Time 2h5m Number Of Ingredients 0 Steps:
Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving. Don’t toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor. Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking. Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon. Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal. Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.
Yield Makes 10 to 12 servings Number Of Ingredients 12 Steps:
Position a rack in the lower third of oven and preheat to 325°F. Using a sharp knife, score the fat covering the ham in a 3/4-inch-wide diamond pattern (do not cut into the meat). Place the ham in a 10-by-14-inch roasting pan and add 1 cup water. Roast the ham for 2 hours. While the ham is roasting, prepare the glaze: In a heavy, medium saucepan over moderately low heat, combine 1 cup orange juice, brown sugar, and bourbon. Bring to a simmer and continue simmering for 10 minutes. Add the guava or apple jelly, shallots, allspice, and cloves, and continue simmering until slightly reduced, about 5 minutes. Add the orange zest and the remaining 1 cup orange juice, and bring to a boil. Continue boiling until thickened, about 5 minutes. Add the orange slices and fresh ginger, and cook until the orange slices are tender, about 2 minutes. Once the ham has been in the oven for two hours, drape the glazed orange slices over the ham, securing them with toothpicks, and brush the ham and oranges with about 1/2 cup of glaze, reserving the remainder for serving. Continue roasting the ham until an instant-read thermometer inserted into the thickest part registers 145°F, about 30 minutes. To Serve: Remove the toothpicks from the ham and arrange the orange slices on a platter. Slice the ham and arrange on top of the oranges. Warm the remaining glaze and serve alongside.
Time 13m Yield 10 Number Of Ingredients 7 Steps:
Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.
Time 3m Yield 1 1/2 cup Number Of Ingredients 2 Steps:
Combine ingredients and brush over the ham during the last hour of baking, every 15 minutes. Tent with foil until the last half hour.
