Best 8 Sweet N Moist Ham Recipes

BAKED HAM WITH SWEET GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of boiling water into the pan beneath the ham.
• Bake the ham in the preheated oven for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.)
• Reduce oven heat to 350 degrees F (175 degrees C.) In a bowl, mix together the brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste. Brush the ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham.
• Return the ham to the oven, and roast for 15 minutes. Baste the ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let the ham rest for at least 10 minutes before slicing.

SWEET N MOIST HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Pour soda over ham. Cover and bake at 325° for 2 hours or until a thermometer reads 140°.

ALWAYS JUICY BAKED HAM

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk beer, brown sugar, and Dijon mustard together in a bowl.
• Place ham cut side up in a large roasting pan; pour beer mixture over ham.
• Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
• Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil.
• Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
• Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.

EASY MOIST HAM

Steps:

• Foil line a lipped baking sheet.
• Place the ham with the large side down on the foil.
• Mix the applesauce, brown sugar and mustard in a bowl and then use your hands to cover the ham all the way around.
• Cover ham with foil.
• Put it into a 350 degree oven at 350 degrees for 14 minutes per pound.
• After it's done cooking (about an hour for a 4 lb ham), take off the foil and use your hands to cover the ham again in the sauce. Lather it on their well to create a crust.
• Bake some more until the crust is crispy.
• When done, let the ham rest for about 1/2 an hour.
• Then spoon the pan drippings in between the slices for more goodly sweetness.
• Serve while warm --I served it with cheesy mashed potatoes with sour cream and chives and cheese and brocolli. (My family are cheese-aholics).
• Served with some warned up buns from the baker and sweet cream salted butter.
• Enjoy!
• Save the leftovers for ham sandwiches (I just left it in the fridge and people made what they wanted with leftover ham and rolls.).
• Take the end part of the ham and put it in a big (like a tamale pan) pot, add carrotts, onions, peas and chicken stock to cover. Add some spices that you like (I put in some ginger and salsa--Mrs. Dash and salt and pepper). We ate that with rolls for Christmas dinner after going to the movies all day.
• So, three meals in one ham! Total cost for all three meals for 5 people was less than $10. Including purchasing all the ingredients (except spices, carrots and onions I had on hand).
• This'd be a great Easter recipe too!

SWEET AND JUICY BAKED HAM

Steps:

• If possible, have your butcher remove the shank from your ham and package the Shank Meat separately. Most will do this at no extra charge. You can use the shank meat as a base for other recipes.
• If you can find the Brown Sugar flavor of Karo Corn Syrup, use it rather than regular corn syrup. Grocers sometimes only carry this flavor during the Holiday Season.
• Make sure your Ham is completely thawed before cooking.
• Remove the wrapper from your ham, and rinse your ham under cold water.
• To make your glaze pour your can of fruit cocktail into your blender. Puree it into liquid, then pour it into a large bowl. Add your brown sugar and Coca Cola. Hand stir gently for a few minutes until the glaze is consistent.
• Protect your baking pan by spraying it with cooking spray then covering the bottom with heavy duty tinfoil.
• Place your rack in the pan, then place your ham on the rack.
• If you have a food injector, load your syringe about 5 times and inject your glaze into the fatty pockets of your ham. This will ensure the inside of your ham is as tasty as the outside.
• Drizzle about half your glaze over your ham, then cover the ham loosely with a tent of aluminum foil.
• Bake your ham for 18 min per pound at 350 degrees. One hour before cooking is done, pour the remainder of your basting mix over your ham, re-cover it with the tent and allow it to finish cooking.
• When your ham is done, remove from the oven, wrap tight in your tinfoil, and let it stand for 20 to 30 minutes.
• Your guests will be amazed at the flavor. Try to be modest when you are complimented about your culinary excellence.

ROAST HAM WITH SWEET MUSTARD GLAZE

Steps:

• Slice the surface of the ham about 1-inch deep on the diagonal from left to right, spacing each slice about 1 1/2inches apart. Then go back and slice diagonally from right to left spacing each slice about 1 1/2 inches apart to form a diamond pattern. Put a whole clove in the center of each diamond.
• Preheat oven to 350 degrees F.
• Put the ham in a roasting pan fitted with a rack. Add the vegetable broth to the bottom of the roasting pan. Bake in the oven for 1 1/2 hours.
• While the ham is cooking combine all the glaze ingredients in a pot, and reduce by half over medium-low heat.
• After 1 1/2 hours remove the ham from the oven and generously baste with the sweet mustard glaze. Return the ham to the oven and bake for an additional 30 minutes, basting with the remaining glaze every 10 minutes.
• After the ham has cooked for 2 hours and has become golden brown and caramelized remove it from the oven, to a cutting board, cover with foil and allow it to rest for 15 minutes before slicing and serving.

SWEET AND SOUR GLAZED HAM

Steps:

• HEAT oven to 325 degrees F. Combine jelly, mustard, lemon juice and ground cloves in medium saucepan; place over medium heat and bring to a boil, stirring occasionally. Set aside.
• SCORE fat on ham in a diamond design; stud with cloves. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer, making sure it does not touch bone.
• BAKE, uncovered, until thermometer registers 140 degrees F (1 1/2 to 2 hours); baste every 15 to 20 minutes with sauce.
• HEAT remaining sauce; serve with ham.

QUICK SWEET AND SOUR HAM

Steps:

• Drain pineapple, reserving juice and pineapple chunks. In a bowl, combine the brown sugar, cornstarch and ginger. Stir in the water, vinegar and reserved juice until smooth; set aside., In a large nonstick skillet, saute the ham, green pepper and onion in hot oil over medium-high heat for 3 minutes or until ham is lightly browned and vegetable are crisp-tender. Stir reserved pineapple chunks into skillet; heat through. Stir juice mixture. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.