Glazed Ham With Roasted Apples Food

APPLE-GLAZED HOLIDAY HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours., In a small saucepan, combine the remaining ingredients. Cook and stir over medium heat until heated through. Brush ham with some of the glaze; bake 30-60 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze.

STICKY MAPLE-GLAZED HAM WITH BAKED APPLE SAUCE

Steps:

• If your gammon needs to be soaked to draw out some of the salt (ask your butcher), place in a clean bucket or a preserving pan and cover with cold water. Chill overnight, or for up to 3 days.
• Heat oven to 160C/140C fan/gas 3. If the ham has been soaking, drain it well and place in a large, deep-sided roasting tin. Pour in the apple juice and top up with 400ml water. Add the spices, bay leaves and orange zest. Cover the ham tightly with a few large sheets of foil, scrunching it around the edges of the tin so no steam can escape, then bake for 5 hrs. Meanwhile, mix together the ingredients for the glaze in a saucepan, then bubble until reduced to a sticky glaze. Score the apples around their equator with a small, sharp knife.
• Remove the ham from the oven and increase the temperature to 200C/180C fan/ gas 6. Carefully transfer the ham to a board - the easiest way to do this is to leave it to cool for 10 mins, then pop on clean washing- up gloves to lift it. Pour away the cooking liquid and discard the aromatics. Use a small, sharp knife to cut and peel away the rind, leaving a thin layer of fat attached to the meat. Line your roasting tin with a few sheets of foil and place the ham in the middle, fat-side up. Use a sharp knife to lightly score the fat in a criss-cross pattern. Return the ham to the oven and bake for 30 mins until the fat starts to crisp and caramelise.
• If the glaze has become a little thick, splash in a drop of water to loosen it, then brush all over the ham. Place the whole apples in the tin too, and return to the oven for another 20-30 mins, basting the ham every now and then, until dark and sticky all over.
• Before serving, mash the whole apples (discard the stalks, skin and pips) with a little of the sticky sauce from the roasting tin. We decorated our ham with star anise, sprayed with edible gold spray, and arranged bay leaves and orange peel around the board. Serve warm slices of the ham with the apple sauce, or cold in sandwiches. Will keep for up to 1 week in the fridge, or slice and store in the freezer for up to 2 months.

BAKED HAM WITH BROWN SUGAR AND APPLE GLAZE

Steps:

• Set oven to 325 degrees.
• Place the ham in a roasting pan and bake until a thermometer reads 150F (about 15 minutes per pound).
• Cool the ham completely (you can cover and refrigerate the cooked ham up to 2 days ahead).
• In a saucepan bring the apple cider and dried apples to a boil over medium heat.
• Boil until the liquid is reduced to about 1-1/2 cups (this should take about 8-10 minutes).
• In a small bowl, whisk together the brown sugar, cider vinegar and mustard until well blended.
• Add to the cider mixture; simmer sauce until reduced to about 2-1/4 cups, stirring occasionally (this shoud take about 5-6 minutes) the sauce can be prepared a day in advance and refrigerated.
• Set oven to 375 degrees.
• Cut 1/2-inch slices from the bone, and place into a glass baking dish.
• Spoon the sauce over the slices.
• Bake in the oven until heated through and the sauce bubbles (about 25-30 minutes).
• Transfer to a platter to serve.
• DELICIOUS!

MAPLE GLAZED HAM

Steps:

• Remove ham from refrigerator and let sit at room temperature 2-3 hours.
• Whisk together all of the Apple Cider Maple Glaze ingredients in a medium saucepan. Bring to a boil. Reduce to a simmer over medium heat, stirring often, until thickened and reduced, approximately 15-20 minutes. Stir in butter until melted. Glaze will thicken more as it stands.
• Preheat oven to 325 degrees F. Adjust oven rack to lowest position. Pour 2 cups water into bottom of roasting pan IF you have a roasting rack. Place roasting rack inside pan. (Skip step if you don't have a roasting rack.)
• Roll out 2 large pieces of foil to wrap your ham in. Place ham on foil and brush all over with some of the Glaze, including in between slices. Tightly wrap ham with foil and place on its side on the roasting rack (or bottom of pan). Bake ham until the center registers 100-110 degrees F, about 2 hours (about 12 minutes per pound).
• Remove ham from oven and increase oven temperature to 400 degrees F.
• Carefully unfold foil to expose ham and brush ham all over with Glaze (if Glaze has become to thick to brush, return to heat to loosen). Leave ham exposed and bake for 20-30 minutes or until edges are golden brown and caramelized.
• Remove ham from oven and brush again all over with Glaze. Spoon juices from bottom of pan all over ham. Loosely cover with foil. Let rest for 15 minutes then spoon more juices over ham and serve with any remaining Glaze.

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.

COUNTRY HAM STEAK WITH GLAZED APPLES

Steps:

• in 10" skillet melt butter until sizzling, stir in brown sugar and mustard.
• add apples, cook over medium heat stiring occasionally until apples are crispy tender.
• place ham steak in same skillet, arranging apples on ham steak.
• cover, continue cooking until ham steak is heated through.

GLAZED HAM WITH ROASTED APPLES

Steps:

• Preheat the oven to 325 degrees F. Score the ham with a paring knife through the skin and fat in a tight crosshatch pattern. Place the ham, fat-side up, in a large roasting pan. Bake 1 hour, 30 minutes.
• Make the glaze: Whisk the apple butter, mustard, brown sugar, vinegar and cloves in a bowl until smooth. After 1 hour, 30 minutes, brush the ham all over with some of the glaze and bake 20 more minutes. Add the apples to the pan, cut-side up, and bake, brushing the ham with more of the glaze every 20 minutes, until the ham is crisp and the apples are tender, 1 hour to 1 hour, 30 minutes. (Turn the apples cut-side down in the last 20 minutes.)
• Transfer the ham to a cutting board and let rest 15 minutes before carving. Serve with the roasted apples.