Pièce de résistance
If there is one traditional dish we all know and love, it’s definitely baked ham! Economical and versatile, it’s the perfect dish to serve when you’re expecting a crowd. For classic holiday flavours, we suggest an orange and ginger glaze, seasoned with a sprinkling of cinnamon and star anise. Want to know the secret to getting that perfect golden colour and lip-smacking taste? Baste the meat every 15 minutes near the end of cooking time for a yummy caramelized exterior.
Pineapple-glazed ham is, without a doubt, the most popular ham recipe out there. If you want to try something new, turn to whatever alcohol you have in your home. You can get creative with your combos and create mouth-watering glazes in no time! Try Port and cranberries, beer and maple syrup, or ice cider and pears.
The advantage of cooking up a big ham is being able to use the leftovers the next day. Planning a brunch? Use your leftover ham to make omelettes, eggs benedict, buckwheat pancakes, grilled-cheese sandwiches, savoury cakes, or frittatas. At dinner, whip up batches of comfort food, such as endive and ham gratin, creamy pasta with ham and peas, or even pea soup!
Orange and ginger-glazed ham roast
Preparation: 15 minutes
Cooking: 8 to 9 hours
Cost per serving: About $5
35 to 40 servings
1 bone-in ham, 12 kg (26.5 lbs)
375 mL (1 1/2 cup) orange juice
375 mL (1 1/2 cup) cup water
15 mL (1 tbsp) butter
15 mL (1 tbsp) olive oil
1 onion, finely chopped
2 garlic cloves, chopped
250 mL (1 cup) white wine
750 mL (3 cups) orange juice
375 mL (1 1/2 cup) maple syrup
60 mL (1/4 cup) Dijon mustard
60 mL (1/4 cup) old style mustard
3 star anise pods
1 cinnamon stick
15 mL (1 tbsp) ginger, grated
Zest of 1 orange
3 to 4 oranges, sliced or quartered
1. Meat: Preheat oven to 165°C (325°F). 2. Remove rind from ham, leaving a thin layer of fat. 3. With the tip of a knife, gently draw horizontal and vertical lines on ham. 4. Place ham in roasting pan and pour orange juice and water. 5. Cover and cook in oven for approximately 7 to 8 hours, basting from time to time. Add some liquid if needed. 6. Remove ham from oven and generously slather with glaze (see steps 10 to 15). 7. Replace in oven for 45 minutes to 1 hour. Baste every 15 minutes. 8. Thirty minutes before the end of cooking time, add orange slices or quarters to pan. 9. Once ham is golden, remove from oven, slice and serve with roasted oranges. 10. Glaze: In a small pot, cook onion in butter and oil for 2 to 3 minutes. 11. Add garlic and cook for 2 minutes. 12. Pour wine and reduce by half. 13. Add orange juice, maple syrup, Dijon mustard, old style mustard, star anise, and cinnamon, and let simmer 25 minutes. 14. Add ginger and orange zest and let flavours infuse while glaze thickens. 15. Remove from heat and pass through sieve.
Important : to protect the bone and stop it from turning black, simply cover with a piece of aluminium foil.
What to drink with this ham?
To really highlight all the flavours of this recipe, we suggest a “Fruity and medium-bodied” red with notes of spice and fruits. A Chianti with hints of plum and cherry would pair nicely with the orange glaze. Another great option would be a gourmet Spanish Grenache with a fruity bouquet. Or you could opt for a refreshing and fruity rosé to balance out the ham’s caramelized glaze.
Domaine du Vieil Aven Tavel 2018
$18.85Rosé750 mlFrance, Vallée du RhôneSAQ code : 00640193
- Grape variety(ies):
Note: For vintage products, the vintage in stock may differ from the one displayed.
Reduced prices do not apply to SAQ Dépôt stores unless expressly stated to the contrary.
Did you enjoy this recipe? Well here are two other finger-licking good dishes to inspire you even more!
Preparation: 15 minutes
Cooking: 4 hours
Servings: 14 à 18 servings
3.5 to 4.5 kg (8 to 10 lbs) bone-in smoked ham
250 mL (1cup) apricot jam
125 mL (1/2cup) maple syrup
30 mL (2tbsp) cider vinegar
15 mL (1 tbsp) Dijon mustard
Dash of ground cloves
1. In a bowl, mix together all apricot-glaze ingredients. Set aside. 2. Remove the net and rind from the ham. Trim excess fat, leaving a 5-mm (1/4-in) layer. 3. Place the ham in a large pot and cover with cold water. Bring to a boil. Reduce the heat to medium and simmer for one hour (to desalinate and tenderize the ham). 4. Preheat the oven to 160°C (325°F). 5. Place the ham on a rack inside a roasting pan. Spread the apricot glaze over the ham. Bake in the oven for 3 hours, basting every 20 minutes until golden. Add water to the roasting pan, if necessary. 6. When serving, slice the ham as finely as you can with a well-sharpened knife.
Don’t hesitate to pair this ham recipe with a “fruity and medium-bodied“ red.
Preparation: 15 to 20 minutes
Cooking: 2:30 hours
Servings: 8 and more
1 toupie ham, boneless, about 2.5 to 3 kg (5 to 6 lb.)
1 onion, coarsely diced
2 celery stalks
2 carrots, diced
A few cloves
30 ml (2 tbsp.) dry mustard
Cold water to cover the ham
375 ml (1 1/2 cups) maple syrup
30 ml (2 tbsp.) brown sugar
45 ml (3 tbsp.) prepared mustard
2.5 ml (1/2 tsp.) ground cloves or several whole cloves
1 dark beer (341 ml)
A handful of cloves
1. In a bowl, mix together all the glaze ingredients. Set aside. 2. In a large cooking pot, place the ham. 3. Add all the other ingredients, cover with water and bring to a boil. 4. Cover and simmer for 60 minutes. 5. Preheat the oven to 180°C (350°F). 6. Remove the ham from the cooking liquid and place it in a roasting pan. 7. Keep the cooking liquid. Remove the rind. 8. Score the fat on the ham in a criss-cross pattern with the tip of a knife to create a diamond pattern. 9. If you are using them, stick a whole clove in each diamond of scored fat. 10. Top the ham with 3/4 of the glaze. 11. Bake in the oven for 60 minutes. 12. Moisten the ham from time to time with the glaze at the bottom of the roasting pan. 13. If the glaze turns too syrupy, add a bit of cooking liquid. 14. Turn up the oven heat to 190°C (375°F). Top the ham with the rest of the glaze. 15. Finish cooking for 15 to 20 minutes for a well-glazed ham. 16. Serve with boiled potatoes and steamed vegetables or a green salad.
DISCOVER OUR FOOD-WINE PAIRING IDEAS FOR HOSTING DURING THE HOLIDAYS: