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Baked/Roasted Ham
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Recipe Information
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| Name: |
Baked/Roasted Ham |
| Submitter: |
ladygorb |
| Category: |
Cultural/Ethnic Recipes |
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| Submitted: |
3 Dec 2005 |
| Updated: |
-- |
| Views: |
248 |
| Rating: |
This recipe is unrated. |
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Description:
U.S. State of Virginia traditional food - In Virginia, around 1608, the Indians taught the Jamestown colonists the secret behind the famous Virginia cured ham. Their methods of salting, smoking and aging venison were adapted by the white man to preserving the meat of the plentiful razorback hog. These techniques were refined and passed down for generations, accumulating legend and lore throughout the centuries. Today, the renowned taste of the Virginia country-cured ham is achieved by essentially the same traditional process developed by the early settlers.
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Recipe Ingredients
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- 1 Whole Ham (Can use Boneless or Bone-in Ham)
- 4-12 oz. cans cola
- 1 cup brown sugar
- 1 tablespoon dry mustard
- 2 tablespoons Dijon mustard
- 2 cups bread crumbs
- marachino cherries
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Recipe Instructions
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Preheat oven to 325 degrees F.
Place ham, (fat side down if using bone-in ham), in a shallow baking pan.
Pour cola into the pan until it is 1/2-inch deep.
Bake 2 to 3 hours (about 15-20 minutes per pound of ham), or until meat thermometer in center of ham reads 140 degrees, basting with the cola every 15-20 minutes.
Remove ham from the pan and cool.
Combine sugar, mustards, bread crumbs, and enough cola to form a thick paste.
Place ham on roasting rack in pan and brush the paste all over the ham.
Insert toothpicks with cherries about 2 inches apart all over exposed ham.
Add remaining cola to the bottom of the pan.
Increase the temperature to 350 degrees F and bake the ham 45 minutes longer, basting every 15 minutes until the glaze has melted.
Wait about 30 minutes before slicing.
Basting Glaze & Sauce Variations:
APRICOT-MUSTARD GLAZE:
1 (16 oz.) can apricots
1 tbsp. brown sugar
1 1/2 tsp. dry mustard
2 tbsp. lemon juice
Drain apricots, reserving syrup, and puree fruit in blender or put through food mill. Mix sugar and mustard; combine with apricots, 1/4 cup apricot syrup and lemon juice in small saucepan. Cook over moderate heat for 8 to 10 minutes (to honey consistency), stirring occasionally
ORANGE RAISIN SAUCE:
1 c. sugar
1/2 tsp. salt
2 tbsp. flour
2 lg. oranges (remove seeds)
2 tbsp. flour
3 tbsp. brown vinegar
3 tbsp. cinnamon
1 c. raisins
2 tbsp. butter
Made by putting 2 cups of water in a saucepan, 1 cup of sugar, 1/2 teaspoon of salt and 2 tablespoons of flour; stir constantly until mixture boils and becomes clear. Grate oranges and use the grated rinds along with orange juice; add to saucepan. Add butter, brown vinegar, cinnamon and raisins. Boil 20 minutes. This sauce should be put over thick sliced ham.
KAHLUA EASTER GLAZE
3/4 c. brown sugar
1/2 c. kahlua
3 tbsp. kahlua
2 tbsp. dry mustard
Whole cloves
During last hour of ham roasting, trim rind, scorefat (criss cross) and stud with cloves. Sprinkle top with brown sugar, then 3 tablespoons kahlua. Pour 1/2 cup kahlua and mixed mustard into pan. Baste frequently with pan syrup.
HONEY PINEAPPLE GLAZE
1 (10-12 lb.) cured ham
1 c. pineapple juice
2 tbsp. lemon juice
1 c. honey
1 tbsp. whole cloves
5 pineapple slices
Combine pineapple juice, lemon juice, and honey. Heat to the boiling point. Remove from heat immediately and pour over the ham. Return ham to oven and bake approximately 45 minutes or until interior temperature is 170 degrees. To serve: Garnish with sautéed pineapple slices and fresh mint.
HONEY GLAZE
1/4 c. cooking wine or red sherry or dry white
1/2 c. honey
1/2 c. dark molasses (King Po-t-rik or dark Karo syrup)
2 smashed cloves
Dash of Worcestershire sauce
1/2 of lemon (juice)
Prepare glaze by combining ingredients in saucepan and bringing to boil. Drizzle glaze over ham the night before. Bake at 275 degrees for 5 to 7 hours - first 2 hours keep ham covered. Then uncover and baste every hour, turning ham on all sides. Slice and serve with glaze sauce, if desired.
HOLIDAY GLAZE
1/2 c. pineapple juice
1 c. brown sugar
4 tsp. prepared mustard
2 to 3 tbsp. lemon juice
1 box whole cloves
Bake ham according to directions. Half hour before ham is done, remove from oven. Pour off drippings. Score top of ham about 1/8 inch deep into crisscrossed diagonals. Insert whole clove into each section. Blend rest of ingredients and spoon mixture over the ham. Using toothpick garnish with pineapple rings and marachino cherries. Return to oven, baste frequently during last half hour of cooking.
APPLE GLAZE
1 c. apples, diced
1 c. apricots
1/2 tsp. dry mustard
2 c. apple cider
1/2 tsp. crushed cloves
Soak apricots in cider for 1 hour. After ham has cooked 1-1 1/2 hours, remove from oven. Add above ingredients, blended together. Ham rule of thumb = 325 degrees at 25 minutes per pound.
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