TANGY RHUBARB CHUTNEY
My mother-in-law shared with me a great chutney recipe that I experiment with by changing the fruits. This version is a bit different, but I love the pear, onion and rhubarb combination. The longer it sets, the better it tastes! -Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire sauce, ginger, salt, curry and nutmeg. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until rhubarb is tender, stirring occasionally. , Add pears. Simmer, uncovered, 10-15 minutes longer or until pears are tender. Cool to room temperature. Stir in mint. Transfer to a large bowl. Cover and refrigerate for at least 6 hours before serving. May be stored in the refrigerator up to 1 week.
Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 2g fiber), Protein 1g protein.
BAKED HAM WITH BALSAMIC BROWN SUGAR GLAZE
A gorgeous, juicy ham is the centerpiece of many holiday tables, and we think that this simple (and simply stunning, when you taste it) recipe should be the next one you try. It starts with a pre-cooked ham (which you can learn more about in our handy article that covers all the details of how to cook a ham) and from there, an easy glaze does the work of adding flavor and a glossy appearance. Sweet-on-sweet glazes were more popular in the past, but this updated-yet-accessible version strikes an ideal balance between sweet and acidic, the perfect complements to naturally salty ham. The hardest part about this six-ingredient recipe? Waiting to carve yourself a succulent slice-after all, a good host lets their guests go first.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h40m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
- About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
- Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.
Nutrition Facts : Calories 225, Carbohydrate 20 g, Cholesterol 60 mg, Fiber 0 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1320 mg
BALSAMIC AND DIJON-GLAZED HAM
Dress up a Jones ham with a classic glaze and make dinner a delight.
Time 2m
Yield 24
Number Of Ingredients 6
Steps:
- DIRECTIONS Remove ham from refrigerator 1 hour before cooking. Unwrap ham and generously pat salt and pepper all over ham. Place ham on large cutting board, fat side up and score ham with 1/2-inch deep cuts, in a diamond pattern. To make the glaze, combine brown sugar, balsamic vinegar and Dijon mustard in small bowl. Preheat oven to 325°F. Place ham (fat side up) on roasting rack in roasting pan. Cook uncovered ham in oven 15 minutes per pound or until the internal temperature reaches 140°F on meat thermometer. Halfway through the baking period, remove ham from oven and brush with half the glaze. Cook for another 45 minutes and brush with remaining glaze. When ham is done, let rest at least 5 minutes before slicing.
BAKED HAM WITH BALSAMIC BROWN SUGAR GLAZE (GLUTEN FREE)
Balsamic vinegar, brown sugar and mustard - now that's an easy way to ham it up!
Time 2h40m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 325ºF. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135ºF (13 to 17 minutes per pound).
- About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
- Cover ham loosely and let stand about 10 minutes or until thermometer reads 140ºF. Garnish with orange slices and cherries.
Nutrition Facts : ServingSize 12 servings
BAKED HAM WITH BROWN SUGAR MUSTARD GLAZE
Make your next holiday centerpiece this top-rated Baked Ham with Brown Sugar Mustard Glaze recipe from Food Network.
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 12 servings with leftovers
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees
- Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes Transfer ham to a platter and let stand 15 minutes before carving.
- Preheat oven to 350 degrees
- Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.
BAKED HAM WITH RHUBARB IN BALSAMIC VINEGAR SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings, with leftover ham
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Heat the butter in a large ovenproof pot over medium heat. Add the onion and saute until soft, about 5 minutes. Add the brown sugar and vinegar and and cook until the sugar melts. Place the ham in the center of the pot. Scatter the rhubarb around the ham, stirring to coat it with the sauce. Place the potatoes around the ham and cover the top with foil. Bake until the ham is heated through and the potatoes are tender, about 1 hour.
- Carefully remove the ham and potatoes from the pot. With a slotted spoon, transfer the rhubarb to a bowl. Place the pot over medium-high heat and cook until the liquid has reduced to 1/2 cup, about 5 minutes. Stir the sauce into the rhubarb. Slice enough ham to serve 4 and divide among 4 plates. Place 2 potatoes on each plate and spoon the rhubarb mixture over the ham. Serve immediately.
HAM WITH RHUBARB SAUCE
Make and share this Ham with Rhubarb Sauce recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put ham on a rack in a shallow roasting pan.
- Add water and cover with foil.
- Roast at 325 degrees until meat thermometer registers 135 degrees.
- In the meantime combine remaining ingredients and bring to a boil.
- Reduce heat to medium and cook, uncovered, about 15 minutes; stir occasionally.
- Remove cinnamon stick.
- The last 15 minutes of baking time, remove foil from ham and spoon small amount of sauce over the ham (return to oven for remaining time).
- Remove and allow ham to stand, covered, about 10 minutes.
- Serve remaining sauce with ham.
Nutrition Facts : Calories 439, Fat 14.2, SaturatedFat 3.8, Cholesterol 161.2, Sodium 2749, Carbohydrate 36.2, Fiber 0.9, Sugar 32.6, Protein 40.2
RHUBARB PORK ROAST
This is a favorite main dish of my husband. It has a sweet yet tart sauce which is so delicious.-Sheri Oganowski, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Rub the roast with garlic, rosemary and poultry seasoning. Place roast, fat side up, on a greased rack in a roasting pan. Bake, uncovered, at 350°: for 1-1/4 hours. , Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour half over roast., Bake 45 minutes longer or until a thermometer reads 160°, basting with remaining rhubarb sauce. Let stand for 10 minutes before slicing. , If desired, combine pan drippings and any remaining sauce; serve with the roast.
Nutrition Facts : Calories 291 calories, Fat 10g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 222mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 35g protein.
SWEET AND SPICY RHUBARB GINGER SAUCE
This gingery rhubarb sauce is a sweet and spicy compote. Great over chicken and pork. Add this thick rich accent to your favorite slow cook meat dinner or in a gravy boat on the side at table for a delicious flavor enhancement.
Provided by Diane Williams
Categories Condiments, sauces and DIY Kitchen helps
Time 40m
Number Of Ingredients 7
Steps:
- Add all of the ingredients into a skillet on low and stir them together with a wooden spoon.
- Turn up the heat to medium and cook until the rhubarb is mushed and the liquid is reduced to a thick , saucy consistency, about 20 minutes.
- Pour into a quart sized air tight container and store in the fridge until needed.
Nutrition Facts : Calories 122 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 4 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 15 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BALSAMIC RHUBARB COMPOTE
Categories Condiment/Spread Ginger Vegetarian Quick & Easy Low Sodium Spring Rhubarb Gourmet
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- In a saucepan simmer vinegar with sugar and gingerroot, stirring, until sugar is dissolved and stir in rhubarb (with reserved liquid if using frozen). If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl. If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl. Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat. Stir in rhubarb. Serve compote warm or at room temperature.
BROILED HAM STEAKS WITH RHUBARB CHUTNEY
Steps:
- Toast mustard seeds in medium saucepan over medium heat until beginning to pop, about 2 minutes. Add next 7 ingredients. Simmer until rhubarb is tender, 5 minutes. Increase heat to high; boil until mixture thickens, stirring often, about 5 minutes. Season with salt and pepper.
- Preheat broiler. Broil ham (do not turn) until brown at edges, about 3 minutes. Serve with chutney.
BAKED HAM WITH MUSTARD SAUCE
Provided by Food Network
Yield about 1/2 cup
Number Of Ingredients 7
Steps:
- In a small saucepan, off heat, combine sugar, mustard, salt and pepper. Whisk in vinegar until it forms a paste. Add cream, whisking, and beat in yolk. Heat over low heat, whisking constantly, until sauce thickens slightly, do not boil or sauce will curdle.
- Serve the sauce warm with slices of baked ham.
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GRILLED BALSAMIC AND BROWN SUGAR GLAZED HAM STEAK
From amazingribs.com
3.2/5 (23)Category Breakfast, Brunch, Main CourseCuisine AmericanCalories 305 per serving
- Fire up. Prepare a grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Open the grill vents fully for high heat cooking (a.k.a. Warp 10) on the indirect side, at least 450°F. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is as hot as possible.
- Cook. Combine the brown sugar, balsamic vinegar, butter, and Dijon mustard in a small saucepan. Place the saucepan on the hot side of the grill and heat until the sugar has melted and the mixture is smooth, approximately 4 minutes. Move the glaze to the cool side of the grill to keep warm.
- Grill the ham steak on the hot side of the grill until lightly charred, approximately 2 to 3 minutes per side. Brush the top of the ham steak with the glaze and flip to set the glaze over direct heat, approximately 20 seconds. Repeat with the other side of the ham steak so that it is completely glazed. Brush both sides of the ham steak again with glaze and move it to the indirect side of the grill until ready to serve.
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