Ginger Beer Braised And Sweet Mustard Glazed Fresh Ham Roast Recipes

GINGER BEER-BRAISED AND SWEET MUSTARD-GLAZED FRESH HAM ROAST

Steps:

• Place the ham in a container with a tight-fitting lid. Add enough apple juice to cover and stir in the salt to combine. Cover and place in the refrigerator for 6 hours or overnight. Remove from the container, rinse any excess salt from the meat, and pat dry.
• Preheat the oven to 350ºF. In a large skillet over medium-high heat, add the oil and heat until sizzling hot. Sprinkle the ham roast with black pepper and brown on both sides, 5 to 8 minutes.
• Remove the roast from the skillet and place in an ovenproof baking pan. Add enough ginger beer to come halfway to ¾ the way up the side of the roast (do not cover in liquid). Place the onion and apple halves around the roast. Add the garlic and submerge the rosemary in the braising liquid. Cover and place in the oven for 2 hours or until the roast is fork tender.
• Meanwhile, make the glaze by combining the mustard and sugarcane syrup in a mixing bowl. Keep at room temperature for later.
• Remove the roast from the oven and uncover. Remove the onion halves and rosemary stems. Pour off all but 1 cup of the braising liquid and reserve. Brush on the mustard glaze, covering the top and all sides with a generous coating. Return the roast to the oven and bake uncovered until the glaze sets and just begins to brown on top, 20 to 30 minutes.
• For serving, slice the ham roast against the grain and serve with any remaining pan juices and mustard glaze on the side. Garnish with a sprig of fresh rosemary. I suggest serving this ham roast with a big bowl of mustard potato salad, a loaf of rustic farmhouse bread, and mugs of ice-cold beer.

BAKED HAM WITH ORANGE AND GINGER GLAZE

Steps:

• Prepare and heat the ham according to directions.
• Meanwhile combine marmalade, ginger root and mustard thoroughly.
• Remove meat 30 minutes, before the ham is done.
• Raise oven heat to 425°F.
• Brush with marmalade mixture.
• Pour ginger ale and 1/4 orange juice into the roasting pan.
• Bake uncovered for 30 minutes, basting the ham with the pan juices every 10 minutes.
• Remove from pan, put on a board, cover lightly with foil and let rest for approx 15 minutes.
• Pour cooking juices into a small sauce pan. Stir in brown sugar; heat and let simmer.
• Combine the remaining orange juice with the cornstarch.
• Add to the mix and let simmer until the sauce thickens, about 1-2 minutes.
• Drizzle ham slices before serving.

GLAZED HAM WITH PEACH-GINGER SAUCE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan.
• Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.
• While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
• Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.
• Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.