Balsamic And Dijon Glazed Ham With Roasted Pearl Onions Recipes

Steps:

• Cook onions in large pot of boiling salted water 2 minutes; drain. Trim root ends, leaving base intact. Peel. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 325°F. Combine sugar, vinegar, and mustard in bowl for glaze. Transfer onions to 11x7x2-inch glass baking dish. Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat. Cover with foil.
• Line large roasting pan with foil. Making 1/2-inch-deep slits, score ham with diamond pattern. Place ham in pan and roast 45 minutes. Place onions in oven. Roast ham and onions 25 minutes. Uncover onions. Continue roasting onions and ham 50 minutes.
• Baste ham with some of glaze. Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer. Transfer ham to large platter. Transfer onion mixture to bowl. Serve ham, passing onion mixture separately.

Steps:

• Cook onions in large pot of boiling salted water 2 minutes; drain.
• Trim root ends, leaving base intact.
• Peel.
• (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 325.
• Combine sugar, vinegar, and mustard in bowl for glaze.
• Transfer onions to 11x7x2-inch glass baking dish.
• Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat.
• Cover with foil.
• Line large roasting pan with foil.
• Making 1/2-inch-deep slits, score ham with diamond pattern.
• Place ham in pan and roast 45 minutes.
• Place onions in oven.
• Roast ham and onions 25 minutes.
• Uncover onions.
• Continue roasting onions and ham 50 minutes.
• Baste ham with some of glaze.
• Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer.
• Transfer ham to large platter.
• Transfer onion mixture to bowl.
• Serve ham, passing onion mixture seperately.

Steps:

• Preheat oven to 450 degrees. If using fresh onions, soak them in warm water for 5 minutes to loosen skins; using a paring knife, cut off ends, and peel onions.
• Toss onions with vinegar and oil on a foil-lined rimmed baking sheet; season with salt and pepper. Roast until onions are tender, 25 to 30 minutes, stirring 2 or 3 times and rotating baking sheet halfway through.

Steps:

• Drain cherries, reserving syrup.
• Combine the cherry syrup, wine, sugar, 2 tablespoons of the mustard, the cornstarch and juice concentrate in small saucepan.
• Cook on medium-high heat until mixture thickens and starts to boil, stirring constantly.
• Remove 1/3 cup of the sauce; reserve for later use.
• Stir cherries into remaining sauce; cover.
• Refrigerate until ready to use.
• Brush ham with remaining 1/4 cup mustard.
• Bake ham as directed on package (I think it says 20 minutes per pound), brushing occasionally with the reserved 1/3 cup sauce for the last 30 minute of the baking time.
• Meanwhile, cook cherry sauce on medium-low heat until heated through, stirring occasionally.
• Carve ham.
• Serve ham slices topped with the warm cherry sauce.