WHOLE HAM GLAZED WITH RED WINE AND SPICES
Sweet, savory and spicy, we could not get enough of this holiday ham. We really loved the cooking method. Steaming first allows the fat layer to peel right off while sealing in the juices. Scoring the ham before basting allows the delicious glaze to seep into the savory meat. The glaze itself is mighty tasty. It's slightly sweet...
Provided by Mikekey *
Categories Pork
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325F.
- 2. Place ham, fat side up, on rack in roasting pan; pour in 2 cups water.
- 3. Cover pan tightly with foil; roast for 2 hours, adding more water if necessary to maintain level.
- 4. If ham has skin, slide a sharp knife under the skin and lift off. (Discard skin or save for making ham broth for split pea soup).
- 5. Trim fat layer to 1/4-inch (5 mm) thickness. Discard trimmed fat.
- 6. Diagonally score fat to form a diamond pattern.
- 7. In a small saucepan, combine honey, red wine, pineapple juice, butter, pepper, nutmeg, cloves and ginger over medium heat, stirring occasionally, until butter is melted. Stir in Dijon mustard; let cool slightly.
- 8. Brush enough of the glaze over ham to cover; stud center of each diamond pattern with clove.
- 9. Roast ham, uncovered and brushing several times with remaining glaze, for 45 to 60 minutes or until meat thermometer inserted in center registers 140°F. Transfer to cutting board and tent with foil; let stand for 15 minutes.
- 10. To carve ham, cut down to bone into 1/4-inch thick slices. With knife parallel to bone, cut off slices along bone. Turn remaining meaty portion up; repeat carving.
MULLED WINE GLAZED HAM
Beautifully finished with a sticky mulled wine-inspired glaze, this is Christmas ham at its finest. Fragrant and full of flavour, it makes the perfect festive centrepiece. Plus, it'll give you a stash of beyond-delicious leftovers.
Provided by Jamie Oliver
Categories Christmas
Time 2h40m
Yield 14 with lots of leftovers
Number Of Ingredients 19
Steps:
- Take your meat out of the fridge and bring it up to room temperature before you cook it.
- Place the gammon in your largest pot, then strip in the woody herbs and add the bay. Roughly chop the celery and carrots, peel and quarter the onion, and squash the garlic cloves, then add it all to the pot with the chilli and peppercorns.
- Cover with water, bring to the boil, then pop the lid on and simmer gently for 2 hours, or until the meat is tender, turning it halfway, topping up with water occasionally and skimming away any excess fat.
- Preheat the oven to 180°C/350°F/gas 4. Transfer the gammon to a large roasting tray (save a little of the stock for later), then carefully remove the skin and discard, keeping the fat on the meat. Score the fat in a criss-cross fashion, then drizzle with 1 tablespoon of oil. Roast the gammon for 20 to 30 minutes, or until lightly golden.
- To make the glaze, spoon the marmalade into a non-stick frying pan on a medium heat, pour in the red wine and bring to a simmer, stirring occasionally.
- Add the spices and bay, strip in the clementine zest using a speed-peeler, then pour in the pineapple juice, saving the fruit for later. Allow to bubble away and reduce by half, then switch off - it should be thick and syrupy.
- When the roasting time's up, take the tray out of the oven, then arrange pineapple rings over the gammon, securing them with a few cloves. Arrange the rest of the pineapple in and around the tray, then pour the glaze over the meat.
- Spoon ½ a ladleful of the gammon stock into the pan you used to make the glaze, scrape up all the sticky bits from the bottom and pour into the tray, ensuring all the gammon and pineapple is coated. Roast for a further 20 minutes, or until beautifully glazed, basting with the glaze every 5 minutes.
- Remove the glazed ham to a serving platter, ready to slice hot, cold or at room temperature. Pour any remaining glaze from the tray all over the ham, and arrange the pineapple slices around it.
Nutrition Facts : Calories 290 calories, Fat 11.6 g fat, SaturatedFat 3.8 g saturated fat, Protein 25.4 g protein, Carbohydrate 20.2 g carbohydrate, Sugar 20.2 g sugar, Sodium 3.3 g salt, Fiber 0.2 g fibre
HAM WITH A WINE GLAZE
Red wine and peppercorns produce a rich taste. This was in the newspaper and I'm posting here so I don't lose it. Intend to try it this Easter. Total cooking time is guestimate since I haven't tried it out yet.
Provided by Gran Dee
Categories Meat
Time 3h30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan, combine wine, onion and thyme. Bring to a boil; redure heat and simmer uncovered 5 minutes. Remove from heat. Set aside 1 cup for serving sauce.
- Place ham in a shallow baking pan; score by making diagonal cuts, about 1/8" deep, in a diamond pattern in surface of ham. Sprinkle with pepper and rub into surface cuts with fingers. Brush ham with 3 Tbsp honey.
- Pour 1/4 c of the wine mixture over ham and bake in centre of pre-heated 350F oven for 1 1/2 to 2 1/2 hours or until an instant read thermometer inserted in the thickest portion (not touching the bone) registers 140F or 15 to 18 minutes per pound, basting every 30 minutes with 1/4 cup of the remaining wine mixture.
- Remove ham from oven. Transfer to a cutting board and loosely cover with foil. Let rest for 10 to 15 minutes before slicing. Discard wine mixture in pan.
- Meanwhile, in a medium saucepan, combine 1/2 cup of remaining wine mixture and chicken broth. Bring to a boil; reduce heat. Cook uncovered until reduced to 1 cup. Stir cornstarch into remaining 1/2 cup wine mixture and then stir into hot wine-broth mixture. Add remaining 2 Tbsp honey and butter. Bring to a boil; reduce heat. Simmer uncovered for 2 minutes, stirring occasionaly.
Nutrition Facts : Calories 701.9, Fat 41, SaturatedFat 15.3, Cholesterol 215.6, Sodium 149.5, Carbohydrate 9.7, Fiber 0.1, Sugar 7.2, Protein 61.4
THE BEST HAM GLAZE
A perfectly glazed ham is often the centerpiece of many holiday celebrations, including Easter and Christmas. Guests swoon over the juicy, savory slices on their plate. The most beautiful ham will have a tangy, sticky-sweet and shiny glaze. After tinkering with many ingredients, we landed on a knock-your-socks-off combination that includes brown sugar, maple syrup, cinnamon and cloves for sweet, warm and slightly smoky notes. Dijon and a splash of apple cider vinegar add tang and zip while soy sauce gives it a great depth of flavor. Rounding out the glaze with brightness are the zest and juice of an orange. We hoped to only brush the ham once during baking, but test after test proved that glazing two more times during the last 30 minutes in the oven brings out the best flavors and creates the most magical sheen.
Provided by Food Network Kitchen
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Let the ham sit at room temperature for 30 minutes and trim off any skin. If your ham is not a spiral-cut ham, use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
- Place the ham, flat side down, on a roasting rack in a roasting pan. Pour 1 cup water into the pan. Bake until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours 30 minutes (about 15 minutes per pound-reduce the time to 10 minutes per pound for a spiral-cut ham).
- Meanwhile, make the glaze: Whisk the brown sugar, maple syrup, soy sauce, orange zest and juice, Dijon, vinegar, cinnamon, cloves, onion powder and a few grinds of black pepper in a medium saucepan until smooth. Bring to a boil over medium-high heat, whisking occasionally, then reduce the heat to low and simmer until the glaze has thickened and reduced by half (you should have 1 cup glaze), 20 to 25 minutes. Set aside until the ham is ready.
- Increase the oven temperature to 425 degrees F. Brush half of the glaze over the ham. If the water in the bottom of the pan has evaporated, add 1 cup water. Return the ham to the oven and roast for 30 minutes, brushing with the remaining glaze every 10 minutes (two more times) before returning to the oven.
- Let the ham cool for 15 minutes before thinly slicing.
SPICY WINE GLAZE FOR HAM
This recipe was handed down through my family. We always had it at Christmas dinner, but it's so good we make it throughout the year now. The alcohol cooks out of the wine so it's safe for old and young alike! This makes a very flavorful and tender ham!
Provided by Lisa Gay
Categories Ham
Time 35m
Yield 1 ham, 10-20 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients in a small saucepan and heat to boiling, stirring frequently.
- Poke holes in your ham with a cutlery fork so the ham will absorb more of the glaze.
- Pour the glaze over the ham and bake at 350 degrees until done, basting at least twice during cooking.
- NOTE: If your ham is pre-cooked or smoked, you only need to cook long enough to re-heat it. Save the juices for any leftover ham you might have. You can freeze the ham with some of the cooking juices in ziplock bags. They re-heat wonderfully.
Nutrition Facts : Calories 113.9, Sodium 7.6, Carbohydrate 28.5, Fiber 0.2, Sugar 27.9, Protein 0.1
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