Ham is a staple of holiday feasts across America, but this year try a new preparation for this old favorite with a little help from chef Paula Deen. Here, she makes four kinds of holiday ham: Cola-basted, peanut butter-glazed, honey mustard-glazed and a "Christmas" ham.
Recipe: Christmas ham (on this page) Recipe: Cola-basted ham (on this page) Recipe: Peanut butter-glazed ham (on this page) Recipe: Honey mustard-glazed ham (on this page)Preheat oven to 350 degrees.
Place the ham in a roasting pan and lightly score it with a sharp knife all around. Stir the mustard, marmalade and black pepper together in a small mixing bowl with a spoon. Slather the mustard mixture all over the outside of the ham, rubbing it into the scored meat. Bake the ham for 20 minutes, then remove it from the oven.
Unroll 2 cans of crescent dough, but don't separate them into pieces. Press the perforated pieces together to keep the dough in its rectangular shape. Drape them over the ham, pressing the dough edges together to cover the ham completely with the dough. Tuck any loose edges underneath the bottom of the ham in the roasting pan. Brush with egg wash.
Lay the last can of dough out on a cutting board and cut some holiday shapes with cookie cutters (holly leaves are nice). Arrange the dough shapes on the dough draped ham. Brush these shapes with egg wash.
Return the ham to the oven and bake for another 20 minutes, until the ham is heated through and the crescent dough is cooked and browned.
Makes 8 servings
Preheat the oven to 325 degrees.
Place ham in a shallow roasting pan. Baste the ham with cola. With toothpicks, stick some pineapple rings on the ham, about 4 or 5 rings.
Sprinkle some brown sugar on the rings. With toothpicks, place a cherry in each pineapple ring hole and then stick some cloves in the rings. Cover it with foil.
Bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees. Baste with cola about every 30 minutes during cooking.
Makes 20 to 30 servings
Position an oven rack in the lower third of your oven. Preheat the oven to 325 degrees. Place the ham on a rack in a roasting pan.
Place the pan in the oven and roast the ham for 20 minutes per pound. If the ham begins to burn, cover it loosely with foil.
At the end of the cooking time, in a blender or food processor, combine the broth, peanut butter, honey, chopped garlic and soy sauce. Slather the glaze all over the surface of the ham and cook an additional 20 minutes.
Remove the ham from the oven and allow it to sit for about 15 minutes before carving.
Makes 12 to 14 servings
Preheat oven to 325 degrees. Place ham in a pan with 1 cup of water, cover the pan tightly with aluminum foil or a lid and cook at 325 degrees for 18 minutes per pound, or until the ham has an internal temperature of 160 degrees.
In a medium bowl, combine Paula Deen Honey Mustard Glaze (or substitute), orange juice and zest. Reserve 4 tablespoons and set aside. During the last 45 minutes of baking, baste the ham with the glaze mixture several times.
Let ham stand 10 minutes before carving.
While the ham is resting, baste with the reserved 4 tablespoons of glaze mixture. Garnish with fresh orange slices and serve.
© 2013 NBCNews
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