Remove the foil, and apply the glaze mixture all over the ham. Molasses in a small saucepan.


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Optional, add a bay leaf for flavor ;

Rum ham glaze recipe. Put a rack in the bottom of a roasting pan, place the ham in the rack and pour about ½” of water into the pan. Preheat oven to 325 degrees. Let stand for about 10 minutes for the sugar to dissolve partially.

Combine all ingredients in top of a double boiler, stirring well. Apply the glaze (brush or spoon option) Let the ham rest for 30 minutes before slicing and serving.

Spoon sauce over the ham and bake in 425°f oven for 30 minutes. Be sure to get into all of the crevices! Bake the ham on a rack in a roasting pan in a preheated 350°f.

Use a pastry brush to rub this glaze all over the ham. Bring rum to a boil ; The ham is ready when well browned, glossy.

Cook until sugar is dissolved, stirring frequently. Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Remove the meat, cover with a cloth and leave to cool on a rack or board, and make your glaze.

Add rum to pot ; Combine all the glaze ingredients in a pot and turn the heat right up. In a blender blend together the ginger, the brown sugar, and the rum, spoon the glaze over the ham, spreading.

Take the ham out, baste it, then broil it for 5 or so minutes to caramelize the glaze. Remove the ham from the oven and brush some of the glaze evenly over the ham. Reserve glaze packet for another use.

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Pull the ham from the oven while leaving the oven on ; Bake the ham for 2 hours. Repeat the glaze, and bake for a.

Bring to a boil, and reduce heat to low. Add pineapple juice, light brown sugar, cinnamon and bay leaf. Place ham, cut side down, in 13 x 9.

Season to taste with salt and pepper. Preheat the oven to 425 degrees. Beat until mixture is slightly thickened.

Optional, for a more solid consistency add brown sugar; In small bowl mix together the spiced rum, 2 tbsp black treacle, dijon mustard, maldon salt and olive oil. Bake in the preheated oven until ham is heated through and brown sugar has begun to glaze onto the meat, about 1 hour.

Remove from the oven and cut the ham and place ham onto platter. Add stick of butter and 1 tablespoon of dijon mustard ; Place it in the slow cooker and cook on high for 2 to 3 hours or on low for 3 to 4 hours.

After 1 hour, add more water to the pan if needed. In a bowl, combine the brown sugar, rum, kosher salt and cayenne pepper and stir until smooth. Bake ham with 3 cans of coke, tented, for 1 hour.

Remove ham from oven and pour remaining 2 fluid. Brush ham liberally with glaze and place in the oven on the middle shelf. Use the brush to glaze the remaining glaze onto the ham.

Place the ham back into the oven (no foil) and cook for an hour, until it is hot (because you ham was precooked and just needed to be heated). Remove from the oven and brush again with any remaining glaze. Continue baking, uncovered, for 15 minutes.

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Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Stir together 1/2 cup firmly packed dark brown sugar, 1/4 cup rum, 2 tbsp. Make the glaze and pour it over the ham.

How to store rum glazed ham leftover rum glazed ham can be wrapped or stored in an airtight container in the fridge for up to 1 week.


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