Ham With Blueberry Sauce Recipes

HAM WITH BLUEBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Trim the fat from the edge of the ham slice, if necessary.
• Place the ham slice on a rack in a shallow baking pan and bake for 30 minutes.
• In a small saucepan, combine the cornstarch or arrowroot powder and water.
• Stir in the apricot jam, brown sugar, wine, and lemon juice.
• Cook over medium-low heat for 5 to 6 minutes until the sauce is thickened and bubbly.
• Stir in the blueberries and cook 2 to 3 minutes.
• Spoon the sauce over the ham and serve.
• Exchanges: Very Lean Meat Exchange -- 4 Fruit Exchange -- 1 Fat Exchange -- 1/2 Calories -- 224 Calories from Fat -- 56 Total Fat -- 6g Saturated Fat -- 2g Cholesterol -- 60mg Sodium -- 1463mg Carbohydrate -- 12g Dietary Fiber -- 1g Sugars -- 9g Protein -- 27g.

BLUEBERRY JAM GLAZE

Steps:

• Melt the butter in a small saucepan. Whisk in the jam, honey, thyme and lemon zest to combine. Serve on your favorite breakfast pastries.

GRANDMOTHER B'S SAUCE FOR HAM

Steps:

• Stir both amounts of cranberry sauce, brown sugar, orange juice, orange zest, lemon juice, mustard, honey, and cloves in a saucepan and bring mixture to a boil. Reduce heat to medium and boil until cranberry sauce has melted, brown sugar has dissolved, and the glaze is thickened, 10 minutes.

BLACKBERRY JALAPENO GLAZED HAM

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Place jalapeno peppers on a baking sheet.
• Broil in the preheated oven, turning every 2 to 3 minutes, until skin on the jalapenos is blackened and bubbling, 8 to 10 minutes.
• Remove jalapeno peppers from oven and place in a resealable plastic bag; set aside for 5 to 10 minutes. Carefully open the bag and remove jalapeno peppers; let sit until easily handled. Peel blackened skin from jalapeno peppers, slice open, remove the seeds, and mince the pepper.
• Combine jalapeno peppers, blackberries, water, brown sugar, honey, orange juice, orange-flavored liqueur, garlic, and orange zest in a saucepan over medium heat; simmer for 5 to 10 minutes. Reduce heat to low and continue simmering until glaze has reduced in size and is thickened, 5 to 10 minutes more. Mash the glaze with a potato masher until blackberries are broken down. Remove saucepan from heat.
• Reduce oven temperature to 325 degrees F (165 degrees C). Place the ham in a roasting pan and brush some of the glaze over the ham; cover loosely with aluminum foil.
• Bake in the preheated oven, basting with glaze every 20 minutes, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours. Remove ham from oven and brush with more glaze. Let stand for 10 minutes before slicing.

HAM WITH TART BERRY SAUCE

Steps:

• Sprinkle ham generously with pepper. Melt 1 1/2 tablespoons butter in medium nonstick skillet over medium-high heat. Add ham and sauté until brown at edges, about 2 minutes per side. Transfer ham to plates; tent with foil to keep warm. Reduce heat to medium. Add remaining 1/2 tablespoon butter to same skillet. Add shallots and mustard and stir until shallots begin to soften, about 2 minutes. Mix in lingonberries, water and red wine vinegar. Stir until sauce thickens, about 1 minute; season sauce to taste with salt and pepper. Spoon sauce over ham and serve.

BLUEBERRY SAUCE / TOPPING

Steps:

• Place all but the Grand Marnier in a small pot and stir to blend cook for 4 minutes at which point will be thick. Add the Grand Marnier stir and cool.