Cherry Port Glazed Ham Swanson Recipes

"BOWL FULL OF CHERRY" HAM GLAZE

Steps:

• Stir cherry preserves, red wine, brown sugar, and allspice together in a saucepan.
• Place over medium heat and bring to a simmer. Reduce heat to low, stirring often, until glaze thickens, about 10 minutes.

GLAZED HAM WITH CHERRY SAUCE

Steps:

• Place ham on a rack in large roasting pan. Bake, uncovered, at 325° for 3 hours., In a small saucepan, combine the brown sugar, cornstarch and mustard. Stir in cherry juice until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Spoon over ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Remove from the oven; keep warm. , For cherry sauce, in a large saucepan, combine the brown sugar, cornstarch, cinnamon and cloves. Stir in apple juice and vinegar until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cherries and food coloring if desired; heat through. Serve with ham.

CHERRY & PORT GLAZED HAM

Steps:

• 1. Stir the cornstarch and stock in a small bowl until the mixture is smooth.
• 2. Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the allspice and cook for 30 seconds.
• 3. Increase the heat to medium-high. Stir the wine, cherries and brown sugar in the skillet and heat to a boil. Reduce the heat to low. Cook until the mixture is slightly thickened, stirring occasionally.
• 4. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
• 5. Place the oven bag into a large roasting pan at least 2 inches deep. Place the ham into the oven bag. Pour the cherry glaze over the ham. Close the oven bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the oven bag. Tuck the ends of the bag under to seal.
• 6. Bake at 250°F. for 1 1/2 hours or until the ham is heated through. Remove the ham from the oven bag to a serving platter. Spoon some of the cherry glaze over the ham. Serve the remaining cherry glaze with the ham.

CHERRY HAM GLAZE

Steps:

• Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
• Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.

CHERRY AND PORT GLAZED HAM

Steps:

• Stir the cornstarch and stock in a small bowl until the mixture is smooth.
• Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the allspice and cook for 30 seconds.
• Increase the heat to medium-high. Stir the wine, cherries and brown sugar in the skillet and heat to a boil. Reduce the heat to low. Cook until the mixture is slightly thickened, stirring occasionally.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
• Place the oven bag into a large roasting pan at least 2 inches deep. Place the ham into the oven bag. Pour the cherry glaze over the ham. Close the oven bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the oven bag. Tuck the ends of the bag under to seal.
• Bake at 250°F. for 1 1/2 hours or until the ham is heated through. Remove the ham from the oven bag to a serving platter. Spoon some of the cherry glaze over the ham. Serve the remaining cherry glaze with the ham.
• • Make-Ahead: The cherry glaze can be made in advance. Prepare as directed and let cool to room temperature. Cover and refrigerate for up to 2 days. Reheat the glaze in a 3-quart saucepan over medium heat until heated through, stirring occasionally. Serve with the ham as directed above.
• With Swanson Chicken Stock:
• Serving size 1 serving;
• Calories 189;
• Total Fat 6g;
• Saturated Fat 2g;
• Cholesterol 49mg;
• Sodium 1200mg;
• Total Carbohydrate 9g;
• Dietary Fiber 0g;
• Protein 22g

CHERRY-PORT GLAZE (COOK'S ILLUSTRATED)

Steps:

• Simmer the port in a small saucepan over medium heat until it is reduced to 2 tablespoons, about 5 minutes.
• Add the brown sugar, cherry preserves, and ground pepper and cook, stirring occasionally, until the sugar dissolves and the mixture is thick, syrupy and reduced to 1 cup, 5 to 10 minutes.
• To use as glaze, bake your ham until it reached an internal temperature of 100 degrees.
• Remove ham from oven and increase oven temperature to 350 degrees.
• Cut open the oven bag (if using the CI method) and roll back the sides to expose the ham.
• Brush ham with about one-third of the glaze (a silicone brush is highly recommended).
• Return to the oven until the glaze becomes sticky, about 10 minutes.
• Remove ham from the oven, transfer to a cutting board, and brush te entire ham with another third of the glaze. (If the glaze has thickened, just reheat it briefly).
• Let the ham rest, loosely covered with foil, for 15 minutes.
• Heat the remaining third of the glaze with 4 to 6 tablespoons of the ham juices, until it forms a thick but fluid sauce. Pass the sauce with the ham.
• Note: I think this recipe makes enough for probably six people, at best, but did not really measure it out after adding the juices. Also, I found the ham juices very salty, and would probably use just two or three spoons of ham drippings, and low-sodium broth or water for the rest.