PAN-FRIED HAM WITH SWEET BALSAMIC-PEACH SAUCE
Dinner ready in 25 minutes! Enjoy this delicious ham with balsamic and peach sauce - a delightful meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cut ham into 4 slices, each about 1/4 inch thick.
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high. Heat remaining ingredients in skillet about 6 minutes, stirring frequently, until peaches are tender and sauce is reduced to a glaze.
- Add ham; reduce heat to medium. Cover and cook about 5 minutes, turning once, until ham is hot.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 890 mg
PANFRIED HAM WITH SWEET BALSAMIC-PEACH SAUCE
Number Of Ingredients 6
Steps:
- 1. Cut ham into 4 slices, each about 1/4 inch thick. 2. Spray 12 inch nonstick skillet with cooking spray heat over medium high. Heat remaining ingredients in skillet about 6 minutes, stirring frequently, until peaches are tender and sauce is reduced to a glaze. 3. Add ham reduce heat to medium. Cover and cook about 5 minutes, turning once, until ham is hot. NUTRITION INFORMATION 1 Serving Calories 230 (Calories from Fat 30) Fat 4g (Saturated 1g) Cholesterol 50mg Sodium 840mg Carbohydrate 34g (Dietary Fiber 3g) Protein 19g % DAILY VALUE: Vitamin A 6% Vitamin C 6% Calcium 2% Iron 8% DIET EXCHANGES: 3 Very Lean Meat, 2 FruitFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PEACH GLAZED HAM
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a medium saucepan, simmer together peach nectar, ginger, lemon juice, and garlic cloves. Simmer for 20 minutes.
- Strain out ginger and garlic.
- Prepare ham for glaze. Rub Dijon mustard and then brown sugar on the ham.
- Pour glaze on bottom of pan and throw in sliced peaches for additional peach flavor.
- Place ham in oven for 1 1/2 hours. Every 10 to 20 minutes glaze ham with the glaze from bottom of pan to keep moist.
GLAZED HAM WITH PEACH-GINGER SAUCE
A unique tangy and spicy chunky peach sauce perfectly complements traditional glazed ham for an outstanding holiday meal. Vary the amount of ginger and hot pepper to satisfy your own tastes. The Peach-Ginger sauce can be made ahead of time and reheated before serving.
Provided by Jeannette
Categories Main Dish Recipes Pork Ham Whole
Time 2h30m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan.
- Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.
- While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
- Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.
- Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.
Nutrition Facts : Calories 1403.2 calories, Carbohydrate 73 g, Cholesterol 254.5 mg, Fat 84.6 g, Fiber 2.8 g, Protein 85.1 g, SaturatedFat 30.1 g, Sodium 5888.6 mg, Sugar 67.5 g
BAKED HAM WITH SWEET GLAZE
This is a common recipe brought down through my family. My grandmother made it, my mother still makes it, and we all love it to pieces! It is great left over or chopped into a fresh green salad. I love this ham glaze because it is simple, easy and delicious!
Provided by aellis0923
Categories Main Dish Recipes Pork Ham Whole
Time 3h
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of boiling water into the pan beneath the ham.
- Bake the ham in the preheated oven for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.)
- Reduce oven heat to 350 degrees F (175 degrees C.) In a bowl, mix together the brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste. Brush the ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham.
- Return the ham to the oven, and roast for 15 minutes. Baste the ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let the ham rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 668.1 calories, Carbohydrate 23.6 g, Cholesterol 218.1 mg, Fat 32.8 g, Fiber 0.4 g, Protein 66.1 g, SaturatedFat 11.9 g, Sodium 146 mg, Sugar 18.2 g
RIESLING PEACH GLAZED HAM
Enjoy this peach and riesling wine flavored ham recipe - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line shallow roasting pan with foil. Place ham on rack in roasting pan. Insert ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone.
- In 1-quart saucepan, heat wine, thyme sprigs and shallot to boiling over medium-high heat. Reduce heat; simmer uncovered 7 to 8 minutes or until wine is reduced to 1/2 cup. Remove from heat. Discard thyme sprigs. Stir in preserves, brown sugar and mustard. Brush half of glaze mixture over ham.
- Bake uncovered 1 hour 30 minutes, basting with remaining glaze mixture every 30 minutes. Cover loosely with foil; bake 30 minutes longer or until thermometer reads at least 140°F. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 360, Carbohydrate 27 g, Fiber 0 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 2560 mg
PAN FRIED HAM KEBOBS SERVED WITH BASMATI RICE, PEPPERS, PINEAPPLE AND MANGO
Steps:
- Combine the soy sauce and lemon juice in a medium non-reactive bowl. Evenly coat the ham cubes with the soy mixture. Heat a medium pan over high heat, and then add the ham and cook for approximately 25 minutes, or until golden brown. With a slotted spoon, remove the ham from the pan. Make the kebabs by alternating the ham with the peppers, onions, and pineapple cubes on the wooden skewers. Serve over Basmati Rice, and garnish each plate with the mango, lettuce, and parsley.
- In a medium saucepan, bring 4 cups of water to a boil over high heat. Add the rice to the pan, and reduce the heat to low. Cook the rice for 20 minutes, or until tender yet firm, and all of the water has been absorbed. Gently stir in as much butter as desired for flavoring. Place the kebabs on top of the rice.
BAKED HAM WITH PEACH GLAZE
When I lived in Milwaukee we used to be able to buy hot ham and rolls on Sunday morn and had our choice of "baked" or boiled. I hated the boiled ham, but the baked was absolutely delicious. I suspect it was cooked in a Nesco roaster in water with certain spices.
Provided by Frank Butcher
Categories Pork
Time 1h1m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bake ham, fat side up, in a roasting pan, according to the timetable below.
- Forty-Five minutes before the cooking time is up, remove ham from oven and pour off fat drippings.
- Score fat surface in diamond shapes, cutting only 1/4-inch deep.
- Stud with whole cloves.
- Spoon glaze (recipe follows) over ham and return to oven to complete cooking.
- Cooking Timetable for Ham Oven Temperature 325°F.
- Meat Thermometer: 170 F for picnic shoulder or cottage ham.
- 160 F for other hams.
- 130 F to 140 F for "Ready to Serve" hams.
- Cooking Time: Listed in minutes per pound , Ready to Serve 15-18.
- Cooking Time: Listed in minutes per pound , Ready to Serve 15-18.
- Whole Ham, (bone in) 18-20 , Whole ham, (boneless) 20-25.
- Whole Ham, (bone in) 18-20 , Whole ham, (boneless) 20-25.
- Half leg of ham, (bone-in) 25-30 , Half leg of ham, (boneless) 30-35.
- Half leg of ham, (bone-in) 25-30 , Half leg of ham, (boneless) 30-35.
- Picnic Shoulder*, (bone-in) 30-35 , Rolled Cottage ham,* 30-35.
- Picnic Shoulder*, (bone-in) 30-35 , Rolled Cottage ham,* 30-35.
- Picnic Shoulder,* (boneless) 35-40 , Rolled Cottage,* (midget) 40-45.
- Picnic Shoulder,* (boneless) 35-40 , Rolled Cottage,* (midget) 40-45.
- * Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half.
- * Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half.
- Spoon most of glaze over ham and return to oven for about 45 minutes. Brush ham occasionally with remaining glaze.
- Broil peach halves for 6 to 8 minutes.Just prior to serving, place peach halves on ham as decoration.
Nutrition Facts : Calories 179.1, Fat 0.2, Sodium 17.6, Carbohydrate 46.8, Fiber 1.4, Sugar 45, Protein 0.5
PEACH GLAZE FOR HAM
Five ingredients easily become a fruity, spiced glaze for ham. My family enjoys the entree so much, I serve it at both Christmas and Easter. -Christine Eiberts, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Drain peaches, reserving syrup (save peaches for another use). Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Cover and bake at 325° for 2 hours., Meanwhile, in a small bowl, combine the brown sugar, vinegar, cloves and reserved syrup. , Brush ham with 1/2 cup brown sugar mixture. Bake, uncovered, 25-35 minutes longer or until a thermometer reads 140°. Let stand for 15 minutes before slicing. Serve with remaining brown sugar mixture.
Nutrition Facts :
SAUCY PEACH-BALSAMIC CHICKEN
I throw this sweet-savory chicken dish together in no time. I serve it with rice and steamed broccoli, and the whole family loves it. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm., Add broth and sherry to the skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 249 calories, Fat 8g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 427mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PAN FRIED STEAKS WITH BALSAMIC GLAZE
I found this recipe on Internet. I used chopped red onions since I did not have shallots on hand. I love using balsamic vinegar and the glaze is really tasty.
Provided by LaLa Lola
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put coarse (Kosher) salt in iron skillet.
- Heat skillet over high heat.
- When salt begins to sizzle or jump, place steaks in pan.
- Sear until crusty for about 3 minutes.
- Turn steaks over and sear again for about 3-4 minutes (for rare).
- Add another minute or two to desired doneness.
- Remove steaks to platter; keep warm.
- Add chopped onion to pan; stir for about 30 seconds.
- Add balsamic vinegar; boil until reduced to about 2 tablespoons.
- Add 3 Tbsps butter; swirl to melt.
- Add black pepper.
- Pour glaze over warm steaks and serve immediately.
Nutrition Facts : Calories 108.4, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 83.8, Carbohydrate 6.4, Fiber 0.2, Sugar 5.2, Protein 0.4
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