Time 2h25m Yield 12 servings with leftovers Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes Transfer ham to a platter and let stand 15 minutes before carving. Preheat oven to 350 degrees Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.
Time 3h45m Number Of Ingredients 4 Steps:
Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice. Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs. Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky. Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).
Time 2h10m Yield 1 ham, 20 serving(s) Number Of Ingredients 5 Steps:
Place ham, skin side up, in a roasting pan and bake coverd at 325 degrees for 20 minutes per pound. Add 20 minutes extra. (In this case, 2 hours). Remove ham from the oven. Score fat in diamond shapes. Use a knife to stick the cloves in all over the ham. Combine honey, mustard and orange juice and spread over the ham. Return to the oven and continue to bake uncovered for 20 - 30 minutes more, basting occasionally with the glaze.
Time 45m Yield 6 Number Of Ingredients 8 Steps:
Bring about 3 inches of water to a simmer in the bottom of a double boiler. Whisk together the sugar, vinegar, tomato soup, mustard powder, egg yolks, and melted butter in the top of the double boiler. Transfer 1/4 cup of the mixture to a small bowl; mix in flour until smooth. Whisk flour mixture back into mustard sauce; combine thoroughly. Cover and turn heat to medium-high. Cook sauce until thick, approximately 30 minutes; stir occasionally. Turn heat to low and simmer sauce to hold.
Yield Makes 8 servings Number Of Ingredients 10 Steps:
Preheat oven to 400°F. Mix first 6 ingredients in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate) Line large roasting pan with double layer of foil. Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in prepared pan. Pour Madeira and 1 cup orange juice into bottom of pan. Bake ham until heated through, about 45 minutes. Remove pan from oven. Increase oven temperature to 450°F. Spread mustard mixture generously over top and sides of ham. Return to oven and continue to bake until mustard coating is golden brown, about 35 minutes. Transfer ham to platter. Skim fat from pan juices and discard. Pour pan juices into medium saucepan. Add marjoram and bring to boil. Season sauce to taste with salt and pepper. Slice ham into 1/2-inch-thick slices. Serve with sauce.
Time 40m Yield 1 dozen. Number Of Ingredients 19 Steps:
In a small bowl, combine the ham, onion and parsley; set aside., In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir into ham mixture., Spread into an 8-in. square baking dish; cover and refrigerate for at least 2 hours., In a shallow bowl, combine egg and water. Place bread crumbs in a separate shallow bowl. Shape ham mixture into 12 balls (mixture will be soft); roll each ball in egg mixture, then in bread crumbs. Cover and refrigerate 2 hours longer., In an electric skillet or deep fryer, heat oil to 375°. Fry croquettes, a few at a time, for 2-3 minutes or until golden brown, turning once. Drain on paper towels., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mustard. Serve with croquettes.
Yield 12 servings Number Of Ingredients 11 Steps:
Preheat oven to 400°F (200°C). Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine. Place the ham on the roasting rack over the liquid. Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour. Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside. Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine. Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes. Brush the glaze on to the ham then transfer back to the roasting rack. Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C). Slice the ham, and serve. Enjoy!
Time 15m Yield 16 Number Of Ingredients 6 Steps:
In a small bowl, mix together the flour, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.
Time 42m Yield 4 serving(s) Number Of Ingredients 6 Steps:
To prepare mustard sauce, in a small dish, combine mustard, brown sugar, honey, pepper and rosemary, mix well. Reserve 1/4 cup of sauce. Add ham steaks to sauce in dish, turning to coat. Cover dish with plastic wrap and chill 30 minutes, turning once. Preheat the broiler. Place ham steaks on a foil-lined broiler pan. Broil ham steaks 4in from heat, turning once until browned and heated through, about 7 minutes.
Yield Serves 6 to 8 Number Of Ingredients 4 Steps:
If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a collar of skin around the shank bone and a layer of fat. Trim the fat, leaving a layer about 1/3 inch thick, score the layer remaining into diamonds, and stud the center of each diamond with a clove. Bake the ham on a rack in a roasting pan in a preheated 350°F. oven for 55 minutes. In a small saucepan heat the jelly over moderate heat, stirring, until it is melted and smooth, remove the pan from the heat, and stir in the mustard. Spoon the glaze over the ham, spreading it evenly, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. Transfer the ham to a platter and let it stand for 15 minutes before carving. If planning to make the ham, spinach, and pasta gratin (page 117), reserve 1 pound of the carved ham, covered and chilled.
Time 20m Yield 4 servings. Number Of Ingredients 5 Steps:
Place ham steaks in a large skillet. In a small bowl, combine water and mustard; pour over ham. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes on each side or until heated through. Remove from the heat; stir in sour cream and onions.
Time 8h Yield 12-15 serving(s) Number Of Ingredients 7 Steps:
Score ham in a diamond pattern and stud with cloves. Place in crock pot. Combine brown sugar, mustard, and lemon juice then spoon on ham. Cover and cook on High (1 hour) then on Low for (6 to 7 hours) or until ham is hot. Remove ham to a warm serving platter. Turn crock pot to High. Combine orange juice and cornstarch to form a smooth paste. Stir into drippings in crock pot. Cook stirring occasionally until sauce is thickened. Spoon over ham.
