Monday, March 29, 2010
Ham: Glazed Baked, and Boiled
June's Orange-Honey Glazed Ham
5 pound whole ham
1 12 ounce jar orange marmalade
1/2 cup orange juice
1/2 Tablespoon yellow or Djon mustard
1/2 Tablespoon honey
whole cloves
Pre-heat oven to 350 degrees.
Stud ham with cloves and place ham on rack in shallow roasting pan bake for 2 ½ hours. In a saucepan, combine Marmalade, juice, mustard and honey, blending will. Bring to a boil, stirring. Reduce heat to simmer, and cook for about 5 minutes. Remove ham from oven. Carefully discard cloves and spread glaze over ham. Continue baking for 30 to 45 minutes, or until ham is done (Be carefully that glaze doesn’t burn.). Serves 4 to 8.
Great-aunt Carrie's Old-fashioned Baked Ham
This recipe is over 80 years old and has been modified slightly to accomodate modern cooking methods.
8 to 10 pound ham
2 Tablespoons butter or margarine
1 1/4 cup dark brown sugar
Whole cloves
4 to 6 slices canned pineapple rings
Marichino cherries (optional)
3/4 cup cider vinegar
1/2 cup water
1 cup tomato catsup
1/4 teaspoon ground cloves
1/4 teaspoon allspice
Pre-heat oven to 300 F degrees
Remove rind from ham. Mix brown sugar and butter together until well blended. Rub over surface fat of ham. Score (X) ham. Place a whole clove in each of the squares of scored fat. Place on a rack, fat side up, in a roasting pan, lined with enough aluminimum foil to completely cover the ham. Place pineapple rings over the top surface of the ham, securing with toothpicks. The originally recipe doesn't call for it, but if desired, you may add cherries to the pineapple, securing them with wooden toothpicks.
In a saucepan, boil together remaining ingredients, stirring occasionally, about 5 min. Pour this sauce over ham. Seal aluminum foil over the top of the ham, and bake for 2 1/2 to 3 hours, basting every 25 to 30 minutes. Always re-seal foil over ham after basting. 30 minutes before ham is done, take ham from oven and remove foil covering. Return to oven and continue basting, allowing ham to brown.
Grandma's Boiled Ham Dinner
Cottage ham (aka: boneless shoulder butt ham)
1 cup cider vinegar
2 Tablespoons maple syrup or granulated sugar
3 whole cloves
2 whole bay leaves
1/2 teaspoon celery seed
4 medium potatoes, peeled and halved
1/2 pound carrots, peeled, halved and quartered
2 or 3 turnips or parsnips, diced large
6 small whole white cooking onions, peeled
1 very small head green cabbage, cut into quarters, or 1/2 larger head, cut into eigths.
Place ham in 1 quart of boiling water. Add remaining ingredients. Bring to a rolling boil. Simmer over medium heat for 1 to 1 1/2 hours. Add more liquid if needed. Allow to cool in pot liquid before slicing. Remove bay leaves and cloves, and serve.
Can omit vegetables, and remove ham to refridgerator for use later in sandwiches or other dishes, such as a ham loaf. Serves 8 to 10.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment