recipe for baked ham with a glaze?

Question

I have never baked a ham so I need full instructions for baking and glazing. also what kind of ham to get baked vs uncooked

Thank you in advanced from myself and my family who will be eating it for Christmas.

Thanx daud s

Answer 1

this is sooooooooooo good!! i use thjis recipe always! very easy and delicious

Prepare the marinade the night before or early in the morning and let ham marinate for several hours in the refrigerator. Scroll down to see more baked ham recipes.
INGREDIENTS:
1/3 cup light brown sugar, packed
1/2 cup honey
1/3 cup dry red wine
1/2 cup pineapple juice
1 medium clove garlic, finely minced
1 fully cooked ham, about 6 pounds
PREPARATION:
In a large bowl or large food storage bag which will hold ham, combine the brown sugar, honey, wine, pineapple juice, and minced garlic. Place the ham in the marinade, turn to coat well, and let marinate for 6 hours or overnight in refrigerator. Turn frequently to keep ham coated with marinade.
Preheat the oven to 350°. Place the ham on a rack in a roasting pan, reserving marinade for basting. Bake the ham, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound.

Serves 8 to 10.

Answer 2

I just got back from Safeway with my Christmas ham! I bought a spiral sliced ham-these are already cooked as are most hams that you will buy.Basically what you will be doing is warming the ham through,and basting it with a simple glaze.Most hams that you buy in the grocery store come with a little packet of glaze-throw that away! You can make a simple and easy one with orange juice,brown sugar ,dijon mustard and honey. I like cloves,but most of my family doesn't-the ham won't miss them. You will heat the glaze over a low heat until its well blended and thickened,then baste the ham well. Throw it in a 325 degree oven for about an hour and a half, and baste it every 20 minutes. Let it rest for about 20 minutes before serving it. Because its already spiraled cut, you don't have to worry about carving it! Good luck and Happy Holidays!

Answer 3

i buy a ham that has been smoked. the recipe calls for additional cooking for thirty minutes per pound.
wrap the ham in heavy duty aluminum foil.
before closing up the foil, score the ham on the top.
make a glaze from a box of brown sugar, about half a coca cola, about three tablespoons of yellow mustard an a little pineapple juice.
pour this slowly over the scored ham then close up the foil tightly and bake for the required time on about three hundred.

Answer 4

1.35kg (3lb) corner or middle gammon joint
cloves
grated rind and juice of 1 orange
45ml (3tbsp) clear honey
Pre-heat oven to 200oC, 400oF, Gas Mark 6

Place the gammon in a large saucepan and cover with cold water. Bring slowly to the boil then discard the water and rinse the joint. Covert with fresh cold water and bring to the boil again. Reduce the heat and cover the pan then simmer very gently for an hour.

Drain the gammon then carefully cut the skin off the joint and score the fat in a diamond pattern. Place the meat in a small roasting tin and stud the top with cloves.

Mix the orange rind and juice with the honey and pour this over the joint, brushing the liquid over the sides as you do so. Bake for about 30-40 minutes or until the fat is golden brown. Baste the gammon frequently during cooking. Serve hot or cold. If serving the joint cold, continue to baste it with the glaze as it cools.

Answer 5

heres some help for you


Thawing
Thawing Hams If frozen, we recommend that you thaw for 2-3 days in the refrigerator before serving


Whole, Half, Boneless, and Party Hams Our Whole, Half, Boneless, and Party Hams can be served at room temperature, or to enhance the flavor, place whole or half ham fat side up on a rack in a roasting pan. Tightly wrap in foil to retain moisture. Bake at 250° F. for 10 -12 minutes per pound. Remove foil for the last 10 minutes to darken the ham. If you wish to glaze, you may do so during the last 10 minutes. Make sure that the meat is heated thoroughly (120° F.) by using a meat thermometer. OVER HEATING WILL TEND TO DRY OUT PRODUCT

Whole Spiral Cut Ham Wrap the spiral ham tightly in foil before reheating. Follow same heating instructions for the whole, half, boneless, & Party Hams. Our Spiral Cut Ham has been lightly glazed with cane sugar, ground cloves and honey. If you wish to add to this glaze, you may do so during the last 10 minutes of cooking.

Half Spiral Cut Ham Remove all packaging materials from ham and place face down in aluminum foil lined roasting pan. Wrap outside of ham with separate sheet of aluminum foil; bake ham for 1 hour and 30 minutes at 250° F.



To Glaze: Remove ham from oven and uncover. Spread glaze evenly over exposed surfaces of ham. Return to oven and bake at 250° F. uncovered for at least 30 to 45 minutes. Let meat rest 10 to 15 minutes then place on a ham rack and serve


Carving a Whole Bone-In Ham
Before carving the ham: remove rind if present and trim excess fat from the surface.

1. Turn the ham upside down and cut a thin slice from the top to allow the ham to rest firmly.

2. Set the ham right side up. Cut a triangular wedge from the shank end. With a long, sharp carving knife, cut very thin vertical slices straight down to the bone.


3. Holding the shank in one hand to steady the ham, slide the knife along the bone to release the thinly cut slices of meat.


Apricot Basting Sauce Recipe Return to Recipes!!!

Servings: 2 servings


Ingredients


1 T Honey 1 t Worcestershire Sauce
1 jar Apricot Jam


Instructions


Heat all ingredients over low heat, stirring occasionally, until jam is
melted. Makes about 1 cup of sauce.