Ham With Rhubarb Sauce Recipes

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GLAZED HAM WITH GRAPE-RHUBARB COMPOTE



Glazed Ham with Grape-Rhubarb Compote image

Provided by Food Network Kitchen

Time 3h45m

Yield 8 to 12 servings

Number Of Ingredients 10

3 large stalks rhubarb (about 1 1/2 pounds), cut into 1/2-inch pieces
3/4 cup sugar
1 pound seedless red grapes, halved (about 3 cups)
1/2 small red onion, thinly sliced
1/4 cup whole-grain mustard
1 teaspoon finely chopped fresh thyme, plus sprigs for garnish
1/4 teaspoon red pepper flakes
Kosher salt
1/3 cup packed light brown sugar
1 8-to-10-pound fully cooked bone-in half ham

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



Baked Ham With Rhubarb in Balsamic Vinegar Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield Four servings, with leftover ham

Number Of Ingredients 8

1 teaspoon unsalted butter
1 onion, peeled and thinly sliced
1 cup brown sugar
1/2 cup balsamic vinegar
1 6-pound smoked half-ham
4 cups rhubarb, trimmed and cut into 1-inch pieces
8 very small red potatoes
Salt and freshly ground pepper to taste

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



Ham with Rhubarb Sauce image

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

1 (4 lb) boneless ham, cooked
1/2 cup water
3 cups chopped rhubarb
1 1/4 cups sugar
1/3 cup orange juice
2 teaspoons grated orange rind
3/4 teaspoon dry mustard
1 cinnamon stick

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



Easy Rhubarb Sauce image

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

1/3 cup sugar
1/4 cup water
2-1/4 cups sliced fresh or frozen rhubarb
1 teaspoon grated lemon zest
1/8 teaspoon ground nutmeg
Pound cake or vanilla ice cream

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



Rhubarb Sauce image

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

4 cups chopped rhubarb
1 ½ cups water
½ cup white sugar
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)

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



Rhubarb Sauce image

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

1/2 to 3/4 cup sugar
1/2 cup water
1 lb rhubarb, cut into 1-inch pieces (4 cups)
Ground cinnamon, if desired

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



Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney image

Categories     Mustard     Bake     Easter     Ham     Spring     Watercress     Jam or Jelly     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

3/4 cup red currant jelly
6 tablespoons whole grain Dijon mustard
1 1/2 teaspoons ground ginger
1 9-pound fully cooked bone-in ham (shank or butt end)
1 bunch watercress
Rhubarb Chutney

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



Ham Sauce image

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

1 cup sugar
¼ cup mustard powder
2 tablespoons all-purpose flour
2 egg yolks, beaten
2 cups half-and-half
1 cup white vinegar

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



Root Beer Ham image

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

1 bone-in, fully cooked unsliced half ham (8 to 12 pounds)
2 (12-ounce) cans root beer
2 large shallots, halved lengthwise
2 large dried or fresh bay leaves
1/4 packed cup dark brown sugar
4 teaspoons Dijon mustard
2 teaspoons rice vinegar

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



Broiled Ham Steaks with Rhubarb Chutney image

Categories     Fruit     Mustard     Broil     Quick & Easy     Vinegar     Cherry     Ham     Spring     Rhubarb     Simmer     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 9

1 teaspoon yellow mustard seeds
1 cup 1/2-inch pieces fresh rhubarb
1/2 cup chopped red onion
1/4 cup water
1/4 cup cherry preserves
1/4 cup dried cherries
3 tablespoons sugar
2 tablespoons balsamic vinegar
1 13-ounce ham steak, cut into 4 pieces

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



Ham Sauce image

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

1/3 cup yellow mustard
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup butter or 1/2 cup margarine
1/2 cup tomato soup, undiluted
salt

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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