Baked Ham With Zesty Cranberry Sauce Food

OVEN-ROASTED CRANBERRY-DIJON GLAZED HAM

Steps:

• Combine cranberries, water, and honey in a medium saucepan. Set over medium heat.
• Stir occasionally for about 4-5 minutes, until most of the cranberries have popped.
• Add dijon mustard, vinegar, brown sugar, and cayenne pepper.
• Continue to cook for another 3-5 minutes until the sauce has thickened some and is syrupy. Remove from heat.
• If you have an immersion blender, use it to puree the sauce. (If you don't, transfer the mixture to a regular blender. Leave the top of the blender vented (to allow steam to escape) and cover with a towel. Blend it up until smooth.)
• Preheat your oven to 325 degrees F. Prepare a roasting pan with a roasting rack so that the ham doesn't cook in it's own juices (you want a nice crispy bottom, no soggy ham bottoms please.)
• Place the ham on the roasting rack and use a sharp serrated knife to score the ham diagonally.
• Use a brush to coat the ham all over with the cranberry sauce. (You will repeat this process once more about 20 minutes before the ham is done.)
• Place the pan in the oven and roast for 1 and 1/2 to 2 and 1/4 hours, or until a thermometer registers 135 degrees F. (About 20-25 minutes per pound). (You don't need to worry about the temperature too much since the ham is already cooked. You just want to make sure it's hot all the way through.
• 20 minutes before you think it will be done, brush with sauce one more time.
• Serve the ham with the remaining glaze (Warm it up in the microwave or on the stove since it will be cool by now.)

CRANBERRY GLAZED HAM

Steps:

• Preheat oven to 325°. Line a roasting pan with foil. Place ham on a rack in prepared pan. Bake, covered, 1 hour., Meanwhile, in a small saucepan, whisk remaining ingredients until blended. Remove 1 cup mixture for glaze; reserve remaining mixture for sauce. Brush ham with some of the glaze mixture. Bake, uncovered, until a thermometer reads 140°, 35-45 minutes, brushing every 10 minutes with remaining glaze., Warm reserved sauce mixture over medium heat, stirring occasionally; serve with ham.

BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

ALWAYS JUICY BAKED HAM

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk beer, brown sugar, and Dijon mustard together in a bowl.
• Place ham cut side up in a large roasting pan; pour beer mixture over ham.
• Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
• Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil.
• Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
• Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.

BAKED FRESH HAM WITH APPLE-CRANBERRY SAUCE

Steps:

• Preheat oven to 300 degrees F.
• Score fat and put ham, fat side up, in a roasting pan. Rub with extra-virgin olive oil and season with plenty of salt and pepper all over. Cover loosely with foil and roast for 2 hours. Remove foil and roast for final hour uncovered.
• In a large saucepan add all the sauce ingredients and simmer for 25 minutes until apples are almost falling apart and the sauce is fragrant. Remove cinnamon stick, bay leaf, and ginger then puree in a blender until completely smooth. Serve with baked fresh ham.

CANDIED ROAST HAM WITH CRANBERRY & STAR ANISE SAUCE

Steps:

• Put the ham in a large, deep pan and cover with cold water. Bring to the boil and skim off any impurities. Add the bay leaves, star anise, thyme, peppercorns, white wine vinegar and orange zest. Simmer for 3 hrs, then turn off the heat and leave the ham to cool in the water.
• Heat oven to 200C/180C fan/gas 6. Remove the ham from the pan, reserving the stock. Using a sharp knife, carefully cut away the skin, leaving a good layer of fat. Score the fat all over with as many long, fine cut marks as you can fit in. Mix the sugar and mace together. Put the ham in a large roasting tin and cover with half the mace-sugar mix, pressing it into the score marks. Drizzle over the honey, then press the rest of the mace and sugar on top. Roast in the oven for 30 mins, basting every 10 mins to form a dark caramel crust. Remove from the oven and rest for 30 mins.
• To make the sauce, pour the ham stock through a fine sieve until you have 500ml. Pour into a medium saucepan, add the star anise and reduce until thick and glossy. Add the butter and reduce until it emulsifies and becomes a thick sauce. Remove from the heat, stir in the cranberries, orange zest and juice, and check the seasoning. Slice the ham into thick slices and spoon over the sauce.

HAM WITH BOOZY CRANBERRY & MUSHROOM SAUCE

Steps:

• To fry the mushrooms, heat the oil and butter in a frying pan over a high heat until the butter is foaming. Add the mushrooms and fry for 4-5 minutes until they're golden.
• To make the sauce, pour in the port or wine to deglaze the pan, then lower the heat and stir in the cranberry sauce until dissolved. Pour in the hot water and fruit juice and sprinkle in the bouillon powder or stock cube. Splash in a spoonful or so of soy sauce and stir well. Turn up the heat and boil the sauce rapidly for a few minutes until it reduces slightly.
• Slide in the ham and heat through for a minute or two. Taste for seasoning and serve.

CRANBERRY HAM GLAZE

Steps:

• Combine cranberry sauce, brown sugar, orange juice, cloves, cinnamon, and allspice in a small saucepan over low heat. Cook, whisking continuously, until brown sugar has melted and sauce is smooth, about 5 minutes.

HAM WITH CRANBERRY SAUCE

Steps:

• Put ham in baking dish and score the top of the ham.
• Mix 1 cup brown sugar and juice, and brush some of this glaze on top of the ham.
• Cover with foil and bake at 325 degrees for about 3 hours.
• Glaze the ham several times during baking.
• With an electric mixer, combine the jellied cranberry sauce, steak sauce, salad oil, 3 tablespoons brown sugar and mustard.
• Pour sauce into a pan and heat.
• Serve hot with the ham.

BAKED HAM WITH ZESTY CRANBERRY SAUCE

Steps:

• Heat oven to 325°. Place ham, cut side down, on rack in shallow roasting pan. Pour water into pan until 1/4 to 1/2 inch deep. Insert meat thermometer so tip is in center of thickest part of ham and does not touch bone.
• Cover with aluminum foil. Bake 1 hour 30 minutes to 2 hours, uncovering ham after 45 minutes, until meat thermometer reads 135° to 140°. Let stand 10 to 15 minutes for easiest carving.
• While ham is baking, beat remaining ingredients in 1-quart saucepan with wire whisk until well mixed. Cook over medium heat about 10 minutes, stirring frequently, until cranberry sauce is melted and mixture is hot. Serve sauce with sliced ham.

EASY BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar.
• Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top.
• Cover with aluminum foil and bake for 20 minutes in the preheated oven. Uncover and cook for an additional 20 minutes.

CRANBERRY GLAZE (FOR HAM)

Steps:

• Combine all ingredients in a sauce pan.
• Heat slowly, until smooth, beating with a wire whisk or rotary beater.
• Spoon over ham at last 1/2 hour of baking.
• Garnish with whole cranberries.