Last Updated on April 5, 2022 by Nazmin Sarker
This Apple mustard Glaze for smoked picnic ham recipe is packed with flavor and will make the most addition to your New Years’ Eve festivities or any individual celebration! You can read my article if you want.
Pineapple Glazed Baked Half Ham
- 1 5 to 7-pound fully cooked smoked ramp for saying half ham
- 1 8-Oz can of crushed pineapple well-drained
- ½ cup packed brown sugar
- Place Ham on rack in open roasting Pan. Insert a meat thermometer into the center of the meat, being careful not to allow it to touch bone or fat. Bake in 325° F. oven for 1 to 1 ½ hour.
- Meanwhile, in a bowl, combine crushed pineapple with the brown sugar.
Remove ham from oven carefully cut off any tough outer skin from it and discard. With a spoon, evenly pat the prepared pineapple mixture on Ham. Bake 30 minutes longer or until the meat thermometer reaches 140° F.
Removing skin: Before adding glaze cut off any tough outer skin from the ham; discard skin.
Adding the glaze: Use a spoon to pat the prepared pineapple mixture onto the ham.
Check this Article: Glazes and Leftover Ham – Be Ready For The Next Level
1 5-to 8-pound fully cooked smoked pork shoulder arm picnic
- ½ cup orange marmalade
- 1 ½ tsp mustard
- 1 small orange whole cloves
- Place picnic on rack in open roasting Pan.
Insert meat thermometer from top center of the thickest part, making sure pointed end is in center of picnic and not resting on bone or fat.
- Baked at 325° F. 1 ½ to 2 ¾ hours remove picnic from oven and, with a sharp knife, cut skin and excess fat from picnic leaving thin fat covering.
- Meanwhile, prepare the orange glaze. In 1 quart saucepan over low heat, heat orange marmalade and mustard until and marmalade is melted.
- With a pastry brush, brush half of the prepared orange glaze evenly over the picnic. Return the picnic to the oven and bake 20 minutes longer until the internal temperature reaches 140° F.
- Remove picnic from oven; remove meat thermometer. Cut oranges into very thin slices and halve them; arrange in rows over a picnic overlapping them slightly and fastening with cloves. Brush the remaining warm glaze over orange slices.
- Return the picnic to the oven and bake for 10 minutes more until the orange slices are heated through. Allow the baked picnic to cool slightly to serve warm or serve cold later.
Barbecued Canned Ham and Peaches
- 1 3-pound canned ham
- ½ cup sugar
- ½ cup chili sauce
- 1 tablespoon lemon juice
- 2 tsp Worcestershire
- ½ tsp chili powder
- ½ cup water
- 5 medium peaches, peeled and halved
- Remove any gelatin from Ham. Place ham in 12 inches by an 8-inch baking dish; insert a meat thermometer into the center of the Ham. bake in 325° F. oven for 1 ¼ hour.
- Meanwhile, in a 2-quart saucepan over medium heat, heat to boiling sugar, chili sauce, lemon juice, Worcestershire, chili powder, and water, stirring occasionally. Remove sauce from heat; add peaches and gently stir to coat well.
- Spoon peaches into the baking dish and pour the remaining sauce over the ham. Bake ham and peaches for about 20 minutes more, basting occasionally with sauce until the thermometer raises 140° F. Place ham on a warm platter; arrange peaches around it.
- 1 5 – to 6-pound fully cooked smoked semi-boneless half ham
- ½ cup pineapple preserves
- ½ cup Apple jelly
- 2 tablespoons prepared horseradish
- 1 cup packed light brown sugar
- ½ cup maple flavor syrup
- ¼ teaspoon ground cinnamon
- 1/8 tsp ground allspice water
- 3 medium acorn squash, cut into ¾ inch wedges of butter or margarine.
- 3 large red cooking apples, cut into ½ inch wedges
- Place ham on rack in open roasting Pan. Insert meat thermometer, avoiding bone or fat. Baked Ham in 325° F. oven for 1 to 1 ½ hours.
- Meanwhile, make the glaze: In a 1-quart saucepan over low heat, combine pineapple preserves, Apple jelly, horseradish, and mustard until jelly melts. Brush over ham and bake Ham 30 minutes longer until the thermometer reads 140° F, brushing often with glaze.
- Meanwhile, in a 1-quart saucepan combine sugar, syrup, cinnamon, and allspice set aside. In a 12-inch skillet over medium heat, heat ½ inch of water and squash to boiling. Reduce heat to a low simmer for about 10 minutes until squash is a fork-tender drained. To squash in the skillet at ¼ cup butter and half sugar mixture. Over medium heat, cook until butter and sugar melt and squash are glazed, stirring gently to keep warm.
- In another 12 inch skillet over medium-high heat in ¼ cup hot butter, cook Apple until tender about 5 minutes stirring. Add remaining sugar mixture and continue cooking until sugar is melted and apples are glazed, stirring gently with a rubber spatula. Place Ham on a warm large platter; arrange squash and apples around the ham. Pour any remaining glaze over squash and apples.
Whole Smithfield ham
- 1 10-to 12- pound cook – before-eating Smithfield Ham
- or country ham
- dark corn syrup
- little hot biscuits or
- assorted slices of bread
- Please the ham skin side down, in a saucepot large enough to hold the whole Ham; add enough water to cover the ham completely. Allow to stand at room temperature for at least 12 hours or overnight.
- About 5 hours before serving: discard water scrub Ham rhymes again cover Ham with water. Over high heat, heat to boiling.
- Reduce heat to low cover simmer for 20 minutes per pound until bone on small end feels loose preheat oven to 325° F.
- Remove ham to rack in open roasting pan; discard water. Cool ham 20 minutes. Remove skin; trim fat leaving about ¼ inch fat.
- Brush ham with dark corn syrup. Bake 15 minutes or until Ham is evenly glazed.
- Place ham on cutting board. Wrap the small end in a napkin to grasp. Set out biscuits and slices of bread. Let each guest cut ham.
Leftover Smithfield Ham
Chicken Soup: Add minced Ham to chicken soup.
Seasoning: Add short chunks of Ham to vegetables as they are cooking.
Appetizer: Put slices of ham on melon wedges.
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