Ham With Cranberry And Horseradish Sauce Recipes

BAKED HAM WITH ZESTY CRANBERRY SAUCE

Steps:

• Heat oven to 325°F. Place ham on rack in shallow roasting pan. Add 1/4 to 1/2 inch water to pan. Cover pan.
• Bake 45 minutes. Uncover pan; bake 45 minutes to 1 hour 15 minutes longer or until meat thermometer inserted in center, but not touching bone, registers 140°F.
• To make sauce, in small saucepan, mix all remaining ingredients with wire whisk until well blended. Cook over medium heat 10 minutes or until cranberry sauce is melted and mixture is thoroughly heated, stirring frequently. Cut ham into slices. Serve with sauce.

CRANBERRY HORSERADISH SAUCE

Steps:

• Place cranberries, sugar and onion in a blender or food processor; cover and process until coarsely chopped. Add sour cream and horseradish; process until smooth. Refrigerate until serving.

HONEY-GLAZED HAM WITH CRANBERRY RELISH

Steps:

• 1. Remove and discard glaze packet from ham or reserve for another use. Begin by preparing ham according to package directions.
• 2. Make Honey Glaze: While baking, mix honey, mustard and lemon juice in small bowl until blended. Set aside until the last 30 minutes of baking time.
• 3. Make Cranberry Relish: Combine apples and juice in medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Add cranberries; simmer an additional 5 minutes, or until fruit is tender, stirring occasionally. Remove from heat; stir in marmalade and pecans. Set aside until ready to eat. Or, if made in advance, cover and refrigerate until ready to use.
• 4. Uncover ham and brush with the Honey Glaze for the last 30 minutes of the baking time.
• 5. Let stand 10 minutes. Carve and serve with Cranberry Relish.

CRANBERRY HORSERADISH SAUCE

Steps:

• Bring cranberries, horseradish, sugar, and water to a simmer in a 3-quart heavy saucepan over moderate heat, stirring with a wooden spoon until sugar is dissolved. Simmer, uncovered, stirring and mashing berries frequently with spoon, until berries break down, 5 to 10 minutes.
• Serve sauce warm or at room temperature.

HORSERADISH SAUCE FOR HAM

Steps:

• In a small bowl, combine first six ingredients. Gently fold in whipped cream. Chill. Serve with sliced ham, ham loaf or ham balls.

CRANBERRY HAM GLAZE

Steps:

• Combine cranberry sauce, brown sugar, orange juice, cloves, cinnamon, and allspice in a small saucepan over low heat. Cook, whisking continuously, until brown sugar has melted and sauce is smooth, about 5 minutes.

GRILLED HAM SLICES WITH HORSERADISH BASTING SAUCE

Steps:

• Set outdoor grill for medium-high heat, then lightly oil the grates.
• In a bowl combine the lemon juice with brown sugar and horseradish; heat in microwave for 1-1/2 minutes or until warmed.
• Score slices of ham, then season very lightly with black pepper if desired.
• Place on preheated grill.
• Baste continuously with the horseradish sauce while grilled.
• Grill time should take about 7-8 minutes per side.
• Delicious!

HORSERADISH AND HONEY-GLAZED HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut ham into 1/4-inch thick slices and tie slices back together in shape of original ham, using kitchen string. Place ham on a rack set in a roasting pan.
• Stir honey and cloves together in a bowl and drizzle honey mixture over ham.
• Bake ham in the preheated oven for 1 hour and 15 minutes, basting often with pan drippings.
• Mix brown sugar, horseradish, and lemon juice together in a bowl. Baste ham with horseradish glaze, allowing glaze to drip between slices.
• Continue baking until glaze has set, ham has browned, and an instant-read meat thermometer inserted into the center of the sliced ham reads at least 140 degrees F (60 degrees C), 25 to 30 more minutes.

GLAZED HAM WITH HORSERADISH CREAM

Steps:

• Preheat oven to 350 degrees with rack in lower third. Rinse and dry ham and wrap first in parchment, then in foil, making sure thicker rind faces up. Place on a wire rack set in a rimmed baking sheet or roasting pan and bake 1 1/2 hours.
• Meanwhile, stir together 1/3 cup horseradish, honey, allspice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and set aside.
• Remove ham from oven and unwrap. When cool enough to handle, peel rind from ham with a paring knife, trimming fat all over to about 1/2 inch. (It doesn't need to be perfectly even; the bottom will have less fat and more skin.) Pat dry. With the tip of the knife, score the skin with 1/4-inch-deep parallel lines, 1 to 2 inches apart. Then score skin in the opposite direction to create a diamond pattern. Return to oven and bake 30 minutes. Baste with honey-horseradish mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone registers 145 degrees, about 2 hours more. If necessary, add water to pan, about 1/4 cup at a time, to prevent pan from scorching, and tent with foil if ham begins to blacken.
• Meanwhile, stir together creme fraiche, remaining 1/3 cup horseradish, thyme, and shallot. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Transfer ham to a serving platter and let rest at least 20 minutes. Serve with horseradish cream.

BAKED HAM WITH ZESTY CRANBERRY SAUCE

Steps:

• Heat oven to 325°. Place ham, cut side down, on rack in shallow roasting pan. Pour water into pan until 1/4 to 1/2 inch deep. Insert meat thermometer so tip is in center of thickest part of ham and does not touch bone.
• Cover with aluminum foil. Bake 1 hour 30 minutes to 2 hours, uncovering ham after 45 minutes, until meat thermometer reads 135° to 140°. Let stand 10 to 15 minutes for easiest carving.
• While ham is baking, beat remaining ingredients in 1-quart saucepan with wire whisk until well mixed. Cook over medium heat about 10 minutes, stirring frequently, until cranberry sauce is melted and mixture is hot. Serve sauce with sliced ham.

BAKED HAM WITH MARMALADE-HORSERADISH GLAZE

Steps:

• Position rack in bottom third of oven and preheat to 325°F. Place ham on rack set in large roasting pan. Using sharp knife, score ham in diamond pattern. Press 1 clove into center of each diamond. Pour 4 cups water into roasting pan. Roast ham 1 hour 30 minutes.
• Meanwhile, blend marmalade, horseradish, and sugar in medium bowl.
• Remove ham from oven. Transfer ham to baking sheet. Discard pan juices. Return ham to roasting pan. Add orange juice to roasting pan. Brush top of ham with 1/3 of marmalade glaze. Bake ham 10 minutes. Baste with orange juice in pan, then brush with half of remaining glaze. Bake ham 10 minutes. Baste with orange juice in pan and brush with remaining glaze. Roast ham until heated through, basting every 5 minutes, about 20 minutes longer. Let ham rest 15 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature.

HAM WITH CRANBERRY AND HORSERADISH SAUCE

Steps:

• Add all ingredients except ham to the slow cooker crock and mix well. Place ham on top of the cranberry mixture.
• Cover and cook on LOW for 7 hours, stirring sauce (around the ham) halfway through the cooking process. Some of the cranberries may pop during cooking or when you stir; that's okay.
• When done cooking, let ham rest in the slow cooker, uncovered, for 10 min before slicing. Serve a large spoonful of the cranberry sauce alongside each serving of ham.