HAM STEAK WITH CIDER RAISIN SAUCE
Steps:
- Finely chop onion and in a measuring cup stir together cider, vinegar, mustard seeds, and mustard.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté ham until golden and heated through, about 4 minutes on each side. Transfer ham to a platter and keep warm, covered.
- In fat remaining in skillet cook onion over moderate heat, stirring occasionally, until golden, about 5 minutes. Add gingerroot and cook, stirring, 1 minute. Stir cider mixture and add to skillet. Boil sauce, stirring occasionally, until reduced to about 2/3 cup, about 5 minutes. Cut butter into 1/2-inch pieces. Add raisins to sauce and whisk in butter and parsley until butter is incorporated.
- Pour sauce over ham.
CIDER, BACON, AND GOLDEN RAISIN STUFFING
A blend of whole grain and country breads gives this stuffing just the right deep, earthy flavor, while cider and vinegar-spiked golden raisins lend a few high notes. And the bacon? That's what makes it irresistible.
Provided by Mindy Fox
Categories Stuffing/Dressing Bacon Raisin Thanksgiving Kid-Friendly Side Peanut Free Tree Nut Free Soy Free Small Plates
Yield 10-12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325ºF. Butter a 13x9x2" baking dish.
- Arrange bread cubes in a single layer on 2 rimmed baking sheets. Toast, stirring occasionally, until dry and crisp, 25-30 minutes. Let cool, then transfer to a very large bowl.
- Meanwhile, bring cider to a boil in a large wide pot and cook until reduced to 1 1/2 cups, about 40 minutes. Remove from heat and set aside.
- Bring raisins, vinegar, and 2 Tbsp. water just to a simmer in a small skillet over medium heat to warm through. Transfer to a small bowl; let cool, then drain.
- Cook bacon in a 12" skillet over medium-high heat, stirring occasionally, until brown and crisp. Using a slotted spoon, transfer to paper towels to drain (do not wipe out skillet).
- Heat 1/4 cup butter in same skillet over medium-high until melted. Add chopped celery stalks, apples, shallots, garlic, thyme, salt, and pepper and cook, stirring occasionally, until tender, 10-12 minutes.
- Add celery mixture, celery leaves, raisins, bacon, and parsley to bread cubes and toss to combine. Mix in reserved cider and 1 1/4 cups broth.
- Beat eggs in a small bowl, then stir into stuffing; add more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.
- Do Ahead
- Stuffing mixture can be prepared up until step before adding the eggs 1 day ahead; cover and chill.
MAPLE-GLAZED FRESH HAM WITH HARD CIDER SAUCE
Provided by Mark Bittman
Categories dinner, lunch
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- If brining the ham, combine salt and white sugar with 2 quarts water in a pot large enough to fit the ham comfortably. Stir well to dissolve. Add ham, cover, and place in refrigerator for 12 to 24 hours. Remove, rinse well, and dry with paper towels.
- In a small bowl, combine raisins and rum and allow to sit while ham cooks, at least 2 hours.
- Preheat oven to 500 degrees. Place brown sugar, sage, mustard, lemon zest, garlic, salt and peppercorns in a blender or a food processor fitted with a steel blade, and process until smooth.
- Using a sharp knife, score entire surface of ham in a crosshatch pattern, cutting down just through skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with spice mixture, pressing it gently into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
- After 20 minutes, reduce oven setting to 300 degrees. After 1 hour, begin painting ham every 15 minutes or so with maple syrup. Continue roasting until the very center of ham reaches an internal temperature of 145 degrees, 2 to 2 1/2 hours total cooking time. (Begin checking at 1 1/2 hours to be sure.) To check for doneness, insert a meat thermometer into the absolute center of the roast, let it sit for 5 seconds, then take the reading.
- While ham is cooking, place cider in a medium saucepan and bring to a boil over high heat. Reduce heat to medium high, and simmer vigorously until liquid is reduced by about half, about 20 minutes.
- When ham is done, remove it from roasting pan, cover it loosely with foil, and allow it to rest for 20 to 30 minutes. Tip roasting pan to the side so you can spoon off all the fat from pan juices, then place pan on stove over medium-high heat. Add reduced cider, and bring to a simmer, scraping bottom of pan to free the browned bits. Skim any film off surface and season liquid as needed with salt and pepper. Add rum-soaked raisins, along with any remaining rum, and stir to combine. Pour into a gravy boat.
- Carve ham into thick slices, drizzle with raisin-cider sauce and serve, passing remaining sauce separately.
Nutrition Facts : @context http, Calories 1163, UnsaturatedFat 36 grams, Carbohydrate 71 grams, Fat 65 grams, Fiber 4 grams, Protein 61 grams, SaturatedFat 23 grams, Sodium 1209 milligrams, Sugar 57 grams
EASY RAISIN SAUCE FOR HAM
This is a family favorite! the raisins cook up plump and soft, and the lemon balances with the fruit's sweetness and best of all it's easy to make. This is a must served with ham!
Provided by Kittencalrecipezazz
Categories Sauces
Time 9m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, combine first three ingredients.
- Stir in water, raisins, vinegar, lemon juice until blended.
- Bring to a boil; cook and stir for 2 mins or until thickened.
- Stir in butter until melted.
- Serve warm over sliced ham.
Nutrition Facts : Calories 230.6, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 63.9, Carbohydrate 45.7, Fiber 0.8, Sugar 37.7, Protein 0.8
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
HAM IN CIDER SAUCE
If you don't want the hassle of making a whole ham, prepare these tasty ham steaks instead. I like to serve these with scalloped potatoes.-Deborah Maki, Kamloops, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Insert cloves into edges of ham steaks; rub steaks with brown sugar. Place in a greased 13-in. x 9-in. baking dish., Bake, uncovered, at 400° for 20 minutes. Meanwhile, in a large saucepan, melt butter over medium heat; stir in flour until smooth. Gradually stir in apple cider and raisins. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham steaks. Bake, uncovered, 15-20 minutes longer or until heated through. Discard cloves before serving.
Nutrition Facts : Calories 317 calories, Fat 15g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 1499mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 21g protein.
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