For the honey mustard glazed ham, soak the gammon in a
00b0F.
Cut through the ham rind 4 inches from the
Prepare the ham; Heat oven to 325 degrees
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Whisk together orange juice, orange zest, maple syrup, sugar and mustard. Bring to a boil and cook for 5 mins, until thickened, stirring occasionally.
Meanwhile, stud ham fat with cloves. Transfer to a baking tray lined with foil or parchment paper. Brush liberally with glaze then roast for 25 mins. Brush with remaining glaze and roast for another 20-30 mins, until golden brown.
Place watercress on a serving platter and top with ham. Carve and serve.
emove rind by cutting around ham knuckle and loosening with fingertips
honey, 1/2 c orange juice, 1/4 tsp cloves
Mix together butter, brown sugar, and mustard powder.
Bake ham, wrapped in heavy paper towel, for 2 hours at 325 degrees. Remove paper towel; cut off fat, then score the ham.
Rub butter mixture all over the ham.
Stir bourbon and orange juice together.
Pour half of the o.j. and bourbon over the ham.
Continue to bake ham another 45 minutes, basting every 15 minutes with remaining o.j. and bourbon.
Preheat an oven to 325 degrees F (165 degrees C). Stir the orange juice, cinnamon, clove, and honey together in a small bowl; set aside. Stir in almond extract if desired.
Place the ham in a shallow roasting pan. Bake in the preheated oven 1 hour and 15 minutes. Remove the ham from the oven, and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 140 degrees F (60 degrees C), about 45 minutes longer. Baste occasionally as the ham finishes baking.
iamond of scored fat. Place ham on a rack in a
Place ham on
a rack in a shallow roasting pan.
Insert meat thermometer. Bake, uncovered, at 350\u00b0 for 1 hour.
Stud ham with cloves, if desired.
Combine orange juice concentrate, brown sugar and mustard.
Brush on ham.
Bake, uncovered, 30 minutes to 1 hour or until thermometer registers 140\u00b0, basting occasionally.
Yields 12 to 16 servings.
Slice skin from ham.
Score fat on ham in a diamond design
Preheat oven to 325 degrees F. Place the ham on its side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil.
Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.
Bake ham for 1 hour at 325\u00b0.
Mix ingredients in a small bowl. Pour 1/3 of mixture over top of ham.
Cover ham with foil tent. Bake 1 hour.
Remove foil.
Spread more glaze over ham and bake for 15 minutes.
Serve with remaining warm sauce on the side. Serves 32 to 40.
Carefully remove peel from orange in long strips.
Squeeze the orange, reserving juice.
For glaze, in a small bowl combine 2 tablespoons of the orange juice, the honey, cinnamon and cloves; mix well.
Place carrots in bottom of crock-pot to form rack.
Mix orange juice and honey together and pour over ham and carrots.
Cook on low heat for 6 to 8 hours.
astic disk covering bone. Place ham in oven bag. Tie closed
ool.
For the ham:
Put the ham, carrot, celery, leek
rom ham. Score outside of ham in a diamond pattern. Place ham on
b>orange juice, rum, honey and mustard in a baking dish. Arrange ham
Preheat oven to 350\u00b0F. Place ham on a foil-lined baking tray.
In a small saucepan, combine preserves, mustard, garlic, orange zest, pineapple juice and brown sugar. Bring to a boil and cook until reduced to 3/4 cup, stirring occasionally. Season. Brush over ham and bake for 1 hour, basting occasionally. Brush with pan juices.
Slice and arrange on a serving platter. Garnish with orange slices, cinnamon sticks and fresh herbs.