FRESH HAM WITH MAPLE-BALSAMIC GLAZE
Think beyond pink. Here is a recipe for a fresh ham - uncured, unsmoked, straight from the butcher - roasted slowly in the oven beneath a shower of salt and pepper, glazed with maple syrup and balsamic vinegar, and finished with a mixture of toasted pecans and candied ginger. It makes for a holiday centerpiece of some distinction, and marvelous sandwiches afterward. Those with access to good pork, free-ranging and fed well, with lots of fat, do not have to brine the meat before cooking. But if you're picking up a supermarket ham, it is a good bet to do so.
Provided by Sam Sifton
Categories dinner, project, main course
Time 3h30m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Using a sharp knife, score entire surface of ham in a diamond pattern, cutting down just through the skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with salt and pepper, pressing it into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
- After 20 minutes, reduce oven to 300 degrees. In a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. Baste ham hourly with mixture, as well as with fat from the bottom of the pan, roasting until the very center of the ham reaches an internal temperature of 145 degrees, 2 1/2 to 3 hours total cooking time. (Begin checking at 2 hours, inserting a meat thermometer into the absolute center of the roast.)
- Put the toasted pecans and candied ginger into a food processor and pulse lightly until crumbled and well combined.
- When ham is done, remove it from roasting pan, shower with pecan-ginger mixture and cover it loosely with foil. Allow the meat to rest for 20 to 30 minutes. (Its internal temperature will rise to 150 or more as it rests.)
- Tip roasting pan to the side so you can spoon off all the fat from the pan juices, then place pan on stove over medium-high heat. Scrape the bottom of pan to free any browned bits, skim any film off surface and season liquid as needed with salt and pepper. Pour into a gravy boat.
- Carve ham into thick slices, drizzle with pan sauce and serve, passing remaining sauce on the side.
Nutrition Facts : @context http, Calories 1157, UnsaturatedFat 46 grams, Carbohydrate 28 grams, Fat 81 grams, Fiber 1 gram, Protein 73 grams, SaturatedFat 27 grams, Sodium 838 milligrams, Sugar 25 grams
HONEY-MAPLE HAM WITH HERB-APPLE DRESSING
Take the stress out of preparing a holiday meal with this flavourful recipe. Herb Apple Dressing pairs beautifully with the sweetness of our Honey & Maple Ham.'If you're looking for a simpler Thanksgiving this year, forego the turkey altogether and give this recipe a try! It has all the herby deliciousness from the sage, parsley, and rosemary plus all the crunchy sweetness from apples and celery. Last but not least, the drippings from the ham get absorbed by the dressing, making it even more decadently delicious.' -Chanelle Saks of @ChezChanelle (creator)
Provided by Grimm's Fine Foods
Categories Whole Ham
Time 1h20m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the hot water and chicken stock; dissolve the bouillon cube into this mixture. Pour this into the base of a roasting pan and place a roasting rack over top. Place the hams in the centre of the rack, drizzle with the maple syrup, and cover with foil.
- Place in the preheated oven for about 25 to 30 minutes, or until the hams are warmed through. Baste hams halfway through to keep them from drying out.
- Meanwhile, start on the dressing. Cut the bread into roughly 1/2-inch cubes. Place in a large mixing bowl and set aside.
- Melt 4 tablespoons butter in large, heavy skillet over medium-high heat. Add onion and celery; saute until tender and beginning to brown, about 10 minutes. Season lightly with salt and pepper. Add apples; cook until tender and beginning to brown, another 10 minutes. Stir in mushrooms and saute until tender, about 3 minutes. Add the bread cubes, mix gently until well incorporated, and reduce heat to low.
- Melt 3 tablespoons of butter in another pan over medium heat. Add herbs and toast over low heat for about 5 minutes, until fragrant. Remove from heat and pour over the bread mixture, mixing everything together over low heat. Cover.
- Remove ham from the oven. Immediately pour the liquid from the pan over the dressing and simmer, covered, for 5 minutes or until all the liquid has been absorbed. Let the ham rest for a few minutes in the meantime.
- Slice ham and serve immediately alongside the dressing.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 41.7 g, Cholesterol 101.4 mg, Fat 14.5 g, Fiber 3.1 g, Protein 33.2 g, SaturatedFat 7 g, Sodium 2055 mg, Sugar 8.4 g
HONEY-MAPLE GLAZED HAM
My graham cracker-crusted ham gets a double coating of a simple honey-maple glaze. The first half melts into the ham while the second half forms a sweet caramelized topping. -Alan Sproles, Knoxville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Line a roasting pan with heavy-duty foil. Place ham on a rack in prepared pan. Pour maple syrup over ham, separating slices. In a small bowl, beat the remaining ingredients until blended; spread 3/4 cup over ham., Bake, uncovered, for 1-1/2 hours. Spread remaining butter mixture over ham. Bake until a thermometer reads 140°, basting occasionally with pan drippings, 30-45 minutes longer.
Nutrition Facts : Calories 335 calories, Fat 12g fat (6g saturated fat), Cholesterol 109mg cholesterol, Sodium 1180mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 32g protein.
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