Tag Archives: ham

Citrus Glazed Ham

Citrus Glazed Ham

Citrus Glazed Ham

This zesty glaze makes a fully cooked spiral sliced ham sweet and sunny.  Use the same glaze as for Citrus Glazed Yams.

1 cup orange juice
2 heaping tablespoons orange marmalade
2/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Combine orange juice and next 5 ingredients in a small saucepan, stirring well.  Bring to a boil.  Boil until thickened, about a minute.  Remove from heat.  Stir in vanilla.

Place a fully cooked sliced ham in a baking dish.  Pour the glaze over, fanning out the ham slices to get some glaze between the slices of ham.

Bake in a 350º F oven for about 40 minutes, just until the ham is heated all the way through and the glaze is bubbly and thickened.

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Sharon Springfield

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Pineapple Ham Steaks

1 1/2 cups pineapple juice
1/4 cup brown sugar, packed
2 teaspoons butter, melted
1 1/2 tablespoons dry mustard
1 garlic clove, minced
1/4 teaspoon paprika
2 lbs ham steaks
Mix pineapple juice, brown sugar, butter, mustard, garlic, and paprika. Place ham steaks in freezer bag, seal, label, and freeze.  To serve: Allow ham to thaw in the refrigerator (mine took about 24 hours). Remove ham steaks from marinade and discard marinade. Grill steaks until done.
8  Servings

Ham Muffins

1/2 pound ham, cooked
1/2 pound American cheese
1/2 green bell pepper, seeds, stem and pith removed
3/4 cup cracker crumbs, fine
2 eggs, beaten
1 cup milk
Grind ham, cheese and green pepper together.  Add cracker crumbs, eggs and milk.  Mix well.  Bake in greased muffin pans or individual cups in moderate oven (350°F) for 30 minutes.  Makes 12 medium sized muffins.  Serve with mushroom sauce.
12  Servings

Ham Linguine

2 cups ham, shredded into medium-sized pieces
1 pound linguine
4 tablespoons extra virgin olive oil
3 cloves garlic
1 cup peas, fresh or frozen, thawed
lemon zest, and juice of 2 lemons
1 teaspoon sea salt
1/4 teaspoon pepper, freshly ground
1/4 cup mint, chopped
1/4 cup fresh basil, chopped
Cook pasta according to pkg. directions. While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium high heat.  When pan begins to smoke, sauté garlic for one minute.  Add the ham and continue to sauté until ham begins to brown.  Finally, add the peas; sauté for one more minute. While skillet is still hot, drain the pasta and add to the ham mixture.  Add the lemon zest, juice, salt, pepper and 2 more tablespoons of olive oil.  Sauté for 1-2 minutes to let the flavors combine.  Remove from heat and toss with herbs.  Serve immediately.
6  Servings

Glazed Ham

6 pounds ham, fully cooked – rump half or shank portion
2 teaspoons orange peel, finely shredded
1 cup orange juice
1/2 cup brown sugar, packed
4 teaspoons cornstarch
1 1/2 teaspoons dry mustard
24 cloves
Score ham by making diagonal cuts in a diamond pattern.  Stud with cloves in middle of each diamond.  Place on a rack in a shallow roasting pan.  Insert a meat thermometer.  Bake in a 325º oven until thermometer registers 125º.  For rump, cook 1 1/2 hr to 1 1/2 hr; for shank cook 1 3/4 hr to 2 hours.  For glaze, in a medium pan, combine orange peel and juice, brown sugar, cornstarch and dried mustard.  Heat until thickened and bubbly.  Cook and stir 2 minutes more. Brush ham with some of the glaze.  Bake 20-30 minutes more or ‘til thermometer registers 135º.  Let stand 15 minutes more before carving.  Serve with remaining glaze.
16  Servings