Fruit Glazed Ham Food

FRUIT GLAZED HAM

Steps:

• Heat oven to 325 degrees F. Place ham slices in shallow baking pan. Roast until internal temperature reaches 140 degrees F.
• Mix pineapple and oranges with ham glaze in medium microwave-safe bowl. Microwave on HIGH 2 minutes. Spoon half of glaze over top of ham; roast an additional 10 minutes. Place ham slices on serving platter. Serve with remaining warmed glaze.

FRUIT-GLAZED SPIRAL HAM

Steps:

• Place ham on a rack in a large roasting pan. Cover and bake at 325° for 1-1/2 hours., Combine the pineapple, jam, mustard and horseradish; spread over ham. Bake, uncovered, for 30-45 minutes or until a thermometer reads 140°.

TROPICAL FRUIT-GLAZED HAM WITH SWEET ONIONS AND YUKON GOLD POTATOES

Steps:

• Place the potatoes in a large saucepan and add enough water to cover. Set over high heat, bring to a boil, and boil until the potatoes are fork-tender, about 8 minutes. Drain and set aside.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the fruit along with the juice from the can, the brown sugar, soy sauce, and pepper, bring to a simmer, and simmer until the liquid thickens and reduces slightly, about 5 minutes. Add the ham slices and potatoes and simmer for 2 minutes to heat through. Serve.

BASIC CURRY SAUCE

Steps:

• Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
• Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
• Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
• Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
• Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
• To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

FIG GLAZED HAM WITH DRIED FRUIT COMPOTE

Steps:

• Preheat oven to 350 degrees F.
• Pour the fig jam and the white wine into a medium saucepot. Stir to combined. Cook over medium-low heat until thicken, about 5 minutes.
• While the glaze is reducing, score the ham. Slice ham diagonally approximately 1/2 an inch deep. From left to right and then right to left, making diamonds on top of the ham.
• Press a clove into the center of each diamond.
• Place ham in roasting pan, on cooking rack. Bake for 1 hour.
• Reserve half of the glaze and set aside. To the remaining half add the dried dates, apricots, golden raisins and the mustard. Simmer and rehydrate the dried fruit for 10 minutes. Remove from heat and set aside. Reheat just before serving with ham.
• Remove ham from oven. Apply the reserved glaze liberally to ham, return to oven and bake for another 30 minutes or until the glaze begins to turn brown and caramelize.
• Remove the ham, cover with foil and let rest for 10 minutes. Slice and serve with compote.

BAKED HAM RECIPE WITH FRUIT GLAZE

Steps:

• Take the ham out of the fridge and let it sit at room temperature for about an hour.
• Drain, rinse and pat dry the ham. Set the ham skin-side up on a cutting board.
• With a sharp paring knife, score the ham crossways at 2-inch intervals, making a diamond pattern. This will make it easier to remove the skin and excess fat later.
• Preheat oven to 325 F. Meanwhile mix up the ingredients for the glaze in a glass bowl and set it aside.
• Line a large roasting pan with aluminum foil, and pour 2 cups of water into the pan.
• Set a roasting rack in the pan and place the ham, skin-side up, on the rack. Insert a probe thermometer into the deepest part of the ham, being careful not to hit the bone. Transfer to the oven and bake for about 3 hours or until the thermometer reads 120 F.
• Remove the ham from the oven, take out the thermometer, and with a pair of tongs pull the skin and excess fat off the ham. Leave about 1/4 inch of fat all around.
• Now generously brush the ham with the glaze so that it is thickly covered. Insert the probe thermometer in a different spot and return the ham to the oven. Bake for another hour or until the thermometer reads 140 F.
• Remove the ham from the oven and let it rest for about 30 minutes, then carve and serve. One 15-pound ham will serve 20 people, but even if you have fewer people, the leftovers are wonderful. For a different sort of glaze, you can use maple syrup or honey in Step 8 instead of preserves.