Traditional Ham with a Twist
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With Easter right around the corner, we are delighted to share these ham-tastic, tasty recipes from our blogger friends with you.
Spiced Baked Ham with Apple Chutney
A decadent blend of spices, perfectly paired with rich apple chutney. Recipe provided by our blogger friend, Andrea, from Beautiful Eats and Things.
- 10 lb. Butcher Shop Spiral-sliced Ham
- 2 Red apples, diced
- 1 sm. Onion, diced
- 1 Tbsp. Olive oil
- 1 cup Water
- 1/4 tsp. Sprouts Cayenne Pepper
- 1 tsp. Nutmeg
- Salt and pepper, to taste
- Preheat oven to 350°F. Remove ham from packaging, set glaze pack aside, and place ham in a large roasting pan. Place cloves along the outside of the ham; about 1 1/2-inches apart. Add about 1 inch of water to pan and cover loosely with foil. Bake for about 1 hour and 45 minutes, or 7–10 minutes per each pound.
- In a medium saucepan, heat oil on medium-high heat. Add diced apples and onions to saucepan and cook until onions are soft.
- Once apples are completely soft, remove from heat and add salt and pepper, to taste.
- When the ham is done cooking, make glaze according to the package instructions, spreading it on the outside of the ham. Turn oven up to 425°F and bake ham, uncovered, for about 10 minutes or until glaze starts to bubble.
- Serve with Apple Chutney and enjoy!
Maple Rosemary Glazed Ham
If you’re in the mood for sweet and savory, trade the glaze packet for an easy, two-ingredient maple rosemary glaze. Recipe provided by our blogger friend, Rebecca, at Nourish Nutrition Blog.
- 10 lb. Butcher Shop Spiral Sliced Ham
- 1/3 cup Maple syrup
- 3 Rosemary sprigs
- Preheat oven to 275°F. While oven is preheating, place ham in roasting pan, cut side down and cover with tin foil.
- Place in oven once preheated. Cook for 10–12 minutes per pound. When there are 45 minutes of cook time left, prepare glaze by pouring 1/3 cup maple syrup into sauce pan. Add 3 sprigs of rosemary. Heat over medium-low heat for 15 minutes.
- Remove ham from oven with about 30 minutes remaining on cooking time. Pour maple rosemary glaze over ham, brush it into each cut in the ham. Return to oven, uncovered. Cook for another 30 minutes.
- Remove from oven. Brush more glaze (from the bottom of the pan) onto ham, it will be watery, but that’s okay. Cover with foil again and let it rest for 15–20 minutes.
Baked Ham with Bourbon Orange Glaze
Elevate your ham by adding a homemade bourbon orange glaze! This is an amazing recipe that
looks fancy but is super simple to make. Recipe provided by our blogger friend, Erin, at Speckled Palate.
- 11 lb. Butcher Shop Spiral-sliced Ham
- 1 cup Orange juice
- 6 Tbsp. Honey
- 1/4 cup Honey Dijon mustard
- 1/4 cup Stone-ground mustard
- 1/4 cup Unsalted butter
- 1/2 cup Bourbon
- 2 Navel oranges, zested
- 1 1/2 tsp. Worcestershire sauce
- For the ham: preheat the oven to 350°F. On a large sheet pan lined with three layers of aluminum foil, which you will wrap the ham in.
- Remove the ham from its packaging, and remove the plastic from the bone end of the ham. Place the ham face down on the prepared, lined baking sheet.
- Cover loosely and completely with the foil, making sure the foil ends are crimped so juices don’t leak out of the foil.
- Once the ham is ready, bake for 100 minutes. (The package’s instructions say to bake the ham 7–10 minutes per pound, and that the internal temperature needs to reach 120°F, so if you have a smaller ham, be sure to calculate your time accordingly.)
- For the glaze: When the ham is almost done with its first bake, make the glaze in a saucepan. Combine the orange juice, honey, mustards, butter, bourbon, orange zest and Worcestershire sauce. Whisk until smooth.
- Cook over medium heat, stirring constantly, for 20–25 minutes, or until thick and bubbly. (Stirring constantly will ensure that it doesn’t burn, because if you’re not careful, it will.)
- When the ham has finished its first bake, remove from the oven and remove the foil from the top of the ham. Roll them down, crimping near the bottom, so the ham is exposed, but the foil still covers the bottom of the ham.
- Turn up the oven to 425°F. Brush the glaze over the uncovered ham, and place in the oven to bake for an additional hour. Every 15 minutes, remove the ham from the oven and liberally coat the ham in glaze.
- After brushing with the last of the glaze, bake an additional 30 minutes, or until the ham is caramelized. If any parts of the ham look like they’re at risk to burn, cover loosely with foil.
- Remove the ham from the oven, and let cool for 15 minutes. Carve and serve warm!
Tangy Glazed Ham
Chipotle and Dijon mustards team up to make this ham glaze with zip. Recipe provided by our blogger friend, Cheryl, at Pook’s Pantry.
- 10 lb. Butcher Shop Spiral-sliced Ham
- 4 Tbsp. Unsalted butter
- 1/2 cup Brown sugar, lightly packed
- 1/2 cup Honey
- 2 Tbsp. Sauce from chipotles en adobo
- 2 Tbsp. Whole-grain Dijon mustard
- 2 tsp. Minced garlic
- For the ham: Preheat oven to 325° F. Place ham, flat side down, on a rack inside of a roasting pan and add 1/2 cup water to the pan. Cover tightly with aluminum foil.
- Bake for 1 1/2 hours or until heated through.
- For the glaze: In a small sauce pot, combine butter, brown sugar, honey, sauce from chipotles, Dijon mustard and garlic. Whisk to combine.
- Heat until bubbling and sugar is dissolved. Remove from heat and set aside.
- When ham is heated through, remove it from the oven, take off the foil and raise oven temperature to 400°F.
- Brush half of the glaze on the ham and bake uncovered for 10 minutes. Brush remaining glaze on the ham and bake for another 10 minutes until glaze is caramelized. Let rest for 8–10 minutes before serving.