HOLIDAY HAM WITH RED PEPPER JELLY GLAZE & BACON AND BALSAMIC BRUSSEL SPROUTS
HOLIDAY HAM WITH RED PEPPER JELLY GLAZE
1 14-16lb fully-cooked ham*
1 8oz jar red pepper jelly from Euna Mae’s
2 Tablespoons ground mustard
Pinch of cloves
4-6 heaping Tablespoons brown sugar
2 Tablespoons worcestershire
Preheat oven to 350F. Place ham in a roasting pan and cover with foil twice so all of the heat and moisture are held inside while it bakes. Bake ham for 10 minutes per pound at 350F. Adjust your oven rack so that ham is centered in oven and not too close to the top of the oven!
In a medium bowl, whisk together the ingredients for the glaze. When ham has baked, remove from the oven; turn oven temperature up to 425. Carefully remove foil, glaze the entire ham, and return to the oven for 5-10 minutes or until the glaze has set and bubbled and caramelized a little on the top!
*On Cooking Today, we used a 14-16lb spiral-cut ham from Petit Jean Meats
BACON AND BALSAMIC BRUSSEL SPROUTS
Serves 6-8
2lbs fresh brussel sprouts, stalks trimmed and halved
4-6 slices raw bacon, chopped into pieces
5 cloves garlic, roughly chopped
Salt and pepper
Olive oil
Juice of one lemon
-for the glaze-
¼ cup balsamic vinegar
4 Tablespoons honey
Fresh rosemary leaves from 2 sprigs
½ tsp red pepper flakes
Preheat oven to 425F. Put sprouts, bacon pieces, and garlic on a large sheet pan, doing your best to get the sprouts in a single layer and not piled on top of one another. Drizzle well with olive oil and lemon juice. Sprinkle with a good dose of salt and pepper. Rub around with your hands to coat. Spread back out into a single layer and bake in oven for 30 minutes, tossing halfway through.
Meanwhile, in a small saucepan, stir together the balsamic and honey. Bring just to a boil, then reduce to a simmer, allowing to reduce for about 5 minutes. Carefully transfer brussels to a pretty serving bowl. Stir the rosemary and red pepper flakes to the glaze. Then pour over the brussels, stirring to combine.
Three Different Ham Glaze Recipes
These tasty ham glazes come together in minutes and will perfectly elevate the flavor of your ham. You honestly cannot go wrong with any of these.
PRINT THE BROWN SUGAR GLAZE RECIPE AT:
PRINT THE HONEY GLAZE RECIPE AT:
PRINT THE PINEAPPLE GLAZE RECIPE AT:
Apricot & Apple Glazed Ham | Smoked Ham Recipe with Apricot Glaze
Double Smoked Ham with Apricot Glaze | Smoked Holiday Ham Recipe
For more barbecue and grilling recipes visit:
Today I’m cooking a fully smoked, butt portion ham. Start out by quartering 2 granny smith apples and placing them in a ½ size aluminum pan. Add 1 cup of apricots (I use the kind in a can) to the pan along with a ½ cup of Apple Juice for moisture.
Remove the ham from the cryovac and use a box cutter or knife to score the ham in both directions.
Place the scored ham on top of the apples/apricots meat side down.
Fire up your smoker and bring it to 275⁰. For this cook I’m using the Gorilla – Kong ceramic grill running lump charcoal with a few chunks of apple wood scattered around for added smoke flavor.
You’ll want to choose a mild wood for double smoking because it has already been fully smoked once. (Hence the Double Smoked name)
Once your pit is up and running (any pit can be used), set the pan on the cooking grate and let the smoker do it’s magic. Insert a good probe thermometer after an hour or so, and keep the cooking temp steady.
When the internal temperature reaches 135⁰, it’s time to glaze.
Apricot Glaze
- ½ cup Apricot Preserves
- ½ cup Apple Butter
- ½ cup Brown Sugar
- ¼ cup Apple Juice
- 2 Tablespoons Cider Vinegar
Combine all the ingredients together over medium heat until dissolved. Bring to a simmer and reduce heat. Stir until the mixture thickens about 15min.
Brush the glaze over the outside of the ham and continue cooking until internal temp hits 140⁰. Remove the pan from the smoker. You’ll need a pair of gloves for this. I use white cotton gloves under a pair of nitrile gloves.
Take the ham out of the pan and let it rest on your cutting board for a few minutes. It’s ready to carve and serve.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
The BEST Brown Sugar Glazed Ham on YouTube - NO PINEAPPLES
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The Pioneer Women Makes Amazing Glazed Ham | The Pioneer Woman | Food Network
The glaze on this ham is a 10/10! And you need it on your holiday dinner lineup.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Amazing Glazed Ham
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 3 hr 15 min (includes resting time)
Active: 15 min
Yield: 14 to 16 servings
Ingredients
One 7- to 9-pound fully cooked spiral-cut ham
1 cup dark brown sugar
1/4 cup grainy brown mustard
2 tablespoons apple cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon chili powder
3 medium oranges, zested and juiced
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
Directions
Let the ham sit at room temperature for 1 hour before baking. This will allow it to cook evenly.
Preheat the oven to 325 degrees F.
Make the glaze: In a medium pot over medium-high heat, combine the brown sugar, mustard, vinegar, cinnamon, paprika, chili powder, orange zest and juice, garlic and some salt and pepper. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.
Place a rack in a roasting pan. Put the ham on the rack large open-face down (so the spiral cuts are stacked on top of one another).
Brush half of the glaze over the surface of the ham, getting it between the slices as much as you can.
Pour about an inch of water in the base of the roasting pan; the water should not touch the ham. Tent the pan loosely with aluminum foil and bake for about 10 minutes per pound (1 hour 10 minutes to 1 hour 25 minutes).
Take the ham out of the oven and remove the foil. Raise the oven temperature to 375 degrees F. Brush half of the remaining glaze on the ham. When the oven is up to temperature, return the ham, uncovered, and bake for 15 minutes. Brush the remaining glaze over the ham and cook for another 15 minutes.
Carefully transfer the ham to a platter. Serve right away, or cover with foil and take it to your gathering!
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The Pioneer Women Makes Amazing Glazed Ham | The Pioneer Woman | Food Network
Jalapeno Apricot Ham Glaze With Linda's Pantry
Here is a video to show you how to make a delicious Jalapeno Apricot Ham Glazeb for your next ham.
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