Recipe: Pineapple/Honey Glazed Hams

Recipe: Honey Baked Ham Recipes
Posted By: Joe Ames
Date: July 8th 1997
Board: TKL Cooking Club

HONEY GLAZE FOR BAKED HAM
10 to 12 lb. fully cooked bone in ham
Whole cloves
1/2 c. honey
1/2 c. brown sugar
1 tsp. dry mustard
1 tbsp. orange juice
Preheat oven to 325 degrees. Place ham, fat side up,
on rack in roasting pan. Insert meat thermometer in
thickest part. Bake, uncovered, 2 hours. With sharp
knife, remove skin, if any; then score fat into 1 inch
diamonds; stud each with a clove. Combine honey,
sugar, mustard and orange juice in 1 quart saucepan.
Over medium heat bring to a boil while stirring. Brush
half of honey glaze over ham; bake 30 minutes. Brush
with rest of glaze; bake 30 minutes until golden and
thermometer reads 130 degrees. Let stand 15 to 20
minutes before carving. Makes 18 to 20 servings.

HONEY PINEAPPLE BAKED HAM
1 (10-12 lb.) cured ham
1 c. pineapple juice
2 tbsp. lemon juice
1 c. honey
1 tbsp. whole cloves
5 pineapple slices
Wipe ham with damp cloth. Place ham in uncovered
shallow roasting pan, fat side up. Then bake in a 325
degree oven, allowing about 20 minutes per pound of
ham. About 45 minutes before ham has finished
baking, remove from oven. Skin, score fat, and dot with
whole cloves. 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 sauteed pineapple slices and fresh mint.

COPYCAT HONEY BAKED HAM
1 (7 lb.) med. smoked pork picnic shoulder (bone in or
out)
2 c. sugar
1 c. honey or brown sugar, packed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 tsp. whole cloves
Make crosswise slits, 1/2 inch apart, halfway through
ham to where knife touches bone. Place ham in deep
bowl and barely cover with water. Stir in sugar. Soak at
least 2 days in refrigerator. Drain. Place ham in
roasting pan, lined with enough foil to wrap completely.
Pour honey or brown sugar and orange juice all over
pork. Stick cloves all over meat. Wrap tightly with foil.
Bake at 200 degrees for 6 to 7 hours or until done,
unwrapping and basting occasionally with honey
mixture. Unwrap and bake at 450 degrees about 15
minutes for slightly crisp skin.

HONEY-BAKED HAM
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)
Lg. ham
Cut fat off of ham. 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.

BETTER THAN HONEY-BAKED HAM
20 lb. bone-in Magnolia Brand smoked ham
3/4 c. whole cloves
3 tbsp. ground cinnamon
1 tbsp. ground cloves
4 c. light brown sugar
4 oranges, sliced
1 tbsp. dry mustard
1 1/2 c. orange juice
1 box toothpicks
Cut fat off ham and score the ham diamond shapes.
Sprinkle ham with cloves and cinnamon spices. Stud
with whole cloves in the cuts of the diamond patterns.
Pat 2 cups of the brown sugar on ham and top with
orange slices fastened with toothpicks. Cook 18
minutes per pound (or use a meat thermometer
130-140 degrees) in 325 degree oven on a rack set in a
shallow roasting pan. Baste often with 1 cup of orange
juice. The last half hour of baking baste with mixture of
1/2 cup orange and 2 cups brown sugar.

HONEY BAKED HAM
1/4 c. dark corn syrup
1 lb. honey
2/3 c. butter or margarine
Combine ingredients and heat over low heat 15
minutes. Stir often. Keep hot over hot water. Put ham,
cut side down, in roasting pan. Slush fat and insert
whole cloves. Baste with honey mix, 3 tablespoons,
every 15 minutes. Bake for 20 minutes per pound at
350 degrees.

HONEY BAKED HAM
1 ready-to-eat 10 to 12 lb. ham with
the bone
3 tbsp. Dijon mustard
1 c. brown sugar
1/2 c. honey
1 tsp. cinnamon
1 1/2 c. apple juice
Using a sharp knife, remove the layer of skin from ham,
leaving a thin layer of fat to keep the meat juicy while
baking. Score the surface of the ham in a diamond
pattern, without cutting into the meat. Place a whole
clove in the center of half of the diamonds. Brush top of
ham with Dijon mustard and place ham in a roasting
pan. Combine sugar, honey and cinnamon; heat over a
low to medium temperature for about 2 minutes until
the mixture is pourable, but not thin. Spread the
mixture over the ham. Pour the apple juice into bottom
of roasting pan and roast at 325 degrees for 1 1/2
hours. Baste every half-hour using the juices in the
pan.

HONEY BAKED HAM
10-12 lb. ready-to-eat bone in ham
3 tbsp. Dijon mustard
1 c. brown sugar
1/2 c. honey
1 tsp. cinnamon
1 1/2 c. apple juice
Remove the layer of skin from ham, leaving a thin layer
of fat to keep the meat juicy while baking. Score the
surface of the ham in a diamond pattern, without
cutting into the meat. Place a whole clove in the center
of half the diamonds. Place ham in roasting pan and
brush top with mustard. Combine sugar, honey and
cinnamon; heat over medium temperature, about 2
minutes until mixture will pour, but not thin. Spread
over ham. Pour apple juice in bottom of roasting and
bake at 325 degrees for 1 1/2 hours. Baste every half
hour using juices in the pan.