Cherry Ginger Glazed Ham Recipes

Steps:

• Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
• Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.

Steps:

• In small bowl, beat all ingredients with whisk. Brush over ham the last 45 minutes of baking.

Steps:

• Heat the 2 preserve just to melt and combine.
• Completely cover ham with aluminum foil.
• Heat the ham, set the oven no lower than 325°F and heat to an internal temperature of 140°F as measured with a meat thermometer.
• 10 -12 minutes per pound.
• A half hour before done remove foil and glaze with the preserve mixture just to cover. Reserving the rest of the glaze to serve with the ham.
• Enjoy!

Steps:

• Bake ham.
• Thirty minutes before end of baking, remove from oven.
• Pour drippings from pan.
• Score fat surface lightly in uniform diamond pattern.
• Strain pie filling; set cherries aside.
• Stir together syrup from pie filling, marmalade, sherry flavoring and orange juice.
• Pour syrup mixture on ham.
• Continue baking 30 min longer or til ham is done, basting frequently with glaze.
• Garnish ham with reserved cherries.
• About 2 1/2 cups.

Steps:

• Preheat the oven to 350 degrees F. Line a roasting pan with foil and spray it with nonstick spray.
• Score the top and sides of the ham with a small sharp knife in a crisscross pattern. Put the ham in the pan, pour 1/2 cup water or white wine into the bottom of the pan and bake, covered loosely with a tent of foil, 45 to 60 minutes.
• To make the glaze, combine the preserves, horseradish, brown sugar, cinnamon, cumin, cardamom, salt, and lemon juice in a medium bowl. Transfer the cherry mixture to a small saucepan and bring to a boil over medium heat. Boil until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat; stir in the lemon zest.
• Remove the ham from the oven and brush the top with 1/4 cup of the glaze. Bake, uncovered, until the ham is hot and an instant-read thermometer inserted into the center registers 140 degrees F, about 20 minutes longer. Remove the ham from the oven to a cutting board and let stand 10 minutes before slicing. Arrange the sliced ham on a serving platter and serve with the reserved glaze.

Steps:

• 1. Stir the cornstarch and stock in a small bowl until the mixture is smooth.
• 2. Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the allspice and cook for 30 seconds.
• 3. Increase the heat to medium-high. Stir the wine, cherries and brown sugar in the skillet and heat to a boil. Reduce the heat to low. Cook until the mixture is slightly thickened, stirring occasionally.
• 4. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
• 5. Place the oven bag into a large roasting pan at least 2 inches deep. Place the ham into the oven bag. Pour the cherry glaze over the ham. Close the oven bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the oven bag. Tuck the ends of the bag under to seal.
• 6. Bake at 250°F. for 1 1/2 hours or until the ham is heated through. Remove the ham from the oven bag to a serving platter. Spoon some of the cherry glaze over the ham. Serve the remaining cherry glaze with the ham.

Steps:

• Place ham on a rack in large roasting pan. Bake, uncovered, at 325° for 3 hours., In a small saucepan, combine the brown sugar, cornstarch and mustard. Stir in cherry juice until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Spoon over ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Remove from the oven; keep warm. , For cherry sauce, in a large saucepan, combine the brown sugar, cornstarch, cinnamon and cloves. Stir in apple juice and vinegar until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cherries and food coloring if desired; heat through. Serve with ham.

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.

Steps:

• Remove ham from packaging and warm according to directions on package.
• Meanwhile combine all other ingredients in a small saucepan and bring to a boil. Boil till mixture starts to thicken.
• After ham is warm, remove from oven and heat oven to 425. Carefully loosen slices(do not remove from bone)and brush glaze all over ham liberally.
• Put uncoved in oven, cook for about 20 to 30 minutes Basting with glaze every 10 minutes Ham should be "golden" brown.
• Allow to cool and remove slices from bone according to carving instructions on packaging.

Steps:

• In a medium saucepan combine all ingredients; bring to a light simmer over medium heat.
• Reduce heat to low and simmer stirring for 5 minutes.
• The last 30 minutes of cooking the ham remove from oven and baste with the sauce.
• Continue to cook uncovered for 30 minutes.

Steps:

• Stir the cornstarch and stock in a small bowl until the mixture is smooth.
• Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the allspice and cook for 30 seconds.
• Increase the heat to medium-high. Stir the wine, cherries and brown sugar in the skillet and heat to a boil. Reduce the heat to low. Cook until the mixture is slightly thickened, stirring occasionally.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
• Place the oven bag into a large roasting pan at least 2 inches deep. Place the ham into the oven bag. Pour the cherry glaze over the ham. Close the oven bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the oven bag. Tuck the ends of the bag under to seal.
• Bake at 250°F. for 1 1/2 hours or until the ham is heated through. Remove the ham from the oven bag to a serving platter. Spoon some of the cherry glaze over the ham. Serve the remaining cherry glaze with the ham.
• • Make-Ahead: The cherry glaze can be made in advance. Prepare as directed and let cool to room temperature. Cover and refrigerate for up to 2 days. Reheat the glaze in a 3-quart saucepan over medium heat until heated through, stirring occasionally. Serve with the ham as directed above.
• With Swanson Chicken Stock:
• Serving size 1 serving;
• Calories 189;
• Total Fat 6g;
• Saturated Fat 2g;
• Cholesterol 49mg;
• Sodium 1200mg;
• Total Carbohydrate 9g;
• Dietary Fiber 0g;
• Protein 22g