Sugarcane Baked Ham w/Spiced Apples And Pears

Another doosy from Emeril:

Sugarcane Baked Ham

12 sugarcane swizzle sticks, each cut into about 3 inch pieces
1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked)
1 cup firmly packed light brown sugar
1 cup pure cane syrup (recommended: Steen's)
1/2 cup dark molasses
1/2 cup dark corn syrup
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon dry mustard
1/4 cup water
1 1/2 pounds (about 4) Granny Smith apples
1 1/2 pounds (about 4) Bartlett pears
2 dozen medium buttermilk biscuitsPreheat the oven to 350 degrees F.

Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, horizontally and vertically to keep it together, like wrapping a gift. Place on a wire rack in the baking pan.

In a mixing bowl, combine all of the ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. Brush the entire ham with the glaze, coating it evenly.

Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes.

Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks.

Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature. Serve the biscuits on the side.

Apricot Ham

Apricot and brown sugar ham is another very tasty recipe. Make this at Christmas and everybody will be merry!

Apricot Ham:

INGREDIENTS

• 1 (10 pound) fully-cooked spiral cut ham
• 2/3 cup brown sugar
• 1/3 cup apricot jam
• 1 teaspoon dry mustard powder
  

DIRECTIONS

1. Preheat the oven to 275 degrees F (135 degrees C).
2. Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
3. Roast for 2 hours in the preheated oven, or if you ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

Beer Ham

Here is another simple Ham recipe. This is very good and quite simple.

Beer Ham:

INGREDIENTS

• 20 pounds bone-in ham
• 1 (20 ounce) can sliced pineapple
• 2 (12 fluid ounce) cans beer

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.
2. Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.
3. Bake 6 to 8 hours, or until cooked through.
4. Remove the pineapple rings and let sit 15 minutes before slicing.

Cola Ham

Of course I must start of with one of my favorite Ham recipes. Here you go:

Cola-Baked Ham

1 (12 to 15-pound) fully cooked bone-in ham
1 teaspoon ground allspice
1 (2-liter) bottle cola
3/4 cup cherry preserves or jelly
1/4 cup fresh orange juice
2 tablespoons orange flavored liqueur (recommended: Grand Marnier)
Biscuits or dinner rolls, accompaniment
Creole mustard, accompaniment Preheat oven to 325 degrees F.

Trim rind and excess fat from the ham, leaving a 1/4-inch thick layer of fat. With a sharp knife, score the fat in a diamond pattern. Place the ham in large roasting pan and sprinkle with the allspice. Pour the cola into the pan and bake uncovered 1 hour and 15 minutes, basting every 15 minutes with the pan juices.

Meanwhile, in a medium saucepan, combine the cherry preserves, orange juice, and liqueur over medium heat and cook, stirring, until melted, 1 to 2 minutes.

Remove the ham from the oven and brush the top and sides with the cherry glaze. Return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of ham without touching the bone registers 140 degrees F, about 15 to 30 minutes.

Remove the ham from oven and let rest for 30 minutes to 1 hour before slicing. Serve warm or at room temperature thinly sliced.