BAKED COUNTRY HAM

BAKED DRY-CURED COUNTRY HAM

BAKED HAM 1

BAKED HAM 2

BAKED HAM 3

BAKED HAM WITH APRICOT MUSTARD

BAKED HAM WITH BROWN SUGAR GLAZE

BAKED HAM WITH CUMBERLAND SAUCE

BAKED HAM WITH MUSTARD AND MARJORAM

BAKED HAM WITH ORANGE-MUSTARD GLAZE

BAKED HORMEL HAM WITH FRUIT

BAKED SUGAR CURED HAM

BARBEQUE HAM

CANNED HAM RECIPE

CAPE COD CRANBERRY GLAZED HAM

CHERRY GLAZED HAM

COCA COLA BASTED HAM

COFFEE GLAZED HAM

COUNTRY HAM

CROCKERY HAM

CURRANT MUSTARD-GLAZED HAM

EASTER HAM SLICE

EASTER HAM

EASTER HONEY COLA HAM

EASY GLAZED HAM

GEORGIA COUNTRY HAM

GINGER GLAZED HAM

BAKED COUNTRY HAM    >Back to Top<
How to bake dry-cured country ham

I would bake it at a constant 325 in roasting pan for about 20 - 30 minutes per pound: i.e. a 14-pound ham would cook 4 to 4-1/2 hours. It is suggested to soak a country ham before cooking to reduce the salty flavor. I have fixed both ways, soaking or not and can't tell the difference. I have a big roaster pan with a rack in the bottom and top that accommodates a 25-pound+ turkey or ham. I put water in the bottom and cook for several hours.

Alternate, method would be boiling the ham. I would just rinse the ham well , place in large covered roaster with water in bottom and bake at 325 for 20 to 30 min. per pound It will been done when you see the meat pulling from the bone.

BAKED DRY-CURED COUNTRY HAM    >Back to Top<

Soak the ham first, pour off the water, then wrap the ham in a double thickness of foil, place it in a pan and bake it at 500 degrees for 30 minutes, turn the
oven off and let the ham stay in the oven for 3 hours. Turn the oven back on at 500 degrees, and bake the ham for an additional 30 minutes.

BAKED HAM 1    >Back to Top<

1 (4 to 5-pound) pork ham
6 slices sandwich ham, chopped
6 slices bacon, chopped
6 cloves garlic
10 black peppercorns
2 or 3 Cups vinegar
salt to taste
1/2 Cup oil
3 Cups water or as needed

With a large fork, pierce the ham and in each hole place a bit of the bacon and sandwich ham to fill the holes.

Grind the garlic and peppercorns with a tablespoon of water in a blender. Once well ground, add the vinegar and blend a bit more. Place the ham in a deep dish or non-reactive container (plastic, glass, etc.) and pour vinegar mixture over all to cover.

Allow to marinate in the vinegar mixture for 2 hours, turning occasionally.

Place a roasting pan large enough to hold the ham on the stovetop and, over medium flame, sear the ham on all sides. Cover and transfer to a 400 F. oven for 30 minutes then reduce heat to 325 and bake for 2 hours, removing cover during the last 30 minutes of baking.

Remove from oven and slice. Reserve juices.

Pour the reserved juices into a saucepan and heat, serve over sliced ham

Garnish the fondue with the parsley and red pepper and serve with the bread cubes.

BAKED HAM 2    >Back to Top<

1 uncooked but smoked ham
whole cloves
1 cup brown sugar, packed
1/4 cup orange juice
2 teaspoons dry mustard
1 cup fine soft bread crumbs
thinly sliced pineapple
maraschino cherries

Preheat oven to slow (300 degrees). Place ham under cold running water and scrub the rind well with a stiff brush. Dry the ham and place it in a roasting pan with skin and fat side up. Insert meat thermometer through fat side into thickest part of the ham. Bake the ham uncovered 23 minutes per pound or until it reaches an internal temperature of 160 on a meat thermometer. (If ham weights over 12 pounds, seventeen minutes per pound should be sufficient. When in doubt, go by internal temperature).

When the ham is done, remove it from the oven and using kitchen shears or a sharp knife, cut away skin and all but 1/4-1/8-inch of the fat. Score the fat diagonally, forming diamond shapes. Stud ham with a clove in center of each diamond. Brush with orange juice. Mix brown sugar and dry mustard and
bread crumbs. Press onto ham all over. Arrange pineapple slices on top of ham, anchor with toothpicks. Put a maraschino cherry in the center of each pineapple ring. Increase oven to 400 degrees. Return ham to oven and bake until crust forms and pineapple slices begin to brown around the edges. Let stand 30 minutes before carving. Serves 10

BAKED HAM 3    >Back to Top<

Score the ham in the traditional criss-cross manner.

Insert whole cloves into all the points of the "diamonds" (pattern created by the scoring).

Bake at 325 F use the Ham Baking chart to find the correct time for the size ham you are baking.

During the last 45 minutes of baking time, baste the ham, with Raisin Sauce every 15 minutes or so.

Make extra sauce because everyone loves it so much and they love it served on the side.

BAKED HAM WITH APRICOT MUSTARD    >Back to Top<

Clove-scented ham is delicious with fruit sauce
1 (5 to 7 pound) fully-cooked bone-in smoked ham, butt portion OR
1 (4 to 5 pound) fully-cooked boneless smoked half-ham
Spice Islands Whole Cloves
1/3 cup apricot preserves
1 tablespoon Dijon-style mustard

Apricot Mustard Sauce:
1 can (17 ounces) apricot halves, undrained
1 tablespoon Dijon-style mustard
1 teaspoon white wine vinegar
1/8 teaspoon Spice Islands Ground Cloves

Place ham on rack in roasting pan and bake at 325 degrees F. for 2-1/2 to 3 hours or until thermometer in thickest part of meat registers 140 degrees F, do not touch the bone. (Note: Some boneless hams recommend adding water to pan and cover pan tightly with foil; if so, follow directions on label). Remove ham from oven. Cut shallow diamond shapes onto outside surface of ham; stud with cloves.

In small bowl, combine apricot preserves and mustard; brush over ham. Return ham to oven; bake for additional 30 minutes or until glaze is set and begins to caramelize. Serve with prepared Apricot Mustard Sauce.

Apricot Mustard Sauce: In blender or food processor container, puree apricots. In saucepan, combine apricot puree, mustard, white wine vinegar and ground cloves; heat through. Makes 1-2/3 cups. Recipe may be doubled.

Makes 10 servings.

Nutritional Information Per Serving: 395 calories; 42 grams protein; 18 grams carbohydrate; 1 gram dietary fiber; 17 grams fat; 108 milligrams cholesterol; 2765 milligrams sodium

BAKED HAM WITH BROWN SUGAR GLAZE    >Back to Top<

7 pounds whole smoked ham
1 teaspoon whole cloves
1 cup packed brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon ground mustard
5 maraschino cherries
5 slices orange

Preheat oven to 325 degrees F (165 degrees C).

Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1-1/4 to 2-1/4 hours or until thermometer reads 135 degrees (13 to 17 minutes per pound).

About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.

Cover ham and let stand about 10 minutes or until thermometer reads 140 degrees. Garnish with orange slices and cherries. Makes 12 servings

Nutrition at a glance: per serving: Calories 800; Protein 71 grams; Total Fat 47grams; Sodium 169 milligrams; Cholesterol 249 milligrams; Carbohydrates 20 grams; Fiber 0 grams

BAKED HAM WITH CUMBERLAND SAUCE    >Back to Top<

5 pounds Ham
1/2 cup Brown sugar
1 teaspoon Dry mustard
Whole cloves

CUMBERLAND SAUCE
1 cup Apple jelly
1/4 cup Orange juice
1/4 cup Lemon juice
1/4 cup Apple juice
2 tablespoons Honey
1 tablespoon Cornstarch

Remove skin from ham; score the surface with shallow diagonal cuts, making diamond shapes. Mix brown sugar and mustard; rub into fat of ham. Insert a whole clove in center of each diamond. Place ham in a large roaster with a baking rack. Bake, uncovered at 325~ for 20 to 22 minutes per pound.

For sauce, combine all the ingredients in a medium saucepan. Cook over medium heat until thickened, stirring often. Serve over the slice ham.

BAKED HAM WITH MUSTARD AND MARJORAM    >Back to Top<

1-1/2 cups whole-grain Dijon mustard
1/2 cup (packed) golden brown sugar
3 tablespoons dried marjoram
2 tablespoons minced garlic
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon ground black pepper

1 9- to 10-pound fully cooked bone-in ham (shank or butt end)

2-1/2 cups Madeira
1 cup orange juice

2 tablespoons chopped fresh marjoram or 2 teaspoons dried

Preheat oven to 400°F. Mix first 6 ingredients in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate)

Line large roasting pan with double layer of foil. Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in prepared pan. Pour Madeira and 1 cup orange juice into bottom of pan. Bake ham until heated through, about 45 minutes.

Remove pan from oven. Increase oven temperature to 450°F. Spread mustard mixture generously over top and sides of ham. Return to oven and continue to bake until mustard coating is golden brown, about 35 minutes.

Transfer ham to platter. Skim fat from pan juices and discard. Pour pan juices into medium saucepan. Add marjoram and bring to boil. Season sauce to taste with salt and pepper. Slice ham into 1/2-inch-thick slices. Serve with sauce.

Serves 8.

BAKED HAM WITH ORANGE-MUSTARD GLAZE    >Back to Top<

1 (6 to 8-pound) fully cooked bone-in ham half
1 cup water
1 cup dry sherry or orange juice
2/3 cup orange marmalade
1/3 cup stone-ground mustard
3 teaspoons dry mustard

Heat oven to 325. Place ham, fat side up, in disposable roasting pan (place on baking pan) or on rack in shallow roasting pan. Pour water into pan. Bake at 325 for 1 hour; remove ham from oven. Add sherry or orange juice to roasting pan. If necessary, trim fat from ham. Score ham diagonally at 1-inch intervals, cutting about 1/4-inch deep. Score in opposite direction to form diamond shapes. Insert meat thermometer so bulb reaches center of thickest part of ham but doesn't rest in fat or on bone.

In small bowl, combine marmalade and mustards; mix well. Brush half of marmalade mixture over ham; baste with pan juices. Return to oven; bake 1 to 1-1/2 hours or until meat thermometer registers 140, basting frequently with pan juices and brushing with remaining marmalade mixture. Let ham stand in roasting pan for 15 minutes before slicing, basting frequently with pan juices.

BAKED HORMEL HAM WITH FRUIT    >Back to Top<

Apricot Halves
Pineapple slices
Peach halves
1/4 cup brown sugar
1/4 cup vinegar
1 Hormel Canned Ham
Whole cloves

Drain juice from canned fruit. Reserve pineapple juice for basting ham, other juices for beverages, etc. Combine brown sugar, vinegar and 1 cup pineapple juice in saucepan; bring to boil and cook 5 minutes. Place ham in shallow roasting pan, score ham and stud with whole cloves; arrange fruit around ham. Pour over prepared pineapple mixture. bake in moderate oven (350° F.) 45 minutes, basting ham and fruit frequently with liquid in pan.

BAKED SUGAR CURED HAM    >Back to Top<

15 pound Ham (sugar cured and smoked)
2 pints Honey
1/2 pound Brown sugar
1 teaspoon Cloves (ground)
Place ham in stock pot, cover with water, bring to a boil, simmer 1 hour.

Remove from pot; remove outer rind; trim excess fat. Score with knife. Place ham in roasting pan and cover with honey. Mix sugar and cloves together; sprinkle over ham. Add water to bottom of pan (approximately 1/4 inch) and bake at 350 degrees F. until golden brown. Serve with fruit sauce or favorite ham sauce. Makes 25 servings

BARBEQUE HAM    >Back to Top<

2 tablespoons chopped onions
1/2 cup ketchup
1/4 cup water
1/4 cup vinegar
1/4 cup prepared mustard
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 pound cooked ham, thinly sliced and chopped

In a skillet with a small amount of oil, fry onions until brown. In a bowl blend together ketchup, water, vinegar, mustard, brown sugar and Worcestershire sauce. Combine this mixture in skillet with onions and ham and simmer until hot, about 5 to 10 minutes. Makes 4 servings

Nutrition at a glance: per serving: Calories 396; Protein 32 grams; Total Fat 21 grams; Sodium 691 milligrams; Cholesterol 107 milligrams; Carbohydrates 21 grams; Fiber 1 gram

CANNED HAM RECIPE    >Back to Top<

7 pounds canned ham
2 cups orange juice
1 (20-ounce) can crushed pineapple
3 tablespoons brown sugar
1/2 cup water

Place the ham in the slow cooker. Pour orange juice, water and pineapple over the top of the ham. Sprinkle brown sugar along the top and sides. Cook on low for 8 hours. Makes 24 servings

Nutrition at a glance: per serving: Calories 220; Protein 24 grams; Total Fat 10 grams; Sodium 1691 milligrams; Cholesterol 50 milligrams; Carbohydrates 7 grams; Fiber 0 grams

CAPE COD CRANBERRY GLAZED HAM    >Back to Top<

4 Rock Cornish hens (fresh or thawed) each about 1-1/4 pounds
8 ounces Jellied cranberry sauce
3 tablespoons Kikkoman Lite Soy Sauce
1 teaspoon Onion powder
1/4 teaspoon Ground cinnamon

Remove and discard giblets and necks from hens. Rinse hens; drain and pat dry. Combine remaining 5 ingredients and 3 Tbsp. water in small saucepan. Heat over medium heat until cranberry sauce dissolves and mixture is smooth (do not boil); remove and cool. Place hens, breast side up, on rack in shallow pan; brush cavities and skin with glaze. Bake in 375 F. oven 70 minutes; brush with glaze after 35 minutes. Cover hens loosely with foil; bake 30 minutes longer, or until tender. Makes 4 to 6 servings.

CHERRY GLAZED HAM    >Back to Top<

1 (5 to 7 pound) ham
1/4 cup Sherry flavoring
21 ounces Cherry pie filling
1/4 cup Orange juice
1 cup Orange marmalade

Bake ham. Thirty minutes before end of baking, remove from oven. Pour drippings from pan. Score fat surface lightly in uniform diamond pattern. Strain pie filling; set cherries aside. Stir together syrup from pie filling, marmalade, sherry flavoring and orange juice. Pour syrup mixture on ham. Continue baking 30 minutes longer or until ham is done, basting frequently with glaze. Garnish ham with reserved cherries. About 2-1/2 cups.

COCA COLA BASTED HAM    >Back to Top<

10 pounds Ham *
1 tablespoon Dry Mustard
6 cups Coca-Cola
2 tablespoons Sharp Prepared Mustard
1 cup Brown Sugar, Dark, Packed
2 cups Bread Crumbs, Fine, Dry

* Ham should be one of the precooked hams. Not one of the specialty cured or canned hams. Just the standard bone in ham in the meat counter.

Preheat oven to 325oF. Place ham, fat side down, in a shallow baking pan. Pour coke into pan until it is 1/2-inch deep. Bake 2 to 3 hours, or until ham can be easily pierced with a fork, basting with the Coca-Cola every 15 to 20 minutes. (Center of ham will read 140oF on a meat thermometer when properly cooked.) Remove ham from the pan and cool. Cut away rind and fat with a sharp knife. Combine sugar, mustards, bread crumbs, and enough Coke to form a thick paste. Place ham on roasting rack in pan and pat all over with the paste. Add remaining coke to the bottom of the pan. Increase the temperature to 375oF and bake the ham 45 minutes longer, basting every 20 to 15 minutes until sugar-mustard paste has melted to a dark glaze. Let stand at room temperature 30 minutes before slicing. Yield: 12 servings

COFFEE GLAZED HAM    >Back to Top<

7 pounds fully cooked smoked ham

Glaze:
1/2 cup brown sugar -- packed
1/4 cup maple-flavor pancake syrup
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon instant coffee granules
1 tablespoon dry mustard

Heat oven to 325. Have ready a shallow roasting pan fitted with a sturdy metal rack.

Cut rind off ham to expose fat. Place ham on rack and cover loosely with foil. Bake 1 hour and 15 minutes. Stir glaze ingredients until coffee dissolves. Brush on ham.

Bake uncovered 40-60 minutes longer, brushing twice with glaze, until meat thermometer inserted in thickest part registers 140 degrees. Let ham rest 15 minutes before slicing.

COUNTRY HAM    >Back to Top<

1 Country ham (12 to 15 pounds) scrubbed, soaked 1 to 2 days, changing water after 4 hours, then daily
10 slices Ginger (size of a quarter)
1 teaspoon Peppercorns
1/2 gallon Apple cider
1 gallon Water
1 cup Chunky applesauce
3 tablespoons Dijon mustard
1 tablespoon Prepared horseradish
1 cup Dark brown sugar
1 cup Bread crumbs

PREHEAT OVEN TO 450F. Place ham in a large pan, fat-side up. Add sliced ginger and peppercorns, then add enough cider and water to come 2-to-3 inches up the side of the ham. Save remaining cider-water to add to pan as liquid evaporates. Cover and place in oven. Cook about 20 minutes per pound or until internal temperature registers 160F. Remove from oven halfway through cooking and turn ham over. Replace and continue cooking. Remove ham to broiler rack and let sit 10 minutes to cool. Remove skin and fat. Taste, and if it's very salty, it may safely be immersed in more apple cider and water to draw out more salt.

Taste again and proceed. You may refrigerate until ready to glaze. Increase oven temperature to 400F. Mix the applesauce, mustard, horseradish, and 1/2 cup of the brown sugar. Spread over ham. Bake 20 minutes or until ham is heated through and sauce is bubbly. Remove from oven and turn on broiler. Mix together remaining 1/2 cup brown sugar and bread crumbs and spread on ham. Broil 5 minutes or until crisp. Yield: 16 servings.

CROCKERY HAM    >Back to Top<

6 pounds cooked ham
1 tablespoon vinegar
whole cloves
1/2 teaspoon dry mustard
1/2 cup currant jelly
1/4 teaspoon ground cinnamon

Place ham on metal rack or trivet in crock pot. Cover and cook on low 5
to 6 hours. remove ham. Pour off juice; remove rind. Score ham; stud with
cloves. In small saucepan melt jelly with remaining ingredients. Remove
metal rack or trivet. Return meat to crock pot. Spoon sauce over ham. Cover
and cook on high for 20 to 30 minutes, brushing with sauce at least once
more if possible. Make 8 to 10 servings.

CURRANT MUSTARD-GLAZED HAM    >Back to Top<

1 (7- to 8-pound) half (shank end) of a fully cooked cured ham
whole cloves for studding the ham
1/3 cup red-currant jelly
1-1/2 tablespoons Dijon-style mustard

If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a collar of skin around the shank bone and a layer of fat. Trim the fat, leaving a layer about 1/3-inch thick, score the layer remaining into diamonds, and stud the center of each diamond with a clove. Bake the ham on a rack in a roasting pan in a preheated 350°F. oven for 55 minutes.

In a small saucepan heat the jelly over moderate heat, stirring, until it is melted and smooth, remove the pan from the heat, and stir in the mustard. Spoon the glaze over the ham, spreading it evenly, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. Transfer the ham to a platter and let it stand for 15 minutes before carving. Serves 6 to 8.

EASTER HAM SLICE    >Back to Top<

1 -1/2 cups mashed, cooked sweet potatoes
1/2 cup applesauce
1/4 teaspoon cinnamon
2 center-cut ham slices, 1/2-inch thick
1/4 cup bottled lemon juice
1/2 cup brown sugar

Combine potatoes, applesauce and cinnamon. Spoon over 1 ham slices. Place remaining slice over potato mixture. Bake at 325 degrees for 1 hour. Combine lemon juice, sugar and 2 tablespoons pan drippings. Baste ham well. Bake for 15 minutes. Slice to serve. Yield: 4-6 servings.

EASTER HAM    >Back to Top<

1 (7 to 8 pound) fully cooked smoked ham shank
1 cup maple syrup
2 Tablespoons cider vinegar
1 Tablespoon prepared mustard ·whole cloves

Combine syrup, vinegar and mustard. Place ham, fat side up, on rack in shallow roasting pan. Pour about 1/2 cup mixture over ham and bake, uncovered, in a preheated 325 degree oven for 1 to 1/2 hours. Baste every 30 minutes with additional sauce. Remove ham from oven and score fat into diamond shapes. Insert a clove into each diamond. Bake ham an additional 30 minutes or until a meat thermometer inserted into the thickest part of meat registers 140 degrees. Let ham rest 15 minutes before carving.

EASTER HONEY COLA HAM    >Back to Top<

12 to 13 pound pre-cooked ham
2 to 3 liters Coke Cola soda
Cloves (whole)
Clove honey or wild flower honey or corn syrup

Prepare ham by placing in a deep steaming pan with rack. Pour soda into pan and bring liquid up to middle sides of ham. Steam (simmer) slowly for 2-1/2 hours. Ham will look very caramelized. Place ham on cooling rack. Cool for 10 minutes. Brush with honey. Score ham and pierce ham with whole cloves. Brush again with honey and bake at 350 degrees for 30 minutes or until golden. Serves 10 to 12.

EASY GLAZED HAM    >Back to Top<

One 3- to 4-pound boneless, fully-cooked, smoked ham half
1/2 cup water
Glaze of choice

Do NOT preheat oven. Place ham on rack in shallow roasting pan. Insert meat thermometer into thickest part of ham. Add water. Cover pan tightly with aluminum foil, leaving thermometer dial exposed.

Roast in a 325 oven until meat thermometer registers 135degrees, 19 to 23 minutes per pound.

Meanwhile, prepare desired glaze. Remove aluminum foil and spread glaze over ham 20 minutes before the end of cooking time.

Remove ham when meat thermometer registers 135 degrees. Let ham stand until thermometer registers 140 degrees, about 10 minutes. (Ham will be easier to carve.) Carve ham into slices. Makes 8 servings

GEORGIA COUNTRY HAM    >Back to Top<

10 pounds country ham, Georgia (10 to 12)
1 cup brown sugar
1 cup bourbon or sherry
1 cup water

Have the hock cut off ham so that it will fit into a roaster. Soak ham overnight in cold water and scrub the ham with a stiff brush. Change water a couple times to get rid of the excess salt. Mix sugar, bourbon and water; press into the fat of ham. Cover tightly with foil in roaster and bake at 200 degrees for 8 hours.

GINGER GLAZED HAM    >Back to Top<

1/4 cup brown sugar
2 cloves garlic, minced
1/4 cup honey
3 Tablespoons apple cider vinegar
2 Tablespoons fresh ginger, finely grated
5 pounds boneless Ham

Preheat oven to 425 degrees. Combine first 5 ingredients in a heavy saucepan. Bring to a boil, stirring about 1 minute until sugar is dissolved. Set aside to cool. Cut diamond pattern on the outside of ham. Place ham on a lightly oiled roasting rack. Place in a shallow roasting pan. Brush sugar mixture over ham. Bake 5 minutes, reduce heat to 325 degrees and bake for another hour, basting with sugar mixture every 15 minutes. Remove ham from oven and set aside 15 minutes before slicing.

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