Sign up for the Recipe of the Day newsletter to receive editor-picked recipes, tips and videos delivered to your inbox daily. Privacy Policy. Home Recipes. Prev Recipe Next Recipe. Classic Glazed Ham. Recipe courtesy of Food Network Kitchen. From: Food Network Magazine. Save Recipe. Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to degrees F. Trim off any skin from the ham.

Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham if usingplacing them at the intersections of the cuts. Put the ham, flat-side down, on a rack in a roasting pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers degrees F, about 2 hours, 30 minutes about 15 minutes per pound. Increase the oven temperature to degrees F.

Pour half of the Glaze see below for glazes over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned, about 45 more minutes.

Hoisin-Spice Glaze: Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute.

Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Pineapple-Apricot Glaze: Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice.

Add a Note. Categories: Easter Ham. More from:. Classic Pineapple-Apricot Glazed Ham. Ham Salad.Stumped for dinner? Get our life-saving Dinner Daily newsletter. You and your stomach can thank us later! The cut of meat from a hog's hind leg. Unprocessed meat is referred to as fresh ham, but most ham goes through a curing process after which is it referred to as cured ham. The meat can be dry cured salting the surface ; sweet-pickle cured immersing in a sweet brine with seasonings ; or injection-cured meat is injected with brine.

After curing the ham may be smoked. Fresh Ham: Look for one with a firm white layer of fat, with a well-marbled lean portion. Cured Ham: choose one that is firm and plump; meat should be finely grained and rosy pink. Fresh: Refrigerate up to five days. Cured: Refrigerate in original wrapping one week. Some country-style hams can be stored in a cool place months.

Looking for one of your favorite recipes? Plus, all of your private notes can now be found directly on the recipe page under the directions. Sign up. View All Definitions. Ham Nutrition. Plural Ham Season available year-round How to select Fresh Ham: Look for one with a firm white layer of fat, with a well-marbled lean portion.

How to store Fresh: Refrigerate up to five days. How to prepare bake, boil, fry, grill Matches well with apples, bananas, barbecue sauce, basil, bay leaves, bourbon, brown sugar, cider, cloves, cola, cranberries, figs, garlic, honey, horseradish, lemon, Madeira, mushrooms, mustard, onions, oranges, oregano, parsley, peaches, pineapple, port, raisins, rosemary, sherry, sour cream, sweet potatoes, thyme, tomatoes, vermouth, white wine.

Popular Ham Recipes. Close Nutrition Info. Pinterest Facebook Email. No Results. There are no results for your search. Please modify your search and try again.

Cancel Search Again. Hey There! Ok, Got It!A raw ham is slow roasted, then seasoned with a sweet smoky sauce during the last hour to make a memorable meal with little actual work involved. Preheat the oven to degrees F degrees C. Place ham in a roasting pan.

Pour in water to a 2 inch depth. Cover with a tight fitting lid.

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Bake for 6 to 8 hours in the preheated oven all day or all night. Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan. Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven.

Remaining drippings may be discarded or reserved for other uses.

Awesome Baked Ham

Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.

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All Rights Reserved. Glazed Ham. Rating: 4. Read Reviews Add Review. Save Pin Print ellipsis Share.

Glazed Ham

Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Per Serving:. Rating: 5 stars. This was wonderful!!!! I cooked it on low for 8 hours. I did not use liquid smoke or worchestershire sauce. I actually doubled the amount of glaze as I had two cups of drippings and didn't see the sense in wasting them.

I poured it back over the ham and let it cook for an hour and a half. I then turned the crock setting to high and removed the lid and basted the ham cooked for half an hour more and pulled the ham out to rest.Hams that you can order directly from a smokehouse will generally have been cured with more care and will have a deeper, smokier flavor. You may also want a rack, an oven-safe digital thermometer, and a pastry or paint brush to apply a glaze.

Determining how big a ham to buy is by no means a precise science. Appetites vary, and people will eat less at a buffet than at a dinner table. Country ham has beautiful flavor, but people will eat very little of it because of its intensity and saltiness. This is the classic ham of holiday spreads, pink-hued on the interior, crusty and often sweet outside.

It is easy to buy and fairly simple to prepare, and rewards the effort with a stunning centerpiece for any festive meal or gathering.

A prepared ham, also known as a city ham, is wet-cured, which is to say it has been submerged in or injected with a curing solution of sugar and salt, along with sodium nitrate, nitrites and other seasonings. These hams are sold bone-in and boneless. Boneless hams are incredibly easy to carve, but we believe that bone-in hams are generally more flavorful.

You can buy a whole hamwhich is pretty much most of the leg above the foot. It is a lot of meat. Or you can buy a half hamfrom either the top of the leg or the bottom. The top of a ham is the butt end — wide and rounded. The bottom is the shank end — wide at one end, and tapered at the other.

Ham steaks are often taken from the very center of the ham. They will easily serve a crowd and will provide leftovers for days after. These hams should be carved in the kitchen and served as slices on a platter.

Spiral-sliced hams are placed in a slicing machine that spins the ham around a blade to create thin slices of meat all the way down to the bone. A supermarket ham can be a delicious ham, just as a supermarket steak can be a delicious steak. But it is worth examining the label to see its origins and, in particular, to learn how much water has been added to its weight. Finding a ham online, where smokehouses now congregate to sell their wares, is another option.

A few years ago, Julia Moskin walked The Times through the process of choosing a ham. Whether at a butcher or a supermarket, pay close attention to the packaging.Ham is pork from a leg cut that has been preserved by wet or dry curingwith or without smoking. In addition, numerous ham products have specific geographical naming protection, such as prosciutto di Parma in Europe, and Smithfield ham in the US.

The preserving of pork leg as ham has a long history, with Cato the Elder writing about the "salting of hams" in his De Agri Cultura tome around BC.

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There are claims that the Chinese were the first people to mention the production of cured ham. The modern word "ham" is derived from the Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant "crooked". It began to refer to the cut of pork derived from the hind leg of a pig around the 15th century.

How to Cook a Ham

Because of the preservation process, ham is a compound foodstuff or ingredient, being made up of the original meat, as well as the remnants of the preserving agent ssuch as salt, but it is still recognised as a food in its own right. Ham is produced by curing raw pork by saltingalso known as dry curing, or briningalso known as wet curing. Additionally, smoking may be employed. Besides salt, several ingredients may be used to obtain flavoring and preservation, from black pepper e.

Prosciutto Toscano to saffron e.


Traditional dry cure hams may use only salt as the curative agent, such as with San Daniele or Parma hams, although this is comparatively rare. Specific herbs and spices may be used to add flavour during this step. The hams are then washed and hung in a dark, temperature-regulated place until dry. It is then hung to air for another period of time. The duration of the curing process varies by the type of ham, with, for example, Serrano ham curing in 9—12 months, Parma hams taking more than 12 months, and Iberian ham taking up to 2 years to reach the desired flavour characteristics.

Most modern dry cure hams also use nitrites either sodium nitrite or potassium nitratewhich are added along with the salt. Nitrates are used because they prevent bacterial growth and, in a reaction with the meat's myoglobingive the product a desirable dark red color.

The amount and mixture of salt and nitrites used have an effect on the shrinkage of the meat. Under certain conditions, especially during cooking, nitrites in meat can react with degradation products of amino acidsforming nitrosamineswhich are known carcinogens.

The dry curing of ham involves a number of enzymatic reactions. The salt content in dry-cured ham varies throughout a piece of meat, with gradients determinable through sampling and testing or non-invasively through CT scanning. Wet-cured hams are brinedwhich involves the immersion of the meat in a brinesometimes with other ingredients such as sugar also added for flavour.Get recipes and cooking tips to prepare the perfect ham for all your special occasion dinners, with suggestions for leftovers, too.

A creamy soup loaded with potatoes, corn, cauliflower, and diced ham. A delicious, no-fuss ham that is juicy and good. Made with only two ingredients. Ham Recipes Glazed ham.

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Ham and cheese sandwiches. Ham salad. Ham bean soup. Find hundreds of recipes for hearty, meaty meals. Baked Ham Whole ham seasoned with brown sugar and cloves. Moist and delicious. Easy Ham and Potato Soup A creamy soup loaded with potatoes, corn, cauliflower, and diced ham. Slow Cooker Ham A delicious, no-fuss ham that is juicy and good. Chef John's Ham and Potato Soup. Baked Ham and Cheese Party Sandwiches. Cheesy Scalloped Potatoes with Ham. Chef John's Honey-Glazed Ham.

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Hawaiian Ham and Cheese Sliders. Lentil Ham Soup. Clark's Quiche. Slow Cooker Pinto Beans. White rice is mixed with prosciutto cotto, Swiss cheese, olives, and artichokes in this gluten-free Italian salad perfect for a picnic lunch. By Buckwheat Queen. Honey Glazed Ham.


Serve your dinner guests a honey-glazed ham without the name brand price tag. This corn syrup, honey and butter glaze will do the trick on a spiral-cut ham from the store.The thigh of the hind leg of certain animals, especially a hog.

A cut of meat from the thigh of a hog, often cured by salting or smoking. To exaggerate or overdo a dramatic role; overact. To exaggerate or overdo a dramatic role, for example. Noun, sense 6, from obsolete slang hamfattera poor or amateurish actor, from the song "The Ham-Fat Man"considered typical of minstrel shows and their low standards of performance and depicting a stereotyped vision of slave life in the American South including a slave who likes gravy made from ham fat.

Noun, sense 7, short for ham operatororiginally applied in the s to telegraphers with poor skillsfrom ham-fisted and ham-handed. Zoology the part of the hindquarters of a pig or similar animal between the hock and the hip. Anatomy informal a. Theatre theatre informal a. Telecommunications informal a. Often, hams.

Switch to new thesaurus. Virginia ham - a lean hickory-smoked ham; has dark red meat. Old Testament - the collection of books comprising the sacred scripture of the Hebrews and recording their history as the chosen people; the first half of the Christian Bible. Schinken Schmiere Arschbacke Hamburger. He can't tie a knot in that rope — he's too ham-fisted. Mentioned in? Bingham Binghamton bumbling bungling butterfingered calzone Chatham Cheltenham cottage roll Cush cut of pork dramatic art dramatics dramaturgy eggs Benedict firm omelet Framingham gammon ham actor.

References in classic literature? THERE were two red lobsters, and a hama fish, a pudding, and some pears and oranges. It was a beautiful shiny yellow, streaked with red. View in context. Ham carrying me on his back and a small box of ours under his arm, and Peggotty carrying another small box of ours, we turned down lanes bestrewn with bits of chips and little hillocks of sand, and went past gas-works, rope-walks, boat-builders' yards, shipwrights' yards, ship-breakers' yards, caulkers' yards, riggers' lofts, smiths' forges, and a great litter of such places, until we came out upon the dull waste I had already seen at a distance; when Ham said, View in context.

And she gave her grandchildren a bottle of milk and a piece of ham and a loaf of bread, and they set out for the great gloomy wood. God knows, I don't grudge them every ham in the house--only, save the best for the funeral. Ham Farm possessed neither the splendor of Windygates nor the picturesque antiquarian attraction of Swanhaven. Under a perfectly-acted pretense of toying with it absently, in the character of a young lady absorbed in thought, she began dividing a morsel of ham left on the edge of her plate, into six tiny pieces.

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