Give your ham a makeover with one of three delicious new glazes. While roasting, glaze caramelizes in to a sticky crust, adding complex flavors to the hickory smoked pork.
Servings and Ingredients
|1 (15-lbs.) fully cooked bone-in whole smoked ham, or unglazed spiral-cut ham|
|Maple Pear Glaze|
|1 c. Hy-Vee Select 100% pure maple syrup|
|½ c. pear, peeled and chopped|
|½ c. whiskey|
|¼ c. Hy-Vee brown sugar, packed|
|1 tbsp. Hy-Vee butter|
|1 sprig(s) fresh rosemary|
|Cider Mustard Glaze|
|4 c. Hy-Vee apple cider|
|¼ c. brandy|
|1 tbsp. Hy-Vee Dijon mustard|
|1 tbsp. Hy-Vee honey|
|1 sprig(s) fresh sage|
|1 c. Hy-Vee orange marmalade|
|¼ c. rum|
|1 tbsp. Hy-Vee unsalted butter|
|1 clove(s) garlic, minced|
|1 sprig(s) fresh thyme|
Things To Grab
- Sharp chef's knife
- Meat thermometer
- Large saucepan
- Silicone pastry brush
- Preheat oven to 325 degrees.
If desired, use a sharp knife to lightly score a diagonal diamond pattern on ham. Roast ham according to package directions.
Meanwhile, prepare desired glaze as directed. After ham reaches internal temperature of 100 degrees, brush with glaze every 10 minutes. Continue roasting until ham is heated through (140 degrees) and glaze is golden and caramelized. Remove from oven; let ham stand for 10 minutes before slicing.
Maple Pear Glaze: In a large saucepan, combine maple syrup, pear, whiskey, brown sugar, butter, and fresh rosemary. Heat over medium-high heat just until boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove and discard rosemary sprig. Using a potato masher, mash pear before applying glaze.
Cider Mustard Glaze: In a large saucepan, heat apple cider over medium-high heat; gently boil for 20 minutes or until reduced to 1 cup. Stir in brandy, Dijon mustard, honey, and fresh sage. Simmer, uncovered, for 5 minutes. Remove and discard sage sprig.
Orange-Rum Glaze: In a large saucepan, combine orange marmalade, rum, butter, garlic, and fresh thyme. Bring to a boil; reduce heat. Simmer, uncovered, for 3 minutes. Remove and discard thyme sprig.