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Preheat the oven to 325 degrees F.
Score the fat-side of the ham stopping short of cutting through to the mat, about ¼-inch deep. Stick cloves in the cuts throughout the top of the ham. Place the ham in a roasting pan fitted with a rack. Cover loosely with foil and place in the oven. Cook the ham according to package directions, or until the internal temperature reaches 140 degrees F, about 20 minutes per pound.
About halfway through the cooking process add the water to the bottom of the pan. This will prevent the ham from drying out. Re-cover the ham with foil and place back in the oven until finished cooking.
A few minutes before the ham is ready to come out of the oven, mix the orange juice, sugar, mustard, and honey in a small saucepot set over medium heat. Cook until the glaze has thickened, but is still pourable, 5 to 10 minutes.
Remove the ham from the oven and pour the glaze over the top, making sure to coat the whole thing. Return the ham to the oven until an internal thermometer reached 160 degrees F. About 30 more minutes.
Rest the ham for 10 to 15 minutes before slicing.
- 1 whole smoked ham (14 to 18 pounds), bone in and rind on
- 1/2 cup honey
- 1/3 cup freshly squeezed orange juice
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 large onion, cut into 6 wedges
- 1 large orange, cut into 6 wedges
- 4 sprigs rosemary
- 1/2 cup cider vinegar
- 3 1/2 cups homemade or low-sodium canned chicken stock
- 3 tablespoons all-purpose flour
- Coarse salt and freshly ground pepper
Rinse ham with cool water dry with paper towels. Let stand, uncovered, at room temperature 1 hour. Meanwhile, whisk together honey, orange juice, balsamic vinegar, and mustard set aside.
Preheat oven to 300 degrees, with rack in lower third. Fit a roasting pan with a rack, and place ham, with the thicker rind on top, on rack. Scatter onion and orange wedges and rosemary around ham on rack. Transfer to oven, and cook 1 hour.
Remove pan from oven, and let ham cool slightly. Increase oven temperature to 350 degrees. Trim fat all over the ham to a layer of about 1/4 inch (it does not need to be perfectly even the bottom will have less fat and more skin). Turn ham, bottom side down. Score fat on top of ham in a diamond pattern, each 1 to 2 inches, cutting about 1/4 to 1/2 inch through the fat and into meat. Baste with honey mixture. Add enough water to roasting pan to fill the bottom by about 1/4 inch.
Return ham to oven, and cook 1 hour more, basting often with remaining marinade (do not baste with pan juices). If necessary, add water to pan to keep juices from burning. Remove from oven transfer ham to a serving platter discard orange, onion, and rosemary. Let stand 30 minutes before carving ham.
Meanwhile, make gravy: Strain liquid from roasting pan into a liquid measuring cup or bowl, and skim off fat from surface with a large spoon. Place roasting pan over medium-high heat. Add cider vinegar, and simmer until most of the liquid has evaporated. Return defatted juices to pan along with 2 cups stock. Bring to a boil, and let simmer.
In a small bowl, whisk together remaining 1 1/2 cups stock and the flour whisk into sauce. Continue simmering until liquid is reduced by half and slightly thickened. Season with salt and pepper. Serve hot with ham.
So, let us get started with glazing a fully cooked ham. Depending on the type of glaze, the glazing process does happen during cooking but not usually through the entire cooking process. The glaze will be introduced towards the end of the cooking time.
Cooks Note: You want to start with a room temperature ham so bring it out of the refrigerator for an hour before cooking.
- 6 oz Frozen Orange Juice Concentrate, thawed
- 1/2 c Honey
- 2 tsp Brown Sugar
Step 1: Place your ham in a roasting pan with 1/4 cup of water. Cover with foil.
Step 2: Preheat your oven according to the instructions that come with your ham. In this case 275ºF.
Step 3: Calculate cooking time. This will depend on the size of your ham. Recommended cooking times will generally be between 15 to 20 minutes per pound.
My ham is ten pounds so it will need to be in the oven for two and a half hours. Place it into the oven and let it do it&rsquos thing until you get to the last 45 minutes of cooking time. That is where we are going to waive from the oven temperature and begin our glazing.
Step 4: Mix your glaze &ndash the orange juice concentrate, honey and brown sugar. When you reach the last 45 minutes of cooking time, increase the oven temperature to 350°F. Remove the foil from the ham, it&rsquos no longer needed. Apply a layer of glaze and return to the oven. Every 10-15 minutes apply another coat of glaze until the cooking time ends.
Southern Ham Recipes
Ham is best served at room temperature. It&rsquos a personal choice weather to place the entire ham on a platter or to go ahead and carve it for the platter. I prefer to carve it to make it easier for serving. I&rsquom not fond of struggling with a turkey or ham, maybe getting burned a time or two in front of guests. I take care of this before hand so it&rsquos ready to go.
Oh, I wanted to share one of my favorite serving pieces. This is the platter I serve the Easter meat on but you can&rsquot see any of the design once the food has been added.
Southern Honey Baked Ham Recipe
Best Easter Ham
Preheat the oven to 350°F. Place the ham in a heavy roasting pan. Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, honey, orange zest, and orange juice process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Makes 35 servings.
Approximate Nutrient Analysis per serving (based on 35 servings and 14 pound ham on bone):
220 calories, 6 g fat, 2 g saturated fat, 60 mg cholesterol, 1200 mg sodium, 17 g carbohydrate, 0 g fiber, 14 g sugar, 23 g protein
Prepare the Ham
Gather the ingredients and set up the rotisserie grill according to your manufacturer's instructions.
Take the ham out of the refrigerator and let it warm up to room temperature. Using a paper towel, pat the surfaces dry. Thread the ham on your rotisserie spit and place on the grill over medium to low, indirect heat with a pan under the ham to catch any juices and prevent flare-ups. Close the grill lid.
Cook for about 13 minutes per pound or about 1 hour total for a 5-pound boneless ham. But when the internal temperature reaches 150 F/65 C, probably 10 to 15 minutes before the cooking time is up, begin brushing the glaze over the surface of the ham.
12 pounds fully cooked bone-in ham
1/2 cup honey
1/2 cup brown sugar
1 teaspoon dry mustard
1 tablespoon orange juice
Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.
With sharp knife, remove skin, if any then score fat into 1 inch diamonds stud each with a clove.
Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham bake 30 minutes.
Brush with rest of glaze bake 30 minutes until golden and thermometer reads 130 degrees F. Let stand 15 to 20 minutes before carving.
Pineapple-Orange Glazed Ham
Pineapple-Orange Glazed Ham is a traditional Holiday gathering entree your guests will love. While this main course is typically served for the holidays, it&rsquos actually perfect anytime and leftovers are easily integrated into delicious weeknight meals that will satisfy your whole family.
Better late than never is quickly becoming my new mantra lately. I feel myself always running at least two steps behind myself. So when my best friend texted and said she couldn&rsquot find my baked ham recipe on the blog, I felt like a complete heel. I totally thought I&rsquod published a baked ham recipe years ago &ndash but in that moment, neither of us could find it. Ugh.
So when my husband&rsquos employer gave us a coupon for a free ham, I knew I had to make it for the blog. And I totally intended to do it, but just again never got around to it. Christmas came and went, Easter flew by before I knew it. Then the week before Mother&rsquos day, I was shopping in my local grocery store and the perfect whole ham beckoned to me from its place in the cooler. Finally, my Pineapple-Orange Glazed Ham would make it onto the blog. Success.
Since hams come fully cooked, this recipe will work for any size ham, we simply calculate 20 minutes per pound for slowly warming the meat. Low and slow is the best way to keep from drying out the meat. I start by removing my ham from the packaging, removing any plastic discs or netting may be covering the ham and the bone. I then give it a quick rinse and then pat it dry with a tea towel or paper towels. Next, with a very sharp knife and a criss-cross pattern, I score the top of the meat to give it a diamond pattern. Inside each diamond, I place 1 whole clove. This for me is as much for flavor as it is presentation. I just love the flavor of clove in my baked ham. My Mom always dotted our baked hams with cloves and I love carrying on that tradition. If you do not care for cloves, you may omit them completely.
I place the meat on the roasting rack inside a large roasting pan and cover it with foil before placing it in the oven. I calculate 20-minutes per pound of meat. In this case, it&rsquos a 14-pound ham so this baby will need 280 minutes to be fully warm in the center that&rsquos about 4.5 hours. After half of the total roasting time has passed, I will uncover the meat and begin basting it every 20-30 minutes with layers of sticky pineapple-orange glaze.
So, while the ham is cooking, I start the glaze on the stovetop by adding brown sugar to the pan. I then add some apple cider vinegar to dial back on the sweetness a little.
Then I add my favorite breakfast beverage &ndash Pineapple Orange Juice.
Now simmer that on the stove until it reduces by half and the glaze thickens to where it will cover the back of your spoon. Once it&rsquos ready, remove from the heat and set aside for glazing. To glaze the ham, remove the ham from the oven and remove the foil. brush glaze all over the ham and then return the ham (still uncovered) to the oven for 20-30 minutes to caramelize. Repeat this process every 20 to 30 minutes until you reach the end of your baking time. If you have a smaller ham with a short baking time, shorten your time between coats of glaze to 10-20 minutes so you get several layers on before it&rsquos ready.
You may notice that the diamond pattern will look like it&rsquos not popping open. Once I started glazing the ham, I noticed them becoming more visible with each glaze layer. During the last 5-minutes of bake time, I turned the oven to broil to further caramelize the sauce for presentation.
Preheat the oven to 275 degrees.
Combine the melted butter, honey, orange zest and orange juice in a bowl.
Rub the mixture on the ham, getting in between the slices when you can.
Cover the ham with foil and bake for about 12-15 minutes per pound.
Baste it with the pan sauce every 30 minutes to keep it moist. Remove the the oven and take the foil off. Brush the glaze all over the ham.
Place it under the broiler until it is sizzling and the sugar starts to caramelize, about 5-10 minutes depending on your broiler. Make sure you watch it to ensure it doesn't burn.
How To Make Orange Chipotle Glaze
Combine all the ingredients in a saucepan and heat over medium heat until simmering. Simmer for 5-10 minutes, or until mixture has become thick enough to coat the back of a spoon. Remove the chipotle pepper so only the glaze remains.
**To get the pan sauce, spoon it out of the roasting pan of the ham or use a turkey baster. I highly recommend using a turkey baster.
Honey Glazed Ham
This recipe is crazy easy but really packs a punch with flavor and presentation. We opted to use whole cloves pressed into the top of the ham and this really gives the ham a “wow” factor, in addition to a fantastic and unique flavor. There are only five ingredients:
The quality of ingredients matters when each plays such a vital role in your finished product.
I opted for a shank cut (the leg). The shank end is what most holiday hams are, so it’s a good choice if you want a beautiful presentation. The meat tends to be fattier and it has one long bone, which makes carving easier. A butt-end is a bit leaner but has a T-bone in it which can be hard to cut around. (But perfect for broths and soups!) Our ham was not spiral-sliced which means we will carve it ourselves. If you do not want to carve your ham, you can use a spiral-sliced.
I love using the whole cloves because they add a beautiful flavor and can be easily removed from each piece. (I don’t eat the clove itself.)
As far as honey, I love using locally sourced honey, as I love to support local beekeepers and their positive effects on the environment. In a pinch, I will use store-bought honey and it will work just fine.
Place a baking sheet on the very bottom part of the oven and pour in about 2 glasses of water. This will help keep the meat moist.
Preheat oven (grill part) at low heat.
Rinse pork with tap water and pat dry. Season to taste the whole meat with cayenne, paprika, cumin, black pepper and salt.
Place rotisserie stick in the middle of the meat, then stick in the oven and let roll.
rotisserie looks like in an oven. All ovens must have this as this gives you advantage in roasting meats by having the sauce bathing the meat as it rotates.
Prepare the glaze by mixing together orange juice, olive oil and honey.
Glaze meat every 20 minutes as it cooks. Do not stop the rotisserie while glazing so the meat will be coated well.
Let cook for up to 4 hours. Waste time in-between by doing laundry, cuddle with your lovie, or play with your kiddie.
At the third hour, measure meat temperature using meat thermometer to make sure the inside of meat is well cooked (should be 170 F minimum for pork).
When temperature reached 170F or more (too much will make it overcooked), take out from oven (don’t forget to turn it off). Pull out the meat from the rotisserie, slice thinly or however you want. Savor!
We make this every year now. People talk about it year round so now we make it for Easter and Christmas
Delicious ham, I served this for Easter dinner and everyone loved it!
Made this for easter dinner and it was excellent. Not difficult and great flavors. I only had a swig of bourbon left in the bottle so that's all the glaze got, but i don't think it suffered for it. I usually like dijon mustard with my ham, but the sauce was so good i opted for that instead.
Great glaze. I have made it several times and even substituted rum for bourbon and it was still really good!
We have made this a number of times now and it is a hit every time.
I generally do not cook big meat dishes, but I have a weakness for ham, so I thought weɽ have it for Christmas eve dinner (plus, I wanted to make croque-madame the next morning). I've only ever heated up the spiral-cut variety. This was fantastic! I have no idea if it had to do with my preparation, the meat company, or the pig itself, but I will make this again. I didn't have shallots on hand, so just skipped them. The ginger and orange was really fantastic, though. Easy for a beginner like me, but super-delicious. Glad I had the thermometer that I can plug into the ham and then monitor from outside the oven, because it did take longer than suggested in the recipe, and I used a 6 lb ham.
This recipe was a smash hit. Made it for Christmas dinner with friends and was NOT disappointed. My husband is a HUGE ham fan and EVERYONE loved this version of the old classic. The shallots, orange and ginger nicely compliment the salty sweet ham. We skipped the orange slice part of the recipe and did not miss it one bit.
Funny, this was my first Christmas ham as well, and it came out perfect. Being on a budget, my ham was a slightly less expensive, boneless smoked ham, and rather than a really nice bourbon, I used Canadian Mist, which is a surprisingly smooth whiskey for the price. I also opted to use a really rich apple butter rather than jelly, but I think it added quite a bit to the flavor. Other than that, I followed the recipe to the letter, and although I don't think my glaze thickened as much as it was supposed to, it still worked really well. Everyone raved about it, and we all ate much too much. From the amount we saved to serve with the ham, we used half as the sauce, and the other half to make gravy from. It was perfect on mashed sweet potatoes. This was so simple, fragrant, and delicious, I would definitely make it again. The leftovers made for a pretty outstanding ham and eggs breakfast this morning.
This was absolutely delicious for my first Xmas ham ever. We used guava jam from whole foods and a pre cooked bone in ham from there as well. Keep ham uncovered at all times and you will have a crispy skin and a bowl of epic gravy/glaze left over to pour over the ham. Saving leftovers to make biscuit sandwiches with cheddar cheese and the epic glaze for brekky :) highly recommend. Don't skimp on quality ingredients here.