8 pound fully-cooked ham
For glaze, in a small bowl combine orange juice, honey, cinnamon and cloves; mix well. Place ham on rack in shallow roasting pan. Roast in a 325 degrees F. oven for 1-1/2 to 2 hours, or until meat thermometer registers 135 to 140 degrees F., basting with the honey glaze during the last 45 minutes.
Nutrition Facts: Calories 173: Protein 19 grams; Fat 7 grams; Sodium 1179
milligrams; Cholesterol 49 milligrams
1/2 cup crème de cassis (black currant-flavored liqueur) or cherry-flavored
1 (6- to 8-pound) spiral-cut honey-roasted ham or 1(12- to 14-pound)
Stir crème de cassis, 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil. Add dried cherries. Reduce heat; cover and simmer until cherries are plump, about 5 minutes. Mix in pecans and orange peel. Season relish lightly with salt. Transfer to bowl. Cool. (Can be made 1 week ahead. Cover and refrigerate.)
Place ham or turkey on platter. Place bowl with cherry relish alongside. Serve with dinner rolls, if desired. Serves 12 to 14.
The components of this recipe-purchased ham or turkey, the relish and dinner
rolls- can be combined by your guests to make little sandwiches.
1 (8- to 10-pound) boneless, smoked ham, cooked
When putting a large meal on the table, one way to simplify things is to prepare a fully cooked ham. This jalapeño glaze adds the just right amount of flavor.
Heat the ham according to the package directions. Remove the ham from the
oven 30 minutes before it is done. Score the outside of the ham with a sharp
knife in a diamond pattern 1/4-inch deep and about 1 inch apart. Combine the
honey, brown sugar, bourbon, jalapeño pepper, dry mustard and ground cloves.
Mix well and brush over the outside of the ham. Stick a whole clove in the
center of each diamond. Continue baking the ham for 30 minutes, basting
frequently. Let the ham stand at room temperature 10 to 15 minutes before
slicing. Serves 8.
1 (8-pound) cooked boneless ham
Heat ham as directed on label or at 325F 1-1/2 hours. Remove from oven and
score, cutting diagonal lines 1/2-inch deep and 1-inch apart. Cut across lines
to form diamond shapes. Combine jelly, mustard and horseradish. Spoon mixture,
small amounts at a time, at intervals, over ham throughout remainder of baking.
Increase temperature to 425F and bake until ham is browned and glazed, about 30
to 45 minutes. Yield: 20 servings
1 (10-pound) pre-cooked ham
Place ham with rind on rack in roasting pan, fat side up. Roast at 300
degrees, 18 minutes per pound. During last hour, trim rind, score fat (criss-cross)
and stud with cloves. Sprinkle top with brown sugar, then 3 tablespoons kahlua.
Pour 1/2 cup kahlua and mixed mustard into pan. Baste frequently with pan syrup.
1 (12-to 14-pound) ham of your choice
Bake ham as directed on package. About 30 minutes before ham is done, remove it from oven.
If your ham has a rind, when it is cool enough to handle, cut away the rind and trim the fat about 1/2-inch thick. Score by cutting deeply in a crisscross pattern.
Increase the oven temperature to 450 F. With a pastry brush, paint the ham
all over with bourbon. Then combine the remaining bourbon with the brown sugar,
coriander, mustard, and orange marmalade and pat the mixture firmly around the
ham. Stud with cloves, if desired. Return ham to oven for 30 minutes more. Ham
will have an appetizing and beautiful glaze. Serves approximately 50
2 tablespoons onion, chopped finely 1 tablespoon vegetable oil
Heat oven to 325 degrees. In medium saucepan, cook and stir onion in oil over medium heat for several minutes or until tender. Add brown sugar; cook 1 minute. Add mango puree and mustard; heat through. Remove from heat and cool. Stir in parsley.
Lightly score ham, then insert cloves into corners of scores. Place ham in roasting pan; add 2 tablespoons water. Bake in preheated oven according to package directions (about 16-20 minutes per pound). Brush ham with 1/2 cup glaze during last 20 minutes of baking.
In small saucepan, thin remaining glaze with water to desired consistency. Heat through over medium heat. Serve as sauce with sliced ham.
Note: If you prefer, melt 1/2 cup mango preserves with 1 tablespoon water and
1 teaspoon lemon juice to make an easy glaze. Omit brown sugar.
1 (6-8 pound) cooked ham, shank or butt end OR
Heat oven to 325 degrees F. Have ready a foil-lined shallow roasting
Per 4 ounce serving ham and 3 tablespoon gravy: 310 calories, 26 grams
protein, 26 grams carbohydrate, 10 grams fat, 67 milligrams cholesterol, 1,719
1 (5 to 7-lb) fully-cooked bone-in ham (shank or butt)
Use a fully-cooked whole, shank or butt ham increasing cooking time for larger whole ham. If a country ham is used, soak it in water or apple cider (for a sweet flavor) a few hours or overnight to remove some of the salty taste. Remove thick skin if a strong smoke flavor is desired. Trim fat leaving no more than 1/2 inches thick covering. Score ham. Combine syrup, ginger, nutmeg and allspice. Place ham in a large dish and baste with syrup mixture. Let the ham stand in syrup for 1 to 2 hours or until it reaches room temperature; baste frequently with syrup. When ready to smoke, remove ham from dish, stud with cloves and place on smoker grid. Baste with syrup at least twice while smoking. Before last hour of smoking, decorate with canned pineapple slices and cherries, baste again. If using a meat thermometer, fully cooked ham should reach an internal temperature of 130 to140 degrees. Make certain the thermometer is not touching the bone.
CHARCOAL: Use 7 to 8 pounds charcoal, 3 quarts hot water, 3 to 4 wood sticks and smoke 2-1/2 to 3-1/2 hours.
ELECTRIC: Use 3 quarts hot water, 3 to 4 wood sticks, and smoke 2 to 3 hours.
GAS: Use 4 quarts hot water, 3 to 4 wood sticks, and smoke 2 to 3 hours.
Heavy Duty Aluminum Foil
PREHEAT oven to 325°F.
LINE 13 x 9 x 2-inch baking pan with Heavy Duty Aluminum Foil; set aside. If desired, score ham by lightly cutting diamond shapes into ham; insert cloves.
PLACE ham in foil-lined pan. Insert meat thermometer into thickest part of ham.
BAKE uncovered 1 to 1-1/2 hours or until thermometer reads 140°F. While ham is baking, combine brown sugar, syrup and mustard; spoon over ham during last 1/2 hour of baking time. Let stand 10 minutes before slicing.
Nutrition per 3 ounce cooked serving: Number of Servings: 16-24
1 (5 to10 pound) Ham
Place ham and one cup water in oval roasting pan. Let frozen orange juice
6 ounces Slice Fully Cooked Ham *
* Slice of Ham should be cut into 3/4-inch chunks.
In a 1-1/2-quart casserole micro-cook ham, celery, 1 Tablespoon water,
covered, on 100% power for 3 to 4 minutes or till heated through. Drain orange
sections with pineapple, reserving 1/3-cup liquid. In a 1-cup measure stir
together cornstarch and cinnamon. Stir into reserved liquid. Micro-cook,
uncovered, on 100% power for 1 to 1-1/2 minutes or until thickened and bubbly,
stirring every 30 seconds. Drain liquid off ham and celery mixture. Stir in
thickened mixture. Stir in orange sections with pineapple. Micro-cook,
uncovered, on 100% power about 1-1/2 minutes or until heated through. Serve with
hot cooked rice, if desired. Servings: 2
1 tablespoon flour
Shake flour in cooking bag. Place in large roasting pan at least 2 inches
deep. Lightly score surface of ham. Place ham in bag. Combine pineapple, jelly,
lemon juice, cornstarch and ground cinnamon in saucepan; stir and cook until
cornstarch dissolves. Bring to a boil. Simmer 1 minute. Pour sauce over ham in
bag. Bake 2-1/2 to 3-1/4 hours.
Rub the roast well with sage, freshly ground black pepper, and touch of garlic. Place on a rack in a shallow pan. Roast to an internal temperature of 175°F. Remove from the oven, and allow to stand for 15 minutes in a warm place before carving. Serve with Lyonnaise potatoes, sautéed apple slices, and Burgundian Mustard.
Blend the finely chopped pickles thoroughly with the mustard and add the
cognac. If sealed in a jar, this will keep for several days.
1 (15-1/2-pound) fully cooked smoked Smithfield ham or Tennessee ham
Preheat oven to 350°F. Trim rind and excess fat from ham, leaving 1/4-inch-thick layer of fat. Place ham on roasting rack set in heavy large roasting pan. Spread butter over ham. Sprinkle nutmeg over ham. Pour Madeira into pan. Bake ham until well glazed and dark brown, basting every 10 minutes with pan juices, about 1-1/2 hours. Let ham stand at least 20 minutes.
Thinly slice ham, beginning at shank end and proceeding at angle toward thicker part of ham. Serve ham hot or at room temperature. Serves 12.
*Good home-cured hams could be found in every colony, but those of
Smithfield, Virginia, were considered among the finest, and their reputation
remains stellar today. According to a 1926 law, genuine Smithfield hams must be
cured, smoked and aged for a year within the Smithfield city limits. Madeira was
a popular Colonial beverage - George Washington's favorite - although for a time
it was boycotted because of British taxation.
1/2 Spiral-cut smoked ham (about 7 pounds fully cooked)
Preheat oven to 375*. Place ham, cut end down, in a baking pan. Mix together
pear nectar and orange juice in a bowl. Bake ham in a preheated oven for 15
minutes, basting twice with juice mixture. Mix together brown sugar And honey in
a small bowl. Brush mixture over ham. Bake for about another hour, or until
internal temperature Measures 140* on an instant read meat thermometer. Serve
immediately. Yield: 16 servings
1 (5 to 7-pound) fully cooked smoked butt or shank-half ham
With a sharp knife, score fat surface, making uniform diagonal cuts about 1/8-inch deep and 3/4-inch apart. Place ham fat side up on rack in a shallow roasting pan; bake in a 325° F oven 1-1/4 to 2-1/4 hours.
Meanwhile, in a small saucepan, combine preserves, mustard, and lemon juice; cook over low heat, stirring until blended.
During last 20 minutes of baking time, brush ham with about 1/2 cup glaze.
Let ham stand 10 minutes for easier slicing. Heat remaining glaze and serve as a
sauce for the ham. Servings: 10
1 (10-pound) fully cooked, half ham, chopped
Cut the rind, if any off the ham. Trim away all but about 1/4-inch of fat
from the ham. Using a small sharp knife, make X shaped cuts about 2 inches deep
and 1-inch apart all over the fat side of the ham. Preheat oven to 325 degrees.
Squeeze as much water as possible from the thawed kale and spinach, Put then in
the food processor along with the onion, watercress, celery leaves, salt and
pepper. Pulse until the vegetables are finely chopped. Press the vegetable
mixture into the cavities you have cut into the ham, packing it down well. Place
the ham fat side up , in a shallow baking pan. Bake for 2 hours. Stir together
honey, vinegar, mustard and ginger and brush part of mixture onto ham. Continue
baking and basting for 30 minutes, until ham is richly glazed. Remove ham from
the oven and let it rest for 20 minutes for easier carving. Carve carefully,
holding the slices to keep stuffing in place. Garnish platter with watercress if
1 (6 to 7 pound) boneless ham
Preheat oven to 350 degrees F. Poach yams and pears in hot water until tender but not overcooked. Drain and chop into 1-inch cubes. Set aside. In a heavy-bottom sauté pan melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté until vegetables are wilted, approximately 3 to 5 minutes. Add yams, pears, raisins and figs and continue to sauté until mixture is well blended and resembles a chutney or stuffing. Season with a pinch of cinnamon, nutmeg and filé. Remove and allow to cool. Slice ham horizontally across the middle and fill the center of ham with stuffing mixture about 3/4-inch. Top with upper section of ham and secure in place with skewers. Garnish top of ham with pear halves and glaze ham with Cajun glaze. Bake 20-30 minutes.
1 cup cane syrup
In a stainless steel mixing bowl, combine all ingredients. Blend well and
brush over ham prior to baking.
1 Ham fresh (12 to 18 pounds), with pocket cut into it for stuffing
Put ham into a roasting pan & surround with water. Cook in oven at 400
degrees F for 2 hours. Remove. Strip casings from the sausage and stuff the ham
with the un-cased sausage. Add more water to pan if needed. Return ham to oven
and cook for 1 hour more. When ham is done, drain off juice from the pan and put
into a small pot. Place in refrigerator for 30 minutes. remove from
refrigerator, skim off the grease that has formed and use for a gravy base.
HAM (any type canned, shank, bone in doesn't matter)
2 large cans crushed pineapple
Preheat oven to 350 Degrees
Grease , large pan big enough to hold your ham with room around the sides for drippings. Sprinkle ham with Salt and Pepper. Stab ham several times with sharp knife, if a canned ham is used you can slice like scoring with a few deep stabs into the ham through to the bottom.
In large sauce pan put both cans of crushed pineapple and all ingredients NOT THE CORNSTARCH YET. Heat to slow boil stir with whip or slotted spoons, steady so bottom doesn't scorch. Let boil for a few minutes (about 3) then drizzle the cornstarch and water mixture into the pineapple mixture , stirring constantly as the glaze thickens. This is where you may need more cornstarch depending on the pineapple you use (some brands have more juice or water in them) the consistency of the glaze should be that of almost a (German chocolate cake frosting with the nuts etc) you want it so when you spoon it on the ham it won't just run off.
Best bet is : Once its basically thickened turn heat off let it cool to warm to touch almost. Then glaze your ham the glaze then tends to stick to the ham better and not run off, as quickly. Cover ham all over as best it will stay.
OPTIONAL: Sliced Pineapple rings then tooth picked into the ham.
Bake ham uncovered for 1 hour check and baste as you want to keep the glaze
on the ham and the rings (if used). Make aluminum tent and cover the ham after
the first hour . REDUCE OVEN TEMP NOW to 300 Degrees. And bake another hour.
When you serve the ham place warm glaze on the table to add to each serving if
the person desires.
1-1/4 cups firmly packed brown sugar
Preheat oven to 325 degrees F (165 degrees C).
In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest and mustard. Bring to a boil over medium heat. Simmer for 5 to 10 minutes; set aside.
Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes. Makes 20 servings
Nutrition at a glance: per serving: Calories 695: Protein 61 grams; Total Fat
40 grams; Sodium 179 milligrams; Cholesterol 213 milligrams; Carbohydrates 19
grams; Fiber 0 grams
Pre-cooked boneless ham such as Cure 81
Place ham on rack in roasting pan. Pour pineapple mixture over ham.
Bake for one hour at 350 degrees. Lower heat to 300 d. and bake for 2 hours.
As juice in pan boils down (check after first hour), begin to add ginger ale as
needed. Baste ham every 15 minutes for last hour, adding ginger ale as needed.
This is the secret to the wonderful flavor! For the last 30 minutes of cooking,
remove rack and place ham in bottom of pan.
Everyone who kept hogs, which used to be almost everyone, butchered some in the fall or early winter, as soon as the weather cooled enough to retard spoilage. The family enjoyed fresh pork for a short time, but they processed most of the meat for use over the year ahead, salt curing much of it for the pork barrel and turning the rest into sausage, lard, and other products. The ham was the cut that got the most attention, particularly in Virginia and states due west where many Virginians migrated. In Smithfield and other Tidewater communities, colonists developed the American country ham, dry curing the meat in salt, smoking it slowly, and then aging it for several months. The process bore similarities to English and other European methods, but the result was distinctively different, as densely flavored as a prosciutto, but drier, smokier, and saltier than most Old World hams. It takes advance planning, time, and a big pot to cook a Virginia-style ham properly, but it's a feast that keeps on giving, providing leftovers that can energize many a dish in even the smallest quantities. The best accompaniment is a tart and tangy condiment, like this variation on a popular pear relish.
Thomas Jefferson, among many others, liked his ham baked after it was cooked,
stuck with cloves, covered with brown sugar, and basted with a good white wine.
Southern Maryland epicures often preferred the meat stuffed with a mixture of
greens and seasonings, such as minced kale and spinach with shallots and celery
seed, recommended by Frederick Stieff in Eat, Drink & Be Merry In Maryland
(1932). To hold in the stuffing, Stieff sewed cheesecloth around the ham, but
some contemporary cooks simply wrap the package in an extra-large white cotton
14- to 17-pound dry-cured, smoked country ham, aged at least 6 months (see
Ingredient Tip above)
Three days before you plan to serve the ham, begin its preparation. Make sure you have a pot large enough to hold the ham. In the South many cooks have two burner "ham boilers," but we use a 40-quart pot otherwise designated for outdoor fish and turkey fries. If it looks like the shank will stick out of the pot more than an inch or so, hacksaw it off or take it to a butcher for help in trimming it.
Don't be shocked by the ham's initial grungy appearance. Scrape off exterior mold and anything else that looks unsavory with a stiff brush under running water. The mold is perfectly normal and the ham inside should be fine.
Plop the ham in the pot and place the pot where it will be near a sink but out of the way for a couple of days. Then cover the ham with water-but only after the pot is in place because it gets very heavy. Over 2 to 2-1/2, days, change the water a minimum of twice and up to four times. Each time the water is changed, and the longer the ham soaks, you reduce the saltiness a bit.
Sometime while the ham is soaking, prepare the chutney. Place the pears in a saucepan and just cover them with water. Cook briefly over medium heat until the pears become somewhat soft but not quite tender. Pour off the cooking liquid into a small heavy saucepan, mix in the brown sugar, and bring to a boil over high heat. Cook the mixture down to a thick syrup, about 15 minutes. Stir the remaining ingredients into the pears, add the syrup, and continue cooking, stirring occasionally, until reduced to a thick consistency, about 30 more minutes. Cool the chutney, then cover and refrigerate it. (The chutney keeps well for several weeks.)
Now you're ready to cook the ham. Change the water one more time. This will be easier to do if you pour off the water and then move the pot with the ham to the stove before filling it with more water. Once the ham is covered with water, pour in the vinegar. Cook the ham at a bare simmer, with only occasional breaking bubbles on the surface, for 15 to 20 minutes per pound, until tender. Let the ham cool in the water for about 1 hour. Then remove the pot from the stove, a task for which you'll definitely want at least one muscular friend. Remove the ham from the water, placing it on a cutting board, broader, flatter side up. Discard the water.
Trim off the skin and all but 1/4 to 1/2 inch of fat. Because the thickness of the fat can vary, it's best to work with a small knife and shave off small portions. No further preparation is necessary, and the ham can be eaten warm, but the texture is best after letting it cool to room temperature or chilling it. We don't normally glaze this type of ham because the taste gets lost when it is carved into paper-thin slices. However, if you will be presenting it whole at the table or on a buffet, the meat will look more attractive if you mix up the simple glaze (or any other favorite of yours) and smear it over the top of the ham. Bake the ham briefly in a 375 degree F oven about 20 minutes, just long enough to set the glaze.
Carve the ham by first cutting out a small V of meat from the top near the
hock end. From that point, continue cutting at a 45-degree angle the thinnest
slices you can manage. Because of the density of the meat, people will eat much
smaller portions than with other moister hams. Country ham used to be left in a
cool spot on the counter for anyone to help themselves. It's better, however, to
refrigerate leftovers wrapped in foil. They will keep for weeks.
The best way to prepare the ham is to wash it in hot water, scrubbing with a vegetable brush to remove the pepper and curing salt, if you don't want it real salty you can soak it in ginger ale for a few hours. The best and easiest way to prepare is to heat oven to 500°F and bake ham for 15 minutes, turn oven off and leave in oven for 3 hours, turn oven back on 500°f for another 15 minutes then off and leave overnight (6 to 8 hours). Once you put ham in oven DO NOT open oven door. This is the easiest. Our favorite treat is to make ham pot pie.
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