GLAZED GAMMON WITH PARSLEY & CIDER SAUCE
When you want to do something different for Christmas, this glazed ham makes a wonderful alternative to turkey
Provided by Nick Nairn
Categories Dinner, Main course
Time 6h30m
Number Of Ingredients 15
Steps:
- Instead of soaking the ham overnight to get rid of excess salt, follow my short-cut method.Weigh the joint and calculate the poaching time, allowing 25 minutes for every 450g/1lb, and put the joint in a very large pan. Cover with cold water and bring to the boil, then drain off all the water.
- Pour 600ml/1 pint of the cider into the pan and then pour in enough cold water to cover the joint. Add the onions, carrots, bay leaves, parsley stalks, cloves and peppercorns. Bring slowly to the boil, turn down the heat, then cover and simmer very gently for the calculated time. Allow the joint to cool in the stock (overnight is ideal).
- Preheat the oven to 180C/gas 4/ fan 160C. Lift the joint out of the stock, then strain the stock and measure 500ml/18fl oz. Strip the rind off the joint and score the fat in a diamond pattern. Put the joint in a heavy roasting tin (if it's wibblywobbly, prop it up with a wad of scrunched-up foil), pour over the remaining cider and braise in the oven for 45 minutes to 1 hour, basting frequently until beginning to brown. If the pan becomes dry, splash in some cider or water to cover the bottom of the tin.
- Meanwhile, start the sauce. Put the milk, parsley stalks and bay leaves into a saucepan, bring to the boil and leave to infuse for as long as you have.
- Remove the joint from the oven and raise the temperature to 200C/gas 6/fan 180C. Put the orange halves around the joint. Melt the marmalade, brush it generously all over the gammon and oranges, then return to the oven for 10 minutes to glaze. Lift the gammon and oranges on to a serving dish, cover and keep warm while you finish the sauce.
- Sprinkle the flour into the roasting tin and scrape and stir around to mix with the juices. Place on the hob and cook for a couple of minutes, stirring, to cook out the flour.Gradually pour in the measured stock and whisk well. Now add the strained infused milk and bring to the boil, then turn down the heat and simmer for 10 minutes. Strain into a clean saucepan, stir in the chopped parsley leaves and cream, then heat through gently and check the seasoning. Pour into a warm jug and serve with the joint.
HAM IN CIDER SAUCE
If you don't want the hassle of making a whole ham, prepare these tasty ham steaks instead. I like to serve these with scalloped potatoes.-Deborah Maki, Kamloops, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Insert cloves into edges of ham steaks; rub steaks with brown sugar. Place in a greased 13-in. x 9-in. baking dish., Bake, uncovered, at 400° for 20 minutes. Meanwhile, in a large saucepan, melt butter over medium heat; stir in flour until smooth. Gradually stir in apple cider and raisins. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham steaks. Bake, uncovered, 15-20 minutes longer or until heated through. Discard cloves before serving.
Nutrition Facts : Calories 317 calories, Fat 15g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 1499mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 21g protein.
ROASTED FRESH HAM WITH CIDER GLAZE
Provided by Food Network Kitchen
Categories main-dish
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- One day before roasting: In a plastic container large enough to hold the ham, stir the water with the salt and brown sugar until dissolved. Add the spices. Score ham in a diamond pattern through the skin and fat, taking care not to cut into the meat. Add ham to brine, weight it with a plate to keep it submerged, and refrigerate for at least 4 hours but no more than 8 hours. Drain, rinse, pat the ham dry, and refrigerate.
- One hour before roasting, remove ham from the refrigerator. Preheat the oven to 450 degrees F.
- For the rub: Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt, and black pepper in a food processor to make a paste. Rub it all over ham. In a large roasting pan, toss the onion wedges with 1 cup of the apple cider and set the ham on top. Roast the ham for 30 minutes, reduce the oven temperature to 325 degrees F, and roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 4 hours. After the first hour, loosely wrap aluminum foil around the bone to keep it from burning.
- Meanwhile, for the glaze: Boil, then simmer, the remaining apple cider in a saucepan, skimming as needed, until syrupy and reduced to about 2 cups, about 1 1/2 hours.
- During the last 1 1/2 hours of roasting the ham, brush it with the glaze every 30 minutes. Transfer the cooked ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes. Loosely cover the onions in an ovenproof bowl and put them in the oven as well. Strain the pan juices into a saucepan, skim off any excess fat, and bring to a boil. Make a paste with the flour and butter and whisk a bit at a time into the juices. Boil until thick. Carve the ham and serve with the onions and sauce.
ROAST FRESH HAM WITH CIDER GLAZE
Provided by Food Network Kitchen
Categories main-dish
Time P1DT5h
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Rinse the ham and pat dry. To score the ham, use a serrated knife to make parallel cuts about an inch apart, across and through the skin into the fat. Cut diagonally across these first cuts to make a diamond pattern.
- In a food processor combine the parsley, sage, garlic, mustard, red pepper, salt, and pepper. Add 1/4 cup of the oil and pulse to a make a coarse paste. Rub the paste all over the ham, pressing it into the cuts. Cover the ham with plastic wrap, put on a pan, and refrigerate overnight.
- Remove ham from the refrigerator about 1 1/2 hours before cooking so the meat can come to room temperature. Preheat the oven to 450 degrees F.
- In a large roasting pan toss the onion wedges with the remaining oil. Place the ham on top of the onions and add 1 cup of the cider. Roast the meat for 30 minutes, reduce the oven temperature 300 degrees F. Cook the ham until an instant read thermometer inserted into the thickest part registers 150 degrees F. A 13-pound ham will take about 4 to 4 1/2 hours, about 20 minutes per pound.
- Meanwhile in a large sauce pan bring the cider to a boil. Reduce the heat to a brisk simmer and cook the cider until syrupy and about 1 1/2 cups. Skim off any foam that comes to the surface as the cider reduces. During the last 1 1/2 hours of cooking the ham, brush the reduced cider over the roast every 30 minutes to glaze the skin.
- Let the cooked ham rest, loosely covered with foil, at room temperature for 30 minutes before carving. Reserve the onions and pan juices, skimming off any excess fat. Carve the ham and serve with the onion and pan juices.
CIDER-BAKED HAM WITH BROWN SUGAR & HONEY GLAZE
This is super easy, yet so impressive. It is the ONLY way to make a baked ham (or, at least that's what I've decided). I have yet to make this and not be asked for the recipe. Try it for your next holiday!
Provided by JackieOhNo
Categories Ham
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to slow (325 degrees). Place ham, fat-side up, in a shallow roasting pan.
- Combine apple cider, cinnamon, cloves and allspice in a small saucepan. Heat to boiling. Cover and simmer 5 minutes. Pour over ham.
- Bake ham in preheated slow oven, basting every 30 minutes with cider sauce from pan, for about 3 hours.
- Remove ham from oven. Increase oven temperature to hot (400 degrees). Score diagonal lines in fat with tip of knife to form diamond shapes, being careful not to cut into meat. Stud each diamond with whole clove, if you wish.
- Combine brown sugar and honey in a small saucepan. Heat over low heat, stirring, until sugar is melted. Brush over top of ham.
- Return ham to hot oven. Bake 30 minutes longer, brushing the ham every 10 minutes with the remaining honey mixture, until brown and glistening and an instant-read meat thermometer reads 160 degrees.
- Remove ham from oven. Let stand 20 minutes before slicing.
Nutrition Facts : Calories 2631.5, Fat 159.7, SaturatedFat 58.7, Cholesterol 852.3, Sodium 553, Carbohydrate 41.4, Fiber 0.2, Sugar 40.8, Protein 243.4
HAM STEAK WITH CIDER RAISIN SAUCE
Steps:
- Finely chop onion and in a measuring cup stir together cider, vinegar, mustard seeds, and mustard.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté ham until golden and heated through, about 4 minutes on each side. Transfer ham to a platter and keep warm, covered.
- In fat remaining in skillet cook onion over moderate heat, stirring occasionally, until golden, about 5 minutes. Add gingerroot and cook, stirring, 1 minute. Stir cider mixture and add to skillet. Boil sauce, stirring occasionally, until reduced to about 2/3 cup, about 5 minutes. Cut butter into 1/2-inch pieces. Add raisins to sauce and whisk in butter and parsley until butter is incorporated.
- Pour sauce over ham.
MAPLE-GLAZED FRESH HAM WITH HARD CIDER SAUCE
Provided by Mark Bittman
Categories dinner, lunch
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- If brining the ham, combine salt and white sugar with 2 quarts water in a pot large enough to fit the ham comfortably. Stir well to dissolve. Add ham, cover, and place in refrigerator for 12 to 24 hours. Remove, rinse well, and dry with paper towels.
- In a small bowl, combine raisins and rum and allow to sit while ham cooks, at least 2 hours.
- Preheat oven to 500 degrees. Place brown sugar, sage, mustard, lemon zest, garlic, salt and peppercorns in a blender or a food processor fitted with a steel blade, and process until smooth.
- Using a sharp knife, score entire surface of ham in a crosshatch pattern, cutting down just through skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with spice mixture, pressing it gently into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
- After 20 minutes, reduce oven setting to 300 degrees. After 1 hour, begin painting ham every 15 minutes or so with maple syrup. Continue roasting until the very center of ham reaches an internal temperature of 145 degrees, 2 to 2 1/2 hours total cooking time. (Begin checking at 1 1/2 hours to be sure.) To check for doneness, insert a meat thermometer into the absolute center of the roast, let it sit for 5 seconds, then take the reading.
- While ham is cooking, place cider in a medium saucepan and bring to a boil over high heat. Reduce heat to medium high, and simmer vigorously until liquid is reduced by about half, about 20 minutes.
- When ham is done, remove it from roasting pan, cover it loosely with foil, and allow it to rest for 20 to 30 minutes. Tip roasting pan to the side so you can spoon off all the fat from pan juices, then place pan on stove over medium-high heat. Add reduced cider, and bring to a simmer, scraping bottom of pan to free the browned bits. Skim any film off surface and season liquid as needed with salt and pepper. Add rum-soaked raisins, along with any remaining rum, and stir to combine. Pour into a gravy boat.
- Carve ham into thick slices, drizzle with raisin-cider sauce and serve, passing remaining sauce separately.
Nutrition Facts : @context http, Calories 1163, UnsaturatedFat 36 grams, Carbohydrate 71 grams, Fat 65 grams, Fiber 4 grams, Protein 61 grams, SaturatedFat 23 grams, Sodium 1209 milligrams, Sugar 57 grams
EASY RAISIN SAUCE FOR HAM
This recipe came from my mother. Has always been one of my favorites! VERY easy...and inexpensive too! This is wonderful added to the top of the ham the last 30 minutes of the cooking time, or you can simply serve it with the ham in a small bowl. I hope you enjoy it.
Provided by LISA34LISA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Bring water to a boil in a saucepan.
- Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes.
- Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 20.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 5.4 mg, Sugar 16.9 g
CIDER-GLAZED HAM
"We raise our own pork so I'm always looking for new ways to serve it that'll warm up everyone at the end of a long day," says Jennifer Foos-Furer of Marysville, Ohio. "This recipe wins the hearts of all."
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place ham in a 5-qt. slow cooker. In a small bowl, combine the cider, brown sugar, mustard and honey; pour over ham. Cover and cook on low for 4-5 hours or until heated through. Remove ham and keep warm. , Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham.
Nutrition Facts : Calories 280 calories, Fat 6g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1954mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 0 fiber), Protein 31g protein.
MUSTARD-MAPLE HAM STEAKS WITH CIDER-MADEIRA SAUCE
As we approach autumn, I look forward to the fresh apple cider that is abundant at that time. And I look for many ways to incorporate it in my cooking. Sweet and salty, the ham is great served with roasted potatoes and applesauce for a fine fall meal.
Provided by JackieOhNo
Categories Ham
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place bay leaves in 15x10x2-inch glass baking dish. Place ham steaks side-by-side in dish, overlapping slightly, if necessary. Pur 1-1/2 cups cider over ham (more than likely, the cider will not cover the ham.).
- Whisk 2 T. maple syrup and mustard in a small bowl to blend; spread over top of ham steaks. Sprinkle with pepper. Bake ham steaks for 40 minutes.
- Meanwhile, combine 1 cup apple cider, 1 T. maple syrup, and the Madeira in a medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes.
- Spoon sauce over ham and serve.
Nutrition Facts : Calories 345.7, Fat 9.9, SaturatedFat 3.3, Cholesterol 102.1, Sodium 2964.9, Carbohydrate 11.5, Fiber 0.2, Sugar 9.4, Protein 44.7
More about "ham in cider sauce recipes"
CIDER HAM - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 8Total Time 4 hrs 25 minsCategory DinnerCalories 561 per serving
- Bring to the boil, then turn down the heat, cover and simmer for 25min per 450g (1lb) until cooked through.
EASY SPIRAL HAM (CROCKPOT & OVEN) - THE RECIPE REBEL
From thereciperebel.com
WELSH CIDER BAKED HAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
CIDER AND MUSTARD GLAZED HAM WITH DAUPHINOIS POTATOES
From deliciousmagazine.co.uk
CIDER-CURED HAM | RIVER COTTAGE
From rivercottage.net
HAM IN CIDER SAUCE RECIPE - JANE SIGAL | FOOD & WINE
From foodandwine.com
Servings 4
GLAZED HAM WITH CIDER SAUCE - MANITOBA PORK
From manitobapork.com
Estimated Reading Time 3 mins
GLAZED HAM WITH CIDER SAUCE - MANITOBA PORK
From manitobapork.com
HAM BAKED IN CIDER - BIGOVEN.COM
From bigoven.com
HAM IN SCRUMPY CIDER RECIPE | MORLEY BUTCHERS
From morleybutchers.co.uk
HAM IN CIDER SAUCE RECIPE: HOW TO MAKE IT
CIDER-GLAZED HONEY-BAKED HAM RECIPE | LAND O’LAKES
From landolakes.com
HAM WITH CIDER SAUCE, RECIPE PETITCHEF
From en.petitchef.com
HAM SAUCES THAT ARE BASICALLY THE BEST THING SINCE SLICED BREAD
From southernliving.com
CIDER GLAZED HAM | PICK CIDER | CIDER HOLIDAY RECIPES
From ciderculture.com
MUSTARD-GLAZED FRESH HAM WITH CIDER SAUCE - GOOD HOUSEKEEPING
From goodhousekeeping.com
HAM IN CIDER – RECIPES FOR THE COOK
From recipes4thecook.com
APPLE CIDER GLAZED HAM | FOOD & WINE
From foodandwine.com
10 BEST APPLE CIDER VINEGAR GLAZE HAM RECIPES | YUMMLY
From yummly.com
RECIPES - CIDER BAKED HAM - HALLMARK CHANNEL
From hallmarkchannel.com
SPIRAL-SLICED HAM GLAZED WITH CIDER-VINEGAR CARAMEL
From americastestkitchen.com
YOUR SPIRAL HAM NEEDS THIS CIDER-VINEGAR CARAMEL - COOK'S …
From cooksillustrated.com
GLAZED HAM WITH CIDER SAUCE — SASK PORK
From saskpork.com
HAM COOKED IN SUFFOLK CIDER WITH PARSLEY SAUCE | DINNER RECIPES
From womanandhome.com
DEEP SOUTH DISH: APPLE CIDER HAM
From deepsouthdish.com
APPLE CIDER GLAZED HAM - THE COUNTRY COOK
From thecountrycook.net
HAM IN CIDER SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
HAM WITH CIDER AND PEARS | METRO
From metro.ca
SLOW COOKER CIDER HAM - RECIPE GIRL®
From recipegirl.com
CIDER GLAZED HAM {SMOKED OR BAKED} - GIMME SOME GRILLING
From gimmesomegrilling.com
OUR RECIPES: HAM IN CIDER WITH CELERY & RAISIN SAUCE. - BRITISH FOOD …
From britishfoodinamerica.com
APPLE CIDER SAUCE FOR HAM - BIGOVEN
From bigoven.com
HAM WITH APPLE CIDER SAUCE | APPLE CIDER SAUCE, FOOD, APPLE CIDER
From pinterest.ca
HAM IN CIDER SAUCE RECIPE: HOW TO MAKE IT
BEST ROASTED FRESH HAM WITH CIDER GLAZE RECIPES - FOOD …
From foodnetwork.ca
CLASSIC RAISIN SAUCE RECIPE FOR BAKED HAM - THE SPRUCE EATS
From thespruceeats.com
APPLE CIDER SAUCE FOR HAM RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love