Celiac.com 11/18/2022 – Whereas turkey will get all the eye on Thanksgiving, ham is a robust contender. Many households cannot think about Thanksgiving and not using a baked ham. Ham is simpler to prepare dinner, simpler to carve, moister and extra flavorful than turkey. And its hardwood smoke and candy honey glaze are good with the flavors of fall facet dishes. Ham can also be an incredible selection for smaller households.
One of many nice issues about ham is that you simply actually don’t want a recipe. Most hams are offered pre-cooked so that they want solely be warmed within the oven. Different hams include their very own wealthy glaze already baked in. You’ll find nice baked hams in conventional bone-in kind, easy-to-carve spiral-sliced, or the super-convenient boneless spiral-sliced. You’ll want to learn our article on tips on how to discover a gluten-free ham, and watch out and skim labels and keep away from gluten elements, particularly in glazes for packaged hams.
So this Thanksgiving, think about making ham the centerpiece of the celebration. This recipe might be made a day forward. It requires a bit of affection to prepare and a few baking time, however you can also make it the day earlier than and warmth it simply earlier than dinner.
Facet Dishes for Ham
What goes with turkey usually additionally goes with ham. That is true of dressing, too, however southern-style cornbread dressing is very good with Thanksgiving ham dinner.
Serve basic fall sides like Brussels sprouts or different roasted greens, inexperienced beans (particularly inexperienced bean casserole) candy or savory baked squash, mashed potatoes or candy potatoes, and cranberry sauce are naturals with any glazed ham.
Some folks like to connect pineapple slices to the ham with a cherry in the course of every gap. Others prepare dinner down the pineapple juice with brown sugar and spices to make a pineapple glaze.
Tangy Vacation Ham Recipe
1 (10 pound) fully-cooked, bone-in gluten-free ham
1 ¼ cups packed darkish brown sugar
⅓ cup pineapple juice
⅓ cup honey, or extra to style
⅓ giant orange
2 tablespoons Dijon mustard
¼ teaspoon floor cloves
1 ½ teaspoons lemon juice, or to style (Non-obligatory)
Warmth the oven to 325F (165C). Place ham in a roasting pan.
Bake ham, uncovered, at 325F for two hours.
Whereas the ham is baking, mix brown sugar, pineapple juice, and 1/3 cup honey in a saucepan. Zest orange into the saucepan, then squeeze within the juice. Add Dijon mustard and floor cloves; whisk combination over medium-high warmth because it involves a boil. Cut back warmth and simmer till glaze thickens barely, 5 to 10 minutes.
Style glaze and modify seasonings. Add lemon juice for extra tang, or honey to make it sweeter. Put aside.
Take away ham from the oven after it has baked for two hours. Brush with glaze. Bake for a further 30 to 45 minutes, brushing ham with glaze each 10 minutes.
Add leftover glaze to the pan drippings together with just a little cornstarch or potato starch to make a pleasant sauce for the meat.