Cherry And Port Glazed Ham Recipes

Steps:

• Stir the cornstarch and stock in a small bowl until the mixture is smooth.
• Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the allspice and cook for 30 seconds.
• Increase the heat to medium-high. Stir the wine, cherries and brown sugar in the skillet and heat to a boil. Reduce the heat to low. Cook until the mixture is slightly thickened, stirring occasionally.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
• Place the oven bag into a large roasting pan at least 2 inches deep. Place the ham into the oven bag. Pour the cherry glaze over the ham. Close the oven bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the oven bag. Tuck the ends of the bag under to seal.
• Bake at 250°F. for 1 1/2 hours or until the ham is heated through. Remove the ham from the oven bag to a serving platter. Spoon some of the cherry glaze over the ham. Serve the remaining cherry glaze with the ham.
• • Make-Ahead: The cherry glaze can be made in advance. Prepare as directed and let cool to room temperature. Cover and refrigerate for up to 2 days. Reheat the glaze in a 3-quart saucepan over medium heat until heated through, stirring occasionally. Serve with the ham as directed above.
• With Swanson Chicken Stock:
• Serving size 1 serving;
• Calories 189;
• Total Fat 6g;
• Saturated Fat 2g;
• Cholesterol 49mg;
• Sodium 1200mg;
• Total Carbohydrate 9g;
• Dietary Fiber 0g;
• Protein 22g

Steps:

• Place ham on a rack in a shallow baking pan.
• Bake, uncovered, in a 325° F oven about 1-1/2 hours (or until thermometer registers 140° F).
• Meanwhile, in a saucepan combine the cherry preserves, vinegar, corn syrup, and spices.
• Cook and stir until boiling.
• Reduce heat; simmer two minutes.
• Stir in almonds.
• Remove from heat.
• Set aside 3/4 cup of the glaze.
• About 15 minutes before the ham is done, spoon some of the remaining glaze over the ham, basting occasionally.
• Remove from oven; place on a heated serving platter.
• Stir the water into the reserved 3/4-cup glaze; heat and serve along with the ham.

Steps:

• Simmer the port in a small saucepan over medium heat until it is reduced to 2 tablespoons, about 5 minutes.
• Add the brown sugar, cherry preserves, and ground pepper and cook, stirring occasionally, until the sugar dissolves and the mixture is thick, syrupy and reduced to 1 cup, 5 to 10 minutes.
• To use as glaze, bake your ham until it reached an internal temperature of 100 degrees.
• Remove ham from oven and increase oven temperature to 350 degrees.
• Cut open the oven bag (if using the CI method) and roll back the sides to expose the ham.
• Brush ham with about one-third of the glaze (a silicone brush is highly recommended).
• Return to the oven until the glaze becomes sticky, about 10 minutes.
• Remove ham from the oven, transfer to a cutting board, and brush te entire ham with another third of the glaze. (If the glaze has thickened, just reheat it briefly).
• Let the ham rest, loosely covered with foil, for 15 minutes.
• Heat the remaining third of the glaze with 4 to 6 tablespoons of the ham juices, until it forms a thick but fluid sauce. Pass the sauce with the ham.
• Note: I think this recipe makes enough for probably six people, at best, but did not really measure it out after adding the juices. Also, I found the ham juices very salty, and would probably use just two or three spoons of ham drippings, and low-sodium broth or water for the rest.

Steps:

• Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
• Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.

Steps:

• Place ham on a rack in large roasting pan. Bake, uncovered, at 325° for 3 hours., In a small saucepan, combine the brown sugar, cornstarch and mustard. Stir in cherry juice until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Spoon over ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Remove from the oven; keep warm. , For cherry sauce, in a large saucepan, combine the brown sugar, cornstarch, cinnamon and cloves. Stir in apple juice and vinegar until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cherries and food coloring if desired; heat through. Serve with ham.

Steps:

• 1. Stir the cornstarch and stock in a small bowl until the mixture is smooth.
• 2. Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the allspice and cook for 30 seconds.
• 3. Increase the heat to medium-high. Stir the wine, cherries and brown sugar in the skillet and heat to a boil. Reduce the heat to low. Cook until the mixture is slightly thickened, stirring occasionally.
• 4. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
• 5. Place the oven bag into a large roasting pan at least 2 inches deep. Place the ham into the oven bag. Pour the cherry glaze over the ham. Close the oven bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the oven bag. Tuck the ends of the bag under to seal.
• 6. Bake at 250°F. for 1 1/2 hours or until the ham is heated through. Remove the ham from the oven bag to a serving platter. Spoon some of the cherry glaze over the ham. Serve the remaining cherry glaze with the ham.