RASPBERRY HAM GLAZE
If you want to put a different twist on your holiday ham, try this delicious glaze. The raspberry jam adds sweet flavor to your salty ham.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 20m
Yield about 2/3 cup.
Number Of Ingredients 5
Steps:
- In a saucepan, combine the apple juice, lemon juice and cornstarch; stir until smooth. Stir in half of the jam. Cook and stir over medium heat until thickened and bubbly. Stir in butter and remaining jam. Cook and stir until the butter is melted. During the last 10 minutes of the ham's baking time, spoon glaze over the entire ham.
Nutrition Facts : Calories 35 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 7mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
CHRISTMAS HAM WITH MUSTARD MIX
Provided by Marcus Samuelsson
Number Of Ingredients 14
Steps:
- For the Ham: Put water in a pot and cover, bring to a boil. Take the foam off the top. Let simmer for 4 hours. Let ham sit in broth over night, covered in refrigerator.
- For the Mustard Mix: Preheat oven to 350 degrees. Whisk ingredients well and brush the mix on the ham. Bake the ham for 30 minutes or until the mustard crust is golden brown.
CHRISTMAS CRUDITéS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 15m
Yield 15 to 20 servings
Number Of Ingredients 11
Steps:
- Make the dip: Combine the parsley, sour cream, chives, tarragon, anchovies, lemon juice, garlic, shallot, 1/2 teaspoon salt and a few grinds of pepper in a blender and puree until smooth. Scrape into a bowl and gently stir in the mayonnaise. Cover and refrigerate at least 2 hours or overnight.
- Arrange red and green veggies on a platter. Serve with the dip.
BAKED HAM WITH RASPBERRY AND DIJON MUSTARD GLAZE
Taken from Easter Treats by Jill O'Conner. Her suggestion: save the ham bone for soup and serve with Recipe#276500...and are these ever good!
Provided by Julie Bs Hive
Categories Ham
Time 3h15m
Yield 1 whole ham
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°.
- Purée the berries with their juices in a blender or food processor, and pass the purée through a fine-mesh sieve. You should have about 1 cup purée.
- Stir together the raspberry purée, red currant jelly, and Dijon mustard in a saucepan over medium heat until the jelly dissolves. Boost the heat to high and bring mixture to a boil. Cook, stirring constantly, for 1 minute. Remove from the heat and set aside to use as a glaze. You should have just about 3 cups.
- Place the ham, fatty side up, in a roasting pan. Peel off the skin and trim off most of the fat. Score the remaining fat in a diamond pattern. Rub the brown sugar over the surface.
- Roast the ham for 30 minutes. Remove from the oven and pour the water over the ham. Spoon 1 cup of the glaze over the ham, and return it to the oven. Bake for 2 1/2 hours longer, basting every 15-20 minutes with the pan juices and adding 1/3 cup of the raspberry glaze in the process until it is all used up.
- Line a large platter with the kale and parsley and place ham on it. Carve at the table.
Nutrition Facts : Calories 9470.5, Fat 270.9, SaturatedFat 87.9, Cholesterol 2362.9, Sodium 71700.2, Carbohydrate 696.3, Fiber 34.3, Sugar 569.6, Protein 1029.3
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RASPBERRY-MUSTARD GLAZED HAM | RECIPES | WW USA
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- Preheat oven to 325°F. Line a small baking pan with nonstick aluminum foil or coat with cooking spray.
- To make glaze, in a small bowl, stir together jam, mustard, pepper and vinegar until blended; reserve half (about 1/3 cup) to serve with ham.
- Score ham with a knife by making several crisscross cuts in top of ham about 1/8-inch deep each; place ham in prepared pan and brush with some glaze. Bake for 1 hour, brushing with glaze every 15 minutes. Thinly slice ham and serve with reserved glaze.
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