Injecting a ham

Belfield, ND(Zone 4a)

I bought a ham for Sunday, and an injector thingy. I'm wanting to do a maple syrup and ground cloves mixture to inject into the ham prior to baking. I was also thinking of adding yellow mustard, but I can't quite wrap my tongue around how that will taste with the maple and cloves. Obviously, I've never done this before. :0)

Can anyone tell me what ingredients you have injected into a ham and what your thoughts were on the recipe?

North Saanich, Canada

I have never injected a ham before. I did cook a ham last week in the crock pot and it turned out great. I poured a bunch of orange juice in the bottom. Then put in the ham. Then I sprinkled brown sugar, cinnamon, and cloves over the ham. Then let it go all day. You could actually taste the orange juice in the ham. It was yummy. My mom used to use dry mustard powder on her ham. She mixed it with brown sugar, put it on the ham, studded it with whole cloves, and baked it in the oven.

Columbia Heights, MN(Zone 4a)

I've never heard of injecting a ham before. My favorite is to stud the ham with cloves and then use red currant jelly as a glaze.

Belfield, ND(Zone 4a)

I studded a ham with cloves at Christmas time, and I didn't care for it that way. I'm thinking I want something on the sweet side, and I want it to go all through the ham, not just on the outer crust.

My BIL once injected a ham with mustard before cooking, and it turned out really good for sandwiches. I think I'll try the maple syrup and cloves concoction and leave the mustard out of this trial run.

Oh, forgot to say that I'm going to use pure maple syrup, not the pancake syrup.

This message was edited Mar 22, 2008 10:26 AM

Belfield, ND(Zone 4a)

What I ended up doing was injecting the ham with just maple syrup and ground cloves, and it was wonderful! It smellled so good when it was baking. Next time I make it, I think I'll also pour the same mixture over the ham as a glaze the last 15 minutes or so.

Columbia Heights, MN(Zone 4a)

Glad it turned out for you. However, I would think that's a lot of unnecessary sugar carbs and also think the maple flavor would overpower the flavor of the ham. I would opt for a glaze only over a clove studded ham and baste periodically throughout the heating process. Just my opinion.

OC, CA & Twin Lakes , IA(Zone 4b)

MaVie's Bone In Ham
10 lbs Farmer's John boiled boned in ham leg
1 tall can pineapple juice (about 49.5 ozs.] any cheap one will do.

1 small pkg. pickling spice** [if not available use the following:
1 stick of cinnamon
2 pcs. bay leaf
1 tsp. whole cumin
1 tsp. fennel seeds
1 tsp. dried thyme
1 tsp. whole black pepper corn
1 tsp. coriander seeds
1 tsp. allspice

1 cup brown sugar

** all herbs & spices: i normally go to the Latin products. a small bag of pickling spices cost only 79 cents.

if u have a spaghetti or pasta cooker, place the ham inside the slotted basket.

place all herb & spices inside the pot plus the whole can of pineapple juice. boil & simmer the ham over the juice mixture for 45 mins. place the steamed ham on a foil container. set aside.

strain the juice, discard of herbs & spices. reduce the remaining juice to about 1/2 a cup. once juice is reduce, add 1 cup brown sugar. watch carefully so sugar will not burn. u just want to make a nice glace.

once juice becomes thick, pour glace over ur steamed ham. cut nice and thin to serve. watch out! nothing will be left!

u can use the ham bones to make nice macaroni soup with the stock u boiled the bones in. stir fry some carrots, celery and u have a tasty macaroni soup. add a little milk on the soup.

Mike's friends claimed this recipe out of necessity turned out to be much tastier, juicier than the regular honey baked ham they have ever had.

to add a special touch to ur glace, add i tsp. dried mustard powder, and 2 tbsp. butter.

OC, CA & Twin Lakes , IA(Zone 4b)


Most hams we buy in the supermarket are labeled “fully cooked.”
That means that we heat them to develop flavor, also, of course,
because we want to serve them hot or warm. A rule of thumb is to
allow about 8-10 minutes per pound, in a preheated 350 degree oven,
to heat the ham throughout. The internal temperature, measured
using an instant-read thermometer inserted in several places near the
center of the ham (not touching bone), should be just over 130
degrees. Allow the ham to rest for 20 minutes or so after removing it
from the oven.

Here are some beautiful and flavorful glazes for brushing over the ham
as it bakes, along with some sauces for accompaniment. If the ham
is very large, (therefore requiring a long baking time), begin applying
the glaze only during the last 45-60 minutes of baking time, to avoid
its scorching or becoming too brown. These glazes also work very
well on pork roasts.


For Glaze, blend together:

1 cup, brown sugar
1/4 cup, honey, OR maple syrup OR cider vinegar
2 teaspoons, dry mustard

For Basting, blend together:

1 cup, orange juice
1 cup, brown sugar
2 teaspoons, dry mustard (or prepared brown mustard)

Rub the top and sides of the ham with the blended glaze mixture
(stud ham first, if desired, with whole cloves). Place in preheated
oven. Baste several times during baking with basting mixture.


For Glaze:

1/4 cup, apricot preserves
3 tablespoons, Dijon mustard
1 cup, brown sugar

For Basting:

2 cups, apple cider

For Sauce:

2 cups, apple cider
[optional: substitute 1/2 cup, bourbon for 1/2 cup of the cider]
1/4 cup, brown sugar
1/2 cup, golden raisins
1/8 teaspoon, salt
8 whole cloves
1 cinnamon stick (about 3 inches long)
1 1/2 tablespoons, cornstarch
3 tablespoons, water

Gently melt the preserves in microwave or saucepan. Brush the
preserves over the ham (reserving the warm preserves not used).
Brush the mustard over the preserves on the ham, then pat the brown
sugar into the mustard.

Pour the cider into the roasting pan and bake the ham, basting with
the cider, for about half the estimated baking time. Add the reserved
apricots to the cider in the pan, and continue basting and baking until
ham temperature reaches 130 degrees.

To make the sauce: In a heavy saucepan, gently heat the 2 cups,
apple cider with 1/4 cup, brown sugar, the golden raisins and the salt
until the sugar has dissolved and the sauce is hot. Add the cloves
and cinnamon stick.

In a cup, blend together the cornstarch and water until smooth, then
whisk this mixture into the cider mixture. Cook over very low heat -
stirring constantly - until slightly thickened. Remove the cloves and
cinnamon stick before serving.


ORANGE-HONEY: In a saucepan, combine 1/4 cup, honey with 1/4
cup, orange juice and 1 cup, light brown sugar. Blend well, and warm
mixture to dissolve sugar. Genrously brush over ham during baking.

CURRANT JELLY: Gently melt 1 cup, currant jelly in saucepan or
microwave. Stir in 1/2 teaspoon, dry mustard and 2 tablespoons,
prepared horseradish. Generously coat ham during baking.

CRANBERRY: Blend together, 1 cup, cranberry jelly and 1/2 cup,
light corn syrup. Warm mixture gently, then brush over ham during

APPLE: In a saucepan, gently heat 1 cup of undiluted apple juice
concentrate, first reserving a few spoonsful of the melted concentrate.
Into the reserved spoonsful of concentrate, stir 1 tablespoon of
cornstarch, blending well - then stir the dissolved cornstarch mixture
into the rest of the apple juice concentrate in the saucepan. Add 1/2
lemon, sliced thin, and a pinch of ground cinnamon and/or ginger to
taste. Heat until thickened, then brush over ham during baking.


2 tablespoons, sugar
1 tablespoon, cornstarch
1 teaspoon, ground ginger
1/2 teaspoon, salt
1 1/3 cups, orange juice
1 tablespoon, lemon juice
2/3 cup, hot water

In a saucepan, mix together the sugar, cornstarch, ginger and salt.
Stir in the orange and lemon juices and hot water. Turn on heat to
low, and cook - stirring constantly - until sauce thickens and comes
to a boil. Serve hot with ham. Makes about 2 cups.


1 jar, currant jelly
grated zest of one small orange (the colored part of the peel -
1 tablespoon, fresh juice from the orange
2 tablespoons, Port wine (or to taste)

In a saucepan, melt the currant jelly, and stir in all other ingredients.
Serve warm.

Gainesville, FL(Zone 9a)

I have not had a good ham in years. Ever since they started 'special' trimming the hams. To score the hams and stud them with the cloves, you need fat to do that, you cant cut into the rind, unless you want dried ham. I have searched FL high and low, but no ham with fat. I tried again this year, put the ham on the grill, just not the same. It could have used alot of injuecting. The butcher, in the past, has given me fat trimmings to lay on top, better, but not the same. I guess people are just whiggy over fat, even tho its not like its getting in the ham, or your eating it.

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