Ham In Cider Sauce Recipes

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CIDER-GLAZED HAM



Cider-Glazed Ham image

"We raise our own pork so I'm always looking for new ways to serve it that'll warm up everyone at the end of a long day," says Jennifer Foos-Furer of Marysville, Ohio. "This recipe wins the hearts of all."

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 7

1 boneless fully cooked ham (3 pounds)
1-3/4 cups apple cider or juice
1/4 cup packed brown sugar
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Place ham in a 5-qt. slow cooker. In a small bowl, combine the cider, brown sugar, mustard and honey; pour over ham. Cover and cook on low for 4-5 hours or until heated through. Remove ham and keep warm. , Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham.

Nutrition Facts : Calories 280 calories, Fat 6g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1954mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 0 fiber), Protein 31g protein.

ROAST FRESH HAM WITH CIDER GLAZE



Roast Fresh Ham with Cider Glaze image

Provided by Food Network Kitchen

Categories     main-dish

Time P1DT5h

Yield 12 to 14 servings

Number Of Ingredients 11

One 12 to 14 pound fresh ham, bone in and skin on
1 cup chopped flat-leaf parsley leaves
12 fresh sage leaves, chopped
6 large cloves garlic, peeled and chopped
1/4 cup whole-grain mustard
1/2 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 large Spanish onions, trimmed and cut into 1 inch wedges
1 gallon apple cider

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.

HAM IN CIDER SAUCE



Ham in Cider Sauce image

If you don't want the hassle of making a whole ham, prepare these tasty ham steaks instead. I like to serve these with scalloped potatoes.-Deborah Maki, Kamloops, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 7

1 tablespoon whole cloves
2 boneless fully cooked ham steaks (1 inch thick and 1 pound each)
2 tablespoons brown sugar
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-1/2 cups apple cider or juice
1/3 cup raisins

Steps:

  • Insert cloves into edges of ham steaks; rub steaks with brown sugar. Place in a greased 13-in. x 9-in. baking dish., Bake, uncovered, at 400° for 20 minutes. Meanwhile, in a large saucepan, melt butter over medium heat; stir in flour until smooth. Gradually stir in apple cider and raisins. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham steaks. Bake, uncovered, 15-20 minutes longer or until heated through. Discard cloves before serving.

Nutrition Facts : Calories 317 calories, Fat 15g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 1499mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 21g protein.

EASY RAISIN SAUCE FOR HAM



Easy Raisin Sauce for Ham image

This recipe came from my mother. Has always been one of my favorites! VERY easy...and inexpensive too! This is wonderful added to the top of the ham the last 30 minutes of the cooking time, or you can simply serve it with the ham in a small bowl. I hope you enjoy it.

Provided by LISA34LISA

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Ham Glaze Recipes

Time 25m

Yield 8

Number Of Ingredients 5

1 ½ cups water
¾ cup raisins
⅓ cup packed brown sugar
1 teaspoon cornstarch
1 pinch salt

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.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 20.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 5.4 mg, Sugar 16.9 g

HAM STEAK WITH CIDER RAISIN SAUCE



Ham Steak with Cider Raisin Sauce image

Categories     Fruit     Pork     Sauté     Quick & Easy     Raisin     Apple     Winter     Gourmet

Yield Serves 2 generously

Number Of Ingredients 11

1 small onion
1 1/2 cups filtered apple cider
2 tablespoons cider vinegar
1 teaspoon mustard seeds
1 teaspoon Dijon mustard
1 tablespoon olive oil
a 1-pound fully cooked bone-in ham steak (about 1/2 inch thick)
1 teaspoon grated peeled fresh gingerroot
2 tablespoons unsalted butter
1/4 cup raisins
1 tablespoon minced fresh flat-leafed parsley leaves

Steps:

  • Finely chop onion and in a measuring cup stir together cider, vinegar, mustard seeds, and mustard.
  • In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté ham until golden and heated through, about 4 minutes on each side. Transfer ham to a platter and keep warm, covered.
  • In fat remaining in skillet cook onion over moderate heat, stirring occasionally, until golden, about 5 minutes. Add gingerroot and cook, stirring, 1 minute. Stir cider mixture and add to skillet. Boil sauce, stirring occasionally, until reduced to about 2/3 cup, about 5 minutes. Cut butter into 1/2-inch pieces. Add raisins to sauce and whisk in butter and parsley until butter is incorporated.
  • Pour sauce over ham.

MAPLE-GLAZED FRESH HAM WITH HARD CIDER SAUCE



Maple-Glazed Fresh Ham With Hard Cider Sauce image

Provided by Mark Bittman

Categories     dinner, lunch

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 14

1 cup kosher salt (if brining)
3/4 cup sugar (if brining)
1 8- to 10-pound butt or shank portion fresh ham (half a leg), skin on
1 1/2 cups raisins
1/2 cup dark rum
1 cup packed dark brown sugar
2/3 cup fresh sage leaves
4 teaspoons dry mustard
4 teaspoons finely grated lemon zest (from about 2 lemons)
8 cloves garlic, peeled
4 teaspoons kosher salt
4 teaspoons black peppercorns
1 cup maple syrup
1 liter hard apple cider (or substitute regular apple cider)

Steps:

  • If brining the ham, combine salt and white sugar with 2 quarts water in a pot large enough to fit the ham comfortably. Stir well to dissolve. Add ham, cover, and place in refrigerator for 12 to 24 hours. Remove, rinse well, and dry with paper towels.
  • In a small bowl, combine raisins and rum and allow to sit while ham cooks, at least 2 hours.
  • Preheat oven to 500 degrees. Place brown sugar, sage, mustard, lemon zest, garlic, salt and peppercorns in a blender or a food processor fitted with a steel blade, and process until smooth.
  • Using a sharp knife, score entire surface of ham in a crosshatch pattern, cutting down just through skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with spice mixture, pressing it gently into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
  • After 20 minutes, reduce oven setting to 300 degrees. After 1 hour, begin painting ham every 15 minutes or so with maple syrup. Continue roasting until the very center of ham reaches an internal temperature of 145 degrees, 2 to 2 1/2 hours total cooking time. (Begin checking at 1 1/2 hours to be sure.) To check for doneness, insert a meat thermometer into the absolute center of the roast, let it sit for 5 seconds, then take the reading.
  • While ham is cooking, place cider in a medium saucepan and bring to a boil over high heat. Reduce heat to medium high, and simmer vigorously until liquid is reduced by about half, about 20 minutes.
  • When ham is done, remove it from roasting pan, cover it loosely with foil, and allow it to rest for 20 to 30 minutes. Tip roasting pan to the side so you can spoon off all the fat from pan juices, then place pan on stove over medium-high heat. Add reduced cider, and bring to a simmer, scraping bottom of pan to free the browned bits. Skim any film off surface and season liquid as needed with salt and pepper. Add rum-soaked raisins, along with any remaining rum, and stir to combine. Pour into a gravy boat.
  • Carve ham into thick slices, drizzle with raisin-cider sauce and serve, passing remaining sauce separately.

Nutrition Facts : @context http, Calories 1163, UnsaturatedFat 36 grams, Carbohydrate 71 grams, Fat 65 grams, Fiber 4 grams, Protein 61 grams, SaturatedFat 23 grams, Sodium 1209 milligrams, Sugar 57 grams

MUSTARD SAUCE FOR HAM



Mustard Sauce for Ham image

This sweet mustard sauce is fabulous! Easy enough for any night of the week. GREAT on baked ham or even chicken strips.

Provided by Laurie

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Ham Glaze Recipes

Time 15m

Yield 16

Number Of Ingredients 6

1 tablespoon all-purpose flour
¾ cup white sugar
1 tablespoon mustard powder
1 cup milk
2 egg yolks
½ cup tarragon vinegar

Steps:

  • In a small bowl, mix together the flour, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.7 g, Cholesterol 26.8 mg, Fat 1.1 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 7.3 mg, Sugar 10.1 g

MUSTARD-MAPLE HAM STEAKS WITH CIDER-MADEIRA SAUCE



Mustard-Maple Ham Steaks With Cider-Madeira Sauce image

As we approach autumn, I look forward to the fresh apple cider that is abundant at that time. And I look for many ways to incorporate it in my cooking. Sweet and salty, the ham is great served with roasted potatoes and applesauce for a fine fall meal.

Provided by JackieOhNo

Categories     Ham

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 bay leaves
2 (1 lb) ham steaks, patted dry (about 1/3 to 1/2 inch thick each)
2 1/2 cups fresh apple cider
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
pepper, to taste
1/2 cup madeira wine

Steps:

  • Preheat oven to 350 degrees. Place bay leaves in 15x10x2-inch glass baking dish. Place ham steaks side-by-side in dish, overlapping slightly, if necessary. Pur 1-1/2 cups cider over ham (more than likely, the cider will not cover the ham.).
  • Whisk 2 T. maple syrup and mustard in a small bowl to blend; spread over top of ham steaks. Sprinkle with pepper. Bake ham steaks for 40 minutes.
  • Meanwhile, combine 1 cup apple cider, 1 T. maple syrup, and the Madeira in a medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes.
  • Spoon sauce over ham and serve.

Nutrition Facts : Calories 345.7, Fat 9.9, SaturatedFat 3.3, Cholesterol 102.1, Sodium 2964.9, Carbohydrate 11.5, Fiber 0.2, Sugar 9.4, Protein 44.7

CIDER RAISIN SAUCE



Cider Raisin Sauce image

Make and share this Cider Raisin Sauce recipe from Food.com.

Provided by TishT

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 4

2 tablespoons brown sugar
2 tablespoons cornstarch
1 1/2 cups apple cider
1/4 cup raisins

Steps:

  • In a sauce pan, blend the sugar and corn starch and whisk in the apple cider.
  • Bring the mixture to boil while whisking constantly.
  • Add the raisins and reduce the heat to simmer.
  • Cook for an additional 5 minutes.

GLAZED GAMMON WITH PARSLEY & CIDER SAUCE



Glazed gammon with parsley & cider sauce image

When you want to do something different for Christmas, this glazed ham makes a wonderful alternative to turkey

Provided by Nick Nairn

Categories     Dinner, Main course

Time 6h30m

Number Of Ingredients 15

4 ½kg joint middle-cut gammon or lightly smoked bacon
900ml/1½ pints dry cider
2 onions , quartered
2 large carrots , halved
3 fresh bay leaves
a handful of parsley stalks
6 cloves
8 peppercorns
2 oranges , halved, to garnish
8 tbsp fine-cut whisky marmalade
500ml milk
100g fresh parsley , stalks reserved and leaves chopped
2 bay leaves
50g plain flour
100ml/3½ fl oz double cream

Steps:

  • Instead of soaking the ham overnight to get rid of excess salt, follow my short-cut method.Weigh the joint and calculate the poaching time, allowing 25 minutes for every 450g/1lb, and put the joint in a very large pan. Cover with cold water and bring to the boil, then drain off all the water.
  • Pour 600ml/1 pint of the cider into the pan and then pour in enough cold water to cover the joint. Add the onions, carrots, bay leaves, parsley stalks, cloves and peppercorns. Bring slowly to the boil, turn down the heat, then cover and simmer very gently for the calculated time. Allow the joint to cool in the stock (overnight is ideal).
  • Preheat the oven to 180C/gas 4/ fan 160C. Lift the joint out of the stock, then strain the stock and measure 500ml/18fl oz. Strip the rind off the joint and score the fat in a diamond pattern. Put the joint in a heavy roasting tin (if it's wibblywobbly, prop it up with a wad of scrunched-up foil), pour over the remaining cider and braise in the oven for 45 minutes to 1 hour, basting frequently until beginning to brown. If the pan becomes dry, splash in some cider or water to cover the bottom of the tin.
  • Meanwhile, start the sauce. Put the milk, parsley stalks and bay leaves into a saucepan, bring to the boil and leave to infuse for as long as you have.
  • Remove the joint from the oven and raise the temperature to 200C/gas 6/fan 180C. Put the orange halves around the joint. Melt the marmalade, brush it generously all over the gammon and oranges, then return to the oven for 10 minutes to glaze. Lift the gammon and oranges on to a serving dish, cover and keep warm while you finish the sauce.
  • Sprinkle the flour into the roasting tin and scrape and stir around to mix with the juices. Place on the hob and cook for a couple of minutes, stirring, to cook out the flour.Gradually pour in the measured stock and whisk well. Now add the strained infused milk and bring to the boil, then turn down the heat and simmer for 10 minutes. Strain into a clean saucepan, stir in the chopped parsley leaves and cream, then heat through gently and check the seasoning. Pour into a warm jug and serve with the joint.

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