Ham is the perfect symbol of a holiday meal, perfection in a main course. Glazed with adornments like cloves, exotic fruit, criss-cross cuts or spiraling they have an elegant quality that appeals to everyone at a holiday table.
Ham is also easy to cook, and easy to buy if you know what to look for. The best hams for holiday meals are bone-in whole or half hams. These are the best as far as moistness and versatility for using in ham recipes.
Honey Glazed Ham
4 lb Ham; boneless, fully cooked
1 cn Lemon-lime soda; 12 oz,
1/4 c Honey
1/2 ts Mustard
1/2 ts Cloves; ground
1/4 ts Cinnamon; ground
1. Place ham and lemon-lime soda into crock pot. If your pot has a rack, you can use it.
2. Cover and cook on low 6 to 8 hours (high 3 to 4 hours).
3. Thirty minutes before serving, combine honey, mustard, cloves, and cinnamon, and 3 tbs drippings from bottom of crock pot.
4. Spread glaze over ham and continue cooking. Let ham stand for 15 minutes before serving.
1. Put all ingredients, except ham, in a saucepan. Stir until cornstarch dissolves. Bring to a boil.
2. Simmer about 1 minute. Place ham in a Reynolds Oven Cooking Bag. Pour sauce over ham in the bag.
3. Bake 2 1/2 to 3 1/4 hours at 325 degrees. (Bag may darken, it’s not burning!)
Honey Cola Ham
12-13 lb. pre-cooked ham
2-3 liters Coke Cola soda
Clove honey or wild flower honey or
1. Prepare ham by placing in a deep steaming pan with rack.
2. Pour soda into pan and bring liquid up to middle sides of ham. Steam (simmer) slowly for 2 1/2 hours. Ham will look very caramelized.
3. Place ham on cooling rack. Cool for 10 minutes. Brush with honey.
4. Score ham and pierce ham with whole cloves. Brush again with honey and bake at 350 degrees for 30 minutes or until golden.
Moist Glazed Ham
1 large whole ham
1 pound light brown sugar
1 12 ounce can regular cola
1/3 cup burgundy wine
1/3 cup pineapple juice
1. Preheat the oven to 400 degrees
2. Remove the rind from a large whole ham and score the fat in the traditional diamond pattern.
3. Stud it heavily with whole cloves and place it in a large roaster.
4. Pack one whole pound of brown sugar on to the top of the ham just as thick and as high as you can pack it. Don’t worry about the part that falls off it will be left in the pan to melt into the glaze
5. Place pan in preheated oven for thirty to forty minutes until the brown sugar begins to melt.
6. Pour one can of cola (non-diet) over the ham very gradually trying not to wash off the melting sugar.
7. Reduce the oven temp to 325 degrees.
8. For the remaining basting you will use a mixture of half burgundy wine and half pineapple juice, basting every 30 minutes for 4 hours. Be sure to dip up the pan juices and spoon them back up over the top too. The idea is to keep the meat super moist for the whole time it is cooking. You may “tent it” with foil the first 3 and a half hours.