Ham With Rhubarb Sauce Recipes

Steps:

• Combine the rhubarb, sugar and 3/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer until the rhubarb is completely broken down, about 15 minutes. Strain through a fine-mesh sieve into a separate saucepan, pressing firmly on the rhubarb to squeeze out the syrup; reserve the rhubarb. Set aside 1/2 cup syrup for glazing.
• Make the compote: Add 1/4 cup of the rhubarb solids to the remaining syrup in the saucepan (discard the rest of the solids). Add half of the grapes, the onion, 1 tablespoon mustard, the chopped thyme, red pepper flakes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer, crushing the grapes with a wooden spoon, until the grapes break down and the sauce thickens, about 12 minutes. Add the remaining grapes and 1 tablespoon mustard and simmer 6 more minutes. Let cool completely. (The compote can be made up to 3 days ahead; cover and refrigerate.)
• Make the ham: Preheat the oven to 350 degrees F. Mix the brown sugar and the remaining 2 tablespoons mustard with the reserved 1/2 cup rhubarb syrup in a bowl; set aside. Remove the skin and all but about 1/4 inch fat from the ham. Score the fat with a small sharp knife in a tight crosshatch pattern, making the cuts about 1/2 inch apart. Put the ham flat-side down on a rack in a roasting pan. Add 1 cup water to the pan and tent the ham with foil. Roast 1 1/2 hours.
• Increase the oven temperature to 375 degrees F. Uncover the ham and brush with the rhubarb-mustard syrup. Continue roasting, brushing with more syrup every 15 minutes, until the ham is golden brown and glazed all over, about 1 1/2 more hours. Transfer to a platter; garnish with thyme sprigs. Serve with the grape-rhubarb compote.

Steps:

• Place rhubarb, water, and sugar in a saucepan. Bring to a boil; reduce heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix. Remove from heat and cool to room temperature, about 30 minutes.
• Pour rhubarb sauce into a bowl. Cover and place in the refrigerator.

Steps:

• Put ham on a rack in a shallow roasting pan.
• Add water and cover with foil.
• Roast at 325 degrees until meat thermometer registers 135 degrees.
• In the meantime combine remaining ingredients and bring to a boil.
• Reduce heat to medium and cook, uncovered, about 15 minutes; stir occasionally.
• Remove cinnamon stick.
• The last 15 minutes of baking time, remove foil from ham and spoon small amount of sauce over the ham (return to oven for remaining time).
• Remove and allow ham to stand, covered, about 10 minutes.
• Serve remaining sauce with ham.

Steps:

• Preheat the oven to 375 degrees. Heat the butter in a large ovenproof pot over medium heat. Add the onion and saute until soft, about 5 minutes. Add the brown sugar and vinegar and and cook until the sugar melts. Place the ham in the center of the pot. Scatter the rhubarb around the ham, stirring to coat it with the sauce. Place the potatoes around the ham and cover the top with foil. Bake until the ham is heated through and the potatoes are tender, about 1 hour.
• Carefully remove the ham and potatoes from the pot. With a slotted spoon, transfer the rhubarb to a bowl. Place the pot over medium-high heat and cook until the liquid has reduced to 1/2 cup, about 5 minutes. Stir the sauce into the rhubarb. Slice enough ham to serve 4 and divide among 4 plates. Place 2 potatoes on each plate and spoon the rhubarb mixture over the ham. Serve immediately.

Steps:

• In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
• Stir in cinnamon. Serve sauce warm or chilled.

Steps:

• Toast mustard seeds in medium saucepan over medium heat until beginning to pop, about 2 minutes. Add next 7 ingredients. Simmer until rhubarb is tender, 5 minutes. Increase heat to high; boil until mixture thickens, stirring often, about 5 minutes. Season with salt and pepper.
• Preheat broiler. Broil ham (do not turn) until brown at edges, about 3 minutes. Serve with chutney.

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, 1-1/2 hours., Drain pineapple, reserving juice. In a small saucepan, combine pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened. , Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks., Bake 30-45 minutes or until a thermometer reads 140°, basting twice with remaining glaze.