Indian Citrus Raisin And Honey Glazed City Ham With Baby Carrot Food

A ROSH HASHANA FAMILY FAVORITE: SWEET BASMATI RICE WITH CARROTS & RAISINS

Steps:

• In a 3 qt sauté pan, heat oil and cook onions at medium heat until translucent, about 5 minutes
• Add shredded carrots and continue cooking at medium-low heat for about 7 minutes
• Add water, salt and raisins and bring to a boil
• Add rice and stir well. Bring to a boil, cover and simmer for 25 minutes
• In a separate skillet, slivered almonds in 1/2 tsp of vegetable oil until golden brown, 3-5 minutes. Set aside
• Uncover the rice and quickly and gently fluff it up with a fork. Put the lid back on and let it sit, off the heat, for 10 minutes.
• Top with almonds before serving
• ENJOY! from May I have that Recipe

RAISIN SAUCE FOR HAM I

Steps:

• In a small saucepan, combine raisins, water, orange juice and marmalade. Bring mixture to a boil over medium-high heat.
• In a bowl, stir together sugar, corn starch, salt and cloves. Slowly pour into raisin mixture, stirring constantly. Continue cooking and stirring until mixture thickens.

ROASTED CARROTS WITH HARISSA AND HONEY

Steps:

• Preheat oven to 450 degrees.
• In a small bowl, combine the oil, harissa paste, and honey.
• Toss in carrots to coat.
• Lay carrots flat in a single layer in a rimmed baking dish, and pour the remaining harissa mixture over them.
• Roast carrots for about 20-25 minutes, turning once, until browned and slightly tender.
• Remove from oven and season with salt. Enjoy!

ORANGE GLAZED HAM WITH BABY CARROTS

Steps:

• Preheat the oven to 300 degrees F.
• Put the ham in a large roasting pan, fat side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the orange glaze.
• For the glaze: Place a saucepan over medium heat. Add the chunks of butter, oranges, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
• After the ham has been going for a couple of hours, pour the orange glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven. Continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.
• Scatter the carrots around the ham and coat in the orange glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
• Set the ham on a cutting board to rest before carving. Serve the carrots and orange glaze on the side.

INDIAN CITRUS, RAISIN AND HONEY GLAZED CITY HAM WITH BABY CARROT

Steps:

• Chop onions and peppers and saute in olive oil until onions are translucent. Add zest of 1 orange and juice from 2. Add apricot preserves, crushed pineapple with juice, sugar,cinnamon, honey, garam masala, allspice, raisins, and cream sherry. Bring to boil then let simmer until thickened/syrupy - about 20-30 minutes.
• Score ham and stud with clove buds, basting with a portion of the citrus glaze. (depending on ham type - cooking times will vary). For city ham, cook covered at 325 for 40 minutes, basting every 15 minutes.
• Remove from oven and add baby carrots. Pour remaining glaze over ham and carrots and cook for an additional 30 minutes, covered, basting every 15 minutes - be sure to stir carrots as well for even cooking.
• Remove foil, baste again, and cook until ham has nice caramel like glaze and carrots are tender - about 15 minutes.
• Let stand for 15 minutes and remove cloves before serving.
• For added nutrition - halve brussel sprouts and cook with carrots or try parsnip!
• For stronger flavor - make your own garam masala fresh or toast ground masala before adding to glaze mixture.

EASY HONEY-GLAZED BABY CARROTS

Steps:

• In a microwave-safe dish, combine all ingredients. Cover and cook on high 10-12 minutes, stirring once, until tender.

HONEY-GLAZED BABY CARROTS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes.
• While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
• Pour glaze over cooked carrots and toss to coat. Serve immediately.

CITRUS HONEY HAM GLAZE

Steps:

• Combine all ingredients and during the last 30 minutes, baste ham every 10 minutes with this scrumptious concoction!
• So yummy and so very simple too!

LEMON-HONEY BABY CARROTS

Steps:

• Bring baby carrots and water to a boil in a saucepan. Reduce heat to medium-high and simmer, uncovered, stirring occasionally, until carrots are tender, about 10 minutes. Drain.
• Melt butter in a skillet over medium heat; stir in honey, lemon juice, and ground ginger. Increase heat to medium-high, then stir in carrots until well coated. Cook, stirring occasionally, until glaze is thickened, about 5 minutes. Garnish with walnuts and lemon zest.

EASY GLAZED CARROTS AND RAISINS

Steps:

• Put raisins into a small saucepan, add hot water. and let stand 5 minutes to plump raisins slightly.
• Meanwhile, drain and rinse the carrots.
• Add brown sugar, butter, and salt to the pan and stir to dissolve sugar.
• Bring glaze to a boil over medium-high heat and cook 1 minute.
• Add carrots to glaze and toss to coat.
• Bring to a boil, reduce heat to medium and simmer 5 minutes uncovered. You can serve the carrots at this point, but the longer they simmer, the thicker the glaze gets and the sweeter the carrots get.
• Enjoy!

CITRUS-SPICE GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Cover and bake until a thermometer reads 130°, 2-1/2 to 3 hours., Meanwhile, in a small saucepan, combine 1/4 cup orange juice and Chinese five-spice powder; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 1-2 minutes. Stir in brown sugar and honey. In a small bowl, mix cornstarch and remaining orange juice until smooth; stir into brown sugar mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. , Remove ham from oven. Brush with half of the glaze. Bake ham, uncovered, until a thermometer reads 140°, 15-20 minutes. Just before serving, stir fruit into remaining glaze; heat through. Serve with ham.