustard; rub into fat of ham. Insert a whole clove in center of each diamond. Place ham in a large roaster with a baking rack. , Bake, uncovered, at 325° for 20-22 minutes per pound or until ham is heated through and thermometer reads 140°. , For sauce, combine all ingredients in a small saucepan. Cook over medium heat until thickened, stirring often. Serve with ham.

SPIRAL HAM

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the brown sugar and honey. Set aside.
• In another small bowl, mix together the orange juice, peach nectar and chipotles.
• Arrange the ham, cut end down, in a large baking dish. Pour a few tablespoons of the juice mixture over the ham and in between the layers. Bake for 30 minutes, basting every 10 minutes with the remaining juice mixture.
• Remove the ham from the oven. Reserve about 1 1/2 cups of cooked juice from baking dish. Brush the honey mixture on the ham and return to the oven to bake for an additional hour until a crust forms and the ham begins to caramelize. Remove from the oven to a serving platter and serve with the reserved baking juice.

SPIRAL SLICED HAM AND JEZEBEL SAUCE

Steps:

• Combine all ingredients in a bowl. Serve with warm ham and biscuits.

GLAZED SPIRAL-CUT HAM

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet or large roasting pan with foil.
• Put the ham cut-side down on the foil and scatter the onion pieces around it. Cover the ham loosely with foil and bake for 30 minutes.
• Meanwhile, whisk together the apricot preserves, mustard, molasses, Worcestershire, allspice, cloves, thyme leaves, 3 tablespoons of the vinegar and 1/4 cup water in a small saucepan. Cook, whisking, over medium heat until the preserves dissolve and the glaze is smooth, about 4 minutes.
• After 30 minutes, remove the foil from the ham and continue to bake, brushing the ham with the glaze every 15 minutes until nicely glazed and heated through, about 1 hour more. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
• Pour the pan juices into a medium skillet. Add the broth and bring to a boil over high heat. Mix the butter and flour together in a small bowl until you form a paste. Whisk the paste into the pan juices and let the sauce simmer until thickened like gravy. Finish with the remaining 1 tablespoon vinegar and season with salt and pepper. Serve the ham with the sauce.

SPIRAL HAM WITH CUMBERLAND SAUCE

Steps:

• Preheat oven to 275 degrees.
• Unwrap ham and remove plastic disc that covers the bone.
• Tuck rosemary sprigs randomly through slice ham (about every 3 to 4 slices).
• Place ham in cooking bag and tie ends together with enclosed plastic tie.
• Place on a 13 x 9 inch baking dish.
• Cut 3 1/2 inch slits on top per directions of cooking bag.
• Don't let bag touch any part of the oven or it will melt.
• Cook for 2 1/2 hours or until meat thermometer reads 140 degrees.
• When ham is done, remove from oven and let sit in bag for 15 minutes before serving.
• Carefully place ham on cutting board and remove slices to a warm platter.
• Serve with Cumberland Sauce.
• To make sauce, melt butter in a small saucepan.
• Add onions and saute until tender.
• Add jelly, grated orange rind, orange juice, grated lemon rind, lemon juice and Dijon mustard.
• Cook over medium heat until jelly melts; stir constantly.
• Slowly pour in port wine and simmer uncovered for 5 to 10 minutes.
• Serve warm.
• Can be kept up to five days in refrigerator.
• Makes 2 cups.

SPIRAL HAM WITH CRANBERRY GLAZE

Steps:

• Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 2-1/2 hours. , Meanwhile, for glaze, combine the remaining ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until cranberries pop, stirring occasionally. Remove from the heat; set aside. , Uncover ham; bake until a thermometer reads 140°, about 30 minutes longer, basting twice with 1-1/2 cups glaze. Serve remaining glaze with ham.