FRESH EASTER HAM WITH HERBS
Provided by Virginia Willis
Categories main-dish
Time 5h5m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a small bowl, combine the thyme, parsley and rosemary. Using a sharp knife, score the entire surface of the ham in a crosshatch pattern, cutting down just through the skin to the flesh underneath. Rub the outside of the ham all over with the herb mixture, pressing it gently into the crosshatch spaces between the skin. Sprinkle the ham with salt and pepper. Set aside to marinate and come to room temperature, 45 to 60 minutes.
- Preheat the oven to 350 degrees F.
- Place the herb-crusted ham in a roasting pan. Bake until the internal temperature reaches 150 degrees F on an instant-read thermometer inserted near the bone, approximately 25 minutes per pound, or 2 1/2 to 3 1/2 hours. Remove from the oven to a rack. Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 155 degrees to 160 degrees F on the instant-read thermometer, 25 to 30 minutes.
- Transfer to a cutting board and carve. Serve with roasted sweet potatoes.
BRAISED-THEN-BAKED HAM
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham. Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface. The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs. One note: this is a recipe for a cured ham, not a fresh one.
Provided by Julia Moskin
Categories dinner, main course
Time 3h
Yield 2 to 3 servings a pound
Number Of Ingredients 7
Steps:
- If there is tough skin covering the top of the ham, cut it off to expose the fat.
- In a large, deep pot, heat butter or oil over medium-high heat. Add carrots and onions and sauté until tender and golden brown, about 10 minutes.
- Place the ham on the vegetables, fatty side up. Add herb bundle, wine and 1 quart water and bring to a simmer.
- Cook for 2 to 3 hours at a bare simmer; baste with ladle every 20 minutes. After 2 hours, test with meat thermometer: ham is ready when internal temperature reaches 135 degrees. Turn off the heat.
- Heat oven to 450 degrees. Drain ham, reserving cooking liquid to use for stock (it freezes well). Place ham on a rack in a roasting pan, fatty side up, and score fat in a diamond pattern with tip of sharp knife. If using glaze, brush it on now.
- Place ham in oven; roast 15 to 20 minutes until lightly browned. If using glaze, brush on more after first 10 minutes of cooking.
- Remove from oven, tent with foil, and let rest 20 to 30 minutes before carving.
BRAISED HERB PORK CHOPS
These herb-packed braised pork chops are great for entertaining because it comes together quickly and bakes for 2 hours. While visiting, my guests and I can enjoy the wonderful aroma. -Darci Truax, Billings, Montana
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 7 servings.
Number Of Ingredients 16
Steps:
- Combine the first 8 ingredients; rub over both sides of pork chops. In a Dutch oven, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, saute onions and garlic for 2 minutes. Add carrots and broth. Bring to a boil; reduce heat., Return chops to pan. Cover and bake at 325° until meat and vegetables are tender, 1-1/2 to 2 hours. If desired, thicken pan juices. Serve with potatoes and if desired, top with chopped fresh thyme. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 145°, stirring occasionally.
Nutrition Facts : Calories 284 calories, Fat 13g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 516mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
HERB BRAISED CARROTS
Quick and delicious way to dress up carrots. The different spices create a unique flavor while the butter and broth help soften the carrots to perfection.
Provided by Shyla Lane
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
- Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
- Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 11.8 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 3.6 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 117.6 mg, Sugar 5.8 g
BEER-BRAISED PULLED HAM
Steps:
- In a 5-qt. slow cooker, whisk together beer and 1/2 cup mustard. Stir in pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours., Remove ham; cool slightly. Discard rosemary sprigs. Skim fat. When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return to slow cooker; heat through., Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices., Freeze option: Freeze cooled ham mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add water if necessary.
Nutrition Facts : Calories 378 calories, Fat 9g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 1246mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
HERB CRUSTED FRESH HAM
Provided by Virginia Willis
Categories main-dish
Time 3h50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine the thyme, rosemary, tarragon, and lavender. Season the ham with salt and pepper. Rub the herb mixture all over the ham and set aside to marinate and come to room temperature, 30 minutes.
- Preheat oven to 350 degrees F.
- Place the herb-crusted ham in a roasting pan. Bake approximately 25 minutes per pound, or until the internal temperature reaches 150 degrees F. on an instant-read thermometer inserted near the bone.
- Remove from the oven to a rack. Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 160 to 165 degrees F. on the instant-read thermometer, 25 to 30 minutes. Remove ham from roasting pan. Transfer the drippings into a small saucepan to make the jus. Add the chicken stock, dash of salt, and pepper and bring to a boil over high heat. Decrease the heat to medium to keep warm until serving. Taste and adjust seasoning with salt and pepper.
- Once the ham has rested, transfer to a cutting board, carve, and serve with the jus on the side.
HERB-BRAISED HAM
Categories Vegetable Braise Christmas Dinner Ham White Wine Winter Clove Nutmeg Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Put ham in deep 10- to 20-quart pot and cover with cold water (don't worry if bone sticks out). Bring to a boil, then drain ham.
- Put oven rack in lower third of oven (remove any other racks) and preheat oven to 350°F.
- Wash leeks in a bowl of cold water, then lift out and drain well. Cook leeks, onion, carrots, celery, garlic, thyme sprigs, parsley stems, nutmeg, peppercorns, and cloves in 2 tablespoons butter in wide 7- to 10-quart heavy pot (see "special equipment," above) over moderately high heat, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Add wine and bring to a boil, then add ham, skin side down, and water (liquid will not cover ham) and return to a boil.
- Cover pot tightly with lid or, if ham sticks up over top of pot, with heavy-duty foil. Braise ham in oven 1 hour.
- Turn ham skin side up and continue to braise in oven, covered, until thermometer inserted into center of ham (do not touch bone) registers 120°F, about 1 hour more (if ham was labeled "fully cooked"), or 160°F, about 2 hours more (if ham was labeled "partially cooked").
- While ham braises, mash together flour and remaining 3 tablespoons butter with a fork to make a beurre manié.
- Transfer ham to a platter and let stand, loosely covered with foil, 45 minutes.
- While ham stands, pour braising liquid through a fine-mesh sieve into a 3-quart saucepan, pressing on and discarding solids, and skim off any fat. Bring braising liquid to a simmer and whisk in beurre manié 1/2 tablespoon at a time (sauce will become lumpy). Continue to simmer, whisking, until sauce is smooth and slightly thickened, about 5 minutes. Remove from heat and stir in chopped thyme and parsley.
- Remove skin from ham, then slice meat and serve with sauce.
WINE-AND HERB-BRAISED POT ROAST
This is not your mother's pot roast! The meat is gently cooked with wine and tomatoes and scented with herbs and orange peel. Pot roast fit for company! From an April 1986 issue of Bon Appetit in the "Cooking with Friends" section, featuring an Elegant and Easy menu. This goes well with Golden Carrot Risotto and Broccoli and Red Bell Pepper Saute.
Provided by Leslie in Texas
Categories Roast Beef
Time 5h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Blanch salt pork in boiling water 5 minutes; drain well and set aside.
- Heay oil in Dutch oven or deep, heavy large skillet over medium heat.
- Add onions,salt pork and garlic and saute until pork is browned, about 20 minutes.
- Remove onions and pork with slotted spoon; set aside.
- Increase heat to medium-high.
- Pat beef dry;season with salt and pepper.
- Add to Dutch oven and brown on both sides, about 20 minutes.
- Return onions and pork to pan; add tomatoes with liquid,wine,parsley sprigs,bay leaf,orange peel thyme,marjoram and basil.
- Reduce heat to low, cover and simmer until beef is tender, 3 1/2 to 4 hours.
- Remove meat, bay leaf and parsley sprigs from pan; keep meat warm.
- Degrease sauce.
- Mix water and flour; stir half into sauce and bring to a boil.
- Reduce heat and simmer until thickened,adding remaining flour mixture if desired.
- Slice meat and arrange on platter; pour sauce over, garnish with parsley and serve.
Nutrition Facts : Calories 698.7, Fat 48, SaturatedFat 18.5, Cholesterol 156.5, Sodium 143.4, Carbohydrate 10.6, Fiber 2, Sugar 4.5, Protein 43.3
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.
More about "herb braised ham recipes"
BRAISED HERB & BALSAMIC CHICKEN RECIPE | COOKIN' CANUCK
From cookincanuck.com
BEER-ROASTED FRESH HAM WITH BRAISED ONIONS | RACHAEL …
From rachaelraymag.com
25 RECIPE IDEAS FOR LEFTOVER HAM | LIVE BETTER | THE …
From theguardian.com
ROASTED HAM WITH HERB MARINADE RECIPE BY CHERYL WAITY
From thedailymeal.com
HERB SMOKED HAM FAST2EAT RECIPE - GO FOOD
From gofoodfood.cc
HERB-BRAISED PICNIC HAM RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
DIJON FRESH HERB BAKED HAM RECIPE | BERTOLLI
From bertolli.com
CROCKPOT BEER BRAISED HAM - DO IT ALL WORKING MOM
From doitallworkingmom.com
HERB BRAISED LAMB SHANKS RECIPE - HOW TO COOK LAMB SHANKS
From toriavey.com
SLOW COOKER MAPLE AND BEER BRAISED HAM - ART AND THE KITCHEN
From artandthekitchen.com
HERB BRAISED HAM (AN EASTER DINNER FOR THOSE ON SOUTH BEACH)
From pinterest.com
MAPLE-BRAISED HAM (THE BEST) | RICARDO
From ricardocuisine.com
SAVORY HERB BRAISED BRISKET - JEWISH HOLIDAY RECIPE - TORI AVEY
From toriavey.com
HAM WITH CREAMY HERB SAUCE FROM LANA'S COOKING
From lanascooking.com
BRAISED-THEN-BAKED HAM - DINING AND COOKING
From diningandcooking.com
BRAISED HAM HOCKS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
HERB BRAISED HAM RECIPE - FRIENDSEAT.COM
From friendseat.com
MAPLE & BEER-BRAISED HAM | CANADIAN LIVING
From canadianliving.com
SLOW COOKER BEER-BRAISED HAM - RICARDO
From ricardocuisine.com
ROAST HAM WITH HERBS AND CREAMY ASPARAGUS SAUCE - FOOD …
From foodrepublic.com
BRAISED THEN BAKED HAM RECIPES - EASY RECIPES
From recipegoulash.cc
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
OVEN BRAISED HAM HOCK – TAMMY CIRCEO - CHEZ NOUS
From tammycirceo.com
BRAISED-THEN-BAKED HAM RECIPE - PINTEREST
From pinterest.com
17 BEST HAM HOCK RECIPES OF ALL TIME - COOKING CHEW
From cookingchew.com
BRAISED CHICKEN THIGHS WITH OLIVES AND HERBS RECIPE - BON APPéTIT
From bonappetit.com
HERB CRUSTED HAM IN THE SLOW COOKER - THE COOKIE WRITER
From thecookiewriter.com
CRISPY HERB BRAISED CHICKEN THIGHS | DINING BY KELLY
From diningbykelly.com
HERB-BRAISED HAM RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CALIFORNIA RECIPE: HERB BRAISED ARTICHOKES - ALL RISE, THE "COURT ...
From californiarecipe.blogspot.com
HERB-ROASTED FRESH HAM (BUTTERFLIED AND ROLLED)
From agatavalentina.com
31 BEST LEFTOVER HAM RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RECIPE: BRAISED-THEN-BAKED HAM | THE SEATTLE TIMES
From seattletimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love