Raisin Chutney Glazed Ham Recipes
RAISIN SAUCE FOR BAKED HAM
Steps:
- Serve the raisin sauce warm, with sliced ham or other pork dishes, and enjoy.
Nutrition Facts : Calories 111 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 7 mg, Sugar 23 g, Fat 0 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
BAKED VIRGINIA HAM
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 35 servings for dinner, 50 for cocktails
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
- Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
RAISIN CHUTNEY
We were out of store-bought chutney, I realized, after making an entire dinner of Indian food. I raided my cookbooks for ideas and came across this recipe. I was in luck: my kitchen always has these ingredients on hand! I couldn't find the cayenne pepper, so I ground black peppercorns instead. It's scrumptious and just too easy!
Provided by Seebee
Categories Chutneys
Time 10m
Yield 5-10 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients in a blender to form a coarse paste adding the lemon juice last.
- Keeps for about 2 weeks in the refrigerator.
RAISIN SAUCE FOR HAM
The raisins cook up plump and soft in this savory golden sauce that will dress up ham for Easter dinner or anytime. A tart hint of lemon balances the fruit's sweetness. You can mix up this delicious accompaniment in minutes. -Lavonne Hartel Williston, North Dakota
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a saucepan, combine brown sugar, cornstarch and mustard. Stir in the water, raisins, vinegar, lemon juice and zest until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm over sliced ham.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
EASY RAISIN SAUCE FOR HAM
This recipe came from my mother. Has always been one of my favorites! VERY easy...and inexpensive too! This is wonderful added to the top of the ham the last 30 minutes of the cooking time, or you can simply serve it with the ham in a small bowl. I hope you enjoy it.
Provided by LISA34LISA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Bring water to a boil in a saucepan.
- Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes.
- Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 20.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 5.4 mg, Sugar 16.9 g
CRANBERRY CHUTNEY FOR HAM
Make and share this Cranberry Chutney for Ham recipe from Food.com.
Provided by Lorac
Categories Chutneys
Time 5m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Combine and chill.
Nutrition Facts : Calories 56.5, Fat 0.1, Sodium 36.5, Carbohydrate 14.5, Fiber 0.7, Sugar 13.7, Protein 0.2
RHUBARB-RAISIN CHUTNEY
This is a sweet and tangy chutney, and goes wonderul with grilled meats, sliced ham steaks, pork dishes or chicken, and is so simple to make. This can be made up to 3 days ahead. If left in the fridge the flavors will intensify even more, so you might want to make this a day ahead.
Provided by Kittencalrecipezazz
Categories Chutneys
Time 30m
Yield 9-10 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
- Reduce heat to low; simmer for 5 minutes.
- Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
- Season with salt and pepper.
- Serve warm or cover and refrigerate.
- Rewarm slightly before using.
Nutrition Facts : Calories 227, Fat 0.2, SaturatedFat 0.1, Sodium 20.4, Carbohydrate 57.8, Fiber 2, Sugar 50.3, Protein 1.3
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