Ham With Tart Berry Sauce Recipes

BLUEBERRY-LEMON TART

Steps:

• To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
• Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
• To bake the shell, heat the oven to 350 degrees F.
• Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
• Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

HAM WITH SPICED-CHERRY SAUCE

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep. Bake, uncovered, 2 hours., Meanwhile, in a small saucepan, combine preserves, vinegar, brown sugar, water and spices. Bring to a boil. Reduce heat; cover and simmer 3-4 minutes or until sugar is dissolved., Pour 3/4 cup sauce mixture over the ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Serve with remaining sauce.

HAM SAUCE

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.

GLAZED HAM WITH CHERRY SAUCE

Steps:

• Place ham on a rack in large roasting pan. Bake, uncovered, at 325° for 3 hours., In a small saucepan, combine the brown sugar, cornstarch and mustard. Stir in cherry juice until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Spoon over ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Remove from the oven; keep warm. , For cherry sauce, in a large saucepan, combine the brown sugar, cornstarch, cinnamon and cloves. Stir in apple juice and vinegar until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cherries and food coloring if desired; heat through. Serve with ham.

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.

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.

FRESH BERRY TART WITH CHAMBORD SAUCE

Steps:

• TO MAKE TART SHELL:.
• Roll out one sheet of puff pastry, and cut into a 6"x14" rectangle. Place on a baking sheet. Cut 1" strips from scraps to trim the edges with. Brush cold water along a 1" border on each edge of the rectangle, and set strips on top to frame the edges. Beat 1 egg, and brush onto surface of pastry. Chill until firm, about 15 minutes, this is a very important step.
• Heat oven to 400ºF. Bake shell in preheated oven until it is starting to brown, around 10 minutes.
• Remove pastry from oven, and reduce heat to 375ºF. Press base firmly with back of fork to collapse it.
• Return to oven and bake until golden, 8 minutes. Transfer to rack and cool. This can be made up to 2 days in advance; store at room temperature in an airtight container.
• TO MAKE WHITE CHOCOLATE CUSTARD:.
• Heat milk on medium heat in heavy saucepan, stirring, until it comes to a boil. Remove from heat. Add vanilla bean to milk, cover, and steep 10 minutes. Remove vanilla bean.
• Meanwhile, whip yolks with sugar until thick and light colored. Whisk in flour. Gradually, stir hot milk into yolk mixture, stirring until smooth. Pour into the sauce pan. Bring to a boil over medium heat, whisking constantly, until it thickens. Lower the heat.
• Continue cooking the pastry cream, whisking constantly, until it softens slightly; this should take about 2 minutes. Remove from heat, and fold in white chocolate. Transfer pastry cream to small bowl with plastic wrap.
• Unwrap when cool, and add Creme de Cacao. This can all be made 1 day in advance; cover and refrigerate until needed.
• CHAMBORD SAUCE:.
• The sauce can be made up to 2 days in advance. Puree the defrosted raspberries in a blender. Strain to remove the seeds, and stir in 4 tablespoons Chambord liqueur. Keep refrigerated.
• ASSEMBLING THE TART:.
• When ready to assemble the tart, make the glaze. In a saucepan, melt preserves over low heat. Remove from heat and stir in 2 tablespoons Chambord. Use while warm.
• The tart is best if consumed within 3 to 4 hours of final assembly. Brush bottom of tart with glaze, and sprinkle with half of the chopped almonds. Spoon custard into pastry shell, and smooth.
• Arrange fresh berries over top of custard, and brush with glaze. Sprinkle with remaining almonds on top.
• Chill until ready to serve.

APPLE BERRY BROWN SUGAR HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Trim excess fat from ham, leaving 1/4-inch layer of fat. Score fat in a diamond pattern using a sharp knife. Place ham on a rack in a large roasting pan and pour cola in pan, reserving about 1/4 cup for the glaze. Season ham with allspice and salt.
• Bake in preheated oven, basting every 15 minutes with pan juices, for 1 hour.
• Combine strawberry jam, brown sugar, and apple brandy in a saucepan over low heat; cook and stir until sugar is dissolved, about 5 minutes. Remove pan from heat and stir reserved cherry cola into the glaze; brush onto ham to coat.
• Return ham to oven to continue cooking, brushing with the glaze 2 to 3 times more as it cooks, until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), 30 to 45 minutes more. Tent ham loosely with aluminum foil and set aside for 30 minutes before carving.