Ham is a versatile, often over-looked meat treat. It can be purchased in many forms; deli, pre-packaged, chopped, whole, half, bone-in, boneless and canned.
For More Information - How To Cook Ham
Baked Honey Ham
The ham will have a spicy sweet crust
2 cups honey
2 cups brown sugar
1/3 cup cider vinegar
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons cloves
5 to 6 lb. bone-in ham, or 3-4 lb. boneless ham
Combine honey, brown sugar, vinegar, cinnamon, nutmeg and cloves until thoroughly blended. Bake bone-in ham at 350 degrees F for 1 hour or until heated through. Baste occasionally with the honey sauce. Place ham under broiler to glaze top.
To cook boneless ham, slice half way through at 1/4-inch intervals,then tie
with string. Place in roasting pan. Heat honey sauce and pour over ham to
marinate for 24 hours before baking. Then bake at 350 degrees for 1 hour or
until heated through. Glaze top under broiler, if desired.
Baked Ham with Apple Raisin Sauce
1 4-pound boneless smoked ham
2 cups apple juice or apple cider
1 small stick cinnamon
1/2 cup thinly sliced celery
1 tablespoon butter
1 cup chopped tart apple
2 tablespoons golden raisins
1 tablespoon brown sugar
1/2 tablespoon chopped fresh thyme
4 teaspoons cornstarch
1 tablespoon water
Place ham on rack in shallow roasting pan following package directions.
In a small saucepan combine apple juice and cinnamon; bring to a boil. Reduce heat and simmer 15 minutes. Remove cinnamon stick. In a skillet cook celery in butter until tender but not brown. Stir in apple juice, chopped apple, raisins, brown sugar and thyme. Cook and stir over medium heat for 3-5 minutes.
Combine cornstarch and water; stir into the apple mixture. Cook and stir about 2 minutes or until thickened and bubbly. Serve with ham with sweet potatoes and green beans.
Can also be used with a turkey ham
Rum and Pineapple Glazed Ham Recipe
1/4 cup butter
1/4 cup sugar
1 14.5 oz can pineapple chunks, in natural juices
Juice of 1 lime
1/2 cup dark rum
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 small boneless ham, about 3-4 pounds
Drain pineapple, reserving liquid. In a non-reactive saucepan melt butter over medium heat. Add sugar and stir until sugar begins to brown. Add pineapple and stir until pineapple begins to turn brown. Add rum, reserved pineapple liquid,lime juice, clove, nutmeg and salt. Simmer 2-3 minutes.
With a skewer or fork, poke the ham all over in 1-inch intervals. Place in a shallow baking dish or small roasting pan. Pour the pineapple mixture over the ham. Add a little water to the pan to prevent pineapple from burning. cook at 350º for about 30 minutes or until ham is heated through and glazed.
Southern-Style Cola Baked Ham
1 (10 to 12 pound) bone-in ham
1 cup or more dark brown sugar
1-2 (12-ounce) can cola-flavored carbonated beverage (not diet)
1 (14-ounce) can pineapple rings, drained and the juice reserved
1 cup additional fruit juice such as pineapple or crabapple or water
10 to 12 maraschino cherries
Preheat oven to 325*F. Using a sharp knife score surface of ham crosswise and lengthwise, forming a crisscross pattern about 1/4-inch deep and 1-inch apart. Place ham, fat side up, in a roasting pan. Press enough brown sugar onto the surface of the ham to coat. Place 1 clove in the center of each crisscross. With toothpicks, place about 4 or 5 pineapple rings on the ham, between each crisscross. Use toothpicks to place a cherry in the center of each ring.
Pour the cola over ham, mixing with melted sugar in bottom of roasting pan. Add the reserved pineapple juice and the additional fruit juice or water to the pan.
Cover with foil. Bake about 16 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees F. Baste with cola about every 30 minutes during cooking.
Remove from oven and allow to stand for at least 15 minutes before transferring to serving platter. Skim excess fat from pan juices and serve with the ham.
Courtesy of The Neelys / Food Network
Grilled Honey Ham
1 (12 to 14-pound) fully-cooked, bone-in ham, preferably shank-end
2 tablespoons light brown sugar
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon mustard powder
1 teaspoon ground cinnamon
1 stick (1/2 cup) butter
3 tablespoons chopped fresh thyme leaves
3/4 cup honey
1/4 cup apple cider vinegar
Trim the ham of any excess fat, but leaving 1/4-inch of fat on the ham. With a sharp knife, score the fat on the top of the ham. Place the ham on a large rimmed baking sheet.
Whisk together the brown sugar, salt, black pepper, cumin, ginger, mustard powder, and cinnamon in a small bowl. Reserve 1 tablespoon of the dry rub mixture for the glaze. Season the ham with the remaining dry rub. Place plastic wrap over the ham and put it in the refrigerator for 8 to 12 hours. Allowing the seasoning to penetrate the ham overnight will give it a fuller flavor.
Preheat your charcoal grill to 300 degrees F for indirect heat. Place the baking sheet with the ham on the grill grates, with the ham flat side down. Cover the grill and let the ham cook for 2 hours.
Heat the butter, thyme, honey, vinegar, and reserved dry rub together in a medium saucepan until the butter melts. Stir together until smooth. Brush the ham with the glaze, cover with grill lid, and grill for 30 minutes more, basting the ham every 10 minutes with the glaze. Remove to a platter, let rest for 30 minutes, then carve and serve.
Baked Ham with Orange Sherry Sauce
12-pound meaty, bone-in smoked ham (12 to 13-pound)
1 1/2 cups medium-dry sherry or Madeira
2 large navel oranges
1/2 teaspoon finely grated orange zest
Preheat the oven to 325º. Set the ham in a large roasting pan, fat side up. Using a sharp knife, score the fat all over in a crosshatch pattern. Pour 1 cup of the sherry over the ham and cover tightly with foil. Bake the ham for about 3 1/2 hours, or until heated through.
Uncover the ham and baste with the pan juices, then transfer to a large platter. Pour the pan juices into a medium saucepan. Return the ham to the roasting pan and raise the oven temperature to 375º. Bake ham for about 20 minutes longer or until it is browned and crisp, being careful not to burn (this is optional). Transfer the ham to a cutting board and let rest for minutes.
Meanwhile, using a sharp knife, peel the oranges; remove all the bitter white pith. Working over a bowl to catch the juices, cut the oranges between the membranes to release the sections; you should have 1/2 cup of juice. Add the orange sections, orange juice and the remaining 1/1/2 cup of Madeira to the juices in the saucepan. Cover and simmer over low heat for 10 minutes. Remove from the heat, add the zest and keep warm.
Arrange ham slices on a platter and serve with the orange sauce.
Jalapeño-Honey Glazed Ham For 50
Serving size about 3-4 ounces
1 20 pound boneless smoked ham, fully cooked or equivalent pounds of two or more hams
1 cup honey
1/2 cup brown sugar
1/2 cup bourbon
2-4 tablespoons minced fresh jalapeño, or to taste
2 teaspoons dry mustard
2 teaspoon ground clove
10-15 whole cloves
Heat the ham according to package directions following weight, time and internal temperature indications. Remove the ham from the oven, 30 minutes before it is done.
Score the outside with a sharp knife in a diamond pattern about 1/4 inch deep (pattern optional).
Combine the honey, brown sugar, bourbon, jalapeño, dry mustard and ground clove. Mix well and brush over the entire ham. Stick a whole clove in the center of each diamond.
Continue baking for 30 minutes basting frequently. Let the ham stand for 10-15 minutes before serving
Has the entire bone intact. Available whole, butt end or shank.
Bone-in ham generally has a better taste and texture. The butt portion has more meat and less bone and is more expensive
The shank has the delicious ham bone which can flavor everything from beans to greens
Entire bone is removed and ham is rolled or packed in a casing
Cold cured in salt and sugar and then aged
Ham is first cured then hung in a smokehouse to absorb wood flavor
Uncured, unsmoked pork leg
TO COOK OR NOT?
Even if the label says the ham is fully cooked, reheating it maximizes the good flavor.