The Dish: Tamika Yates -- Glazed Holiday Ham
The Dish Archive: The Dish: Tamika Yates -- Glazed Holiday Ham
The Dish: Glazed Ham with Apples and Pears
The Chef: Tamika Yates
1 uncooked Ham, 8 to 10 Pounds
3 Granny Smith apples
3 Bartlett pears
1 cup of light brown sugar
1 cup of pure maple syrup
½ cup molasses
½ cup of dark corn syrup
1 teaspoon of ground nutmeg
¼ teaspoon of ground cloves
½ teaspoon of ground cinnamon
1 teaspoon of dry mustard
¼ cup of water
Preheat the oven to 350 degrees. Remove the ham from refrigerator an hour before cooking so that it will be at room temperature.
In a mixing bowl, combine all of the ingredients for the glaze. Mix well with a whisk or fork. Set glaze aside while you prepare your fruit and ham.
Wash, cut and core all fruit. Place fruit in the roasting pan along the edges to allow room for the ham in the middle.
Wash ham with cool water. Pat ham dry with paper towels. Remove (trim) any excess fat from ham. This step is optional. I remove the extra fat so that my ham is not too salty. Liberally brush ham with your glaze. Remember, you need to baste your ham more than once, so save some glaze. Place ham into roasting pan (bottom up), wrap tightly with foil, and place in oven.
If you are wondering how long your ham needs to cook, multiply the weight by 20. Dived this number by 60 and you will have the amount of hours to the left of the decimal. Next, multiple the numbers to the right of the decimal (with the decimal) by 60, and you will have your minutes of cooking time.
The internal temperature of your ham needs to read 148 degrees. Once your thermometer reads this temperature, remove the ham and let it rest for at least 30 minutes before carving and eating. ENJOY!
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