Does anyone have a good recipe for Thanksgiving ham?

Answer 1

Baking

To make clean up easier, line your roasting pan with aluminum foil.
Do not add water to the roaster.
To avoid drying out ham, cook slowly at 325ºF. Allow 30 minutes per pound for ham that has not been precooked (follow directions on label for precooked hams).

Begin roasting ham by placing fat side up, the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat.

For a crisp surface on your ham roast, be sure the oven is preheated before placing the roast into the oven in an uncovered pan.

Do not use sharp utensils that may pierce the ham when trying to turn it. The piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.

Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F but the USDA recommends cooking pork to 160°F to be safe. Cooking to 160°F will result in clear or slightly pink tinted juices from the juicy and tender meat.

After ham has completed roasting, take ham out of oven and let stand 15 minutes before slicing. Ham will continue to bake when out of the oven and letting ham stand for 15 minutes makes it easier to carve.

Do not partially cook pork and then store in refrigerator to use later. It must be cooked until done.

Check for Doneness

Using a thermometer is the most accurate method for testing doneness. A regular meat thermometer is inserted before placing the meat in the oven or other heat sources and it remains there throughout the cooking time. An instant read thermometer is used to check for the proper temperature once the meat has been cooked. The meat is removed from the heat source and the instant read thermometer is inserted into the thickest part of the meat to provide a temperature reading in approximately 15 seconds. When either type of thermometer is inserted into the meat, it must not be touching a bone or it will result in an inaccurate reading.

Remove the ham when it has reached a temperature that is 5 to 10 degrees lower than the recommended temperature for doneness (refer to chart below). During the 10 to 15 minute resting period, the ham will continue cooking and will reach the proper temperature. Following this method will ensure that the meat will not be overcooked.

Internal Temperatures for Proper Doneness

Fresh Hams160° - 170°F
Whole Leg or Half Leg160° - 170°F
Smoked Whole or Half Ham160°F
Smoked and Fully Cooked Ham130° - 140°F

Answer 2

Cranberry Orange Glazed Ham

Ingredients
1 (5- to 7-pound) smoked, fully cooked ham half
Whole cloves
1-1/4 cups firmly packed brown sugar, divided
3/4 cups cranberry juice cocktail
1/4 cup honey
2 tablespoons cider vinegar
2 teaspoons all-purpose flour
1-1/2 tablespoons prepared mustard
1-1/2 tablespoons butter

Garnishes
Fresh cranberries and orange slices

Instructions
Slice skin away from ham. Score fat on ham in a diamond design, and stud with whole cloves. Place ham, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake, uncovered, at 325 degrees F (160 degrees C) for 1 hour.

Combine 1/4 cup brown sugar, cranberry juice, and next 5 ingredients in a saucepan, mixing well. Bring to a boil, and cook 1 minute.

Coat exposed portion of ham with remaining 1 cup sugar. Pour hot cranberry juice mixture over ham; bake 30 more minutes or until thermometer registers 140°F (60°C), basting ham with pan juices twice. Garnish, if desired.

Yield: 10 to 14 servings

Credits
From: Bounty of Biltmore Cookbook by Whitney Wheeler Pickering (Oxmoor House)

Answer 3

Cider-Baked Ham

Take the stress out of cooking for a crowd. Its that simple and Delicious.

1 (10-pound) smoked ham*
6 cups apple cider
1/4 teaspoon ground cloves
1/4 cup all-purpose flour
1/4 cup water

*Note: Directions are for a bone-in, fully cooked ham. Also called “ready-to-eat’” or “heat-and-serve” ham.A “cook-before-eating” ham must be cooked to an internal temperature of 160°F, approximately 18-20 minutes per pound.

Preheat oven to 325°F.. Remove skin from ham. Bake ham according to package directions or place ham on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat. Cook approximately 15 to 20 minutes per pound. Thirty minutes before ham is done, remove from oven. Score surface lightly with a sharp knife. Remove half the drippings and reserve. Pour apple cider over ham and return to oven. Baste ham every 10 minutes until done. When ham is done (internal temperature should be 140°F), remove from oven and hold warm. Pour pan drippings into a medium saucepan. Add reserved drippings and simmer until reduced by half. Stir in cloves. Slowly stir in flour dissolved in water; cook until thickened. Serve sauce with sliced ham.

Answer 4

We used this exact recipe last year and even though it's made to me healthy it was also extremely flavorful and filling. The recipe for the meal includes portions of stuffing, green beans, potatoes, ham, carrots, and turnip, and explains how to put these together to make a healthy, tasteful, and exotic meal. The best and healthiest Thanksgiving meal ever: http://topherreimroc.com/ThanksgivingRecipies

Answer 5

First of all, start with a good ham - I only use Cure 81 hams......Then I mix brown sugar & pinapple juice together, use mixture to baste ham with & also take the pinapple slices & layer over ham.....Learned it from my mom!!

Answer 6

go to allrecipes.com!