CIDER-GLAZED HAM
"We raise our own pork so I'm always looking for new ways to serve it that'll warm up everyone at the end of a long day," says Jennifer Foos-Furer of Marysville, Ohio. "This recipe wins the hearts of all."
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place ham in a 5-qt. slow cooker. In a small bowl, combine the cider, brown sugar, mustard and honey; pour over ham. Cover and cook on low for 4-5 hours or until heated through. Remove ham and keep warm. , Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham.
Nutrition Facts : Calories 280 calories, Fat 6g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1954mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 0 fiber), Protein 31g protein.
APPLE CIDER-GLAZED HAM
When I wanted to try something new with our holiday ham, I created this cider glaze. It's slightly sweet but still has the spicy flavor my family craves. -Rebecca LaWare, Hilton, New York
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10 servings (1 cup sauce).
Number Of Ingredients 8
Steps:
- Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Cover and bake at 325° for 2 hours., Meanwhile, in a large saucepan, combine the cider, honey, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring frequently. Stir in the butter, chili powder and apple pie spice. Set aside 1 cup for serving. , Cook the remaining sauce until thickened; spoon over ham. Bake, uncovered, until a thermometer reads 140°, 30-35 minutes longer. Warm reserved sauce; serve with ham
Nutrition Facts : Calories 261 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 877mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 0 fiber), Protein 20g protein.
THE BEST HAM GLAZE
A perfectly glazed ham is often the centerpiece of many holiday celebrations, including Easter and Christmas. Guests swoon over the juicy, savory slices on their plate. The most beautiful ham will have a tangy, sticky-sweet and shiny glaze. After tinkering with many ingredients, we landed on a knock-your-socks-off combination that includes brown sugar, maple syrup, cinnamon and cloves for sweet, warm and slightly smoky notes. Dijon and a splash of apple cider vinegar add tang and zip while soy sauce gives it a great depth of flavor. Rounding out the glaze with brightness are the zest and juice of an orange. We hoped to only brush the ham once during baking, but test after test proved that glazing two more times during the last 30 minutes in the oven brings out the best flavors and creates the most magical sheen.
Provided by Food Network Kitchen
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Let the ham sit at room temperature for 30 minutes and trim off any skin. If your ham is not a spiral-cut ham, use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
- Place the ham, flat side down, on a roasting rack in a roasting pan. Pour 1 cup water into the pan. Bake until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours 30 minutes (about 15 minutes per pound-reduce the time to 10 minutes per pound for a spiral-cut ham).
- Meanwhile, make the glaze: Whisk the brown sugar, maple syrup, soy sauce, orange zest and juice, Dijon, vinegar, cinnamon, cloves, onion powder and a few grinds of black pepper in a medium saucepan until smooth. Bring to a boil over medium-high heat, whisking occasionally, then reduce the heat to low and simmer until the glaze has thickened and reduced by half (you should have 1 cup glaze), 20 to 25 minutes. Set aside until the ham is ready.
- Increase the oven temperature to 425 degrees F. Brush half of the glaze over the ham. If the water in the bottom of the pan has evaporated, add 1 cup water. Return the ham to the oven and roast for 30 minutes, brushing with the remaining glaze every 10 minutes (two more times) before returning to the oven.
- Let the ham cool for 15 minutes before thinly slicing.
More about "glazed gammon with parsley cider sauce recipes"
ROASTED FRESH HAM WITH CIDER GLAZE - FOOD NETWORK
From foodnetwork.com
5/5 (14)Author Food Network KitchenServings 10-12Category Main-Dish
- One day before roasting: In a plastic container large enough to hold the ham, stir the water with the salt and brown sugar until dissolved. Add the spices. Score ham in a diamond pattern through the skin and fat, taking care not to cut into the meat. Add ham to brine, weight it with a plate to keep it submerged, and refrigerate for at least 4 but no more than 8 hours. Drain, rinse, pat the ham dry, and refrigerate.
- One hour before roasting, remove the ham from the refrigerator. Preheat the oven to 450 degrees F. For the rub: Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt, and black pepper in a food processor to make a paste. Rub it all over ham. In a large roasting pan, toss the onion wedges with 1 cup of the apple cider, and set the ham on top. Roast the ham for 30 minutes, reduce the oven temperature 325 degrees F, and roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 4 hours. After the first hour, loosely wrap aluminum foil around the bone to keep it from burning.
- Meanwhile, for the glaze: Boil, then simmer, the remaining apple cider in a saucepan, skimming as needed, until syrupy and reduced to about 2 cups, about 1 1/2 hours.
- During the last 1 1/2 hours of cooking the ham, brush it with the glaze every 30 minutes. Transfer the cooked ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes. Loosely cover the onions in a bowl, and put them in the oven as well. Strain the pan juices into a saucepan, skim off any excess fat, and bring to a boil. Make a paste with the flour and butter and whisk a bit at a time into the juices. Boil until thick. Carve the ham and serve with the onions and sauce.
GAMMON WITH PARSLEY SAUCE - PINCH OF NOM
From pinchofnom.com
Ratings 16Calories 272 per servingCategory Dinner
- Place the milk, reduced fat spread, nutmeg and bayleaf in a small saucepan and heat over a low heat, until the spread has melted.
GLAZED GAMMON RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category MainTotal Time 1 hr 30 minsEstimated Reading Time 2 mins
GAMMON WITH PARSLEY SAUCE | JOHN AND LISA'S WEEKEND …
From itv.com
GAMMON WITH PARSLEY SAUCE - GOOD HOUSEKEEPING
From goodhousekeeping.com
BROWN SUGAR HAM GLAZE | RECIPETIN EATS
From recipetineats.com
EXCEPTIONAL GAMMON WITH CIDER RECIPE - BBC FOOD
From bbc.co.uk
Servings 6Category Main Course
- Soak the gammon in plenty of cold water in the fridge for at least two hours, or overnight. Drain well.
- Place the gammon along with all the other gammon ingredients in a casserole dish. The liquid should cover the meat; if not, add a little water to just cover.
- Remove the gammon from its cooking stock, transfer to a small roasting tin. Reserve the cooking liquid for making the sauce.
- Cut the rind from the gammon, leaving a thin layer of fat, and discard the rind. With a small sharp knife, score the fat into diamonds.
- For the glaze, put a ladleful of cooking liquid into a large clean pan. Add the sugar and chilli powder and cook until a glaze-like consistency. Pour this over the gammon and roast for 15 minutes, until browned and caramelised.
- For the sauce, boil the cooking liquid in a pan, uncovered, over a high heat until it has reduced to about 500ml/17fl oz; this could take about 10 minutes of boiling.
- Strain the liquid through a sieve into a clean pan, rubbing any pieces of apple through the sieve too so that the flesh is in the sauce; leave behind only the skins.
- Reheat the remaining strained sauce gently until it reaches a simmer. Blend the cornflour in a little cold water to a smooth paste, and stir into the sauce, stirring continuously.
SIMPLE HONEY GLAZED SPIRAL HAM - FEEDS A WHOLE FAMILY!
From thedeliciousspoon.com
ROAST GAMMON IN CIDER RECIPE | OLIVEMAGAZINE
From olivemagazine.com
NINJA PRESSURE COOKER HAM (GAMMON) - LAVENDER AND LOVAGE
From lavenderandlovage.com
SLOW-COOKER HAM RECIPE
From southernliving.com
WHAT SAUCE GOES WITH GAMMON? ⋆ 7 YOU HAVE TO TRY ⋆ - WE …
From wewantthesauce.com
BEST EASTER RECIPES | ALEXANDRA'S KITCHEN
From alexandracooks.com
GAMMON STEAK WITH HONEY AND MUSTARD SAUCE | RECIPES | DELIA …
From deliaonline.com
17 BEST HAM RECIPES FOR A ROASTED, GLAZED, AND SPIRAL-SLICED HOLIDAY
From epicurious.com
TOP 10 GAMMON GLAZES | BBC GOOD FOOD
From bbcgoodfood.com
BOURBON-MOLASSES GLAZED HAM - THE WASHINGTON POST
From washingtonpost.com
OUR BEST EASTER HAM RECIPES - FOOD & WINE
From foodandwine.com
MARMALADE-GLAZED GAMMON RECIPE - BBC FOOD
From bbc.co.uk
GAMMON - WHAT SAUCE TO SERVE WITH GAMMON JOINT RECIPES
From similarrecipe.com
GLAZED SPIRAL-CUT HAM RECIPE - SOUTHERNLIVING.COM
From southernliving.com
BAKED HAM WITH HONEY-CHIPOTLE GLAZE - RECIPES | GOYA FOODS
From goya.com
SCANDINAVIAN-STYLE SMOKED GAMMON WITH PARSLEY SAUCE RECIPE
From realfood.tesco.com
BOURBON-MOLASSES GLAZED HAM - THE WASHINGTON POST
From img.washingtonpost.com
HONEY MUSTARD GLAZED HAM STUDDED WITH CLOVES AND PARSLEY SAUCE
From greatbritishchefs.com
GAMMON RECIPES | DELIA ONLINE
From deliaonline.com
MARMALADE GLAZED HAM - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
You'll also love