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    Posts Tagged ‘Ham’

    Baked Ham

    Easter Dinner

    Not only for the holidays, a good baked ham works in so many ways. In some cases, ham tends to dry out on the inside due to the density and cooking time used, one way to insure that you get a nice, moist interior is rather simple. Approximately 90 minutes before you put the ham in the oven place it, with its packaging intact into a vessel large enough to hold the ham with an inch or two to spare. Run your tap, hot water, until it reaches maximum temperature, fill the vessel (with the ham in it) with hot tap water to at least one inch above the product. This technique raises the internal temperature enough so that the cooking time is reduced providing a moist finished product.

    You will need:
    Roasting Pan
    One butt or shank ham* approximately six oz./person
    Orange/Cognac Glaze

    Set oven temperature to 250° F. Remove ham from water bath and open packaging. With a sharp knife cut grooves into fat/skin side of product just deep enough so that glaze seeps into product. The grooves should be about one inch apart to form a diamond pattern in the fat/skin. Spread one-half of the glaze over ham and place into roasting pan. Roast at 250° F for 20 minutes/pound. Three-quarters way through the roasting cycle spread the other one-half of the glaze over ham. At the end of the roasting period, remove from oven, tent with foil and let the ham rest for 10 minutes. Slice ham to desired thickness and serve.

    I served this with Caramelized Sweet Potato/Carrot Medley

    *Butt ham is meatier with less fat but is harder to carve due to complex bone structure. Shank ham is not as meaty and has more fat but is easier to carve due to a single bone as compared to the butt.

    Cognac Orange Glaze

    This is a very simply prepared glaze that can be used on Ham, Chicken or Pork. The total cooking time is less than 10 minutes.

    You will need:

    Cognac (I used Hennessey VS) 2 TBS
    Orange Marmalade (I used Smuckers Simply Fruit) 1 cup
    Honey/Dijon Mustard (I used Plochman’s) 2 TBS + 1 tsp
    Habanero Pepper 1/2 with seeds (cut pepper in half lengthwise

    In a small sauce pot add cognac and habanero pepper bring to a boil to cook off alcohol. Add marmalade and honey/mustard. Turn heat down so that glaze just simmers, put on lid and cook for 5 minutes. Remove habanero pepper. As an alternative you can omit the pepper or use milder Jalapeno pepper. The glaze can be made ahead and reheated when needed. Brush glaze on ham, pork or chicken and roast as you would normally. You can re-glaze the meat half way through cooking time to enhance the flavor.

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