Glazed mulled wine ham | Jamie Oliver recipes (2024)

FAQs

How do you glaze a ham jamie oliver? ›

To make the glaze, spoon the marmalade into a non-stick frying pan on a medium heat, pour in the red wine and bring to a simmer, stirring occasionally. Add the spices and bay, strip in the clementine zest using a speed-peeler, then pour in the pineapple juice, saving the fruit for later.

Cover the ham to keep it moist! I've found that just tenting the ham with foil does the job. Keep it tented until you brush on the glaze. Once glaze in on the ham, remove the foil so the glaze has a chance to get all caramelized and yummy.

To make the glaze, put the sugar, Madeira, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over.

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

While pouring a ton of liquid in the bottom of the pan may seem like a good idea to prevent the ham from drying out, a better option is only pouring in about ½ cup at a time. This will allow the moisture to 'steam' or 'braise' the ham. Be sure to cover the ham with foil or a lid that tightly fits a roasting pan.

Place in a 325-to-350-degree oven, brush with some glaze if desired and bake until heated through and the internal temperature reaches 135 degrees. Again, figure no more than 10 minutes per pound. An 8-pounder will take 1 hour and 20 minutes.

Smoked Ham, Uncooked

If you're cooking a smoked ham that has not been pre-cooked (oftentimes labeled as "cook before eating"), you'll need to cook it at 325 degrees F until the internal temperature reaches 145 degrees F.

Preheat the oven to 350 F. Place the ham on a rack in a large baking pan and add about 1/4- to 1/2 inch of water to the pan. If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F.

Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat.

Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours. Unwrap ham; discard parchment and foil.

What is brown sugar glaze made of? ›

directions. Combine 1 cup firmly packed brown sugar, 2 tablespoons flour, 1/2 teaspoons dry or prepared mustard, 1/8 tsp cinnamon and 3 tablespoons dry sherry (optional), 3 tablespoons vinegar and 3 tablespoons water.

Allow to boil at a low temperature 15 minutes or until dark and slightly thickened. (Mixture will thicken more upon standing). Cool at least 20 minutes before glazing ham. This allows the mixture to thicken which will coat the ham better.

Can you overcook a glazed ham? Yes, you can. Overcooked ham can become dry. Cook the ham for 1 hour at 200ºC or until warmed through, basting it every 15 minutes.

Yes, you can glaze and bake ham the day before it's meant to be served. The glaze can be made up to a week in advance. Keep in a sealed container in the refrigerator. You can remove the rind and score the ham up to three days before using it.

Simmer honey, brown sugar, Dijon mustard, unsalted butter, and apple cider vinegar until reduced, darkened in color, and thickened. Brush the glaze onto the ham. Unwrap the ham, and brush the glaze onto and in-between the ham slices.

Be patient, as this process may take a few minutes. – Add Cornstarch: Mix a small amount of cornstarch with water to create a slurry. Gradually whisk this slurry into the glaze while it's simmering. Cook for a few minutes, and the glaze should thicken.

To Prepare Ahead: make the glaze up to 2 weeks in advance. Remove the rind from the ham and score it, return to the fridge up to 2 days ahead. On the day of, apply the glaze, bake and baste.

The glaze may seem runny at first, but that's okay. It will thicken up as it sits. Remove the ham from the oven and spread ⅓ of the glaze over the ham and return to the oven without the foil.