Best Brandy Peppercorn Honey Glazed Ham Recipes

BRANDY GLAZED HAM

Steps:

• 1. 90 minutes before baking ham start by soaking ham in hot tap water. Leave ham in its original packaging(If there is a hole or tear in the original wrapping, wrap it in several layers of plastic wrap before soaking it in hot water), cover with hot tap water; set aside for 45 minutes. Drain and cover again with hot tap water; set aside for another 45 minutes. You can bypass these steps, but the heating time will increase 18 to 20 minutes per pound for a cold ham.
• 2. Place oven rack in the lowest position and preheat oven to 275 degrees.
• 3. Open ham and place in oven bag. Gather top of bag tightly so bag fits securely around the ham, tie bag and trim surplus plastic. Set ham cut side down in large roasting pan and cut 4 slits in top of bag.
• 4. Bake ham until cetner registers 100 degrees, 1 to 1 1/2 hours (about 10 minutes per pound).
• 5. GLAZE: Combine all ingredients in saucepan. Cook over medium heat, stirring occasionally, until mixture is thick, syrupy about 5 to 10 minutes. There should be about 1 cup. Set aside.
• 6. Remove ham from oven and increase oven temp. to 350 degrees. Cut open oven bag and roll back sides to expose ham. Brush ham with 1/3 glaze and return to oven until glaze gets sticky, about 10 minutes.
• 7. Remove ham from oven, transfer to carving board, and brush entire ham with another third of glaze. Let ham rest, loosely tented with aluminum for 15 minutes.
• 8. While ham rests, heat remaining third of glaze with 4 to 6 tablespoons of ham juices until it forms thick but fluid sauce. Carve and serve ham with remaining sauce at table.

SPICY HONEY-GLAZED HAM

Steps:

• Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/4-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. Cover with foil and bake 1 1/2 hours.
• Meanwhile, make the glaze: Whisk the honey, brown sugar, mustards, vinegar, hot sauce, thyme and red pepper flakes in a medium bowl. Remove 3/4 cup of the glaze to a separate bowl and set aside for serving. Remove the ham from the oven, discard the foil and brush with about one-quarter of the remaining glaze. Continue baking, brushing with the glaze and the pan juices every 30 minutes, until the ham is a deep reddish-brown and a thermometer inserted into the center registers 140 degrees F, 1 to 1 1/2 more hours. (Add 1/2 cup water to the pan if the juices dry out.)
• Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.

CHEF JOHN'S HONEY-GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pour water, star anise, and cloves into the bottom of a roasting pan. Place a roasting rack into the pan over the water, anise, and cloves; place ham on rack. Cut 1/4-inch deep slashes 1/2-inch apart lengthwise and crosswise across the top of the entire ham.
• Bake ham in the preheated oven for 20 minutes. Whisk brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper together in a bowl until glaze has a thick, smooth consistency.
• Brush glaze all over ham. Continue baking ham, brushing glaze on every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Use a kitchen torch to heat the glaze on the ham until it is crispy and caramelized, 2 to 5 minutes.

BRANDIED HAM

Steps:

• In a small saucepan, combine sugar, brandy, and mustard. Bring to a boil over medium; cook until glaze is thick and syrupy, 3 minutes. (To store, refrigerate, up to 2 days. Reheat before using.)
• Preheat oven to 275 degrees. Using a sharp knife, cut off hard rind from ham (if any); score the fat in a diamond pattern. Place ham, cut side down, in a roasting pan or on a rimmed baking sheet and cover tightly with foil. Bake until an instant-read thermometer inserted in thickest part reads 145, 1 1/2 hours.
• Brush ham generously with glaze, making sure to coat all exposed areas. Increase oven temperature to 350 degrees and bake, uncovered, until glaze is sticky and ham is browned, about 35 minutes. Serve warm or at room temperature.

GLAZED GAMMON

Steps:

• Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.
• Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
• Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.