Rosemary-Maple Glazed Ham
- 1/2 cup maple syrup
- 1/2 cup firmly packed light brown sugar
- 1/4 cup coarse-grain mustard
- 2 tablespoons fresh rosemary leaves, chopped
- 1/4 cup water
- 1 (8-pound) HORMEL® CURE 81® Classic Boneless Ham
Instructions
In small saucepan, heat maple syrup and next four ingredients. Bring mixture to a boil, reduce heat and simmer three to five minutes or until slightly thickened.
Cook ham according to package directions, basting with syrup mixture every thirty minutes.
Brown Sugar & Cherry Glazed Ham
- 1 1/2 cup cherry preserves
- 1/4 cup brown sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons mustard
- 2 teaspoons chopped fresh thyme leaves
- 1 (8-pound) HORMEL® CURE 81® Cherrywood Ham
Instructions
In small saucepan, heat preserves and next four ingredients. Bring mixture to a boil. Reduce heat and simmer three to five minutes or until slightly thickened.
Cook ham according to package directions, basting with preserve mixture every thirty minutes.
Brown Sugar & Balsamic Glaze
- 1/2 cup firmly packed light brown sugar
- 1/2 cup apple cider
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 2 teaspoons coarse-grain mustard
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1/4 cup water
- 1 tablespoon cornstarch
Instructions
1. In small saucepan, over medium heat, combine brown sugar and next six ingredients.
2. In small bowl, whisk together water and cornstarch. Whisk cornstarch mixture into brown sugar mixture and bring to a boil, whisking constantly.
3. Reduce heat to medium-low and simmer two minutes or until slightly thickened. Serve with ham.
Slow-Cooker Honey-Glazed Ham
- 1 HORMEL® CURE 81® Classic Boneless Ham
- 1/3 cup honey
- 3 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1/4 cup brown ale
Instructions
1. Place ham in lightly greased slow-cooker; add one cup water. Cover and cook on HIGH four hours or on LOW six hours.
2. Meanwhile, in small saucepan heat honey and next three ingredients over medium-high heat. Cook five minutes or until slightly thickened. Remove ham from slow-cooker and drizzle with glaze.
Ale and Apple Glazed Ham
- 1 HORMEL® CURE 81® Classic Boneless Ham
- 1 (6-ounce) package glaze from spiral ham
- 1 (12-ounce) bottle dark lager beer
- 1/4 cup apple butter
- 2 teaspoons Dijon Mustard
Instructions
1. Heat oven to 350°
2. In a shallow roasting pan, place ham.
3. In medium saucepan combine glaze packet contents, and remaining ingredients. Cook over medium heat two to three minutes or until contents from packet dissolves.
4. Bake ham according to package directions, basting with glaze every fifteen minutes.
Peach Ginger Glazed Ham
- 1 HORMEL® CURE 81® Classic Boneless Ham
- 2 teaspoons whole cloves
- 1/4 teaspoon ground cinnamon
- 2 tablespoons brown mustard
- 1/2 cup packed brown sugar
- 1/4 cup packed brown sugar
- 2 tablespoons apple cider vinegar
- 1 cup peach nectar
- 1 cup peach preserves
- 5 cups frozen peach slices
- 2 teaspoons minced fresh ginger root
- 1 hot cherry pepper, seeded and minced
- 1 (3-inch) cinnamon stick
Instructions
1. Heat the oven to 300°F Use knife to score top of ham in a diamond pattern. Press cloves into the ham and place on roasting rack.
2. Bake for one and a half to two hours in the preheated oven, or until the internal temperature of the ham has reached 140°F
3. Mix together the cinnamon, mustard and ½ cup of brown sugar in a cup or small bowl. Set aside. In saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil. Stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer for twenty-five to thirty minutes, or until the peaches are tender and the sauce has thickened.
4. Remove ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 300°F and return ham to the oven, uncovered.
5. Bake for an additional twenty to thirty minutes, or until glaze is bubbly. Allow the ham to rest for fifteen to twenty minutes before carving. Serve with hot peach-Ginger sauce.
Apple Honey Glazed Ham
- 1/2 cup honey
- 1/4 cup apple butter
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon Dijon mustard
- 1/4 cup cider vinegar
- 1 (10-pound) HORMEL® CURE 81® Cherrywood Ham
Instructions
In small saucepan, over medium heat, bring honey and remaining ingredients to a boil. Reduce heat to low and simmer two minutes.
Cook ham according to package directions, basting every thirty minutes with honey mixture.
Cranberry Glazed Ham
- 1 HORMEL® CURE 81® Classic Boneless Ham
- 1 can (14 oz.) whole berry cranberry sauce
- 1/4 cup balsamic vinaigrette dressing
- 1 tablespoon zest and 3 tablespoons juice from 1 orange
- 1 tablespoon lemon juice
Instructions
Heat oven to 325°F.
Place HORMEL® CURE 81® Boneless Ham in shallow pan. Score ham; cover with foil. Bake one and a half hours. Meanwhile, microwave remaining ingredients in microwaveable bowl on HIGH thirty to forty-five seconds, or until cranberry sauce is melted. Reserve one and three-quarters cups cranberry mixture.
Remove foil from ham. Bake, uncovered, one hour or until ham is heated through, brushing with remaining cranberry mixture every twenty minutes.
Transfer ham to cutting board; cover loosely with foil. Let stand fifteen min. Slice ham; serve with reserved cranberry mixture.
Orange Bourbon Glazed Ham
- 1/2 cup orange marmalade
- 3 tablespoons bourbon
- 2 tablespoons maple syrup
- 2 tablespoons wholegrain mustard
Instructions
In small saucepan, heat all ingredients until marmalade is melted. Makes approximately three-quarters cup, enough to glaze eight to nine-pound ham.
Pineapple Rum Glazed Ham
- 1/2 cup pineapple jam
- 1/4 cup packed brown sugar
- 3 tablespoons dark rum
- 1 teaspoon freshly ground pepper
Instructions
In small saucepan, heat all ingredients until sugar is dissolved. Makes approximately three-fourths cup, enough to glaze eight to nine-pound ham.
Cranberry Port Glazed Ham
- 1/2 cup cranberry jelly
- 3 tablespoons Port
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Instructions
In small saucepan, heat all ingredients until cranberry jelly is melted. Makes approximately one cup, enough to glaze eight to nine-pound ham.
Southern Sweet Glazed Ham
- 1 cup packed brown sugar
- 1 cup molasses
- 3/4 cup spicy brown mustard
- 1/4 cup bourbon, if desired
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
Instructions
1. Place brown sugar, molasses, mustard, bourbon, ginger, cinnamon, cloves, and black pepper in mixing bowl and stir until sugar has dissolved.
Cook’s Notes: To use, spread glaze over a ham that has been scored with a sharp knife in a diamond pattern. Cover and bake three hours in preheated to 250°F oven. Increase oven temperature to 350°F and baste with more glaze. Bake uncovered one hour.
Any remaining glaze can be heated and used as dipping sauce or gravy.