A ham glaze is not essential for a delicious ham, but it is an extra step that can take your dish to the next level. 8-10 pound spiral-cut smoked ham 3 Granny Smith apples 1/4 cup whole-grain mustard 2 tablespoons dijon mustard 1/4 cup honey 1/2 teaspoon ground cardamom (. The glaze will caramelize during baking, creating a crispy, sweet crust. This ham glaze is a sweet, sticky sauce that is brushed onto ham before it is baked. When it comes to fully cooked ham, the key is not to overcook it. Remove ham from oven and allow to rest, covered, for 10 minutes before slicing and serving. You will never make ham another way after making this Instant Pot Honey Baked Ham Spiral sliced ham is steamed to perfection with a sweet honey sauce.Continue to spoon or brush the remaining glaze over the ham every 15 minutes until a thermometer is inserted in the center of the ham registers 140℉.Spoon or brush some of the glaze over the ham. After 45 minutes, remove ham from the oven and uncover.Bring to a boil, reduce heat, then simmer until reduced to roughly half and the glaze is slightly thickened. While ham is in the oven, prepare glaze by adding orange juice, water, ginger, and cloves to a small saucepan.Place pan in the oven and roast for 45 minutes.Place a sheet of parchment paper over the ham, then cover with aluminum foil. Add ½ cup of water to the bottom of the pan. Unwrap ham and place sliced side down on a rack in roasting pan.Position the oven rack in the lower ⅓ of the oven. Slice ham and serve, passing caramel sauce separately. Add reserved juices to remaining 1 cup caramel and whisk to combine.Ĥ. Transfer sheet to oven and cook until glaze is bubbling and starting to brown in places, 5 to 7 minutes. Remove wire rack, leaving foil in place, and return ham to sheet, cut side down. Reserve ¼ cup juices from bag discard bag and remaining juices. Once oven reaches temperature, remove ham from bag and transfer to carving board. Remove sheet from oven and increase oven temperature to 450 degrees. Cook over medium-high heat, stirring occasionally, until reduced to 1 ⅓ cups, 5 to 7 minutes.ģ. When bubbling subsides, add pepper and five-spice powder. Off heat, add warm vinegar a little at a time, whisking after each addition (some caramel may harden but will melt as sauce continues to cook). Once sugar mixture is straw-colored, reduce heat to low and continue to cook, swirling saucepan occasionally, until mixture is dark amber–colored and just smoking and registers 360 to 370 degrees, 2 to 5 minutes longer. While sugar mixture cooks, microwave vinegar in bowl until steaming, about 90 seconds set aside. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Bring sugar, water, and corn syrup to a boil in large heavy-bottomed saucepan over medium-high heat. Bake until center registers 110 degrees, 3 ½ to 4 ½ hours.Ģ. Tie bag shut and place ham cut side down on prepared wire rack. Insert temperature probe (if using) through top of ham into center. Unwrap ham and, if necessary, discard plastic disk covering bone. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Adjust oven rack to lower-middle position and heat oven to 250 degrees. We developed this recipe using Turkey Size Reynolds Kitchens Oven Bags.ġ (7- to 10-pound) spiral-sliced, bone-in half ham, preferably shank endġ. We recommend a shank-end ham because the bone configuration makes it easier to carve look for a half ham with a tapered, pointed end.
0 Comments
Leave a Reply. |