Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Mustard-Orange Glazed Ham
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- Level: Easy
- Total: 5 hr 45 min
- Active: 30 min
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 351
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 51 g
- Protein
- 9 g
- Cholesterol
- 20 mg
- Sodium
- 843 mg
Here’s your new foolproof glazed ham recipe. It's perfectly cooked and lacquered with a shiny glaze flavored with orange, clove and mustard. You can also use the same cooking method with an assortment of other glazes.
- Level: Easy
- Total: 5 hr 45 min
- Active: 30 min
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 351
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 51 g
- Protein
- 9 g
- Cholesterol
- 20 mg
- Sodium
- 843 mg
Ingredients
For the Ham:
For the Mustard-Orange Glaze (Optional):
For the Apple-Maple Glaze (Optional):
For the Hoisin-Spice Glaze (Optional):
For the Pineapple-Apricot Glaze (Optional):
Directions
- Let the ham sit at room temperature for 1 hour. Position an oven rack in the lowest spot and remove the other racks; preheat to 350 degrees F.
- Trim off any skin from the ham, leaving a 1/2-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern all over without cutting all the way through to the meat. Put the ham, fat-side up, on a rack set in a large roasting pan.
- If using the Mustard-Orange Glaze, cut the orange in half, then thinly slice the halves crosswise. Position the orange slices on the top and sides of the ham and secure each slice by pinning it to the ham using 1 or 2 cloves.
- Pour 2 cups water into the pan; tent the pan with foil. Bake until a thermometer inserted into the ham registers 110 degrees F, 2 to 2 1/2 hours, adding another cup of water to the pan if the liquid evaporates to keep the juices from burning. Remove from the oven and uncover.
- While the ham is baking, prepare the glaze of your choosing (see recipes, below).
- For the Mustard-Orange Glaze: Whisk together the brown sugar, mustard and orange juice in a bowl, then whisk in 1/4 cup of the pan juices.
- For the Apple-Maple Glaze: Boil the cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low, then stir in the apple jelly, maple syrup, mustard, allspice and nutmeg.
- For the Hoisin-Spice Glaze: Toast the five-spice powder in the peanut oil in a small saucepan over medium heat, 1 minute. Stir in the hoisin sauce, 1 cup water, the honey, rice vinegar and soy sauce and boil until reduced, about 5 minutes.
- For the Pineapple-Apricot Glaze: Combine the lime juice, ginger and pineapple juice in a saucepan, bring to a boil and cook until reduced, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon mustard.
- Brush the ham with about half of the glaze. Return to the oven and continue baking, brushing with the glaze twice more, until the glaze is caramelized and the thermometer registers 140 degrees F, 1 1/2 to 2 more hours.
- Transfer the ham to a cutting board or platter; let rest 15 to 20 minutes. Strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham. Serve with any remaining glaze.
