THE PERFECT HAM FOR THE PERFECT OCCASION.

 

Twitter

Pinterst

Email

Print

Sweet Wine and Mustard Ham

PREP TIME: 15 minutes

 

COOK TIME: 2 hours 45 minutes

 

SERVINGS: 12 servings

 

Ingredients:

• ¼ cup butter
• ½ cup finely chopped onion
• 1 (750ml) bottle sweet white wine, divided
• ¼ cup honey
• 1 tablespoon thyme leaves
• 2 teaspoons crushed red pepper
• ¾ cup whole grain mustard
• 1 (16-pound) HORMEL® CURE 81® Bone-In Whole Ham

Directions:

In small skillet, melt butter over medium heat. Add onion and cook 5 minutes or until softened.
Add 1 cup wine, honey, thyme and crushed red peppers. Simmer 8 to 10 minutes or until reduced by half. Remove from heat. Stir in mustard. Divide mixture in half.
Heat ham according to package directions. Use remaining wine instead of water in pan. Baste ham with one half of mustard mixture and wine from pan during cooking.
Serve ham with remaining mustard mixture. Serves 12.  

 

Twitter

Pinterst

Email

Print

Peach Ginger Glazed Ham

PREP TIME: 30 minutes

 

COOK TIME: 2 hours 35 minutes

 

SERVINGS: 10-12 servings

 

Ingredients:

• 1 HORMEL® CURE 81® Classic Boneless Ham
• 2 teaspoons whole cloves
• ¼ teaspoon ground cinnamon
• 2 tablespoons brown mustard
• ½ cup packed brown sugar
• ¼ cup packed brown sugar
• 2 tablespoons apple cider vinegar
• 1 cup peach nectar
• 1 cup peach preserves
• 5 cups frozen peach slices
• 2 teaspoons minced fresh ginger root  
• 1 hot cherry pepper, seeded and minced
• 1 (3-inch) cinnamon stick

Directions:

1. Heat the oven to 300°F Use knife to score top of ham in a diamond pattern. Press cloves into the ham and place on roasting rack. 
2. Bake for 1 ½ to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140°F
3. Mix together the cinnamon, mustard and ½ cup of brown sugar in a cup or small bowl. Set aside. In saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil. Stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer for 25 to 30 minutes, or until the peaches are tender and the sauce has thickened. 
4. Remove ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 300°F and return ham to the oven, uncovered.
5. Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot peach-Ginger sauce.

 

Twitter

Pinterst

Email

Print

Cranberry Glazed Ham

PREP TIME: 10 minutes

 

COOK TIME: 2 hours, 40 minutes

 

SERVINGS: 20 servings

 

Ingredients:

• 1 HORMEL® CURE 81® Classic Boneless Ham
• 1 can (14 oz.) whole berry cranberry sauce
• ¼ cup balsamic vinaigrette dressing
• 1 tablespoon zest and 3 tablespoons juice from 1 orange
• 1 tablespoon lemon juice

Directions:

Heat oven to 325°F.
Place HORMEL^® CURE 81^® Boneless Ham in shallow pan. Score ham; cover with foil. Bake 1-½ hours. Meanwhile, microwave remaining ingredients in microwaveable bowl on HIGH 30 to 45 seconds, or until cranberry sauce is melted. Reserve 1-¾ cups cranberry mixture.
Remove foil from ham. Bake, uncovered, 1 hour or until ham is heated through, brushing with remaining cranberry mixture every 20 minutes.
Transfer ham to cutting board; cover loosely with foil. Let stand 15 min. Slice ham; serve with reserved cranberry mixture.