WEBTo make this apricot bourbon-glazed spiral ham, start by mixing the jam, maple syrup, bourbon, both mustards, and lemon juice together. The combination will be a thick, sticky liquid. Place the spiral cut ham in a disposable aluminum pan, cut side down. Then pour about half of the glaze over the top of the ham, and brushing it on over the whole
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WEBInstructions. To make the glaze, add the bourbon, apricot jam, apple cider vinegar and hot pepper flakes to a small pan and use a medium heat. Whisk to combine as it's heating up and bring to boil. Let it simmer and thicken for 5 - 8 minutes. Take it off the stove and it will thicken up more.
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WEBStep 3. Using a sharp paring knife, score the ham by making crosshatch cuts all over the surface about 1/2 inch deep and 1/2-inch apart, creating a square or diamond pattern. Place the ham cut
WEBPreheat oven to 275 degrees. Place ham cut side down into large roasting pan. Set aside. Into a medium bowl mix together: preserves, brown sugar, Dijon, and bourbon. Season with pepper to taste. Cover ham with aluminum …
WEBPreheat oven to 325°F. In a large roasting pan, add about one inch of water to the pan. Place a rack in the roasting pan. Wrap the spiral ham in aluminum foil. Place ham, flat side down in the middle of the aluminum foil. Wrap ham well with the foil and place the ham in the center of the rack in the roasting pan.
WEBPlace the ham in a roasting pan or 9X13 baking dish, cut side down. In a saucepan, combine the apricot preserves, dijon mustard, brown sugar, cinnamon, and cloves. Whisk ingredients together and bring to a boil over medium-high heat. Once it comes to a boil, remove it from heat. Brush 1/2 of the glaze over the ham.
WEBInstructions. Preheat oven to 350 degrees. Line a roasting pan with foil. Place a rack in the center. Spray with cooking spray. Place ham on rack in roasting pan. Place uncovered in oven for 30 minutes. Lower oven temperature to 325 degrees. Remove ham and baste heavily with glaze.
WEBDirections. Preheat oven to 375 degrees, with rack in lower third. Wrap ham in a large piece of parchment-lined foil and place, cut side down, on a foil-lined rimmed baking sheet; bake 1 hour. Meanwhile, in a medium saucepan, bring jam and bourbon to a rapid simmer over medium-high. Cook until reduced by half, about 40 minutes.
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WEBPreheat oven to 350 degrees F. Place ham in a roasting pan, and pour 1 cup of water along the bottom of the pan. Bake ham for 30 minutes. While ham is baking, combine apricot jam, bourbon, and dijon mustard in a small bowl. After 30 minutes, reduce the oven temperature to 325 degrees F.
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WEBIn a medium saucepan, over low heat combine the apricot jam, maple syrup. Dijon, bourbon, and lemon juice. Stir to fully combine, and until almost all of the jam has dissolved. Using a brush or a spoon add ¼ cup of the sauce mixture all over the ham. Place in the oven and bake for 45 minutes.
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WEBdirections. Heat oven to 325 degrees. in a small bowl mix preserves, ginger and bourbon until smooth. Place ham on rack in a shallow roasting pan. make cuts 1/2 in apart and 1/4 inch deep in a diamond pattern around top and sides of ham. brush han with 3 tablespoons of the preserve mixture.
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WEBIn small bowl, mix preserves, ginger and bourbon until smooth. Place ham on rack in shallow roasting pan. Make cuts about 1/2 inch apart and 1/4 inch deep in diamond pattern around top and sides of ham. Brush with 3 tablespoons of the preserves mixture. Insert ovenproof meat thermometer in thickest part of ham. Bake uncovered 45 minutes.
WEBInstructions. Score the ham: One hour before cooking, remove the ham from its wrapper and pat dry with paper towels. Cut the rind of the ham in a 1 inch diamond pattern, cutting about ¼ inch deep. Set the ham in the aluminum foil pan. Set the grill up for indirect medium-low heat (300°F): Set the grill up for indirect medium-low heat, 300°F
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WEBPlace ham in a large roasting pan lined with aluminum foil. Place pan on grill and cook for 90 minutes. 325 ˚F / 163 ˚C. 01:30. 3. For the Glaze: In a saucepan over medium heat, combine the Traeger Apricot BBQ Sauce, horseradish and mustard. Set aside and keep warm. 4. After 90 minutes, brush the ham with the glaze.
WEBIf you're preparing a 10 to 15-pound fresh, bone-in ham, preheat the oven to 325°F and prepare the glaze as directed. Place the ham in a large roasting pan and cook, uncovered, 18 to 20 minutes per pound, or until the internal temperature reaches 145°F. Baste every 15 minutes during the last hour. Let the ham rest before slicing.
WEBIn a small bowl, whisk together apricot preserves, Dijon mustard, and brown sugar. Brush the glaze over the ham, covering it completely. Bake for 2 hours, basting the ham with the glaze every 30 minutes. Let the ham rest for 10 minutes before slicing and serving.
WEBDirections. Remove the ham from the refrigerator 30 minutes to 1 hour before cooking. With the tip of a sharp knife, score the rind and about 1/4 inch of the fat in a 1-inch crisscross pattern on