Glazed Ham With Grape Rhubarb Compote Recipes

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.

SALMON WITH GINGERED RHUBARB COMPOTE

Steps:

• In a large ovenproof skillet, cook onions in butter over medium heat for 15-20 minutes or until golden brown, stirring frequently., Add rhubarb and brown sugar; cook 3 minutes longer. Stir in the wine, ginger, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until rhubarb is tender, stirring occasionally., Place salmon over rhubarb mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with additional green onions if desired.

HAM WITH RHUBARB SAUCE

Steps:

• Put ham on a rack in a shallow roasting pan.
• Add water and cover with foil.
• Roast at 325 degrees until meat thermometer registers 135 degrees.
• In the meantime combine remaining ingredients and bring to a boil.
• Reduce heat to medium and cook, uncovered, about 15 minutes; stir occasionally.
• Remove cinnamon stick.
• The last 15 minutes of baking time, remove foil from ham and spoon small amount of sauce over the ham (return to oven for remaining time).
• Remove and allow ham to stand, covered, about 10 minutes.
• Serve remaining sauce with ham.

GREY POUPON-GLAZED HAM WITH PEAR COMPOTE

Steps:

• Preheat oven to 325°F. Mix mustard, syrup and cloves; set aside. Drain pears, reserving 2 Tbsp. of the juice. Finely chop pears; set aside.
• Pour reserved 2 Tbsp. pear juice into medium saucepan. Stir in peppers, onions and currants; cook on medium heat until vegetables are crisp-tender, stirring frequently. Add 1/3 cup of the mustard mixture and the chopped pears; cook 10 min., stirring occasionally. Mix cornstarch and vinegar. Add to pear mixture; mix well. Cook 2 to 3 min. or until mixture comes to boil and thickens, stirring constantly. Cover and refrigerate until ready to use. Place ham in shallow roasting pan; cover with foil.
• Bake 1 to 1-1/2 hours or until ham is heated through (140°F), uncovering and brushing with the remaining mustard mixture after 45 min. Slice ham. Serve topped with the pear chutney.

STRAWBERRY GLAZED HAM

Steps:

• Bake ham as desired, scoring if you'd like.
• Combine remaining ingredients, stirring well.
• Spoon over ham during last 30 minutes of cooking time.
• Garnish with whole strawberries, sliced and fanned, if desired.

BAKED HAM WITH RHUBARB IN BALSAMIC VINEGAR SAUCE

Steps:

• Preheat the oven to 375 degrees. Heat the butter in a large ovenproof pot over medium heat. Add the onion and saute until soft, about 5 minutes. Add the brown sugar and vinegar and and cook until the sugar melts. Place the ham in the center of the pot. Scatter the rhubarb around the ham, stirring to coat it with the sauce. Place the potatoes around the ham and cover the top with foil. Bake until the ham is heated through and the potatoes are tender, about 1 hour.
• Carefully remove the ham and potatoes from the pot. With a slotted spoon, transfer the rhubarb to a bowl. Place the pot over medium-high heat and cook until the liquid has reduced to 1/2 cup, about 5 minutes. Stir the sauce into the rhubarb. Slice enough ham to serve 4 and divide among 4 plates. Place 2 potatoes on each plate and spoon the rhubarb mixture over the ham. Serve immediately.