PLUM GLAZE FOR BAKED HAM
Provided by Julia Moskin
Categories easy, condiments
Time 15m
Yield Enough for one 8- to 12-pound ham
Number Of Ingredients 8
Steps:
- In a small saucepan with a lid, melt butter over medium heat until it foams. Add shallots, thyme and pinch of salt. Cook, stirring, until shallots are soft and fragrant but not brown, 3 minutes. Add stock and plums; bring to boil. Turn off heat, cover, and let stand 10 minutes to plums soften.
- Pour into a food processor, add mustard and vinegar, and process until smooth.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 474 milligrams, Sugar 8 grams, TransFat 0 grams
5-SPICE PLUM GLAZE FOR HAM
Make and share this 5-Spice Plum Glaze for Ham recipe from Food.com.
Provided by Outta Here
Categories Ham
Time 10m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, using a small whisk, combine all ingredients.
- Cook over medium heat until mixture is bubbly, stirring often. Continue cooking and stirring another 2 minutes.
- Use to glaze ham or pork roast during last 15 minutes of roasting time.
PLUM-GLAZED GINGERED HAM
Our Test Kitchen home economists created a slightly sweet ham glaze that gets a little kick from ginger and mustard.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8-10 servings (2 cups gravy).
Number Of Ingredients 9
Steps:
- For glaze, combine the first six ingredients in a saucepan; bring to a boil, stirring constantly. Remove from the heat; set aside. Place ham on a rack in a shallow roasting pan. Score surface of the ham, making diamond shapes 1/2 in. deep. Spoon half of the glaze over ham. Cover and bake at 325° for 1-1/2 hours., Remove drippings from pan and set aside. Return ham to pan. Bake, uncovered, 30 minutes longer or until a thermometer reads 140°, basting twice with remaining glaze., Skim fat from ham drippings. In a saucepan, combine flour and 1/4 cup water until smooth. Stir in 3/4 cup drippings and remaining water (discard any remaining drippings). Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts :
PLUM GLAZED HAM
Plum jelly and spicy horseradish complement each other beautifully - especially when used to baste a delicious ham.
Provided by Allrecipes Member
Time 2h35m
Yield 20
Number Of Ingredients 3
Steps:
- Prepare and heat ham according to directions on package.
- Meanwhile, to prepare glaze, combine plum jelly and horseradish; mix well.
- Brush glaze on your Cook's ham 30 minutes before meat is done. Increase oven temperature to 350 degrees. Heat ham uncovered for final 30 minutes. Carve ham and serve.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 11.8 g, Cholesterol 75.9 mg, Fat 15.2 g, Protein 21.3 g, SaturatedFat 4.6 g, Sodium 1295.2 mg, Sugar 11.3 g
HOISIN & PLUM GLAZED HAM
Gammon Joint cooked in Coke in the slow cooker. Then basted and finished in the oven at 180C. Serves 6-8
Provided by [email protected]
Time 8h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 180C/355F/Gas 4.
- Using a small sharp knife, cut through the rind around the shank of the ham. Carefully lift the rind from the fat in one piece, running your fingers through where the rind and fat are joined to ease away. Reserve the rind and use to cover the cut ham when storing.
- Score the white fat in a diamond pattern and press star anise into the centre of every second or third scored diamond.
- Place the ham on a rack over a roasting tray, then pour a small amount of water into the base of the roasting tray to prevent the glaze from burning.
- Place the remaining ham ingredients into a saucepan over low heat, stirring until the sugar has completely dissolved.
- Remove the glaze mixture from the heat and carefully pour over the ham making sure that all of the exposed fat is covered.
- Transfer the ham to the oven to bake for 30-40 minutes, basting occasionally, until the ham is golden all over.
- Remove the ham from the oven and place it onto a large platter ready to carve.
PLUM-GLAZED LAMB
Fruity and flavorful, this wonderful glaze is simple to prepare, and its hint of garlic really complements the lamb. The recipe makes enough glaze to baste the lamb during roasting and leaves plenty to pass when serving. -Ann Eastman Greenville, California
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Place lamb on a rack in a shallow baking pan, fat side up. Season with salt and pepper. Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain plums, reserving 1/2 cup syrup. In a food processor, place the plums, reserved syrup, garlic, lemon juice, soy sauce, Worcestershire sauce and basil. Cover and process until smooth; set aside half of the plum sauce., Baste lamb every 15 minutes during the last hour of roasting. In a small saucepan, simmer reserved sauce 5 minutes; serve with meat.
Nutrition Facts : Calories 338 calories, Fat 10g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 283mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 2g fiber), Protein 39g protein.
SWEET HOT PLUM GLAZED HAM
From April 2007 issue of Southern Living. The photo of this ham looks delicious. I'm planning to make this for Easter dinner.
Provided by Dreamgoddess
Categories Ham
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the preserves, orange juice, lime juice, mustard, honey, ginger and red pepper in a saucepan.
- On medium high heat, bring to a boil, constantly stirring.
- Reduce heat to medium low and simmer (still stirring constantly) until the preserves are melted and the mixture is blended.
- Reserve half of this plum mixture in a microwave bowl.
- Trim the excess fat on the ham to 1/8" thickness and cut shallow diamond patterns over the entire ham.
- Place the ham on a rack in a foil lined pan.
- Brush ham with some of the plum mixture that is still in the saucepan.
- Bake the ham, uncovered, at 350 degrees on the lower oven rack for 1 1/2 hours.
- Baste with the plum mixture in the saucepan every 30 minutes.
- Loosely cover the ham with foil and bake 1 hour 45 minutes, basting every 30 minutes.
- A meat thermometer should register 140 degrees in the thickest portion.
- Let the ham stand for 15 minutes before slicing.
- Warm the reserved plum mixture in a microwave and serve with the ham.
- Place the ham on a platter and garnish with the fruit and onions.
- Sprinkle the sesame seeds over the garnish.
Nutrition Facts : Calories 969, Fat 56, SaturatedFat 20.5, Cholesterol 298.3, Sodium 206.6, Carbohydrate 25.5, Fiber 0.4, Sugar 18.4, Protein 85.4
BAKED HAM WITH BROWN SUGAR & MUSTARD GLAZE
Served hot or cold, this delicious cut of pork with a sugar glaze is best sliced into thick pieces
Provided by Good Food team
Categories Starter
Time 3h45m
Number Of Ingredients 4
Steps:
- Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
- Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
- Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
- Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 35 grams protein, Sodium 4.02 milligram of sodium
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- Stir together first 7 ingredients in a saucepan over medium-high heat; bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring constantly, 5 minutes or until preserves are melted and mixture is blended. Pour half of plum preserve mixture into a microwave-safe bowl.
- Trim excess fat on ham to 1/8-inch thickness. If desired, make long, shallow cuts (about 1/16-inch deep) over entire ham, forming diamond patterns. Place ham on a wire rack in an aluminum foil-lined roasting pan. Brush ham with a portion of plum preserve mixture in saucepan.
- Bake ham, uncovered, at 350° on lower oven rack 1 hour and 30 minutes, basting with remaining plum preserve mixture in saucepan every 30 minutes. Loosely cover with aluminum foil, and bake 1 hour and 45 minutes or until a meat thermometer inserted into the thickest portion registers 140°, basting every 30 minutes. Let ham stand 15 minutes before slicing. Garnish, if desired.
- Microwave plum preserve mixture in bowl at HIGH 1 minute or until thoroughly heated. Serve ham with warm mixture.
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