Right off here, I must admit that I am not a huge ham fan. I can enjoy it from time to time, especially a thick country ham steak, or cubed ham chunks mixed in with other ingredients for a twice-baked potato dinner, or mixed in with a pot of beans. But of course this column doesn’t exist for me and my personal tastes, it is for you, dear readers. Even though I know I can’t please everyone all the time, I can at least hope that you find something you like once in a while. Also, feel free to send in requests or suggestions, as you are most welcome, even encouraged, to do so. This is a joint venture. Well, let’s take a look at some ham recipes.
Brown sugar ham
Brown sugar is one of my all-time favorite flavors, even though right now sugar of any kind is currently excluded from my eating plan.
1 (5 pound) fully cooked sliced or unsliced ham
1/4 cup whole cloves
1 cup pineapple juice
1 cup brown sugar
1/2 cup honey
2 oranges, juiced
1. Preheat oven to 350. Using a roasting pan, place the ham in the center of it and decorate by inserting the stem end of whole cloves into the ham. (If the ham is unsliced, you may wish to score the top surface with a sharp knife.)
2. In a saucepan, mix the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Pour the glaze over the ham.
3. Bake in preheated oven, uncovered, about 1 hour. Makes 8 servings.
Kabobs with ham and pineapple
3 tablespoons brown sugar
2 tablespoons cider vinegar or white vinegar
1 tablespoon canola oil
1 teaspoon prepared mustard
3/4 to 1 pound cooked ham, cut into 1-inch cubes
1 can (15-oz.) canned pineapple chunks (I like to use fresh)
1. Preheat grill for high heat. In a medium bowl, mix together brown sugar, vinegar, vegetable oil and mustard.
2. Alternate placing pineapple chunks and ham onto skewers. Lightly grease the grate of the grill. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning often and basting with the mixture. Serve when heated through and richly glazed. Makes 4 servings.
Crock pot ham
Easy peasy and care free!
2 cups packed brown sugar
1 (8-lb.) cured, bone-in picnic ham
1. Spread about 1 1/2 cups of brown sugar on the bottom of the crock pot. Flat side down, place the ham over the top of the brown sugar. If it doesn’t quite fit, you may need to trim the ham somewhat. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours. Check occasionally to make sure the sugar isn’t scorching. This may depend on the water content of the ham you bought. Makes 24 servings.
Ham with maple syrup
1 (4-lb.) boneless ham
1 can (8-oz.) sliced pineapple
10 whole cloves
2 cups water
1 cup pure maple syrup
1/4 cup brown sugar
2 tablespoons honey
2 tablespoons butter
1. Preheat oven to 350. Poke holes into the ham with a fork. Place the pineapple slices on the ham, securing with toothpicks. Stem ends first, place the cloves into the ham. Place the ham in a baking dish with the water.
2. In a saucepan over low heat, melt the butter, then add the maple syrup, brown sugar and honey until heated through. Pour 1/2 the mixture over the ham.
3. In preheated oven, bake the ham 1 hour and 30 minutes. Baste frequently with the remaining butter and syrup mixture.
4. Remove ham from oven and drain pan drippings into a saucepan over medium heat. Cook and stir until thickened, and serve with the ham. Makes 12 servings.