Holiday Ham, Three Ways
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.5 cups
Peach Preserve1 cup
Cider Vinegar1 tbsp
Thyme Leaves (fresh)1.5 cups
Hot Pepper Jelly3 cup
Orange Juice3 tbsps
Garlic (finely grated)3 tbsps
Ginger (finely grated)3 tbsps
Allspice (whole, crushed)1 tbsp
Cayenne Pepper1 cup
Pure Maple Syrup1 cup
Paprika (smoked)2 tbsps
Ground Cinnamon2 tbsps
Ground Cumin2 tbsps
Garlic Powder2 tbsps
Onion Powder2 tbsps
Ground Black Pepper (coarsely)1
Biscuit1
PickleDirections:
1
Increase the oven temperature to 400°F
2
Return ham to oven uncovered
3
Preheat oven to 350°F, with the rack in the lower third of oven
4
If your ham has a layer of fat, use a sharp paring knife to score the fat in a diamond crosshatch pattern, about 1 inch wide and 1/2 inch deep
5
Preheat oven to 350°F, with the rack in the lower third of oven
6
If your ham has a layer of fat, use a sharp paring knife to score the fat in a diamond crosshatch pattern, about 1 inch wide and 1/2 inch deep
7
For Tangy Peach Mustard Ham OR Sweet and Spicy Jerk Ham: In a medium bowl, mix together the glaze ingredients of your choice
8
Brush all over ham (reserving some glaze for basting while cooking)
9
In a medium bowl, mix together the glaze ingredients of your choice
10
Brush all over ham (reserving some glaze for basting while cooking)
11
For Smoky BBQ Ham: Brush the ham with maple syrup (reserving some syrup for basting while cooking)
12
Combine the rest of the ingredients in a medium bowl, then rub all over ham, pressing into syrup to adhere
13
Brush the ham with maple syrup (reserving some syrup for basting while cooking)
14
Combine the rest of the ingredients in a medium bowl, then rub all over ham, pressing into syrup to adhere
15
Position roasting rack in roasting pan; pour 2 cups water into pan and place prepared ham on rack
16
Cover pan with foil and bake 1 hour
17
Remove pan from oven, remove foil, and brush ham with reserved glaze or maple syrup
18
Bake until glaze has caramelized and the ham's internal temp reads 135°F when an instant-read thermometer is inserted in the middle of the ham (avoiding bone), brushing with more glaze or syrup if desired, 40 minutes to 1 hour more
19
Let rest 10 minutes before carving
20
Serve with biscuits or rolls, mustard, and pickles
21
Position roasting rack in roasting pan; pour 2 cups water into pan and place prepared ham on rack
22
Cover pan with foil and bake 1 hour
23
Remove pan from oven, remove foil, and brush ham with reserved glaze or maple syrup
24
Increase the oven temperature to 400°F
25
Return ham to oven uncovered
26
Bake until glaze has caramelized and the ham's internal temp reads 135°F when an instant-read thermometer is inserted in the middle of the ham (avoiding bone), brushing with more glaze or syrup if desired, 40 minutes to 1 hour more
27
Let rest 10 minutes before carving
28
Serve with biscuits or rolls, mustard, and pickles