Ham Baked With A Cider Raisin Glaze Recipes

HAM BAKED WITH A CIDER RAISIN GLAZE

Steps:

• Preheat oven to 325 degrees F. Insert meat thermometer into center of ham without touching bone. Place ham on rack in roasting pan and brush all over with cider.
• Transfer to oven and roast, basting every 20 minutes with cider, for a total cooking time of 12 to 15 minutes per pound or until the meat thermometer registers 140 degrees F.
• In a bowl combine brown sugar, mustard, bread crumbs and ground cloves. About a 1/2 hour before the ham is done firmly pat the sugar mixture over the top of the ham and continue to roast.
• When ham is done, transfer to a carving board and allow to rest for 15 minutes. Transfer roasting pan to stove top, heat over moderately high heat and deglaze with the remaining cider.
• With a wooden spoon scrape up any browned bits from bottom of roasting pan. Add the raisins and nutmeg and simmer for 5 minutes.
• Whisk in cornstarch mixture, return to a simmer and stir until thickened. Adjust seasoning with salt and pepper, if necessary. Carve ham and serve with glaze.

ROAST FRESH HAM WITH CIDER GLAZE

Steps:

• Rinse the ham and pat dry. To score the ham, use a serrated knife to make parallel cuts about an inch apart, across and through the skin into the fat. Cut diagonally across these first cuts to make a diamond pattern.
• In a food processor combine the parsley, sage, garlic, mustard, red pepper, salt, and pepper. Add 1/4 cup of the oil and pulse to a make a coarse paste. Rub the paste all over the ham, pressing it into the cuts. Cover the ham with plastic wrap, put on a pan, and refrigerate overnight.
• Remove ham from the refrigerator about 1 1/2 hours before cooking so the meat can come to room temperature. Preheat the oven to 450 degrees F.
• In a large roasting pan toss the onion wedges with the remaining oil. Place the ham on top of the onions and add 1 cup of the cider. Roast the meat for 30 minutes, reduce the oven temperature 300 degrees F. Cook the ham until an instant read thermometer inserted into the thickest part registers 150 degrees F. A 13-pound ham will take about 4 to 4 1/2 hours, about 20 minutes per pound.
• Meanwhile in a large sauce pan bring the cider to a boil. Reduce the heat to a brisk simmer and cook the cider until syrupy and about 1 1/2 cups. Skim off any foam that comes to the surface as the cider reduces. During the last 1 1/2 hours of cooking the ham, brush the reduced cider over the roast every 30 minutes to glaze the skin.
• Let the cooked ham rest, loosely covered with foil, at room temperature for 30 minutes before carving. Reserve the onions and pan juices, skimming off any excess fat. Carve the ham and serve with the onion and pan juices.

BAKED GLAZED HAM WITH RAISINS

Steps:

• Preheat oven to 350 degrees F.
• Remove rind from the ham and score the surface if the fat is reasonably thick.
• Place the ham in a casserole dish and pour on the wine and water, then arrange the raisins and butter around the meat.
• Pour on the brandy and place in the oven to bake for about 40 minutes, basting frequently with the pan liquids.
• When the surface is crisp and golden, remove and let stand for 10 minutes before slicing.
• Serve hot or cold.
• *The ham can be cooked in advance and reheated to serve hot.
• Cover with aluminum foil and warm for 20-25 minutes in a moderate oven, or wrap in plastic wrap and microwave for about 4 minutes.
• Ham slices can be frozen or chopped and frozen for future use!

APPLE CIDER-GLAZED HAM

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

EASY RAISIN SAUCE FOR HAM

Steps:

• Bring water to a boil in a saucepan.
• Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes.
• Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.