Red Currant Orange And Rosemary Glaze Recipes

HAM WITH CURRANT-ROSEMARY GLAZE

Ham with Currant-Rosemary Glaze image

Garnish this glazed ham with kumquats and serve with a medley of sliced citrus. A tossed salad of Boston lettuce, frisee, endive, and escarole also makes a lovely accompaniment.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 2h5m

Number Of Ingredients 5

Ingredients

1 bone-in smoked ham (about 10 pounds), fat trimmed to a 1/4-inch thickness
2 cups black or red currant jelly or jam
3 rosemary sprigs
2 teaspoons fresh lemon juice
Pinch of salt

Steps:

Preheat oven to 325 degrees. Wrap ham with parchment-lined foil. Transfer to a rimmed baking sheet. Bake for 1 hour.
Meanwhile, bring jelly and rosemary to a simmer in a small saucepan over medium-high heat. Cook until thick and syrupy, about 3 minutes. Stir in lemon juice and salt.
Transfer ham to a cutting board, and unwrap. Score fat in a diamond pattern with lines less than 1/2 inch apart using a sharp knife. Return ham to baking sheet. Raise oven temperature to 375 degrees. Brush ham with currant glaze. Bake for 30 minutes. Brush again with glaze, and bake for 10 minutes more. Remove from oven, and brush again with glaze. Rewarm remaining glaze over low heat until pourable and saucelike. Slice ham, and serve with sauce.

RED CURRANT, ORANGE AND ROSEMARY GLAZE

Red Currant, Orange and Rosemary Glaze image

This is a simple butter glaze that I use on a variety of meats. Originally, I came up with this to use on a rack of lamb, but since then, I have used it on many chicken and pork dishes. It is quick to make and full of flavor. It creates a sweet golden glaze.

Provided by SarasotaCook

Categories Sauces

Time 11m

Yield 1 cups of sauce, 1 serving(s)

Number Of Ingredients 4

Ingredients

3/4 cup red currant jelly
1 cup orange juice
3 tablespoons butter
2 sprigs fresh rosemary

Steps:

Sauce -- In a small pot, add the orange juice, butter, and rosemary and bring to a boil. Reduce the heat and simmer until reduced by approximately half, this should take about 5 minutes. Remove the rosemary sprigs. Add the jelly and whisk well to combine. Continue to simmer another couple of minutes just to heat through.
Just brush or baste on your meats or chicken as it bakes or grills. I often just season my meats or poultry with salt and pepper and then baste often. I treat the glaze very much like a BBQ sauce.

Nutrition Facts : Calories 1087.4, Fat 35.1, SaturatedFat 21.9, Cholesterol 91.6, Sodium 323.5, Carbohydrate 202.1, Fiber 3, Sugar 149.9, Protein 2.5

REDCURRANT & ROSEMARY CHUTNEY

Redcurrant & Rosemary Chutney image

A delicious sweet chutney, perfect for every occasion.

Provided by fieldchooks

Time 40m

Yield Makes Jars

Number Of Ingredients 9

Ingredients

1kg redcurrants
1kg granulated sugar
250ml red wine vinegar
3 medium onions, finely chopped
1 medium red pepper, finely chopped
2 garlic cloves, crushed
3cm sized piece of root ginger, grated
half tsp cayenne pepper
8 sprigs fresh rosemary, finely chopped

Steps:

Remove stalks from redcurrants and place in a heavy bottomed pan with the sugar and vinegar. Place on a medium heat and warm through.
Add the chopped onion, red pepper, garlic, ginger, cayenne pepper and the rosemary. Stir all together.
Bring to the boil then boil on a medium heat for 30 minutes. The chutney may appear runny but will thicken/set when cooled.
Pour the chutney into warmed jars and leave to cool.

EASTER HAM WITH RED CURRANT GLAZE

Easter Ham with Red Currant Glaze image

This ruby-red glazed ham makes a spectacular focus for any feast. Find a local purveyor whose hams you like, and you'll never use a canned ham again.

Provided by Martha Stewart

Number Of Ingredients 4

Ingredients

1 smoked, precooked ham, bone in
2 pints red-currant jelly
1 bottle cabernet sauvignon or other good red wine
1/4 cup finely chopped parsley

Steps:

Heat oven to 300 degrees.
Put ham fat side up on a bed of aluminum foil in a pan just big enough to hold it. Place in oven for 2 1/2 hours.
Remove from oven, and peel off the outer layer of fat. Score top with a sharp knife at 3/4-inch intervals in a checkerboard pattern, about half an inch deep. Return ham to oven.
In a saucepan over medium heat, melt the jelly with the red wine and reduce until mixture is slightly syrupy, about 6 minutes. Baste ham lightly with the glaze every 10 minutes or so for 1 1/2 hours.
Let cool for 30 minutes; then decorate with a thin line of parsley along every third scored line.

RED CURRANT GLAZE

Red Currant Glaze image

Make and share this Red Currant Glaze recipe from Food.com.

Provided by Alia55

Categories Sauces

Time 10m

Yield 1/2 cup

Number Of Ingredients 2

Ingredients

1/2 cup red currant jelly
1 tablespoon water

Steps:

Heat the jelly and water in a small saucepan over medium heat until melted and smooth.
Remove from heat.
Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush.

Nutrition Facts : Calories 893.8, Fat 0.1, Sodium 101.4, Carbohydrate 235, Fiber 3.4, Sugar 172.1, Protein 0.5

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