Red Currant Ham Sauce Food

HAM WITH CURRANT SAUCE

Steps:

• In a large skillet, bring ham and water to a boil. Reduce heat; cover and simmer until ham is heated through, turning once. Meanwhile, in a small microwave-safe bowl, combine jelly and horseradish. Cover and microwave on high for 1-3 minutes or until heated through, stirring occasionally. Serve over ham.

RED CURRANT SAUCE

Steps:

• Combine ingredients in medium saucepan.
• Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
• I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.

SPICY CURRANT SAUCE FOR HAM

Steps:

• Stir brown sugar, dried currants, water, vinegar, Worcestershire sauce, butter, salt, black pepper, cloves, and mace together in a saucepan over medium heat, stirring occasionally until butter melts, about 10 minutes. Bring to a boil.
• Stir currant jelly into sauce and return to a gentle boil; reduce heat to low and simmer until currents are slightly plump, 5 to 10 minutes.

RED CURRANT-GLAZED HAM MEATBALLS W/DRIED CHERRIES

Steps:

• In bowl, combine first 5 ingredients.
• Add next 2 ingredients and mix with hands.
• Shape into 1" balls.
• Bake in 13x9 pan and bake at 350º for 18-20 minutes.
• In small saucepan, melt jelly and mustard.
• Place meatballs into dish, pour sauce over, stir lightly to coat.
• Toothpick if desired for appetizers.
• Serve hot.

BLACK CUMBERLAND SAUCE

Steps:

• Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
• Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
• Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
• Bring sauce to a boil; remove from heat.

CURRANT MUSTARD-GLAZED HAM

Steps:

• If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a collar of skin around the shank bone and a layer of fat. Trim the fat, leaving a layer about 1/3 inch thick, score the layer remaining into diamonds, and stud the center of each diamond with a clove. Bake the ham on a rack in a roasting pan in a preheated 350°F. oven for 55 minutes.
• In a small saucepan heat the jelly over moderate heat, stirring, until it is melted and smooth, remove the pan from the heat, and stir in the mustard. Spoon the glaze over the ham, spreading it evenly, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. Transfer the ham to a platter and let it stand for 15 minutes before carving. If planning to make the ham, spinach, and pasta gratin (page 117), reserve 1 pound of the carved ham, covered and chilled.