Spice Glaze

The ingredients

1 preserved ham fully poached with bone and nine to one0 pounds (half or a part of the shank)

2 tablespoons of whole cloves (optional)

1 one/2 cups of icing, follow the recipes

Addresses

Remove the ham from the white goods and permit it to succeed in temperature, more or less half-hour.

Spice Glaze

Preheat the kitchen appliance to 325 degrees F. take away the skin from the ham. Use a pointy knife to mark through the grease during a diagonal shading pattern while not cutting the meat. Insert the teeth into the ham (if you utilize it), putting them at the intersections of the cuts.

Place the ham, flat down, on a rack during a baking dish. Pour 1/4 in. of water into rock bottom of the pan. Transfer to the kitchen appliance and broil till a measuring system inserted within the thickest a part of the ham registers one hundred thirty degrees F, more or less a pair of hours, half-hour (approximately quarter-hour per pound).

Increase the kitchen appliance temperature to 425 degrees F. Pour 0.5 the glaze (see glaze below) over the ham and brush to hide. If the water at rock bottom of the receptacle has gaseous, add more. come back the ham to the kitchen appliance and broil, spraying every ten minutes with the remainder of the glaze, till it's shiny and well brunet, regarding forty-five minutes additional.

           Apple Maple Glaze:

Boil a pair of cups of apple cyder during a cooking pan over medium-high heat till reduced to 1/2 cup, eight to ten minutes. scale back heat to a minimum; Add 1/2 cup of jelly and syrup, 1/4 cup of whole mustard, 1/2 teaspoon of allspice and 1/4 teaspoon of nutmeg.

Mustard and Orange Glaze:

Mix one cup of sunshine sugar, 3/4 cup of Dijon mustard and therefore the zest and juice of one orange during a bowl.

Hoisin-Spice Glaze:

Toast a pair of teaspoons of 5 spices powder during a little cooking pan over medium heat with one tablespoon of oil, regarding one minute. Add one cup of condiment, three tablespoons of honey and rice vinegar, one tablespoon of soy and one cup of water. Boil and scale back to one 1/2 cups, regarding five minutes.

Pineapple And Apricot Glaze:

Grate the shell of two limes; put aside. Squeeze the juice during a saucepan; Add eight skinny slices of ginger and a couple of cups of sugarless fruit juice. Boil till reduced to 1/2 cup, eight to ten minutes. Strain, then add the lemon rind, one cup of apricot preserves and 1/4 cup of Dijon mustard.