Currant Glazed Ham Balls Recipes

GLAZED HAM BALLS

Steps:

• In a bowl, combine the eggs, milk, oats and ham; mix well. Shape into 1-1/2-in. balls. Place in a greased 15x10x1-in. baking pan. , In a saucepan, combine the brown sugar, cornstarch and cloves if desired. Stir in pineapple juice, corn syrup, vinegar and mustard until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Pour over ham balls. Bake, uncovered, at 350° for 35-40 minutes or until browned.

CURRANT MUSTARD-GLAZED HAM

Steps:

• If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a collar of skin around the shank bone and a layer of fat. Trim the fat, leaving a layer about 1/3 inch thick, score the layer remaining into diamonds, and stud the center of each diamond with a clove. Bake the ham on a rack in a roasting pan in a preheated 350°F. oven for 55 minutes.
• In a small saucepan heat the jelly over moderate heat, stirring, until it is melted and smooth, remove the pan from the heat, and stir in the mustard. Spoon the glaze over the ham, spreading it evenly, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. Transfer the ham to a platter and let it stand for 15 minutes before carving. If planning to make the ham, spinach, and pasta gratin (page 117), reserve 1 pound of the carved ham, covered and chilled.

HAM BALLS WITH BROWN SUGAR GLAZE

Steps:

• Preheat oven to 350°. Pulse ham in batches in a food processor until finely ground. Combine with the next 7 ingredients just until mixed. Shape into 1-in. balls; place in a single layer on greased 15x10x1-in. baking pans., For glaze, cook and stir all ingredients in a small saucepan over medium heat until sugar is dissolved. Spoon over ham balls. Bake until ham balls are just beginning to brown, 30-35 minutes, rotating pans and carefully stirring halfway through. Gently toss in glaze. Serve warm.

RED CURRANT-GLAZED HAM MEATBALLS W/DRIED CHERRIES

Steps:

• In bowl, combine first 5 ingredients.
• Add next 2 ingredients and mix with hands.
• Shape into 1" balls.
• Bake in 13x9 pan and bake at 350º for 18-20 minutes.
• In small saucepan, melt jelly and mustard.
• Place meatballs into dish, pour sauce over, stir lightly to coat.
• Toothpick if desired for appetizers.
• Serve hot.

GLAZED HAM BALLS

Steps:

• In a large mixing bowl combine the first six ingredients.
• Add ground ham and pork; mix well.
• Shape into 12 balls, using about 1/3 cup mixture for each ball.
• Place balls in baking dish. Bake, uncovered at 350° for 30 minutes.
• Meanwhile, for glaze, in a small mixing bowl combine remaining ingredients and pour over ham balls. Bake 15 minutes more.
• *Note: To make ahead, cover and chill uncooked ham balls for up to 12 hours. Prepare glaze, cover and chill up to 12 hours. Uncover and bake as directed. Ham balls and glaze can also be frozen separately.

HAM BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ham, pork OR sausage, and the ground beef. Stir in the milk, eggs and graham cracker crumbs and mix well. Form into large balls about 2 inches in diameter and place them in a 9x13 inch baking dish.
• In a separate medium bowl, combine the soup, vinegar, brown sugar and mustard powder. Mix well and pour over the meatballs.
• Bake at 350 degrees for 1 hour or until internal meat temperature reaches 160 degrees F (73 degrees C).

HAM WITH CURRANT-ROSEMARY GLAZE

Steps:

• Preheat oven to 325 degrees. Wrap ham with parchment-lined foil. Transfer to a rimmed baking sheet. Bake for 1 hour.
• Meanwhile, bring jelly and rosemary to a simmer in a small saucepan over medium-high heat. Cook until thick and syrupy, about 3 minutes. Stir in lemon juice and salt.
• Transfer ham to a cutting board, and unwrap. Score fat in a diamond pattern with lines less than 1/2 inch apart using a sharp knife. Return ham to baking sheet. Raise oven temperature to 375 degrees. Brush ham with currant glaze. Bake for 30 minutes. Brush again with glaze, and bake for 10 minutes more. Remove from oven, and brush again with glaze. Rewarm remaining glaze over low heat until pourable and saucelike. Slice ham, and serve with sauce.

BAKED HAM WITH MUSTARD-RED CURRANT GLAZE AND RHUBARB CHUTNEY

Steps:

• Position rack in bottom third of oven and preheat to 325°F. Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute. Remove glaze from heat.
• Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in roasting pan. Bake 1 hour. Brush top and sides of ham generously with some of glaze. Bake until thermometer inserted into thickest part of ham registers 140°F, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour 15 minutes. Remove ham from oven; let stand 15 minutes. Transfer to platter. Garnish with watercress. Serve with Rhubarb Chutney.

SPICY CURRANT SAUCE FOR HAM

Steps:

• Stir brown sugar, dried currants, water, vinegar, Worcestershire sauce, butter, salt, black pepper, cloves, and mace together in a saucepan over medium heat, stirring occasionally until butter melts, about 10 minutes. Bring to a boil.
• Stir currant jelly into sauce and return to a gentle boil; reduce heat to low and simmer until currents are slightly plump, 5 to 10 minutes.

EASTER HAM WITH RED CURRANT GLAZE

Steps:

• Heat oven to 300 degrees.
• Put ham fat side up on a bed of aluminum foil in a pan just big enough to hold it. Place in oven for 2 1/2 hours.
• Remove from oven, and peel off the outer layer of fat. Score top with a sharp knife at 3/4-inch intervals in a checkerboard pattern, about half an inch deep. Return ham to oven.
• In a saucepan over medium heat, melt the jelly with the red wine and reduce until mixture is slightly syrupy, about 6 minutes. Baste ham lightly with the glaze every 10 minutes or so for 1 1/2 hours.
• Let cool for 30 minutes; then decorate with a thin line of parsley along every third scored line.