Happy Holidays! Check out the details below 😁
1. Scoring the ham is 100% optional especially if you dont have that thick layer of fat on the ham. I just like the look of it.
2. My ham is skinless. If you have skin on the one you purchased just use a sharp knife to remove it before cooking it covered OR PEEL IT OFF AFTER COOKING IT COVERED WITH FOIL AND THEN SCORE IT WITH THE KNIFE. Leave the layer of fat on it. Score the fat without getting too deep into the ham.
3. Oven temperature is 325F and you wanna allocate about 20 minutes per lb of ham. For example a 4 lb ham would be 4 lbs x 20 minutes = total 80 minutes. If you choose to do 350 then you may need to take about an hour off of my recommended time
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This ham is about 8lbs so I need about ⤵️
160 minutes of cooking = 2 hours 40 minutes
I'll do 325F for about 1 hour and 55 minutes with the ham covered. If you prefer you could leave it uncovered but you will have to constantly baste with the juices from the baking dish. At about the 1 hr 30 mins mark you may deeply prick the thickest part of the ham without touching the bone and check for internal temp about 140F and no higher, since the ham was cooked already. Once the temperature is 140 max move on to the glaze. If it's still cold then keep baking it for the 1 hr 55 minutes. Remember that if your ham is much larger than mine...it may need more than 1hr 55 minutes.
Use 425 - 450F for the remaining time
of 45 minutes. Some ovens run hotter than some so I'm suggesting 425 - 450F as a safe zone. Glaze every 15 minutes. Broil at the end for richer colour IF NECESSARY. If you use that broiler setting remember that it's gonna be VERY HIGH HEAT COMING FROM THE TOP OF THE OVEN ONLY. PLEASE watch the ham so it doesn't burn. You may add the pineapple and broil for a couple minutes to caramelize IF DESIRED.
4. If you can buy a meat thermometer at the store please do. This way you'll be able to check the thickest part of the ham for the 140F internal temperature. If your ham is small and gets to that temperature fast the MOVE ON to the glazing step to avoid DRYING OUT your ham. Sometimes if the ham is tiny and has no bone it won't need the full 1 hour 55 minutes
INGREDIENTS:
An 8 lb Bone in, hickory smoked, skinless, FULLY COOKED Ham
Water to rinse the ham
1 cup Pineapple juice from the canned pineapple slices
4 allspice berries (pimento)
3 whole cloves
4 sprigs thyme
Fresh Ginger as desired
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Glaze:
1 1/2 - 2 cups soft light Brown sugar
Spices (taste and adjust if you like):
1/4 tsp ground Cinnamon
1/4 tsp allspice powder
1/4 tsp ground cloves
1/2 tsp ginger powder
1/4 tsp freshly grated nutmeg
Cayenne powder to taste
1 tbsp Dijon mustard
1/2 cup honey
1 cup cherry jelly or jam
2 tbsps apple cider vinegar
1 - 2 tbsps Fresh ginger chunks
1 stick unsalted butter
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Garnishes used:
Glace cherries and Pineapple slices
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Other suggested garnishes:
Kale leaves
Orange slices
Tomatoes
Bell pepper strips
Негізгі бет Cherry Glazed Ham | How to make ham | Easy Ham recipe
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