Ham With Tart Berry Sauce Recipes

Steps:

• Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Mix brown sugar, syrup and mustard; rub over ham and press into cuts. Bake, covered, until a thermometer reads 140°, 1-3/4 to 2 hours., In a small saucepan, mix cornstarch, sugar and water until smooth. Add cherries; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and almond extract. Serve warm with 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:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep. Bake, uncovered, 2 hours., Meanwhile, in a small saucepan, combine preserves, vinegar, brown sugar, water and spices. Bring to a boil. Reduce heat; cover and simmer 3-4 minutes or until sugar is dissolved., Pour 3/4 cup sauce mixture over the ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Serve with remaining sauce.

Steps:

• Preheat the oven to 350 degrees.
• Trim the fat from the edge of the ham slice, if necessary.
• Place the ham slice on a rack in a shallow baking pan and bake for 30 minutes.
• In a small saucepan, combine the cornstarch or arrowroot powder and water.
• Stir in the apricot jam, brown sugar, wine, and lemon juice.
• Cook over medium-low heat for 5 to 6 minutes until the sauce is thickened and bubbly.
• Stir in the blueberries and cook 2 to 3 minutes.
• Spoon the sauce over the ham and serve.
• Exchanges: Very Lean Meat Exchange -- 4 Fruit Exchange -- 1 Fat Exchange -- 1/2 Calories -- 224 Calories from Fat -- 56 Total Fat -- 6g Saturated Fat -- 2g Cholesterol -- 60mg Sodium -- 1463mg Carbohydrate -- 12g Dietary Fiber -- 1g Sugars -- 9g Protein -- 27g.

Steps:

• Sprinkle ham generously with pepper. Melt 1 1/2 tablespoons butter in medium nonstick skillet over medium-high heat. Add ham and sauté until brown at edges, about 2 minutes per side. Transfer ham to plates; tent with foil to keep warm. Reduce heat to medium. Add remaining 1/2 tablespoon butter to same skillet. Add shallots and mustard and stir until shallots begin to soften, about 2 minutes. Mix in lingonberries, water and red wine vinegar. Stir until sauce thickens, about 1 minute; season sauce to taste with salt and pepper. Spoon sauce over ham and serve.

Steps:

• Combine all the ingredients in a small saucepan; bring to a boil. Reduce heat and simmer for 5-10 minutes. Serve with ham.

Steps:

• In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

Steps:

• To Make Tart Shell: Roll out one sheet of puff pastry, and cut into a 6 x 14 inch rectangle. Place on a baking sheet. Cut 1 inch strips from scraps to trim the edges with. Brush cold water along a 1 inch border on each edge of the rectangle, and set strips on top to frame the edges. Beat 1 egg, and brush onto surface of pastry. Chill until firm, about 15 minutes; this is an important step.
• Heat oven to 400 degrees F (205 degrees C). Bake shell in preheated oven until it is starting to brown, around 10 minutes. Remove pastry from oven, and reduce heat to 375 degrees F (190 degrees C). Press base firmly with back of a fork to collapse it. Return to oven, and bake until golden, around 8 minutes. Transfer to rack to cool. This can be made up to 2 days in advance; store at room temperature in an airtight container.
• To Make White Chocolate Custard: Heat milk on medium heat in heavy saucepan, stirring, until it comes to a boil. Remove from heat. Add vanilla bean to milk, cover, and steep for 10 minutes. Remove vanilla bean. Meanwhile, whip yolks with sugar until thick and light colored. Whisk in flour. Gradually stir hot milk into the yolk mixture, stirring until smooth. Pour into the sauce pan. Bring to a boil over medium heat, whisking constantly, until it thickens. Lower the heat. Continue cooking the pastry cream, whisking constantly, until it softens slightly; this should take about 2 minutes. Remove from heat, and fold in white chocolate. Transfer pastry cream to small bowl, and cover with plastic wrap. Unwrap when cool, and add creme de cacao. This can be made 1 day in advance; cover and refrigerate until needed.
• The Chambord sauce can be made up to 2 days in advance. Puree the defrosted raspberries in a blender. Strain to remove the seeds, and stir in 3 tablespoons Chambord liqueur. Keep refrigerated.
• When you are ready to assemble the tart, make the glaze. In a saucepan, melt preserves over low heat. Remove from heat, and stir in 1 tablespoon liqueur. Use while warm.
• This tart is best if consumed within 3 to 4 hours of final assembly. Brush bottom of tart with glaze, and sprinkle with half of the chopped almonds. Spoon custard into pastry shell, and smooth. Arrange fresh berries over top of custard, and brush with glaze. Sprinkle remaining almonds on top. Chill until ready to serve.