APPLE CIDER CREAM SAUCE
This President's Choice recipe is a wonderful cream sauce to serve over pork or chicken, or even veggies; thick, rich and luscious.
Provided by Lennie
Categories Sauces
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan over medium-high heat, bring the cider to a boil and let boil until it's reduced down to 1/2 cup.
- Now whisk in the mustard and cream; season with cayenne, salt, and pepper.
- Continue boiling until this mixture reduces down to 1/2 cup.
- Remove from heat and keep warm until ready to serve.
- You could prepare this in advance and reheat gently when it's needed.
- I have made this sauce only once--I don't know why I haven't made it since--and I was impatient and did not let it reduce the second time all the way down to 1/2 cup; it was still rich, luscious and very, very yummy.
MUSTARD-MAPLE HAM STEAKS WITH CIDER-MADEIRA SAUCE
Categories Mustard Pork Bake Dinner Ham Fortified Wine Fall Maple Syrup Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Place bay leaves in 15x10x2-inch glass baking dish. Place ham steaks side by side in dish, overlapping slightly if necessary. Pour 1 1/2 cups apple cider over ham steaks (cider will not cover steaks). Whisk 2 tablespoons maple syrup and mustard in small bowl to blend; spread over top of ham steaks, dividing equally. Sprinkle with pepper. Bake ham steaks 40 minutes.
- Meanwhile, combine 1 cup apple cider, 1 tablespoon maple syrup and Madeira in medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes.
- Spoon sauce over ham and serve.
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
APPLE CIDER-GLAZED HAM
When I wanted to try something new with our holiday ham, I created this cider glaze. It's slightly sweet but still has the spicy flavor my family craves. -Rebecca LaWare, Hilton, New York
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10 servings (1 cup sauce).
Number Of Ingredients 8
Steps:
- Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Cover and bake at 325° for 2 hours., Meanwhile, in a large saucepan, combine the cider, honey, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring frequently. Stir in the butter, chili powder and apple pie spice. Set aside 1 cup for serving. , Cook the remaining sauce until thickened; spoon over ham. Bake, uncovered, until a thermometer reads 140°, 30-35 minutes longer. Warm reserved sauce; serve with ham
Nutrition Facts : Calories 261 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 877mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 0 fiber), Protein 20g protein.
PASTA WITH HAM AND APPLE AND A CIDER SAUCE
An unusual fruity flavoursome pasta dish that is perfect for a lunch or supper. Definitely an effort worthwhile.
Provided by English_Rose
Categories Ham
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To cook the sauce: heat the butter in a saucepan and add the flour. Cook for 2 minutes over a medium heat; do not allow it to colour.
- Remove from the heat. Slowly begin to add the stock and cider. Stir between each addition to ensure a smooth sauce.
- When half the liquid is added, return the pan to the heat and slowly bring to the boil. As it begins to thicken add the rest of the liquid. Allow to boil for at least 2 minutes, taste and season.
- Make the pasta: bring a pan of water to the boil. Cook the pasta for about 12 minutes or until al dente.
- Slice the ham into finger-length slices and set aside.
- Core and cut the apples into wedges. Melt the butter in a pan and add the brown sugar, allow it to almost caramelize and fry the apple wedges.
- Drain the pasta and add to the sauce, add the ham and apples, and peppers. Season with salt and pepper.
- Reheat thoroughly and serve.
- If you do need to keep this dish hot for a while add a little more stock or water. Mix in most of the apples and put in an ovenproof dish, cover with tin foil and place into an oven at 275°F.
Nutrition Facts : Calories 831.8, Fat 36.6, SaturatedFat 21, Cholesterol 131.5, Sodium 1160.9, Carbohydrate 94.8, Fiber 5.5, Sugar 20.4, Protein 31.3
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