In a medium bowl, combine paula deen honey mustard glaze, orange juice and zest.

Crunchy ham glaze recipe paula deen. Line an 11 x 7 or 13 x 9 inch baking pan with parchment paper. This recipe is always paula’s centerpiece for her holiday feast, and she wants to share it with you. 2 cups of packed light brown sugar.

Web first, i covered my baking dish with aluminum foil for an easy clean up and placed the ham cut side down. Place ham, cut side down, on prepared pan, and cover loosely with foil. Web ingredients 1 whole ham 1 (20 oz) can pineapple slices 15 (up to 20), optional whole cloves 1 small jar maraschino cherries 1 jar (up to 2 jars) paula's holiday ham glaze 3 halved, for garnish oranges 3 halved, for garnish lemons 2 tablespoons butter sugar

Place ham cubes in food processor and pulse until meat is crumbly texture. Web preheat the oven to 325 °f. Keep glaze warm while baking ham.

Web preheat the oven to 180f for 2 1/2 to 3 hours, or until the thickest portion registers 140f, and then use a meat thermometer inserted into the thickest portion to rub it in every 30 minutes with glaze. In a saucepan, whisk together maple syrup, preserves, mustard, orange zest, and orange juice. Place ham in foil lined pan.

Reduce heat to medium low. Cover loosely with foil, and bake for 2 hours. In a medium bowl, blend together light brown sugar, dijon mustard, honey, pineapple juice and pepper to create the glaze.

Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. You can eat your leftover ham after your holiday meal if you store it properly. Once you try it, you’ll wish you had heard about.