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.
FIVE SPICE PLUM-GLAZED HAM
Baked ham is one of my favorite dishes, and this plum-baked ham recipe adds something a little bit different to the classic. The plum goes really well with the ham and the Asian spices! -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Time 2h15m
Yield 20 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score the surface of the ham with 1/4 in.-deep cuts in a diamond pattern. , In a large saucepan stir together the remaining ingredients. Bring mixture to a boil and simmer until sugar is dissolved, 1-2 minutes. Reserve half the mixture, keep warm. Pour remaining half over the ham. Bake, uncovered, until a thermometer reads 140°, 2 to 2-1/2 hours. Baste occasionally with pan drippings. Cover loosely with foil if ham browns too quickly. Serve with remaining sauce mixture.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 958mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 24g protein.
CHINESE FIVE-SPICE SPARERIBS
These ribs are fantastic and finger licking good. They turn out moist with a rich, dark glaze. This is a Wolfgang Puck recipe that I found in the Chicago Tribune last month. The five-spice powder, hoisin sauce, plum sauce and pickled ginger can be found in the Asian area of most well-stock supermarkets.
Provided by Hey Jude
Categories Pork
Time 1h50m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F Rub the ribs all over with the five-spice powder then salt and pepper to taste; set aside. Stir together the hoisin and plum sauces in a small bowl; brush evenly over the ribs then cut the ribs into 3-5 rib sections.
- Place the ribs in a large, oiled roasting pan; cover the pan tightly with foil. Bake until the meat is tender enough to be pierced easily with a fork, about 1 1/2 hours. Remove foil and remove ribs to a platter.
- Pour the liquid from the roasting pan into a degreaser or bowl; skim off the fat. Pour the liquid into a large Dutch oven; heat over medium heat. Add the cider, vinegar, tomato paste, honey, ginger, garlic and soy sauce. Cook, stirring often, until the liquid reduces to a syrupy consistency, about 15 minutes.
- Cut the ribs into individual pieces; place in the Dutch oven. Heat over medium heat, turning ribs to coat evenly. Transfer ribs to a platter. Pass extra sauce on the side.
Nutrition Facts : Calories 1085.5, Fat 81.1, SaturatedFat 30, Cholesterol 321.3, Sodium 981.7, Carbohydrate 17.3, Fiber 0.8, Sugar 7.8, Protein 67.1
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.
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