Ham

Servings:   16

 

 

This glaze is sassy and sweet – the best combination.

 

Ingredients

8 pounds bone-in ham, fully baked

 

Glaze

 

1/8 teaspoon ground cinnamon

 

1/8 teaspoon ground nutmeg

 

1/8 teaspoon ground allspice

 

1/8 teaspoon ground cloves

 

¼ teaspoon dry mustard

 

½ teaspoon freshly grated ginger

 

1/4 cup apple cider reduction

 

3/4 cup light brown sugar

 

1/4 cup honey

 

1/8 teaspoon freshly ground black pepper

 

 

Steps:

1. Preheat oven to 275°F.
2. Combine all of the sauce ingredients in a saucepan.
3. Warm and stir until the brown sugar melts and the ingredients are well combined.
4. Chill until ready to use.
5. Set ham cut-side down in a large roasting pan, tent with tin foil and bake in oven for 10 minutes per pound or about 80 minutes for this size ham.
6. Remove ham from oven.
7. Pour and scrape off any ham drippings and fond in the bottom of the casserole and reserve.
8. Increase oven temperature to 375° F.
9. Remove tenting from ham.
10. Brush the exposed surface of the ham with half of the glaze.
11. Return ham to oven and bake for 10 minutes.
12. Remove from oven and brush with the rest of the glaze.
13. Bake for an additional 15 minutes.
14. Remove from oven.
15. Tent with foil and allow to rest for 10 minutes before serving.
16. Serve.

 

Clear Gravy

 

Ingredients

1 tablespoon corn starch

 

2 tablespoons cold water

 

Reserved pan drippings

 

 

Steps

1. Stir corn starch into cold water until completely dissolved.
2. Heat reserved pan drippings and fond in a saucepan.
3. Add cornstarch mixture and stir until thickened and clear.

 

 

Or

Red-Eye Gravy

 

Ingredients

 

1 1/4 cups cold water

 

3 tablespoons coffee bean grounds

 

1/2 cup reserved ham drippings and fond from baked ham

 

1/2 tablespoon Turbinado Sugar  

 

Pinch fresh ground black pepper  

 

2 tablespoons unsalted butter, at room temperature

 

 

Steps

1. Bring cold water to a boil.
2. Turn off heat. Allow boiled water to rest for 30 seconds.
3. Place ground coffee beans in a small bowl.
4. Add ¼ cup boiled water.
5. Stir. Allow to bloom for 30 seconds.
6. Add the rest of the water.
7. Stir until all the coffee grounds sink.
8. Cover and let stand for 1 minute.
9. Stir coffee again and let stand for 3 minutes.
10. Strain coffee through a fine mesh strainer and discard grounds.
11. Place coffee and ham broth with fond in a saucepan.
12. Add sugar and black pepper to taste and bring to a boil.
13. Continue to boil uncovered for 5-10 minutes until it’s reduced by half (approximately ¾ cup) and slightly thickened.
14. Remove skillet from heat and stir in butter.
15. Serve over ham slices.