Curried Ham And Fruit Recipes

CURRIED HAM AND FRUIT

Steps:

• Place ham in a single layer in an ungreased 13-in. x 9-in. baking dish. Top with nectar. Bake, uncovered, at 350° for 20 minutes, basting once. , Combine fruits; spoon over ham. In a small bowl, combine butter, brown sugar and curry powder. Drop by spoonfuls over fruit. Bake 15-20 minutes longer, basting once.

MOM'S CURRIED FRUIT

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
• Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

HAM AND PINEAPPLE CURRY

Steps:

• Combine the onion, peppers, garlic, oil, curry powder and mustard seeds in a two-and-one-half-quart souffle dish or casserole. Cover tightly with microwave-safe plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for eight minutes, stirring once halfway through the cooking time. Prick the plastic to release the steam.
• Remove from the oven and uncover. In a small bowl, combine the cornstarch, apple or pineapple juice and lemon juice. Stir into the vegetables and spices. Add the ham and pineapple chunks. Cover with microwave-safe plastic wrap. Cook at 100 percent power for seven minutes. Prick the plastic to release the steam.
• Remove from the oven and uncover. Stir in the coriander, if desired, and serve.

HOT CURRIED FRUIT SAUCE

Steps:

• In a small saucepan, melt butter. Stir in the brown sugar, curry powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a lightly greased 2-qt. baking dish, combine the fruit; mix well. Pour sauce over the mixed fruit. Bake, uncovered, at 300° for 30 minutes or until heated through.

CURRIED FRUIT

Steps:

• Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
• Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
• Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.

HOT CURRIED FRUIT

Steps:

• Melt butter in small pot, then add brown sugar and curry powder, stirring over low heat until sugar is dissolved.
• Combine all fruits in a 2 1/2 quart dish, then pour curry sugar mixture over fruit, tossing gently to coat.
• Cover dish and bake at 400 degrees for 30 minutes.

CURRIED FRUIT SAUCE

Steps:

• In a saucepan, combine juice, cornstarch, curry and sugar. Bring to a simmer. Add blueberries and nectarines; stir until sauce is slightly thickened. Add banana and almonds, then immediately remove from heat. Use warm or cold over angel food cake, ice cream, pancakes or waffles.

HAM SLICE WITH CURRIED FRUIT

Steps:

• Preheat oven to 350°F.
• Drain all fruit; RESERVE all liquid.
• Cut each ham slice in half and layer in baking pan.
• Pour 1/2 of reserved fruit liquid over ham.
• Bake in 350°F oven for 20 minutes, basting occasionally.
• Meanwhile melt margarine in saucepan; stir in brown sugar, the remaining reserved fruit liquid and the curry powder.
• Add fruit to mixture, cover and cook over very low heat for 15 minutes or until ham is ready, stirring occasionally.
• Transfer ham to serving platter; spoon fruit mixture over ham.

TROPICAL GLAZED HAM WITH CURRIED PINEAPPLE CHUTNEY

Steps:

• Roast ham:
• Position rack in bottom third of oven and preheat to 350°F. Using sharp knife, cut parallel lines 1 inch apart in fat layer and rind on ham. Cut more lines in crosswise direction, making diamond pattern.
• Stick 1 whole clove into center of each diamond. Place rack in roasting pan. Place ham on rack. Roast ham 2 hours. Reduce oven temperature to 300°F. Continue to roast ham until golden, about 1 hour.
• Make glaze:
• Meanwhile, combine mango nectar and next 6 ingredients in heavy medium saucepan. Bring to simmer over medium heat. Cook until glaze thickens and coats spoon, stirring often, about 14 minutes; set glaze aside.
• Glaze ham:
• Remove ham from oven. Maintain oven temperature. Using pastry brush, dab all of glaze over ham, being careful not to dislodge crisp diamonds of fat and rind.
• Return ham to oven. Roast until ham is heated through and glaze is brown, about 35 minutes.
• Transfer ham to platter; let stand 15 minutes. Spoon chutney into bowl. Slice ham and serve with chutney.