Apricot Ham Rolls Recipes

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
• Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through.

Steps:

• Preheat oven to 325°. Whisk eggs with 3/4 cup nectar. Stir in bread crumbs and onion. Add ham and sausage; mix lightly but thoroughly. Shape into 2-in. balls. Place in an ungreased 13x9-in. baking dish., In another bowl, mix remaining ingredients and remaining nectar. Pour over ham balls. Bake, uncovered, until meat is no longer pink, 45-50 minutes.

Steps:

• Preheat the oven to 375 degree F.
• Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake the ham for 1 hour.
• While the ham is baking, make the glaze. In a small saucepan, combine the jam, butter, mustard, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Cook, stirring, until the glaze is thin and syrupy.
• After the ham has baked 1 hour, brush with about half of the glaze and return to the oven. Cook, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 1 to 1 1/2 hours longer. If the glaze starts to burn, tent with a piece of greased foil.
• Remove the ham from the oven and tent with a piece of greased foil. Let rest for about 10 minutes before carving.

Steps:

• In a large saucepan over medium heat, combine 1-1/3 cups apricot nectar, mustard and salt; bring to a boil. Stir in rice. Remove from heat; cover and let stand for 6-8 minutes or until the liquid is absorbed. Add parsley and fluff with a fork. , Place about 1/4 cup of rice mixture on each slice of ham. Overlap two opposite corners of ham over rice mixture; secure with a toothpick. , In a large skillet over medium-high heat, combine syrup and remaining nectar; bring to a boil. Add ham rolls; reduce heat. Cover and simmer for about 5 minutes or until heated through, basting occasionally with the sauce. Remove toothpicks.

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil. Place the ham on the baking sheet.
• Stir together the jam, maple syrup, hot sauce, Dijon and pickle brine in a small pan over medium heat. Cook until everything is combined and the mixture is pourable, 2 to 3 minutes. Brush the mixture onto the ham, reserving any excess for a final glaze at the end.
• Bake, rotating and basting the ham with the glaze and juices every hour, until browned on top and warmed through, 1 1/2 to 2 hours. Serve as mini sandwiches on the rolls with pickles.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
• Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
• Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

Steps:

• Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.

Steps:

• Mix preserves, onions and mustard until blended; spread onto 4 bread slices.
• Fill bread slices with ham and cheese to make 4 sandwiches.
• Spread outsides of sandwiches with margarine.
• Cook in skillet on medium heat 3 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.

Steps:

• Combine peaches and apricot jam in a saucepan over medium-low heat.
• Stir orange liqueur, bourbon, cinnamon, cloves, nutmeg, and allspice into the peach mixture; bring to a boil, stirring until flavors combine and glaze thickens, about 5 minutes. Remove from heat and serve warm.

Steps:

• Combine all ingredients in a small saucepan.
• Heat to boiling, stirring frequently.
• Cool and store in refrigerator.
• I'm guessing at the number of servings, but it does make about 3/4 cup of sauce.

Steps:

• Heat oven to 350*.
• Seperate crescent rolls into 8 pieces.
• Spread equal parts jam, coconut, and pecans on each roll.
• Roll up and place seam side down on lightly greased baking sheet.
• Bake for 10 minutes, or until golden brown.
• Sprinkle with powdered sugar while still warm.

Steps:

• Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
• In a small saucepan, cook the chopped apricots and preserves until melted, and apricots are soft. Chill in refrigerator.
• In a mixing Bowl, combine cream cheese, butter and flour into a stiff dough. Divide into 2 equal disks, wrap in plastic wrap and chill (atleast 1 hour).
• When dough is thoroughly chilled, cut each disk into 4 sections. Roll each section into a thin round, and cut into 4 or 6 wedges.
• Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough. Moisten point of dough with a little water. Roll dough over the preserves, tucking in the sides& continue to roll to the point. Continue until all dough has been used up.
• Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with Cinnamon Sugar.
• Bake 15-20 minutes or until light golden brown. Cool on wire rack.

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Combine preserves and mustard; spread over ham. Pat brown sugar into apricot mixture., Bake at 325° for 1-3/4 to 2-1/4 hours or until a thermometer reads 140°.

Steps:

• If your ham needs soaking, do this the day before cooking. Put it in a large pan (a preserving pan is great for this). Cover the ham with cold water and leave to soak in the fridge for 24 hrs, changing the water twice.
• Pour away the soaking water and rinse the pan. Return the ham to the pan and add the ginger beer, bay leaves, allspice, peppercorns and 6 of the cloves. Top up the liquid with enough water to cover the ham. If the bone sticks out of the liquid, don't worry - just rotate the ham halfway through cooking. Put over a medium heat and bring to a gentle simmer, then cover with a lid or a piece of foil. Leave to cook for 2½ hrs, topping up with water as it cooks.
• Heat oven to 200C/180C fan/gas 6. When the ham is cool enough to handle, discard the cooking liquid and pat the ham dry. Use a small, sharp knife to pare the rind away from the ham, leaving a layer of fat attached to the meat. Score the fat in a diamond pattern and stud all over with the remaining cloves. Put the ham in a roasting tin. Mix together the ginger and jam and brush the mixture over the ham. Roast for 1 hr until golden and glistening. Serve hot or cold.

Steps:

• Spread some of the cream cheese on first slice of bread.
• Top with 1/2 of the apricots and 2 slices of ham.
• place 2nd slice of bread on top and spread remainder of cream cheese on top, then add remaining apricots and ham.
• Top with final piece of bread and slice it into 4 pieces (I slice mine on a diagonal).
• This recipe can be adjusted for an entire loaf, just follow the basic idea and adjust cheese/apricots to your liking.
• Enjoy!

Steps:

• In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.

Steps:

• Cover the apricots with hot water and allow to stand for 30 minutes. Drain well.
• Grease two nut roll tins and preheat oven to 190°C.
• Cream butter and sugar using an electric mixer, until light and fluffy.
• Beat in the eggs, one at a time. Beat until combined.
• Stir in half of the sifted flours with half of the milk.
• Stir in remaining flours and milk.
• Stir in the apricots.
• Spoon mixture evenly into the prepared tins. Tins should be kept upright.
• Bake in the oven for 1 hour.
• Remove from the oven and allow cakes to remain in the closed tins for 10 minutes.
• Carefully remove the lids and turn cakes out onto a wire rack to cool.