Cider Glazed Baby Ham With Ginger Cardamom Recipes

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GINGER GLAZED HAM



Ginger Glazed Ham image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 6

1 (12-pound) joint (mild cure boneless) ham
7 quarts dry ginger ale
1 cup chunky ginger preserves*
2 tablespoons hot English mustard
1/2 cup soft dark brown sugar
1/2 teaspoon ground cloves

Steps:

  • Place the joint in a large pan over the hob, or burner, and add 7 quarts of dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.
  • Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.
  • In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves.
  • After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.
  • Serve hot or cold.

APPLE CIDER-GLAZED HAM



Apple Cider-Glazed Ham image

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

1 fully cooked bone-in ham (6 to 7 pounds)
2 cups apple cider
1 cup honey
1/2 cup cider vinegar
1/4 cup Dijon mustard
1 tablespoon butter
2 teaspoons chili powder
1/2 teaspoon apple pie spice

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.

SPICED GINGER-GLAZED HAM



Spiced ginger-glazed ham image

Treat guests over for Christmas to a Boxing Day ham. You don't need a long shopping list - this easy, sweetly spiced version uses just five ingredients

Provided by Anna Glover

Categories     Dinner, Main course

Time 3h40m

Number Of Ingredients 5

2kg unsmoked boneless gammon joint
2 ½l ginger ale (not sugar-free)
2 tsp allspice berries , plus 1 tsp, crushed
300g light brown soft sugar
3 tbsp finely grated ginger

Steps:

  • Put the gammon in a large pan and cover with 2 litres of ginger ale. Top up with water to cover the joint, if you need to. Add the whole allspice berries and bring to a boil. Turn the heat down to low, and simmer gently, covered, for 2½ hrs. Top up with water, if you need to, while it's simmering.
  • Drain the ham and leave until it's cool enough to handle while you make the glaze. Put the remaining ginger ale in a pan with the sugar, grated ginger and crushed allspice. Simmer, uncovered, for 20-25 mins until syrupy.
  • Heat the oven to 190C/170C fan/gas 5. Remove the skin from the ham, leaving a layer of fat, then score the fat in a criss-cross pattern. Transfer the ham to a foil-lined roasting tin, and brush over half the glaze. Roast for 15 mins, then glaze with the remaining syrup. Increase the temperature to 200C/180C fan/gas 6 and roast for a further 15-20 mins until you get a sticky golden crust. Leave to cool for 15 mins before carving. Drizzle over more glaze from the tin to serve, if you like. Can be made ahead and chilled for up to four days.

Nutrition Facts : Calories 517 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 4.3 milligram of sodium

GINGER CHILE GLAZED HAM WITH FLAMBE FINISH



Ginger Chile Glazed Ham with Flambe Finish image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 10

One 7- to 8-pound fully cooked bone-in ham
1 cup chicken stock
4 tablespoons unsalted butter
2 tablespoons fresh ginger grated on a rasp
1/2 teaspoon chile flakes
3/4 cup brown sugar
1/2 cup honey
1/2 cup lime juice
1 tablespoon plus 1 teaspoon Dijon mustard
1/3 cup bourbon, optional

Steps:

  • Temper the ham by bringing it out of the fridge 90 minutes before cooking. (This will allow it to heat more evenly and not dry out.)
  • Preheat the oven to 300 degrees F.
  • Place the ham in a shallow roasting pan fitted with a rack. Using a paring knife, score the fatty side of the ham by gently slicing lines 1/2-inch apart, crisscrossing on an angle to create a diamond pattern. This will allow the glaze to soak into the ham. Add the chicken stock to the bottom of the pan, then cover the pan in foil. Cook for 40 minutes, basting every 10 to 15 minutes.
  • To make the glaze, warm the butter in a medium saucepan over medium heat. Add the ginger and chile flakes and cook until fragrant, about 1 minute. Add the brown sugar, honey, lime juice and Dijon mustard. Bring to a simmer, then cook until slightly reduced, about 2 minutes. Set aside the glaze in a bowl, leaving about 1/4 cup behind in the pan for finishing.
  • Remove the ham from the oven and raise the oven to 425 degrees F.
  • Remove the foil from the ham and discard the drippings from the pan. Brush the ham liberally with half of the glaze. Return to the oven and cook, uncovered, for 15 minutes, then brush again. Bake again until dark and caramelized, another 15 minutes. Remove the ham to a rimmed platter.
  • Heat the remaining 1/4 cup glaze to a simmer over medium-low heat. If using the bourbon, remove the glaze from heat and add the bourbon. Using a lighter, flambe the alcohol in the pan and very carefully pour over the ham. (The alcohol can be omitted and you can just put the warm glaze over the ham.)

CIDER-GLAZED HONEY BAKED HAM



Cider-Glazed Honey Baked Ham image

Another Land-O-Lakes recipe. This is a very easy recipe and looks really good. I haven't tried it yet, but if you do please let me know.

Provided by daisygrl64

Categories     Ham

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 -5 lbs boneless ham, fully cooked
1 cup apple cider
1/4 cup brown sugar, firmly packed
1/4 cup country-style dijon mustard
1/4 cup honey
1/2 teaspoon liquid smoke
apple (red, green, and yellow apple slices)

Steps:

  • Heat oven to 350*F.
  • place ham in a 13x9 baking pan.
  • pour apple cider over ham.
  • in medium bowl stir together remaining ingredients (except apples).
  • spoon sauce over entire ham.
  • bake, basting every 15 minutes with pan juices for 60 to 70 minutes or until heated through.
  • serve carved ham with pan juices, garnish with apple slices.

CIDER-GLAZED HAM



Cider-Glazed Ham image

"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

1 boneless fully cooked ham (3 pounds)
1-3/4 cups apple cider or juice
1/4 cup packed brown sugar
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons cornstarch
2 tablespoons cold water

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.

CIDER-GLAZED LAMB CHOPS



Cider-Glazed Lamb Chops image

Provided by Melissa Roberts

Categories     Fruit Juice     Onion     Broil     Quick & Easy     Low Cal     Apple     Lamb Chop     Fall     Winter     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 cup unfiltered apple cider
2 tablespoons minced peeled ginger
2 tablespoons minced garlic
3 tablespoons soy sauce
3 tablespoons rice vinegar (not seasoned)
1 tablespoon mild honey
8 rib lamb chops (3/4 inch thick), cut from 1 rack
1 scallion, finely chopped

Steps:

  • Boil cider, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan until reduced to about 1/4 cup, 10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling.
  • Preheat broiler.
  • Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze. Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare. Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.

CIDER GLAZED BABY HAM WITH GINGER & CARDAMOM



CIDER GLAZED BABY HAM WITH GINGER & CARDAMOM image

Yield 15 servings

Number Of Ingredients 10

550 ml dry apple cider
½ cup Dijon mustard
125 ml (½ cup) unsweetened pineapple juice
2 tbsp white wine vinegar
2 tbsp finely grated ginger
40 ml apple liqueur
¼ tsp ground cloves
½ tsp each ground cardamom and ground ginger
150 ml maple syrup
5 kg leg of cooked ham

Steps:

  • 1 Combine 250ml cider, mustard, pineapple juice, vinegar, ginger, apple liqueur and spices in a small saucepan and simmer for 2 minutes. Add maple syrup, simmer for another 5 minutes and set aside. 2 Meanwhile, cut around shank end of ham, then, using your hands and starting at the rounded end, gently peel back the skin from the leg to the shank being careful not to tear the fat. Remove skin in a single piece and reserve. 3 Score the fat, using a sharp knife, in a crosshatch pattern, about 4cm apart. Place ham on a wire rack inside a roasting pan. 4 Brush ham with cider mixture, then pour remaining cider and half the cider mixture into base of pan and bake at 180C, brushing frequently with reserved glaze and pan juices until glazed and golden (50 minutes-1 hour), adding extra cider or water to pan during cooking if necessary. Remove from oven and stand for 10 minutes before serving warm or at room temperature. Ham will keep, refrigerated in a ham bag, for up to 7 days. Cover with reserved skin to keep skin moist.

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