ag and put the ham in it, cut side down.
Set
For the honey mustard glazed ham, soak the gammon in a
Place ham in a roasting pan and
Preheat oven to 350\u00b0F. Line a sheet tray with foil. Coat foil in oil.
Place ham, cut-side down, in prepared pan. Whisk together apricot preserves, mustard, orange zest, orange juice, garlic, vinegar, rosemary and cinnamon. Spread 1/2 of the glaze over ham then roast for 30 mins. Baste with pan juices and roast for another 30 mins.
Skim fat from pan juices. Whisk pan juices into glaze then brush over ham before serving. Garnish with cinnamon sticks, fresh rosemary and apricots.
b>ham in oven bag. Tie closed and cut 4
nd chipotles.
Arrange the ham, cut end down, in a large
Lightly oil a shallow baking pan. Place ham, cut side down, in pan and let stand at room temperature 1 hour.
Bake ham 2 hours in a 350\u00b0F oven.
Meanwhile combine pineapple preserves, dark rum, and dry mustard in a small saucepan.
Bring to boil and remove from heat.
Brush ham with pineapple glaze for the last 30 minutes of baking time; pass remaining glaze.
ith cooking spray. Unwrap your ham and place it in the
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.
Remove ham from packaging and warm according
lace ham, left
Preheat the oven to 350 degrees F.
Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade.
Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth.
Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
Serve hot or at room temperature.
iamond of scored fat. Place ham on a rack in a
Preheat oven to 375\u00b0F.
Place ham, cut end down, in a large baking pan.
Mix pear nectar and orange juice in a bowl.
Bake ham for 15 minutes per pound basting frequently with juices.
Mix brown sugar and honey together in a small bowl.
Brush mixture over ham and bake for another hour or until internal temperature reads 140\u00b0F.
Honey Baked Ham corporation uses a butane torch to caramelize the glaze to a crust.
The ham is placed on top of a huge metal drum covered with foil and caramelized.
Preheat oven to 300 degrees F.
Remove ham from package. Place flat-side down on roasting pan; cover pan with foil to retain natural juices.
Bake about 12 minutes per pound. Remove ham from oven in the last 10 minutes.
Increase oven temperature to 400 degrees F. Cover ham with honey.
Return ham to oven and bake for 10 minutes more.
ool.
For the ham:
Put the ham, carrot, celery, leek
Cut ham slices 1/4-inch deep in a diamond pattern.
Place in ungreased jelly roll pan (15 x 10 x 1-inch).
Mix 1/2 cup brown sugar, mustard and allspice.
Add enough syrup to make a paste (about 1 tablespoon).
Spread over ham and bake, uncovered, in 325\u00b0 oven for 30 minutes.
Place ham slices on broiler rack.
Combine pineapple juice, sugar, applesauce and Old Bay seasoning.
Spread glaze over ham slices.
Garnish with pineapple slices and cherries.
Top pineapple slices with remaining glaze.
Broil 25 minutes.
Cut crusts from bread.
Place 8 slices in ungreased 13 x 9-inch baking pan.
Glass is good.
Cover with 8 slices cheese and cut up ham.
Place remaining bread on top.
Mix well the eggs, milk, mustard (can by dry) and seasoned salt.
Pour mixture over bread.
Refrigerate overnight.
ust perfect.
Lower the ham - unwrapped of course- into the