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Ham Recipes

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Ham Recipes


7 to 10 lb. smoked ham
Apricot-Mustard Glaze

Cook ham. Spread glaze over ham 20 minutes before end of cooking time.


1 (16 oz can apricots
1 tbsp. brown sugar
1 1/2 tsp. dry mustard
2 tbsp. lemon juice

Drain apricots, reserving syrup, and puree fruit in blender or put through food mill. Mix sugar and mustard; combine with apricots, 1/4 cup apricot syrup and lemon juice in small saucepan. Cook over moderate heat for 8 to 10 minutes (to honey consistency), stirring occasionally.


1 ham
1 c. sugar
1/2 tsp. salt
2 tbsp. flour
2 lg. oranges (remove seeds)
2 tbsp. flour
3 tbsp. brown vinegar
3 tbsp. cinnamon
1 c. raisins
2 tbsp. butter

Bake your ham. The sauce for the ham is made by putting 2 cups of water in a saucepan, 1 cup of sugar, 1/2 teaspoon of salt and 2 tablespoons of flour; stir constantly until mixture boils and becomes clear. Grate oranges and use the grated rinds along with orange juice; add to saucepan. Add butter, brown vinegar, cinnamon and raisins. Boil 20 minutes. This sauce should be put over thick sliced ham.


1/2 ham (5-6 lb)
1 c. brown sugar
1 1/2 c. coca cola
1 c. crushed pineapple (optional)

Wash ham thoroughly. Rub fat side with brown sugar. Pour coca cola over ham. Pour crushed pineapple over ham. Bake at 450 degrees for 3 hours. Makes 6 servings.


5 lb. smoked ham
Whole cloves
Brown sugar
6 oz. can frozen orange juice concentrate
6 oz. sliced onions
2 tbsp. water
2 garlic cloves, minced
2 cubes instant beef bouillon
3 c. water
1/4 c. tomato paste
1 tsp. orange peel
2 tsp. mustard

Place ham on rack in roasting pan. Score ham with knife. Stud with cloves, sprinkle with brown sugar. Bake at 325 degrees 1 1/2 to 2 hours. Baste with orange juice. In non-stick skillet, heat onions, garlic, broth until slightly brown. Add water and tomato paste, cook until sauce is reduced 1/3. Stir in mustard and orange peel. Makes 12 servings.


10 lb. precooked ham
3/4 c. brown sugar
1/2 c. kahlua
3 tbsp. kahlua
2 tbsp. dry mustard
Whole cloves

Place ham with rind on rack in roasting pan, fat side up. Roast at 300 degrees, 18 minutes per pound. During last hour, trim rind, scorefat (criss cross) and stud with cloves. Sprinkle top with brown sugar, then 3 tablespoons kahlua. Pour 1/2 cup kahlua and mixed mustard into pan. Baste frequently with pan syrup.


1 (10-12 lb.) cured ham
1 cup pineapple juice
2 tbsp. lemon juice
1 cup honey
1 tbsp. whole cloves
5 pineapple slices

Wipe ham with damp cloth. Place ham in uncovered shallow roasting pan, fat side up. Then bake in a 325 degree oven, allowing about 20 minutes per pound of ham. About 45 minutes before ham has finished baking, remove from oven. Skin, score fat, and dot with whole cloves. Combine pineapple juice, lemon juice, and honey. Heat to the boiling point. Remove from heat immediately and pour over the ham. Return ham to oven and bake approximately 45 minutes or until interior temperature is 170 degrees. To serve: Garnish with sauteed pineapple slices and fresh mint.


3/4 c. brown sugar
1/4 c. dry mustard (scant)
1 tbsp. flour
3/4 c. bouillon (diluted somewhat)
2 egg yolks, beaten

Mix brown sugar, dry mustard and flour. Add bouillon and beaten egg yolks. Cook in a double boiler, stirring constantly. Serve with baked ham or ham loaf.


1 can frozen orange juice (not diluted)
1/2 c. brown sugar
1 tbsp. A-1 sauce
1 tbsp. Tabasco
1 tbsp. Worcestershire

Oven 250-275 degrees. Pour 1/3 mixture over ham wrapped in aluminum foil. Bake 1 hour. our 1/3 mixture over ham. Bake another hour. Remaining 1/3 mixture. Remove foil and pour over ham. Bake until brown, 20-30 minutes.


1 can cherry pie filling
1-2 tsp. finely cut up ginger (crystallized)
1 canned ham (1 1/2 lb.)

Heat oven to 400 degrees. In saucepan heat pie filling and ginger to boiling, stirring occasionally. Cut ham lengthwise into 4-6 slices; place in ungreased baking dish. Spoon pie filling over ham. Bake uncovered 20-30 minutes.


12 oz. Pepsi Cola
1 c. brown sugar
1 tbsp. mustard
1 tbsp. Worcestershire sauce
Dash Tabasco sauce
1 mashed clove garlic

Mix together. 1/2 semi boneless or boneless ham, can also be used for canned ham. Ham scored and studded with cloves, bake in moderate oven 325 degrees for 1 hour. Baste with sauce. Baste with sauce very 15 minutes. When serving, use sauce over sliced ham.


1/4 c. cooking wine or red sherry or dry white
1/2 c. honey
1/2 c. dark molasses (King Po-t-rik or dark Karo syrup)
2 smashed cloves
Dash of Worcestershire sauce
1/2 of lemon (juice)
Lg. ham

Cut fat off of ham. Prepare glaze by combining ingredients in saucepan and bringing to boil. Drizzle glaze over ham the night before. Bake at 275 degrees for 5 to 7 hours - first 2 hours keep ham covered. Then uncover and baste every hour, turning ham on all sides. Slice and serve with glaze sauce, if desired.


To serve 12 to 14: 1 (12 to 14 lb.) smoked ham, processed, pre-cooked variety
3/4 c. bourbon whiskey
2 c. dark brown sugar
1 tbsp. dry mustard
1/4 c. whole cloves
2 navel oranges, peeled & sectioned

Preheat oven to 325 degrees. Place the ham fat side up on a rack set in a shallow roasting pan large enough to hold the ham comfortably. Bake in the middle of the oven, without basting, for two hours, or until the meat can be easily pierced with a fork. For greater cooking certainty, insert a meat thermometer in the fleshiest part of the ham before baking it. It should register between 130 and 140 degrees when the ham is done. When the ham is cool enough to handle comfortably, cut away the rind with a large, sharp knife. Then score the ham by cutting deeply through the fat until you reach the meat, making the incisions 1/2 inch apart lengthwise and crosswise. Return the ham to the rack in the pan and raise the oven heat to 450 degrees. With a pastry brush, paint the ham on all sides with 1/2 cup of the whisky. Then combine the sugar and mustard and 1/4 cup of whiskey, and pat the mixture firmly into the scored fat. Stud the fat at the intersections or in the center of each diamond with a whole clove, and arrange the orange sections as decoratively as you can on the top of the ham with toothpicks or small skewers to secure them. Baste lightly with the drippings on the bottom of the pan and bake the ham undisturbed in the hot oven for 15 to 20 minutes, or until the sugar has melted and formed a brilliant glaze. I do not use whole clove. I put 1/4 to 1/2 teaspoon ground cloves into the brown sugar mixture. Instead of using oranges I prefer pineapple slices and Maraschino cherries (with stems).


1 (3 lb.) precooked ham
1 (4 oz. can pineapple slices
1/4 c. brown sugar
Whole cloves
8 to 10 servings

Place ham, fat side down, on shallow micro proof baking dish. Cook on 70 (roast) 21 minutes. Turn ham over. Drain pineapple, reserving juice. Combine 2 teaspoons of juice with brown sugar to make paste. Spread over top of ham. Put pineapple slices on top and stud with cloves. Attach pineapple with toothpicks if necessary. Cook on 70 (roast) 7 to 8 minutes. Let stand, covered with aluminum foil, about 10 minutes before serving. Cook 28 to 29 minutes.


1 ready to eat ham with bone in, 12-16 lbs.
Whole cloves, to cover the surface of the ham
1/4 to 1/2 c. Dijon mustard
1 c. dark brown sugar
3 c. apple juice
1 lb. dried apricots
1 c. Madeira wine

Preheat oven to 350 degrees. Trim skin and fat from ham, leaving a thin layer to protect meat. With a sharp knife, score fat in a diamond pattern. Insert a whole clove in the center of each diamond. Place in a shallow baking pan and pat mustard evenly over top and sides of ham. Sprinkle top with brown sugar and pour apple juice into the bottom of the pan. Bake ham for 1 1/2 hours, basting frequently. Meanwhile, combine apricots and Madeira in a small saucepan. Bring to a boil, cover, and remove from heat. At 30 minutes from the end of the baking time, add apricots and their liquid to the roasting pan and continue to bake and baste ham. Transfer ham to a large platter. Decorate top of ham with the apricots, attaching them with toothpicks if necessary. Skim fat from pan juices and pour into a sauceboat. Accompany ham with mustards, chutneys and pan juices. Serves about 20.


First buy a canned ham and follow the directions on the can for cooking the ham.

1 c. raisins
1/4 c. brown sugar
2 tbsp. cornstarch
1 1/2 c. water
2 tbsp. lemon
1 tbsp. vinegar

Combine all ingredients in medium saucepan over medium heat; stirring constantly until a boil and sauce has thickened. Spread some Raisin Sauce over ham 10 minutes before ham comes out. This is optional you can wait for ham to be on plate to put your Raisin Sauce on it. Makes about 2 cups.


6 or 8 lb. smoked ham
1 can sliced pineapple
1 med. jar maraschino cherries
1 c. brown sugar

Wrap ham in foil. Place sugar, pineapple and cherries on top. Pour juice from cherries and pineapple over ham. Cover with foil and bake in 400 degree oven for about 3 hours.


3/4 c. apple jelly
1/2 c. fresh orange juice
3 tbsp. fresh lemon juice
1 tbsp. dry mustard
3/4 tsp. ginger
2 lg. unpeeled oranges cut in cartwheels, halved

Combine jelly, juices, mustard and ginger in saucepan. Bring to a boil. Add the orange slices and simmer for 5 minutes. Serve warm. This sauce can be refrigerated for several days.


3/4 c. raisins
1 c. white wine (champagne or chablis)
1/2 c. sugar
1/4 tsp. salt
1/4 tsp. cloves
1/4 tsp. cinnamon
2 tsp. cornstarch
3 tbsp. butter

Cover raisins with 1/2 cup wine and simmer 5 minutes. Add sugar, butter, salt, cloves, cinnamon and cornstarch dissolved in balance of wine. Stir until mixture thickens. Serve hot. Will serve 5 or 6.


1 20 oz. can sliced pineapple
1 fully cooked smoke ham, whole or half
2-4 c. (depending on size of ham) cola beverage
Canned or cooked fresh sweet potatoes (optional amount depends on servings desired)
Parsley sprigs (optional)

Arrange pineapple on ham; secure with wood picks. Place ham in shallow pan. Pour cola over ham; bake 15 minutes per pound in preheated 350 degree oven, basting with pan juices occasionally. Remove to warm platter and let stand 20 minutes before carving. Serve with sweet potatoes and hot ham drippings. Garnish with parsley. Makes approximately 30 servings with whole ham, 15 servings with half. NOTE: If desired, heat sweet potatoes in pan juices along with ham last half hour.


Place ham in roaster pan. Cover and heat in a 325 degree oven 20 minutes per pound. The last 30 minutes, uncover and top with glaze.

1 tbsp. cornstarch
1/2 c. water
1/2 c. maple flavored syrup
1/2 c. raisins
1 tsp. prepared mustard
1/4 tsp. cloves

In a small saucepan combine cornstarch, water and maple syrup. Cook over medium heat, stirring constantly until mixture thickens. Add remaining ingredients and stir over low heat to blend ingredients and flavors. Remove ham from oven and drain. Top with apple slices. Spoon glaze over ham, return to oven and bake another 30 minutes. Baste with glaze every 10 minutes.


1 c. apricot nectar
1 c. dried apricot halves
1 c. Wish-bone deluxe French dressing
1/4 c. honey
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 c. sliced almonds (optional)
1 (5 to 6 lb.) fully cooked ham butt end with bone
2 lbs. sweet potatoes or yams, peeled, cut into lg. chunks
1 lb. pearl onions, peeled

Preheat oven to 375 degrees. In medium saucepan, bring nectar to a boil. Add apricots, then remove from heat. Let stand 10 minutes. Stir in dressing, honey, cinnamon, nutmeg, then almonds. On aluminum-foil roasting pan, place ham. With knife, score (lightly cut) fat in diamond pattern. Arrange potatoes and onions around ham. Spoon dressing mixture over ham and vegetables. Loosely cover with heavy-duty aluminum foil and bake, turning vegetables and basting occasionally, one hour or until ham is golden and vegetables are tender. Makes about 10 servings.


4-5 lbs. pre-cooked club ham
1 lb. can apple slices
3/4 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
Few drops red food color

Place in medium baking dish. Bake in 375 degree oven for 35 to 40 minutes. Mix other ingredients and pour over ham. Bake 30 minutes. Baste with apples and pan juices two or three times during baking.


The ham in this recipe can be purchased bone-in or boneless and has been completely cooked during processing. Only heating is needed before finishing with a sweet and spicy orange glaze.

1/4 c. packed brown sugar
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1 can (6 oz.) frozen orange juice concentrate (thawed)
5 to 7 lb. fully cooked smoked ham
Whole cloves, if desired
Cranberry Sauce (below)

Heat oven to 325 degrees. Mix brown sugar, cloves and cinnamon and orange juice concentrate. Place ham, fat side up, on rack in rectangular roasting pan, 15 1/2 x 10 1/2 x 2 1/4 inches. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Spoon or spread half of the juice mixture onto ham. Bake uncovered until heated through (140 degrees), 1 1/2 to 2 hours. About 30 minutes before ham is done, remove from oven; pour drippings from pan. Cut fat surface of ham in uniform diamond pattern 1/4 inch deep. Insert whole clove in each diamond. Spoon or spread remaining juice mixture on ham; continue baking 30 minutes. Garnish with orange slices if desired. Serve with Cranberry Sauce. Makes 10 to 12 servings.

1 can (16 oz.) whole berry cranberry sauce
1 tsp. grated orange peel
1/2 tsp. ground ginger
1/4 tsp. ground allspice

Heat all ingredients, stirring occasionally, until hot. Serve warm.


1/2 c. brown sugar
1 tsp. cinnamon
1 tsp. cloves
4 slices pineapple
1/4 c. lemon juice
1/2 c. pineapple juice
1/2 c. orange juice
Sliced ham

Cut ham in bite size pieces. Mix all ingredients together. Cover and cook in oven at 350 degrees for 40 minutes.


12-16 lb. ham
1/4 c. Dijon mustard
1 c. dark brown sugar
2 c. apple juice
1 lb. dried apricots
1 c. marsala wine

Score ham and insert cloves. After peeling skin from ham and trimming all but 1/4 inch of fat. Cover with mustard and brown sugar. Pour apple juice into shallow pan and add ham. Bake 2 1/2 hours, basting frequently. Put apricots and wine in saucepan and cover. Bring to boil. Remove from heat. When ham has baked 1 1/2 hours skim fat from juice in baking pan. Put apricots on top of ham and add liquid to ham. (Pour over ham.)


For special cut fully cooked ham this glaze can be made up to 1 week ahead. --GLAZE:--

1/2 c. (6 oz) apple jelly
1 tbsp. Dijon mustard
1 tbsp. bourbon (opt.)
1 1/2 tsp. lemon juice
1/8 tsp. ground cloves

1 (7-9 lb.) shank portion spiral cut ham

For Garnish: Fresh pineapple wedges. Melt jelly in a small saucepan or in microwave. Remove from heat. Whisk in remaining glaze ingredients until well blended. Cool to room temperature. Heat oven to 350 degrees. Have a roasting pan ready. Unwrap ham. Stand cut side down in roasting pan (this seals in moisture and keeps slices from separating during heating). Bake about 1 hour (8 minutes per pound). Remove from oven. Increase oven temperature to 450 degrees. Brush ham with glaze and return to oven 5 to 7 minutes longer until glazed. Remove from oven and let stand 10 minutes before serving. To Serve: Place ham on its side on serving platter. Gently fan slices out from bone. Surround with pineapple wedges.


1/4 c. maple syrup
1 tbsp. Dijon or grainy mustard
1 tbsp. cider vinegar
1 lb. center-cut ham steak or Canadian bacon, cut about 1/2 inch thick

Preheat broiler. Blend syrup, mustard and vinegar together in small bowl. Brush one side of ham with mixture. Place ham on rack in broiler pan. Broil 4 to 5 inches from heat source for 2 minutes, brush with more glaze and broil 1 minute more. Turn, brush with glaze and broil 2 minutes. Brush again and broil about 1 minute until ham is fully heated and glaze is bubbly and golden. Serve immediately with any remaining glaze brushed over. Makes 4 servings.


1 10 lb. ham
1/2 c. golden raisins
1/2 c. rum
1/2 c. apple jelly
1/2 c. orange juice
2 tbsp. cornstarch
2 tbsp. brown sugar
1 tbsp. mustard

Bake ham according to the oven temperature and cooking time indicated on the label. While the ham bakes, prepare the glaze. In saucepan combine raisins, rum, apple jelly and orange juice. Cook until jelly melts. Mix together cornstarch, brown sugar, and dry mustard and blend into the rum mixture. Cook and stir over low heat until is thickened. Spoon glaze over top and sides of ham during the last 30 minutes in the oven. Serve warm. Serves 10 people.


1 jar orange marmalade (Smucker's)
3 tbsp. mustard
2 c. brown sugar

Mix ingredients together and boil. After it comes to a boil, pour over ham and bake.


1 c. apples, diced
1 c. apricots
1/2 tsp. dry mustard
2 c. apple cider
1/2 tsp. crushed cloves

Soak apricots in cider for 1 hour. After ham has cooked 1-1 1/2 hours, remove from oven. Add above ingredients, blended together. Ham rule of thumb = 325 degrees at 25 minutes per pound.


1-1/2 c. brown sugar
2 tbsp. cloves
2 tbsp. black pepper
2 tbsp. dry mustard
Cider vinegar

Mix together with cider vinegar to form a paste. Put on ham the last hour (after taking off the skin) of baking time.


1/2 c. pineapple juice
1 c. brown sugar
4 tsp. prepared mustard
2 to 3 tbsp. lemon juice
1 box whole cloves

Bake ham according to directions. Half hour before ham is done, remove from oven. Pour off drippings. Score top of ham about 1/8 inch deep into crisscrossed diagonals. Insert whole clove into each section. Blend rest of ingredients and spoon mixture over the ham. Return to oven, baste frequently during last half hour of cooking.


1/2 c. brown sugar
4 tbsp. honey
1/4 c. orange marmalade
1/4 tsp. dry mustard

Combine and spoon over ham an hour before finishing baking.


1 (12 oz.) jar cherry preserves
1/4 c. vinegar
2 tbsp. corn syrup
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/3 c. slivered almonds
3 tbsp. water

In a saucepan, combine all ingredients except almonds and water. Bring to a boil. Reduce heat; simmer 2 minutes, stirring frequently. Stir in the almonds. About 15 minutes before ham is done, spoon 1/4 to 1/3 cup glaze over ham. Repeat if desired. Stir water into remaining glaze; heat through and serve with ham. Makes 1-1/2 cups glaze.


1 (17 oz.) jar spiced whole crabapples
1 c. brown sugar
1 fully cooked center cut ham sliced 1" thick (about 1-1/2 lb.)

Drain apples reserving 1/2 cup syrup. Combine syrup with brown sugar; heat until boiling. Put crabapples in foil with a little syrup drizzled over, seal and put over fire at edge of barbeque grill. Grill ham over low coals 10-15 minutes on each side. Brush with syrup. Cook 1-2 extra minutes.


1 (5-7 lb.) smoked ham
1/2 c. packed brown sugar
2 tbsp. prepared horseradish
2 tbsp. lemon juice

Bake ham at 325 degrees for 22 to 25 minutes per pounds. Remove ham from oven about 30 minutes before it is done. Pour drippings from pan. Cut surface of pork in diamond pattern 1/4" deep. Pour glaze over ham. Continue to bake for the remaining 10 minutes, occasionally basting with drippings.


1 (8 oz.) can crushed pineapple, drained
1/2 c. light brown sugar
1/4 c. Grey Poupon Dijon mustard Ham

In small saucepan, heat pineapple, brown sugar and mustard in a boil. Reduce heat, simmer 5 minutes. Spoon 1/2 cup glaze over ham during last 30 minutes of baking. Heat remaining glaze mixture; serve with sliced ham. Makes 1-1/4 cups.


1 jar (8 oz.) Gulden's Spicy brown mustard
2 cans (8-1/4 oz. each) Dole crushed pineapple in syrup, undrained
2/3 c. honey
1/2 tsp. ground ginger

Thoroughly combine all ingredients. Bring to a boil over medium heat; simmer 5 minutes, stirring occasionally. Thirty minutes before ham is ready, score surface in diamond shapes; baste ham with glaze every 10 to 15 minutes. Makes 3 cups glaze. Covers 8 pound ham.

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