BOURBON ORANGE GLAZED HAM

BOURBON ORANGE GLAZED HAM
24 SERVINGS 
prep time 15 MINS
cook time 2 HRS 30 MINS
total time 2 HRS 45 MINS

Sticky, sweet, tangy, and full of flavor... this bourbon mustard and orange glazed ham is one that you'll be happy to have as the star of your holiday meal!

calories: 159 KCAL
author: THE CHUNKY CHEF

INGREDIENTS
3/4 cups orange marmalade
1/4 cup pure maple syrup
1/4 cup whole-grain Dijon mustard
1/4 cup bourbon
2 Tbsp lemon juice fresh, if possible
1/2 tsp ground ginger
Salt and black pepper to taste
1 bone-in half ham (about 6-10 lbs)

INSTRUCTIONS

Move oven rack to lower third portion of the oven and preheat to 325 degrees F. Line bottom of a roasting pan with aluminum foil for easy cleanup and set aside.

Add orange marmalade, maple syrup, Dijon mustard, bourbon, lemon juice, ground ginger and salt and pepper to a mixing bowls and whisk to combine well. Set aside.
Remove ham from package and pat dry if too wet.

Place ham on roasting rack, flat side down, so the fatty side is facing up.

Gently score the ham in a criss-cross pattern, and brush all over with 1/2 cup of the prepared glaze.
Cover ham loosely with aluminum foil to prevent drying out or burning.

Bake for about 2 - 2 1/2 hours, until instant thermometer inserted into the middle of the ham registers 125-130 degrees F.

Remove roasting pan from the oven and peel back or remove foil from the top and sides of the ham.
Increase oven temperature to 425 degrees F.
Brush 6 Tbsp of glaze over the ham and bake for 20 minutes, brushing ham with additional 6 Tbsp of glaze every 6-7 minutes. You'll be brushing the ham with glaze approximately 3 times during this step.

Be sure to watch that the glaze doesn't burn, but instead turns a rich, deep golden color.
Remove roasting pan from oven and place ham on a large cutting board.
Tent loosely with foil and let ham rest for 20 minutes before slicing.

RECIPE NOTES

TO PREPARE SPIRAL SLICED HALF HAM:

Preheat oven to 275 F degrees.  Adjust oven rack to the lower third position.  Line a roasting pan or large dutch oven with a long strip of foil (heavy duty works best).

Position ham flat side down in center of pan.

Brush with 1/2 cup of the glaze, if possible, getting some in between the slices.
Bring sides of the foil up over the ham and cover loosely.  If needed, add a sheet of foil over the top.
Bake approximately 12-15 minutes per pound.  For a half ham of 8-10 lbs, plan on baking for a total of approximately 2 hours (including glazing time).

To glaze, remove ham from oven about 30 minutes before it's finished.  For a half ham, remove after about 1 hour 30 minutes and uncover.  Liberally brush ham with 1/2 cup glaze, getting in between slices if possible.  Bake 30 minutes, repeating with a few tablespoons of glaze every 10-15 minutes if desired.

For a stickier glaze, after ham is finished baking, broil for a few minutes until sticky and browned.  Be careful though, you don't want to burn it!
Remove ham from oven, loosely tent with foil and let rest 10 minutes.
Turn ham on it's side and serve.


1. TO MAKE MUSTARD SAUCE FOR SERVING: Mix 1/2 cup whole grain Dijon mustard with 1/4 cup glaze.
2. Recipe adapted from issue 96 of Fine Cooking magazine.

Ham and Cheese Egg Rolls-Lunch Version

Found https://onceamonthmeals.com/recipes/ham-and-cheese-egg-rolls/
Ingredients
8 individual Eggroll Wrapper
4 ounces Deli Ham, Sliced
4 ounces Swiss Cheese

Spray a baking sheet with non-stick cooking spray.
Place one slice of ham and one-half slice of cheese on each egg roll wrapper.
Turn the wrapper towards you in a diamond shape, then fold the bottom side of the wrapper over the meat and cheese, then fold in the sides.
Roll the top of the wrapper around into an “egg roll” shape, then use a bit of water to seal the edge.
Place on prepared baking sheet.
Repeat for remaining egg roll wrappers, then spray the tops of the rolls with cooking spray.
Bake at 400 for 16 minutes, flipping halfway through.
Cool completely.
Place egg rolls in freezer bag. Label and freeze.


Make From Frozen
SERVING DAY DIRECTIONS
 EASY ASSEMBLY
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

Thaw: Prep from frozen
Microwave for 2 minutes or until heated through.

Make It Now
COOKING DIRECTIONS

 OVEN COOK
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Spray a baking sheet with non-stick cooking spray.
Place one slice of ham and one-half slice of cheese on each egg roll wrapper.
Turn the wrapper towards you in a diamond shape, then fold the bottom side of the wrapper over the meat and cheese, then fold in the sides.
Roll the top of the wrapper around into an “egg roll” shape, then use a bit of water to seal the edge.
Place on prepared baking sheet.
Repeat for remaining egg roll wrappers, then spray the tops of the rolls with cooking spray.
Bake at 400 for 16 minutes, flipping halfway through.

Country House Bed and Breakfast Casserole

Country House Bed and Breakfast Casserole
Found: http://allrecipes.com/recipe/24143/country-house-bed-and-breakfast-casserole/

"A delicious casserole that can be altered in many ways to change it from day to day. You may substitute bacon or sausage for the ham if you wish. Add peppers, onions, hash browns or anything else that suits your fancy."

50 min
4 servings
358 cals

Ingredients

1/4 cup butter
1/2 cup croutons
1/2 cup shredded Cheddar cheese
4 eggs
3/4 cup milk
1 teaspoon dry mustard
1 cup cooked ham, cubed
Ham Cured

Directions

Prep 10 m
Cook 40 m
Ready In 50 m

Melt butter in an 8x8 inch glass baking dish or small casserole dish. Add croutons and toss to coat. Sprinkle cheese on top of croutons. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on cubed ham. Cover with plastic wrap, and refrigerate overnight.

Preheat oven to 375 degrees F (190 degrees C). Let casserole stand at room temperature while oven heats.

Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting. Can also be frozen and microwaved later.

Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Crockpot Ham and Potatoes - Slow Cooker

6 potatoes, peeled and thinly sliced
2 cups cheddar cheese, shredded
1/2 -1 lb. ham, thinly sliced
1 onion, chopped 1 can (10 3/4 oz.) cream of mushroom soup

Layer the potatoes, then some cheese, then some ham and then chopped onion. Continue to layer to 3 inches from top of crockpot.
Then pour cream of mushroom soup on top. Let simmer for several hours on low until potatoes are cooked through.

Ham and Noodle Casserole

8 oz. pkg. egg noodles, cooked
1/2 lb. ham
1 can (10 3/4 oz.) cream of chicken soup
1 cup cheddar cheese, grated

Mix first three ingredients together in a casserole dish and bake at 350° for 20 minutes until warmed. Top with cheese and bake an additional 5 minutes or until cheese melts.

Ham Casserole

1 lb. noodles, cooked
1-1 1/2 cups ham, cooked and cubed
1 tsp. salt
3/4 cup peas, drained and cooked
2 cups white sauce
1 bouillon cube

Add ham and peas to cooked noodles. Dissolve bouillon into 1/4 cup boiling water. Mix the bouillon and salt in the white sauce. Bake covered at 300° for 20-30 minutes.

*12 oz. of tuna may be used in place of ham.