Mar 22, 2011

Ham and Glazes The Q&E Way

A precooked ham does not have to be cooked, preheat oven to 325°F Place the ham in the 325°F oven (163°C). It will take 12 to 15 minutes per pound for a whole or boneless ham and 18 to 20 minutes per pound for a half ham.
Baste often and glaze half way through heating.
When removing ham from the oven. lightly cover your ham with aluminum foil and let it rest for 20 minutes before you serve it.
Hams may be decorated with pineapple rings and maraschino cherries. Glazes may be made the day before and reheated before basting.
Honey Glaze
What You Need
1 cup light or dark corn syrup
1/2 cup firmly packed brown sugar
3 tablespoons prepared mustard
1/2 teaspoon ground ginger
1 dash ground cloves
In 2-quart saucepan combine all ingredients. Stirring constantly, bring to boil over medium heat and boil 5 minutes. Brush frequently on ham during last 1/2 hour of baking.
Mustard Glaze
What You Need
1 cup unsweetened apple juice or apple cider
1/2 cup whole grain Dijon mustard
2/3 cup (packed) golden brown sugar
1/4 cup honey
Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly. Drizzle honey evenly over. Spoon any mustard and sugar glaze that slides into roasting pan back over ham.

Brandy Peach Glaze
What You Need
1/4 cup raisins
1/4 cup brandy (not flavoring)
1/4 cup peach or pineapple preserves
1/4 cup orange juice
1 tablespoon corn starch
1 tablespoon brown sugar
1 tablespoon prepared mustard
Makes approximately 1 cup
Combine peach (pineapple) preserves, orange juice, raisins, and brandy in a small sauce pan. Cook over low heat until smooth and well combined.
In a separate bowl mix mustard, brown sugar and corn starch. Add mixture to sauce pan and combine. Cook until thickened.
Remove from heat. Spread glaze on ham during the last 30 minutes of baking. Reapply during the last 15 minutes, if desired.
Put extra gravy in a small gravy boat and serve along side of ham.

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