Rosemary-Maple Glazed Ham
EntertainingIngredients
| ½ | cup maple syrup |
| ½ | cup firmly packed light brown sugar |
| ¼ | cup coarse-grain mustard |
| 2 | tablespoons fresh rosemary leaves, chopped |
| ¼ | cup water |
| 1 | (8-pound) HORMEL® CURE 81® Classic Boneless Ham |
Directions
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
EntertainingIngredients
| 1½ | cups cherry preserves |
| ¼ | cup brown sugar |
| 2 | tablespoons balsamic vinegar |
| 2 | tablespoons mustard |
| 2 | teaspoons chopped fresh thyme leaves |
| 1 | (8-pound) HORMEL® CURE 81® Cherrywood Ham |
Directions
In small saucepan, heat preserves and next 4 ingredients. Bring mixture to a boil. Reduce heat and simmer 3 to 5 minutes or until slightly thickened.
Cook ham according to package directions, basting with preserve mixture every 30 minutes.
Brown Sugar & Balsamic Glaze
EntertainingIngredients
| ½ | cup firmly packed light brown sugar |
| ½ | cup apple cider |
| ¼ | cup balsamic vinegar |
| 2 | tablespoons soy sauce |
| 2 | teaspoons coarse-grain mustard |
| 1 | teaspoon crushed red pepper flakes |
| ½ | teaspoon garlic powder |
| ¼ | cup water |
| 1 | tablespoon cornstarch |
Directions
In small saucepan, over medium heat, combine brown sugar and next six ingredients.
In small bowl, whisk together water and cornstarch. Whisk cornstarch mixture into brown sugar mixture and bring to a boil, whisking constantly.
Reduce heat to medium-low and simmer two minutes or until slightly thickened. Serve with ham.
Slow-Cooker Honey-Glazed Ham
EntertainingIngredients
| 1 | HORMEL® CURE 81® Classic Boneless Ham |
| ⅓ | fluid ounce honey |
| 3 | tablespoons soy sauce |
| 1 | tablespoon Dijon mustard |
| ¼ | cup brown ale |
Directions
Place ham in lightly greased slow-cooker; add one cup water. Cover and cook on HIGH four hours or on LOW six hours.
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 & Apple Glazed Ham
EntertainingIngredients
| 1 | HORMEL® CURE 81® Classic Boneless Ham |
| 1 | (6-ounce) package glaze from spiral ham |
| 1 | (12-ounce) bottle dark lager beer |
| 1 | cup apple butter |
| 2 | teaspoons Dijon Mustard |
Directions
Heat oven to 350°.
In a shallow roasting pan, place ham.
In medium saucepan combine glaze packet contents, and remaining ingredients. Cook over medium heat 2 to 3 minutes or until contents from packet dissolves.
Bake ham according to package directions, basting with glaze every 15 minutes.
Peach Ginger Glazed Ham
EntertainingIngredients
| 1 | HORMEL® CURE 81® Classic Boneless Ham |
| 2 | teaspoons whole cloves |
| ¼ | teaspoon ground cinnamon |
| 2 | teaspoons brown mustard |
| ½ | cup packed brown sugar |
| ¼ | 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 stickHeat 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. |
Directions
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.
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
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.
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.
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
EntertainingIngredients
| ½ | cup honey |
| ¼ | cup apple butter |
| ¼ | cup firmly packed dark brown sugar |
| 1 | tablespoon Dijon mustard |
| ¼ | cup cider vinegar |
| 1 | HORMEL® CURE 81® Bone-In Half Ham (7 to 9-pounds) |
Directions
Heat oven to 325°F.
In small saucepan, over medium heat, bring honey and remaining ingredients to a boil. Reduce heat to low and simmer 2 minutes.
Cook ham according to package directions, basting every 30 minutes with honey mixture.
Cranberry Glazed Ham
EntertainingIngredients
| 1 | HORMEL® CURE 81® Classic Boneless Ham |
| 1 | can (14 oz.) whole berry cranberry sauce |
| ¼ | cup balsamic vinaigrette dressing |
| 1 | tablespoon orange zest |
| 3 | tablespoons juice from 1 orange |
| 1 | tablespoon lemon juice |
Directions
Heat oven to 325°F.
Place HORMEL® CURE 81® Boneless Ham in shallow pan. Score ham; cover with foil. Bake 1-½ hours.
Meanwhile, microwave remaining ingredients in microwaveable bowl on HIGH 30 to 45 seconds, or until cranberry sauce is melted. Reserve 1-¾ cups cranberry mixture.
Remove foil from ham. Bake, uncovered, 1 hour or until ham is heated through, brushing with remaining cranberry mixture every 20 minutes.
Transfer ham to cutting board; cover loosely with foil. Let stand 15 min.
Slice ham; serve with reserved cranberry mixture.
Orange Bourbon Glazed Ham
EntertainingIngredients
| ½ | cup orange marmalade |
| 3 | tablespoons bourbon |
| 2 | tablespoons maple syrup |
| 2 | tablespoons wholegrain mustard |
Directions
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
EntertainingIngredients
| ½ | cup pineapple jam |
| ¼ | cup packed brown sugar |
| 3 | tablespoons dark rum |
| 1 | teaspoon freshly ground pepper |
Directions
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
EntertainingIngredients
| ½ | cup cranberry jelly |
| 3 | tablespoons Port |
| ½ | teaspoon ground cinnamon |
| ¼ | teaspoon ground allspice |
| ¼ | teaspoon ground cloves |
Directions
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 Ham Glaze
EntertainingIngredients
| 1 | packed brown sugar |
| 1 | cup molasses |
| ¾ | cup spicy brown mustard |
| ¼ | cup bourbon, if desired |
| 1½ | teaspoons ground ginger |
| 1½ | teaspoons ground cinnamon |
| ½ | teaspoon ground cloves |
| ¼ | teaspoon ground black pepper |
Directions
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 3 hours in preheated to 250°F oven. Increase oven temperature to 350°F and baste with more glaze. Bake uncovered 1 hour. Any remaining glaze can be heated and used as dipping sauce or gravy.