Ham Recipes?

Question

can please anyone give me ham recipes that have cloves as ingredients. thanks a lot!!!

Answer 1

try and choose and enjoy

Answer 2

This doesn't have cloves in it, but it was really easy and tasted great
Slow Cooker Ham
Submitted by: LITTLEMSTXTHANG
Rated: 5 out of 5 by 63 members Prep Time: 15 Minutes
Cook Time: 8 Hours Ready In: 8 Hours 15 Minutes
Yields: 24 servings
"For a delicious, no-fuss ham that is juicy and good, try this slow cooker sensation with only two ingredients!"
INGREDIENTS:
2 cups packed brown sugar
1 (8 pound) cured, bone-in

picnic ham
DIRECTIONS:
1. Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Answer 3

Yes...

GLAZED HAM WITH CLOVES

3 to 4 pounds boneless fully cooked ham
1 can Sprite or 7-Up (12 ounces)
1/4 cup honey
1/2 teaspoon dry mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
PREPARATION:
Place ham and soda into slow cooker. Cover and cook on LOW 6 to 8 hours, (3 to 4 hours on HIGH). About 30 minutes before serving, combine honey and seasonings and mix with 3 tablespoons drippings from bottom of slow cooker/Crock Pot.
Spread glaze over ham and continue cooking. Let ham stand for 15 minutes before slicing.
Serves 12 to 16


OR


HONEY ROASTED HAM


5 pounds ready-to-eat ham (can also use pre-sliced)
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter



1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze.
5. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Makes 12 servings.

Answer 4

This is an excellent recipe for Sugar Glazed Ham:

http://www.holidays.net/thanksgiving/recipes/ham2000.htm

Enjoy!

Answer 5

I totally agree with Mama Mia... Also, the best cranberry sauce can be done in one pot. All that you will need are some fresh cranberries, sugar, and water. It's so simple and tasty that I can't believe that we ever bought the canned stuff! :)

Answer 6

HERB-BRAISED HAM
When shopping for ham, be aware that smoked pork shoulder is available partially or fully cooked. This will affect the braising time (partially cooked takes about 1 hour longer). We found that blanching the ham before braising helps eliminate excessive saltiness in both the ham and the broth. Leaving the skin on the ham adds body to the resulting sauce.
Active time: 1 1/2 hr Start to finish: 4 1/2 hr

1 (11- to 13-lb) bone-in smoked pork shoulder (sometimes called picnic ham)
2 medium leeks (white and pale green parts only), chopped
1 large onion, chopped
3 medium carrots, cut into 1/2-inch cubes
2 celery ribs, cut into 1/2-inch cubes
2 garlic cloves, finely chopped
6 (5-inch) fresh thyme sprigs plus 2 tablespoons finely chopped leaves
6 fresh flat-leaf parsley stems plus 1/4 cup finely chopped leaves
1/4 whole nutmeg, smashed with side of a large heavy knife
1 teaspoon whole black peppercorns
4 whole cloves
5 tablespoons unsalted butter, softened
2 cups dry white wine
4 cups water
1/3 cup all-purpose flour
Special equipment: a deep 10- to 20-qt pot (such as a stockpot, lobster pot, or canning pot); a wide 7-qt heavy ovenproof pot (if you have an 11-lb ham) or a wide 9- to 10-qt heavy ovenproof pot (if you have a 13-lb ham); an instant-read thermometer (preferably remote digital with probe)




Put ham in deep 10- to 20-quart pot and cover with cold water (don't worry if bone sticks out). Bring to a boil, then drain ham.
Put oven rack in lower third of oven (remove any other racks) and preheat oven to 350°F.

Wash leeks in a bowl of cold water, then lift out and drain well. Cook leeks, onion, carrots, celery, garlic, thyme sprigs, parsley stems, nutmeg, peppercorns, and cloves in 2 tablespoons butter in wide 7- to 10-quart heavy pot (see "special equipment," above) over moderately high heat, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Add wine and bring to a boil, then add ham, skin side down, and water (liquid will not cover ham) and return to a boil.

Cover pot tightly with lid or, if ham sticks up over top of pot, with heavy-duty foil. Braise ham in oven 1 hour.

Turn ham skin side up and continue to braise in oven, covered, until thermometer inserted into center of ham (do not touch bone) registers 120°F, about 1 hour more (if ham was labeled "fully cooked"), or 160°F, about 2 hours more (if ham was labeled "partially cooked").

While ham braises, mash together flour and remaining 3 tablespoons butter with a fork to make a beurre manié.

Transfer ham to a platter and let stand, loosely covered with foil, 45 minutes.

While ham stands, pour braising liquid through a fine-mesh sieve into a 3-quart saucepan, pressing on and discarding solids, and skim off any fat. Bring braising liquid to a simmer and whisk in beurre manié 1/2 tablespoon at a time (sauce will become lumpy). Continue to simmer, whisking, until sauce is smooth and slightly thickened, about 5 minutes. Remove from heat and stir in chopped thyme and parsley.

Remove skin from ham, then slice meat and serve with sauce.

Cooks' note:
Ham can be braised 2 days ahead and cooled in braising liquid, uncovered, then chilled, covered. Skim any fat before reheating ham, in braising liquid, on top of stove.

Makes 8 servings.