RAISIN SAUCE FOR HAM
Excellent with your holiday ham. Try mustard sauce alongside as well.
Provided by TerryWilson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Heat brown sugar, cornstarch, and dry mustard in a 1-quart saucepan over medium heat and stir until sugar dissolves, 3 to 5 minutes.
- Gradually stir water and lemon juice into brown sugar mixture.
- Stir raisins into mixture and bring to a boil, stirring constantly, about 5 minutes.
Nutrition Facts : Calories 83 calories, Carbohydrate 21.4 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.5 g, Sodium 5 mg, Sugar 17.1 g
STUFFED HAM, SOUTHERN MARYLAND STYLE
There are as many recipes for southern Maryland stuffed ham as there are families in St. Mary's County. It shows up on Christmas and Easter tables, and at almost every community fund-raising supper. This recipe, compiled from cooks whose families have been making it for generations, uses raw stuffing and is spiced with plenty of black and red pepper. Because the ham boils for so long, the spiciness will mellow. The most challenging part is the finding the ham itself. Corned hams - which are simply fresh hams that have been cured in salt or brine - aren't usually in the grocery meat case, and butchers will often require advance orders. Corning your own fresh ham is not hard, but it can take several days and turns this into even more of a project.
Provided by Kim Severson
Categories dinner, lunch, meat, project, main course
Time 5h30m
Yield 8 to 12 servings, plus leftovers
Number Of Ingredients 12
Steps:
- If corning the ham: Cut slits about 3 inches deep in a few places around the bone. Push salt into the incisions and, with a light hand, rub salt all over the surface of the ham. Reserve any remaining salt to rub into the ham as it corns, adding more if needed later in the process. Place the ham in a nonreactive pan, cover tightly with plastic wrap and then aluminum foil and place it in refrigerator for a week. Unwrap and turn it every couple of days, sprinkling with more reserved salt and pouring off any juice that collects each time. Rewrap. The day before you are going to stuff the ham, rinse off the salt and soak the ham overnight in cold water in the refrigerator.
- Make the stuffing: The goal is to chop all the vegetables so the pieces are small and relatively uniform in size. Begin by chopping the cabbage. A food processor with a shredding blade is helpful. Place the cabbage in a large pan or bowl. Remove large stems from the kale and other greens, if you are using them, and chop. (Tip: Freeze cleaned, whole kale leaves overnight in plastic bags, then break up the frozen leaves while still in the bag and add to the stuffing mixture.) Chop the yellow onions and scallions, and add them to the cabbage and kale.
- Mix the vegetables well and add the spices. Mix again. (Your hands will work best for this, but wear gloves if your skin is sensitive to pepper.) Taste the stuffing and adjust, adding more cayenne or red-pepper flakes for a more intense spiciness. Keep in mind that the long boiling time will soften the heat.
- Stuff the ham: Remove the bone, or have the butcher remove it for you. The ham should be almost butterflied. Add the bone to a pot large enough to hold the ham, fill with enough water to cover it and begin to heat the water to a boil.
- While the water heats, set the ham on a sheet pan and cut slits about 3 inches long and 2 inches deep in a few places to make pockets, being careful not to slice through the meat completely. The number of slits will depend on the size of the ham. The goal is an even distribution of stuffing. Pack the slits tightly with stuffing, and add stuffing to the center of the ham where the bone was. Close the ham and secure it with kitchen string.
- Prepare a large square of cheesecloth at least 3 layers thick. Spoon a layer of stuffing over the cheesecloth and set the ham on it. Pack more stuffing on the top and sides of the ham. Gather the corners of the cheesecloth to the top and twist tightly to form a compact package. Tie the top tightly with string.
- Lower the ham into boiling water, reduce heat to a simmer and add any juice that has collected from the stuffing. Skim any foam that rises. Cook, covered, for about 15 minutes per pound, or until the internal temperature reaches 165 degrees.
- Turn off the heat and let the ham cool slightly in the water, about an hour. (Old-timers simply put the whole pot on the porch overnight if the weather was cool, or left it on the stove until completely cooled.) Drain the ham in a colander and refrigerate for at least 6 hours or overnight. Remove the cheesecloth and string, and reserve any stuffing around the ham.
- To serve, slice the ham across the grain, so each slice contains stuffing and meat. Pile additional stuffing around the slices. The ham can be reheated, but more often it is served cold.
Nutrition Facts : @context http, Calories 893, UnsaturatedFat 28 grams, Carbohydrate 35 grams, Fat 48 grams, Fiber 6 grams, Protein 79 grams, SaturatedFat 16 grams, Sodium 4752 milligrams, Sugar 7 grams
SWEET AND SOUR STUFFED CABBAGE
This recipe is my grandma's. She made this in her hotel in the Catskill Mountains. It is a treasured family favorite. I serve it with mashed potatoes.
Provided by merri rosenthal
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 5h5m
Yield 10
Number Of Ingredients 18
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Fill a large pot with water and bring it to a boil. Boil the heads of cabbage, one at a time, until softened but still firm, about 5 minutes. Remove and let cool for 15 minutes.
- Combine the ground beef, eggs, cooked rice, 1 1/2 teaspoons of garlic powder, salt and pepper, and 1/2 cup ketchup in a bowl. Mix with your hands until well combined.
- Prepare the cabbage leaves by shaving a slice off of the large vein in the center of the leaves so they'll be easier to roll. Place a heaping spoonful of the filling in the center of the leaf. Fold in the left and right edges and roll up the leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling the leaves; save the smaller cabbage leaves and set them aside.
- Chop the reserved cabbage leaves. Place the chopped cabbage in a large pot. Add the sliced onion, crushed tomatoes, raisins, sour salt (citric acid powder), salt and pepper, 1/2 cup ketchup, and the remaining 1 1/2 teaspoons garlic powder. Stir in 1/2 cup of white sugar and bring the mixture to a boil.
- Taste the sauce and adjust the sweetness, if desired, by adding the additional 1/2 cup of sugar. Place the cabbage rolls into the sauce. Pour the remaining 1 cup of ketchup on top of the rolls. Cover the pot, and reduce the heat to a simmer.
- Cook the rolls for 3 hours, basting the rolls every half hour.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 82.9 g, Cholesterol 119.9 mg, Fat 18.2 g, Fiber 11.4 g, Protein 33.4 g, SaturatedFat 6.8 g, Sodium 1215.8 mg, Sugar 44.6 g
RAISIN SAUCE FOR HAM I
This tangy sauce melds the taste of orange and raisins perfectly. Serve it as a topping for baked ham.
Provided by Marie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- In a small saucepan, combine raisins, water, orange juice and marmalade. Bring mixture to a boil over medium-high heat.
- In a bowl, stir together sugar, corn starch, salt and cloves. Slowly pour into raisin mixture, stirring constantly. Continue cooking and stirring until mixture thickens.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 49.7 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.7 g, Sodium 97.5 mg, Sugar 32.9 g
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
STUFFED HAM WITH RAISIN SAUCE
This impressive ham makes a great centerpiece for a holiday dinner, but I've served it most often for brunch. It always draws raves. -Jeanne Miller, Big Sky, Montana
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 12-14 servings.
Number Of Ingredients 17
Steps:
- Using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2-1/2-in. circle about 6 in. deep; remove cutout. Cut a 1-1/2-in. slice from the end of removed piece; set aside. , Continue cutting a 2-1/2-in. tunnel halfway through ham, using a spoon to remove pieces of ham (save for another use). Repeat from opposite end of ham, cutting and removing ham until a tunnel has been cut through entire length of ham., In a small skillet, saute onion in butter until tender. In a large bowl, combine the stuffing mix, pecans, parsley, egg substitute and mustard. Stir in onion. Stuff ham; cover end openings with reserved ham slices. Place in a shallow roasting pan., Bake, uncovered, at 325° for 1-1/4 hours. In a small saucepan, combine honey and orange juice concentrate; cook and stir for 1-2 minutes or until blended. Brush over ham. Bake 30 minutes longer or until a thermometer reads 140°. , For sauce, combine the brown sugar, flour, mustard and raisins in a saucepan. Gradually add water and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with ham.
Nutrition Facts : Calories 454 calories, Fat 20g fat (5g saturated fat), Cholesterol 107mg cholesterol, Sodium 2234mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 2g fiber), Protein 39g protein.
STUFFED HAM WITH RAISIN SAUCE
Make and share this Stuffed Ham With Raisin Sauce recipe from Food.com.
Provided by ckinnerson
Categories Ham
Time 2h30m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Using a sharp knife and beginning at one end of ham, carefully cut a 2-1/2-in. circle about 6 inches deep; remove cutout. Cut a 1-1/2 -in. slice from the removed piece; set aside. Continue cutting a 2-1/2-in. tunnel halfway through the ham, using a spoon to remove ham pieces(save for another use). Repeat from opposite end, until a tunnel has been cut through ham.
- In a skillet, saute onion in butter until tender. In a large bowl, combine the next 5 ingredients. Stir in onion. Stuff ham; cover end openings with reserved ham slices. Place in a shallow roasting pan.
- Bake, uncovered, at 325 for 1-1/4 hours. In a small saucepan, combine hone and orange juice concentrate; cook and stir for 1-2 minutes or until blended. Brush over ham. bake 30 minutes longer or until a meat thermometer reads 140.
- For suace, combine the brown sugar, flour, mustard, and raisins in a saucepan. Gradually add water and vinegar. Bring to a boil; cook and stir for 1-2 mins or until thickened. Serve with Ham.
- Yield: 12-14 Servings.
Nutrition Facts : Calories 548.7, Fat 28, SaturatedFat 7.1, Cholesterol 171.4, Sodium 2818.7, Carbohydrate 32.6, Fiber 2, Sugar 26.3, Protein 42.3
MOM'S RAISIN SAUCE FOR HAM
The brown sugar, cinnamon and mustard are a great combination of flavors in this great raisin sauce. Your family and guests will love it on your holiday ham!
Provided by liz MCMULLIN
Categories Other Sauces
Time 15m
Number Of Ingredients 8
Steps:
- 1. Boil raisins five 5 minutes in water.
- 2. Add sugar mixed with corn starch, spices, mustard and salt.
- 3. Cook until thick, a few minutes.
- 4. Blend in the vinegar, spread on ham. (I drizzle some pineapple juice on top as I bake pineapple slices with the ham.)
- 5. Bake per ham directions.
RAISIN SAUCE FOR HAM II
A Sauce my Gran used to make, and I now make it for my Grandchildren - been a family fave forever! Serve hot over baked ham.
Provided by Rayna Jordan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 28m
Yield 12
Number Of Ingredients 8
Steps:
- In a saucepan, stir together brown sugar, cornstarch and mustard powder. Slowly stir in vinegar, then add raisins, lemon zest, lemon juice and water. Cook over medium heat, stirring frequently, until mixture comes to a boil.
Nutrition Facts : Calories 59.9 calories, Carbohydrate 15.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 3.8 mg, Sugar 5.9 g
RAISIN SAUCE FOR HAM
The raisins cook up plump and soft in this savory golden sauce that will dress up ham for Easter dinner or anytime. A tart hint of lemon balances the fruit's sweetness. You can mix up this delicious accompaniment in minutes. -Lavonne Hartel Williston, North Dakota
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a saucepan, combine brown sugar, cornstarch and mustard. Stir in the water, raisins, vinegar, lemon juice and zest until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm over sliced ham.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
RAISIN SAUCE FOR HAM
Make and share this Raisin Sauce for Ham recipe from Food.com.
Provided by Bev I Am
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Boil raisins and water 5 minutes.
- Mix dry ingredients.
- Add to raisin mixture.
- Cook 15 minutes.
- Stir in butter and vinegar.
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