HAM WITH ORANGE SAUCE
The light and citrusy glaze and sauce is what makes this ham so special. It's as good as it is good for you.-Gloria A. Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 20 servings (about 3 cups sauce).
Number Of Ingredients 16
Steps:
- Remove skin from ham. Place on a rack in a shallow roasting pan. Combine orange juice and broth; pour over ham. Sprinkle with cloves. Cover and bake at 325° for 1 to 1-1/2 hours. , Combine glaze ingredients; spoon over ham. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 140° and ham is heated through. , Remove ham to a serving platter and keep warm. Strain pan drippings; skim fat. In a saucepan, combine orange juice, brown sugar and ginger. Stir in pan drippings, oranges and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. Thicken if desired. Serve with the ham.
Nutrition Facts : Calories 211 calories, Fat 5g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 907mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
BROWN SUGAR-ORANGE GLAZED HAM
Ham is such a great option for holiday meals. It feeds a ton of people and is so easy to make. Plus, you'll likely have leftovers that are perfect for adding to quiche, ham biscuits, and so much more. And don't forget to save that ham bone for soup!
Provided by Kardea Brown
Categories main-dish
Time 3h55m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Place the ham in a roasting pan, fat side up. Score the ham in diamond shapes with a sharp knife. Insert the cloves in the center of each diamond. Bake until a meat thermometer registers 140 degrees F when inserted in the thickest portion (avoiding bone), 18 to 20 minutes per pound.
- Meanwhile, make the glaze. Combine the honey, brown sugar, orange juice and butter in a medium saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes.
- Remove the ham from the oven. Increase the oven temperature to 375 degrees F.
- Remove about 2 tablespoons pan drippings from the roasting pan and add to the glaze. Whisk to combine. Pour the glaze over the ham. Return the ham to the oven and continue baking, basting with the pan juices frequently, until the ham is browned, about 20 more minutes. Slice the ham and serve with the pan juices, if desired.
COUNTRY HAM WITH ORANGE PAN SAUCE RECIPE
Provided by á-170456
Number Of Ingredients 15
Steps:
- Heat a cast-iron skillet over medium-high heat. Add the ham slices and sear on both sides until golden brown, about 3 minutes per side. Remove the ham from the skillet and set aside. To the pan drippings, add the shallots and cook until softened. Deglaze with Grand Marnier and cook until almost dry. Add the mustard and stir until well combined. Add the chicken stock and cook until slightly reduced. Season with salt and pepper, to taste, and finish with chopped chives. Split the biscuits. Place a piece of ham on the bottom half of the biscuits. Drizzle with sauce and top with the remaining biscuit half. For the Traditional Southern Biscuits: Preheat the oven to 400 degrees. In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky. Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining tablespoon of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes. This recipe yields 6 servings.
SAUTéED CHICKEN BREASTS WITH COUNTRY HAM AND SAGE SAUCE
Lindeborg serves this chicken dish at her Washington, DC, inn with stewed tomatoes and sauteed greens (a mixture of Swiss chard, mustard greens, and spinach) as well as cheddar garlic grits.
Provided by Susan McCreight Lindeborg
Categories Gourmet Chicken Ham Sage Dinner Milk/Cream
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make the sauce:
- In a heavy saucepan, cook the butter and the flour over moderately low heat, whisking, for 3 minutes, whisk in the stock, and bring the mixture to a boil. Add the mushrooms, the garlic, and the bouquet garni and simmer the mixture, skimming the froth, for 25 minutes. Strain the mixture through a sieve into another heavy saucepan, stir in the ham, the sage, and the cream, and simmer the sauce until it is reduced to 3 cups. Add the pepper and salt to taste and keep the sauce warm, covered.
- To assemble:
- Preheat the oven to 200ºF. In a large skillet, heat 2 tablespoons of the oil and 1 tablespoon of the butter over moderately hight heat until the foam subsides. White the fat is heating, pat 4 of the chicken breast halves dry, season one side of each breast with the pepper and salt to taste and, in the fat, brown the 4 breasts, seasoned sides down, for 1 minute. Reduce the heat to moderately low and cook the chicken for 3 minutes more on each side, or until it is cooked through. Transfer the cooked chicken to a baking pan and keep it warm in the oven. Wipe the skillet clean with paper towels and cook the remaining chicken breasts, patted dry and seasoned, in the remaining oil and butter in 2 batches in the same manner. Serve the chicken with the sauce and grits.
HOW TO COOK A COUNTRY HAM
For those of you that don't know, a country ham is cured with salt. it needs no refrigeration until after all the cooking is done, but you have to cook it a certain way or the whole ham will be ruined. It takes a little time, but it's sure worth it. There is nothing like a country ham. I like to slice it and eat it on biscuits. PLEASE FOLLOW THE DIRECTIONS TO THE TEE--THE SALT MUST BE EXTRATED FROM THE MEAT OR IT WILL TASTE HORRIBLE.
Provided by southern chef in lo
Categories Ham
Time P2DT5h
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Scrub ham thoroughly with a stiff brush.
- Place ham in large pot or pan--even a cooler will work. Cover it completely with water and allow to soak for 24 hours, (discard water).
- Preheat oven to 325°F.
- Put ham in large roaster fat side up and again cover completely with water. place in oven on lowest shelf and bake for 2 hours. Turn ham to other side and cook another 2 hours. It takes 4 to 41/2 hours in all or 15 to 18 minutes per pound for a good tender ham.
- Remove ham from oven, but leave in water overnight (do NOT refrigerate).
- The next day preheat oven to 425°F.
- Remove and discard ham skin. Sprinkle fat with ground cloves.
- Combine sugar with enough vinegar to make a paste and brush on ham. Bake for 20 to 30 minutes; let rest for 1 hour out of the oven, then slice and serve.
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