Stir together 1/2 cup firmly packed dark brown sugar, 1/4 cup rum, 2 tbsp. Optional, for a more solid consistency add brown sugar;
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Let the ham rest for 30 minutes before slicing and serving.
Rum ham glaze recipe. In small bowl mix together the spiced rum, 2 tbsp black treacle, dijon mustard, maldon salt and olive oil. Beat until mixture is slightly thickened. Remove from the oven and cut the ham and place ham onto platter.
The ham is ready when well browned, glossy. Remove from the oven and brush again with any remaining glaze. Apply the glaze (brush or spoon option)
Bring rum to a boil ; In a blender blend together the ginger, the brown sugar, and the rum, spoon the glaze over the ham, spreading. Pull the ham from the oven while leaving the oven on ;
Remove the meat, cover with a cloth and leave to cool on a rack or board, and make your glaze. Bake the ham on a rack in a roasting pan in a preheated 350°f. Molasses in a small saucepan.
Bake ham with 3 cans of coke, tented, for 1 hour. Be sure to get into all of the crevices! Add stick of butter and 1 tablespoon of dijon mustard ;
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. Preheat oven to 325 degrees. Repeat the glaze, and bake for a.
Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Add pineapple juice, light brown sugar, cinnamon and bay leaf. Remove the foil, and apply the glaze mixture all over the ham.
In a bowl, combine the brown sugar, rum, kosher salt and cayenne pepper and stir until smooth. Take the ham out, baste it, then broil it for 5 or so minutes to caramelize the glaze. Spoon sauce over the ham and bake in 425°f oven for 30 minutes.
Optional, add a bay leaf for flavor ; Use a pastry brush to rub this glaze all over the ham. Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat.
Make the glaze and pour it over the ham. Reserve glaze packet for another use. Combine all the glaze ingredients in a pot and turn the heat right up.
Remove the ham from the oven and brush some of the glaze evenly over 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). Place ham, cut side down, in 13 x 9.
Bake the ham for 2 hours. Brush ham liberally with glaze and place in the oven on the middle shelf. Preheat the oven to 425 degrees.
Bring to a boil, and reduce heat to low. Use the brush to glaze the remaining glaze onto the ham. Combine all ingredients in top of a double boiler, stirring well.
Bake in the preheated oven until ham is heated through and brown sugar has begun to glaze onto the meat, about 1 hour. Continue baking, uncovered, for 15 minutes. Let stand for about 10 minutes for the sugar to dissolve partially.
After 1 hour, add more water to the pan if needed. Place it in the slow cooker and cook on high for 2 to 3 hours or on low for 3 to 4 hours. 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.
Cook until sugar is dissolved, stirring frequently. Season to taste with salt and pepper. Add rum to pot ;
Remove ham from oven and pour remaining 2 fluid.
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