GLAZED HAM WITH GRAPE-RHUBARB COMPOTE
Provided by Food Network Kitchen
Time 3h45m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Combine the rhubarb, sugar and 3/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer until the rhubarb is completely broken down, about 15 minutes. Strain through a fine-mesh sieve into a separate saucepan, pressing firmly on the rhubarb to squeeze out the syrup; reserve the rhubarb. Set aside 1/2 cup syrup for glazing.
- Make the compote: Add 1/4 cup of the rhubarb solids to the remaining syrup in the saucepan (discard the rest of the solids). Add half of the grapes, the onion, 1 tablespoon mustard, the chopped thyme, red pepper flakes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer, crushing the grapes with a wooden spoon, until the grapes break down and the sauce thickens, about 12 minutes. Add the remaining grapes and 1 tablespoon mustard and simmer 6 more minutes. Let cool completely. (The compote can be made up to 3 days ahead; cover and refrigerate.)
- Make the ham: Preheat the oven to 350 degrees F. Mix the brown sugar and the remaining 2 tablespoons mustard with the reserved 1/2 cup rhubarb syrup in a bowl; set aside. Remove the skin and all but about 1/4 inch fat from the ham. Score the fat with a small sharp knife in a tight crosshatch pattern, making the cuts about 1/2 inch apart. Put the ham flat-side down on a rack in a roasting pan. Add 1 cup water to the pan and tent the ham with foil. Roast 1 1/2 hours.
- Increase the oven temperature to 375 degrees F. Uncover the ham and brush with the rhubarb-mustard syrup. Continue roasting, brushing with more syrup every 15 minutes, until the ham is golden brown and glazed all over, about 1 1/2 more hours. Transfer to a platter; garnish with thyme sprigs. Serve with the grape-rhubarb compote.
BAKED HAM WITH RHUBARB IN BALSAMIC VINEGAR SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings, with leftover ham
Number Of Ingredients 8
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.
HAM WITH RHUBARB SAUCE
Make and share this Ham with Rhubarb Sauce recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 439, Fat 14.2, SaturatedFat 3.8, Cholesterol 161.2, Sodium 2749, Carbohydrate 36.2, Fiber 0.9, Sugar 32.6, Protein 40.2
EASY RHUBARB SAUCE
Celebrate spring with the sweet-tart taste of rhubarb in this simple sauce. I enjoy it on toast, English muffins and pancakes, but it's equally decadent drizzled on pound cake or ice cream. -Jackie Hutshing, Sonoma, California
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg. , Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
RHUBARB SAUCE
This sauce is a yummy use for rhubarb.
Provided by Alle88
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Place rhubarb, water, and sugar in a saucepan. Bring to a boil; reduce heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix. Remove from heat and cool to room temperature, about 30 minutes.
- Pour rhubarb sauce into a bowl. Cover and place in the refrigerator.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 32.4 g, Fat 0.2 g, Fiber 1.5 g, Protein 2 g, Sodium 62.3 mg, Sugar 29.6 g
RHUBARB SAUCE
There are so many ways to use this Rhubarb Sauce! From meats and poultry to desserts, this sauce is pure awesome sauce. If you're unfamiliar with rhubarb, it varies in sweetness. So make sure to add sugar to taste in our Rhubarb Sauce recipe. Consider adding ground cinnamon-we think it adds a nice layer of flavor to the Rhubarb Sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
- Stir in cinnamon. Serve sauce warm or chilled.
Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 0 mg, Sugar 17 g, TransFat 0 g
BAKED HAM WITH MUSTARD-RED CURRANT GLAZE AND RHUBARB CHUTNEY
Categories Mustard Bake Easter Ham Spring Watercress Jam or Jelly Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
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.
HAM SAUCE
I got this recipe from a friend and my family loves it. Someone always asks to have a little ham with their sauce so now I can't make a ham without it.
Provided by GAIL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the sugar, mustard powder and flour. Mix in egg yolks until smooth. Heat half and half in the top half of a double boiler, or in a metal bowl over a pan of simmering water until just short of boiling. Stir in the egg yolk and sugar mixture, and then stir in the vinegar. Continue to stir over simmering water until thickened, about 5 minutes.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 10.1 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 1.6 g, Sodium 9 mg, Sugar 8.4 g
ROOT BEER HAM
Despite its regal countenance, a glazed holiday ham is surprisingly easy to cook - though "cook" is misleading here, as most supermarket hams already come fully cooked and just need to be heated through in the oven. Here, a bone-in half ham (try not to get the spiral-sliced kind, which can dry out easily) gently bakes in an aromatic pool of shallots, bay leaves and root beer, a variation on the Southern classic made with cola. The root beer braising liquid is reduced with brown sugar and Dijon into a sticky glaze that lacquers the scored ham with caramelized luster. Save the braising liquid and serve alongside to spoon onto slices for even more flavor and juiciness.
Provided by Eric Kim
Categories meat, main course
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Using a sharp knife, make parallel cuts across the surface of the ham, about 1/2 inch deep and 1 inch apart, then repeat in the opposite direction to create a diamond pattern.
- Place the ham in a deep, large roasting pan, cut side down, and pour the root beer over the ham. Add the shallots and bay leaves to the root beer in the roasting pan. Cover the pan tightly with aluminum foil and bake, basting once halfway through, until the ham is heated through (it's already cooked). The internal temperature should reach 135 degrees, about 15 minutes per pound (2 to 3 hours total).
- When the ham is done heating through, carefully remove from the oven and raise the oven temperature to 400 degrees. Uncover the ham and ladle out 2 cups of the root beer braising liquid into a large skillet.
- To make the glaze, add the brown sugar, mustard and rice vinegar to the root beer in the skillet and bring to a boil, whisking occasionally and watching that it doesn't boil over. Cook until reduced significantly, syrupy and thick enough to coat the back of a spoon and drip off slowly, 10 to 15 minutes.
- Using a spoon or a brush, apply half of the glaze all over the surface of the ham. Bake, uncovered, until the glaze is bronzed, bubbling and gorgeous (but not burned), 8 to 12 minutes.
- Transfer the ham to a cutting board to rest for at least 15 minutes before slicing thinly and serving with the extra glaze. Carefully pour the braising liquid into a gravy boat and serve alongside, as well.
BROILED HAM STEAKS WITH RHUBARB CHUTNEY
Steps:
- Toast mustard seeds in medium saucepan over medium heat until beginning to pop, about 2 minutes. Add next 7 ingredients. Simmer until rhubarb is tender, 5 minutes. Increase heat to high; boil until mixture thickens, stirring often, about 5 minutes. Season with salt and pepper.
- Preheat broiler. Broil ham (do not turn) until brown at edges, about 3 minutes. Serve with chutney.
HAM SAUCE
My husband had this at a friend's house and came home with the recipe. He said it was excellent and he was right. This is awesome on slices of baked ham!
Provided by Anita Harris
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together all ingredients in a small saucepan and simmer for 10 minutes.
Nutrition Facts : Calories 346.7, Fat 24, SaturatedFat 14.7, Cholesterol 61, Sodium 567, Carbohydrate 32.5, Fiber 1.1, Sugar 29.5, Protein 1.7
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