The Secret Recipes for Your Favorite Dishes
Honey Baked Ham
Honey Baked Hams are basted in fruit juices and then glazed with a mixture of brown sugar and honey.
2 hours 20 min prep
INGREDIENTS
1/2 spiral cut smoked ham (@ 7 lbs. fully cooked)
1/2 cup pear juice
1/2 cup orange juice
1/2 cup firmly packed brown sugar
1/2 cup honey
DIRECTIONS
Preheat oven to 375 ° F.
Place ham, cut end down, in a large baking pan.
Mix pear nectar and orange juice in a bowl.
Bake ham for 15 minutes 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 °F. Honey Baked Ham corporation uses a butane torch to carmelize the glaze to a crust.
The ham is placed on top of a huge metal drum covered with foil and carmelized.
Honey Baked Ham
Honey Baked Hams are basted in fruit juices and then glazed with a mixture of brown sugar and honey.
2 hours 20 min prep
INGREDIENTS
1/2 spiral cut smoked ham (@ 7 lbs. fully cooked)
1/2 cup pear juice
1/2 cup orange juice
1/2 cup firmly packed brown sugar
1/2 cup honey
DIRECTIONS
Preheat oven to 375 ° F.
Place ham, cut end down, in a large baking pan.
Mix pear nectar and orange juice in a bowl.
Bake ham for 15 minutes 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 °F. Honey Baked Ham corporation uses a butane torch to carmelize the glaze to a crust.
The ham is placed on top of a huge metal drum covered with foil and carmelized.
Honey Baked Ham With Brown Sugar Crust
1 city style (brined) ham, hock end*
1/4 cup brown mustard
2 cups dark brown sugar
1-ounce bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies
Heat oven to 250 degrees F.
Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.)
Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F.
Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
Heat oven to 350 degrees F.
Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can.
Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour.
Let the roast rest for 1/2 hour before carving.
*Cook's note: A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices".
The Secret Recipes for Your Favorite Dishes
