Holiday Ham With Assorted Glazes And/Or Old-Fashioned Raisin Sauce

Holiday Ham With Assorted Glazes And/Or Old-Fashioned Raisin Sauce
about 30 servings, 2 to 3 servings per pound for bone-in ham, 3 to 4 servings per pound for boneless ham

  • 1 whole or half fully-cooked smoked ham, bone-in or boneless
  • Whole cloves as needed
  • Mustardy Pineapple Brown Sugar Glaze, Curried Pineapple Orange Glaze or Cranberry or Other Berry Glaze or Peach Chutney Glaze or Cinnamon Applesauce Glaze or Maple Apricot Glaze as desired
  • Old-Fashioned Raisin Sauce (optional)

With a sharp knife, score the top of the ham in a diamond or X pattern. Insert a clove into the center of each X. Place ham on a rack in a shallow roasting pan and insert meat thermometer into the thickest part, away from fat and bone. Bake, uncovered, in a slow oven (325 degrees F.) until thermometer registers 140 degrees F. Allow about 2 to 2 ½ hours for a 6 to 8-pound half ham and 3 hours for a 10 to 12-pound whole ham. Each of the following glazes should be spooned over the ham when the meat thermometer registers 125 degrees F. Whole cloves may be removed prior to spooning glaze over ham.

While ham is baking, prepare glaze of choice. About 30 minutes before the end of the baking time, remove ham from oven and spoon half of the glaze over the ham. Return ham to oven and continue to bake, uncovered, until meat thermometer registers 140 degrees F. (A cook-before-eating ham needs to be cooked until a meat thermometer registers 160 degrees F.) Transfer ham to heated platter and spoon remaining hot glaze over ham or pass in a sauceboat to accompany each serving. Garnish ham as desired. May accompany with Old-Fashioned Raisin Sauce, if desired.

Mustardy Pineapple Brown Sugar Glaze

  • 1 (14 to 16-ounce) can crushed pineapple-in-its-own juice, well drained (see note) (reserve juice)
  • ½ cup light or dark brown sugar, firmly packed
  • 1/4 cup reserved pineapple juice
  • 2 tablespoons prepared yellow mustard
  • Few drops hot pepper sauce (optional)

In a small bowl, combine all ingredients, mixing well.

Note: Press as much juice as possible out of pineapple with a wooden spoon.

Curried Pineapple Orange Glaze

  • 3 tablespoons corn starch
  • 1 (16-ounce) can pineapple tidbits in-its-own-juice, drained (reserve juice)
  • 1 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1 (11-ounce) can mandarin orange sections, drained, or 2 medium seedless oranges, peeled and sectioned
  • 2 cups reserved pineapple juice or unsweetened pineapple juice (or add enough water to reserved juice to make 2 cups)
  • 1/4 cup toasted slivered blanched almonds (optional)

In a medium heavy saucepan, blend a small amount of reserved juice into the corn starch to form a smooth paste. Add seasonings and remaining juice, mixing well. Cook over moderate heat, stirring constantly, until thickened and bubbly hot. Stir in fruit and nuts, if desired.

Cranberry or Other Berry Glaze: In a bowl, combine 1 (16-ounce) can whole cranberry sauce with 1 (6-ounce) can undiluted thawed frozen orange juice concentrate, mixing well. Or, combine 1 cup dried sweetened cranberries or dried cherries or blueberries or mixed berries with the orange juice concentrate; allow mixture to stand for at least 1 hour to plump fruit before spooning over ham.

Peach Chutney Glaze: In a bowl, combine 1 cup peach and 1/4 to ½ cup chutney of choice, mixing well. Use 1 drained (16-ounce can) peach halves, or 3 to 4 peeled firm ripe medium peaches, each cut in half and seeds removed, if desired, for garnish.

Cinnamon Applesauce Glaze: In a small heavy saucepan, combine 1/3 cup miniature red cinnamon candies and 1 (16-ounce) can unsweetened applesauce. Simmer over low to moderate heat until candies are completely melted.

Maple Apricot Glaze

  • ½ cup light or dark brown sugar, firmly packed
  • ½ cup maple or maple-flavored syrup
  • ½ cup apricot preserves
  • ½ cup apricot nectar
  • ½ to 1 teaspoon hot dry mustard
  • 1 tablespoon freshly grated peeled horseradish root or to taste (optional)
  • Maraschino cherries, halved and drained for garnish (optional)
  • Fresh or canned apricot halves, seeds removed, filled with cream cheese or reduced-fat or no-fat cream cheese and sprinkled with chopped nuts of choice for garnish (optional)

In a medium heavy saucepan, combine the first 6 ingredients, blending well. Simmer, stirring constantly, over moderate heat for 5 minutes. May garnish ham platter with maraschino cherries and/or apricot halves stuffed with cram cheese and sprinkle with nuts, if desired.

Old-Fashioned Raisin Sauce

  • 2 tablespoons ham pan drippings
  • 2 tablespoons flour
  • ½ teaspoon dry mustard
  • 1 cup unsweetened pineapple juice or apple cider
  • ½ cup dark or golden seedless raisins, or 1/4 cup each dark and golden seedless raisins
  • 1/4 cup dry sherry (optional)

About 30 minutes before end of baking time, prepare sauce. In a small heavy saucepan, combine ham pan drippings, flour, and dry mustard, blending well. Gradually add pineapple juice or cider, blending well. Bring to a boil, stirring constantly over moderate heat. Add raisins, reduce heat, and simmer for 10 minutes. Remove from heat, cover, and set aside until ready to serve. Just before serving, warm sauce over low heat. Stir in sherry just before serving. Pass sauce in a sauceboat to accompany ham.

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