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ham

[Replies: 4]
Last Post Nov 5, 2009 4:28 PM by: Michele from Kraft Kitchens
Michele from Kraft Kitchens
 
Michele from Kraft Kitchens
Posts: 879

Re: ham

Posted: Nov 5, 2009 4:28 PM
Hi brcjr709,
Welcome to the message boards! Here are a few glazed ham recipes from our site:

http://www.kraftfoods.com/kf/recipes/grey-poupon-glazed-ham-pear-56701.aspx

http://www.kraftfoods.com/kf/recipes/ham-walnut-glaze-56527.aspx

http://www.kraftfoods.com/kf/recipes/orange-dijon-glazed-ham-54873.aspx

http://www.kraftfoods.com/kf/recipes/mango-glazed-ham-56337.aspx

http://www.kraftfoods.com/kf/recipes/dijon-glazed-ham-53926.aspx

Enjoy!

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omamcm
 
omamcm
Posts: 34

Re: ham

Posted: Nov 3, 2009 11:04 AM
If this ham is for a church function, I will assume it will be a whole ham which is already fully cooked. If this is the case the fat side up should been scored and studded with whole cloves. When it is about 1/2 heated thru, as someone previously suggested, pineapple rings with marachino cherries in the center and the glaze added will make a lovely presentation. Another glaze I have used is brown sugar moistened with a little apple cider or pineapple juice leftover from the rings and a tad of any kind of mustard stirred in and packed on top of the ham after the scoring has begun to open and the edges just begin to show signs of crisping. The scoring helps render the fat and also helps hold the glaze on the ham instead of all running off and down into the pan and scorching.

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annaskf
 
annaskf
Posts: 1,101

Re: ham

Posted: Oct 31, 2009 9:10 AM
Hi brcjr709, if your baking the ham whole, just put pineapplle slices on it with toothpicks candied cherries in the middle and mix brown sugar with a small amount of the pineapple juice and pour over it. Or are you wanting a sauce to put on the ham after it's baked, when you serve it? annaskf

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keynibear
 
keynibear
Posts: 35

Re: ham

Posted: Oct 30, 2009 3:47 PM
/2 cup Dr. Pepper
3/4 cup light brown sugar
2 tablespoons fresh orange juice
2 teaspoons Dijon mustard
1 7 to 10-pound spiral sliced bone-in ham half -- preferably shank end

Bring Dr. Pepper, sugar, orange juice, and mustard to boil in medium Saucepan. Reduce heat to medium-low and simmer until mixture is syrupy and measures 3/4 cup, about 8 minutes. (Glaze can be Refrigerated for up to 2 days; reheat when needed.)

Remove ham from packaging and discard plastic disk that covers bone. Place ham in plastic oven bag, tie bag shut, and trim excess plastic. Set ham cut side down in 13x9" baking dish and cut 4 slits
In top of bag. (If you don't have an oven bag, place ham cut side down in baking dish and wrap tightly with foil.)


Adjust oven rack to lowest position and heat oven to 250
Degrees. Bake ham until center registers about 100 degrees on instant-read thermometer, 1-1/2 to 2-1/2 hours (about 14 minutes per lb if using plastic oven bag, about 17 minutes per pound if using foil), depending on weight of ham.

Remove ham from oven and roll back sides of bag to expose ham. Brush ham liberally with glaze and return to oven briefly until glaze becomes sticky, about 10 minutes. Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30 to 40
Minutes before carving.

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brcjr709
 
brcjr709
Posts: 2

ham

Posted: Oct 30, 2009 3:37 PM
i am in need of a glaze for ham cooking for a church

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