HAM WITH RHUBARB SAUCE
Make and share this Ham with Rhubarb Sauce recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 439, Fat 14.2, SaturatedFat 3.8, Cholesterol 161.2, Sodium 2749, Carbohydrate 36.2, Fiber 0.9, Sugar 32.6, Protein 40.2
BAKED HAM WITH RHUBARB IN BALSAMIC VINEGAR SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings, with leftover ham
Number Of Ingredients 8
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.
GLAZED HAM WITH GRAPE-RHUBARB COMPOTE
Provided by Food Network Kitchen
Time 3h45m
Yield 8 to 12 servings
Number Of Ingredients 10
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.
BALSAMIC RHUBARB COMPOTE
Categories Condiment/Spread Ginger Vegetarian Quick & Easy Low Sodium Spring Rhubarb Gourmet
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- In a saucepan simmer vinegar with sugar and gingerroot, stirring, until sugar is dissolved and stir in rhubarb (with reserved liquid if using frozen). If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl. If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl. Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat. Stir in rhubarb. Serve compote warm or at room temperature.
BAKED HAM WITH BALSAMIC BROWN SUGAR GLAZE
A gorgeous, juicy ham is the centerpiece of many holiday tables, and we think that this simple (and simply stunning, when you taste it) recipe should be the next one you try. It starts with a pre-cooked ham (which you can learn more about in our handy article that covers all the details of how to cook a ham) and from there, an easy glaze does the work of adding flavor and a glossy appearance. Sweet-on-sweet glazes were more popular in the past, but this updated-yet-accessible version strikes an ideal balance between sweet and acidic, the perfect complements to naturally salty ham. The hardest part about this six-ingredient recipe? Waiting to carve yourself a succulent slice-after all, a good host lets their guests go first.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h40m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
- About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
- Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.
Nutrition Facts : Calories 225, Carbohydrate 20 g, Cholesterol 60 mg, Fiber 0 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1320 mg
BROILED HAM STEAKS WITH RHUBARB CHUTNEY
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.
BAKED HAM WITH CUMBERLAND SAUCE
The centerpiece of a beautiful spring family dinner. this golden ham with tangy jewel-toned cumberland sauce is impressive to serve. -Eunice Stoen, Decorah, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 servings (1-3/4 cups sauce).
Number Of Ingredients 11
Steps:
- Remove skin from ham; score the surface with shallow diagonal cuts. Making diamond shapes. Mix brown sugar and mustard; rub into fat of ham. Insert a whole clove in center of each diamond. Place ham in a large roaster with a baking rack. , Bake, uncovered, at 325° for 20-22 minutes per pound or until ham is heated through and thermometer reads 140°. , For sauce, combine all ingredients in a small saucepan. Cook over medium heat until thickened, stirring often. Serve with ham.
Nutrition Facts : Calories 325 calories, Fat 17g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 1233mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 23g protein.
BAKED RHUBARB SAUCE
I can't believe I didn't like this as a child! It cooks down to a sweet, tart, spicy sauce that can be eaten alone, mixed with oatmeal, served over ice cream, or to accompany pork. My daughter even spreads it on toast.
Provided by BigShotsMom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Place rhubarb in a casserole dish. Mix sugar, cinnamon, cloves, and salt together and sprinkle evenly over the rhubarb.
- Cover and bake in the preheated oven until rhubarb is soft, 30 to 45 minutes. Remove from oven and stir vigorously to break down rhubarb into a sauce. Serve warm, chilled, or at room temperature.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 30.4 g, Fat 0.2 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 43.5 mg, Sugar 26.2 g
SIMPLE BAKED RHUBARB
This recipe for baked rhubarb from Martha Stewart Living makes the perfect spring dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Place rhubarb and 1/4 cup sugar in a large bowl. Scrape vanilla seeds into bowl and add pod. Toss to combine; let stand 20 minutes.
- Preheat oven to 375 degrees. Butter an 8-inch square baking dish and coat with sugar, tapping out any excess. Transfer rhubarb mixture to baking dish and bake, gently stirring halfway through, until tender, about 30 minutes. Discard vanilla pod. Let cool slightly in dish on a wire rack. Serve warm drizzled with heavy cream.
BALSAMIC RHUBARB COMPOTE
What better way to use up that overabundance of rhubarb in your yard! This compote is equally as delicious on yogurt, ice cream, pancakes, or oats. I also like to serve it with grilled pork tenderloin. For savory dishes, I use a bit less sugar when making the compote. Try and find stalks that are smaller in size as they are less tough. Use a flavored balsamic vinegar for a nice flavor twist!
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 45m
Yield 16
Number Of Ingredients 4
Steps:
- Place chopped rhubarb in a medium-sized saucepan. Add sugar, balsamic vinegar, and salt; stir to coat rhubarb evenly. Let sit for 10 minutes until rhubarb has released its juices.
- Bring rhubarb mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.
Nutrition Facts : Calories 39.1 calories, Carbohydrate 9.8 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 19.5 mg, Sugar 8.8 g
More about "baked ham with rhubarb in balsamic vinegar sauce recipes"
BALSAMIC DIJON ROASTED HAM - CHALLENGE DAIRY
From challengedairy.com
BAKED HAM WITH BALSAMIC BROWN SUGAR GLAZE RECIPE
From cooksrecipes.com
TOP 13 BEST BAKED HAM RECIPES - THE SPRUCE EATS
From thespruceeats.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BROWN SUGAR AND BALSAMIC GLAZED HAM - I WASH YOU DRY
From iwashyoudry.com
BEST BAKED HAM RECIPE WITH HONEY AND BALSAMIC VINEGAR …
From youtube.com
RHUBARB BALSAMIC REDUCTION - PLATE FULL OF GRACE
From platefullofgrace.com
BAKED HAM WITH BALSAMIC BROWN SUGAR GLAZE (GLUTEN FREE)
From lifemadedelicious.ca
BALSAMIC AND DIJON-GLAZED HAM RECIPE | JONES DAIRY FARM
From jonesdairyfarm.com
BALSAMIC DIJON GLAZED HAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
SPRING HAM WITH RHUBARB SAUCE RECIPE - RECIPES.NET
From recipes.net
HONEY BALSAMIC VINEGAR SAUCE RECIPE - THERESCIPES.INFO
From therecipes.info
FOODGEEKS.COM
BAKED HAM WITH RHUBARB IN BALSAMIC VINEGAR SAUCE
From diningandcooking.com
SPRINGTIME HAM WITH RHUBARB SAUCE - BIGOVEN.COM
From bigoven.com
ROSEMARY BALSAMIC GLAZED HAM - SPEND WITH PENNIES
From spendwithpennies.com
BALSAMIC CHERRY HAM GLAZE - THE BEST HAM RECIPE ... - SAVORY …
From savoryexperiments.com
HONEYBAKED HAM SAUCE RECIPE - THERESCIPES.INFO
From therecipes.info
BAKED HAM WITH REDCURRANT AND BALSAMIC GLAZE - FOOD TO LOVE
From foodtolove.co.nz
MUSTARD- AND BROWN SUGAR–RUBBED HAM WITH BALSAMIC-ROASTED …
From seriouseats.com
RHUBARB AND STRAWBERRIES WITH BALSAMIC VINEGAR | DESSERT RECIPES ...
From goodto.com
SAVORY RHUBARB BALSAMIC SAUCE - GOLUBKA KITCHEN
From golubkakitchen.com
HONEY BALSAMIC-GLAZED HAM RECIPE BY CHERYL WAITY - THE DAILY …
From thedailymeal.com
10 BEST BROWN SUGAR SAUCE HAM RECIPES | YUMMLY
From yummly.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
HONEY BAKED HAM COFFEE CAKE - THERESCIPES.INFO
From therecipes.info
BAKED HAM WITH BALSAMIC BROWN SUGAR GLAZE - RECIPE GOLDMINE …
From mail.recipegoldmine.com
RHUBARB-GLAZED HAM RECIPE | WOOLWORTHS
From woolworths.com.au
CIDER SAUCE FOR HAM - THERESCIPES.INFO
From therecipes.info
BALSAMIC GLAZED BAKED HAM - OLIVEANDBASKET.COM
From oliveandbasket.com
RHUBARB STRAWBERRY BALSAMIC CRISP - VINESATION OLIVE OIL AND …
From vinesation.com
BAKED HAM WITH MUSTARD-RED CURRANT GLAZE AND RHUBARB …
From bonappetit.com
BAKED SALMON WITH RHUBARB | FEASTING AT HOME
From feastingathome.com
EASY CHICKEN CUTLETS WITH RHUBARB SAUCE RECIPE | EATINGWELL
From eatingwell.com
HAM IN VINEGAR RECIPE - COMFORT-RECIPES.NET
From comfort-recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love