Apricot Glazed Ham With Cranberry Chutney Recipes

Steps:

• Preheat the oven to 375 degree F.
• Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake the ham for 1 hour.
• While the ham is baking, make the glaze. In a small saucepan, combine the jam, butter, mustard, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Cook, stirring, until the glaze is thin and syrupy.
• After the ham has baked 1 hour, brush with about half of the glaze and return to the oven. Cook, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 1 to 1 1/2 hours longer. If the glaze starts to burn, tent with a piece of greased foil.
• Remove the ham from the oven and tent with a piece of greased foil. Let rest for about 10 minutes before carving.

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil. Place the ham on the baking sheet.
• Stir together the jam, maple syrup, hot sauce, Dijon and pickle brine in a small pan over medium heat. Cook until everything is combined and the mixture is pourable, 2 to 3 minutes. Brush the mixture onto the ham, reserving any excess for a final glaze at the end.
• Bake, rotating and basting the ham with the glaze and juices every hour, until browned on top and warmed through, 1 1/2 to 2 hours. Serve as mini sandwiches on the rolls with pickles.

Steps:

• Preheat oven to 375 degrees, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
• With a sharp knife, trim fat, leaving a 1/4-inch-thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.
• Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.
• After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5 to 10 degrees.
• Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through.

Steps:

• Combine the apricots, orange zest, sugar, water, and honey in a sauce pan. Bring to a boil then lower to a simmer for 5 minutes until it's a nice thick glaze. Remove from the heat and add the vanilla paste, cardamon, allspice, coriander and sage.
• Glaze ham with half of the apricot mixture and bake at 350. Baste frequently, until the ham is heated through.about 45 minutes.
• While the ham is baking, in the saucepan with the remaining apricot mixture, add the cranberries and red wine. Simmer until the mixture is thick.
• Serve the ham with the cranberry chutney.

Steps:

• Preheat oven to 325°. Line a roasting pan with foil. Place ham on a rack in prepared pan. Bake, covered, 1 hour., Meanwhile, in a small saucepan, whisk remaining ingredients until blended. Remove 1 cup mixture for glaze; reserve remaining mixture for sauce. Brush ham with some of the glaze mixture. Bake, uncovered, until a thermometer reads 140°, 35-45 minutes, brushing every 10 minutes with remaining glaze., Warm reserved sauce mixture over medium heat, stirring occasionally; serve with ham.

Steps:

• In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
• In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.