Glazed Ham with Cranberry Chutney
PRINT the recipe:
Often, we overlook the main dishes of holiday meals because they're just... blah. To change that, this glazed ham with a cranberry chutney is bright, full of flavor, and deserves to be the main attraction! Personally, the cranberry chutney makes all the difference! Try it and I think you'll love it!
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
INGREDIENTS
- 6-8 lb bone-in ham
For the glaze:
- 1/3 cup unsalted butter
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1/4 tsp cloves
- 1/2 tsp cinnamon
- 1 tsp dried garlic granules
For the cranberry chutney:
- 12 oz fresh or frozen cranberries
- 1/2 cup chopped dried apricots
- 1 pear, diced
- 1/2 cup cranberry juice
- 1/2 cup apple cider vinegar
- 3/4 cup maple syrup
- 2 tbsp brown sugar
- 2 cinnamon sticks
- 1/4 tsp cloves
- 1/2 tsp salt
INSTRUCTIONS
Preheat oven to 325°F. Remove ham from the refrigerator 1 ½ hours before baking to take the chill off. Place the ham in a roasting pan (cut side down, if using a partial ham). Pour ⅓ cup water into the bottom of the roasting pan and cover tightly with foil. Place in oven to roast. While the ham is roasting, prepare the glaze and chutney.
For the glaze: In a small saucepan, combine the butter, honey, mustard, cloves, cinnamon, and garlic. Melt and stir together over low heat.
For the chutney: In a 3-quart saucepan, combine the cranberries, apricots, pear, cranberry juice, apple cider vinegar, maple syrup, brown sugar, cinnamon sticks, cloves, and salt. Bring to a boil, cover, and reduce to a simmer until thickened, 25-30 minutes.
When the ham is close to 120°F, remove foil and begin glazing every 10-15 minutes until a crust starts to form and the ham reaches 140°F, 30-40 minutes. In the last few minutes, turn the broiler on to create a deeper crust.
When the ham reaches 140°F, remove from oven and let ham rest for 15 minutes before serving.
#Christmas #ham #dinner
Whiskey, raspberry and maple glazed ham
Maple syrup ham glaze recipe for Christmas | delicious. Australia
This maple-glazed ham is easily the brightest star come Christmas Day. Follow along as Waz and Phoebe show you how to nail an impressive yet effortless Christmas feast, including crispy mustard potatoes and basil ranch salad.
Still haven't subscribed to delicious. Australia? Do it here:
For the full recipe:
-------
delicious. is Australia's number one premium food and lifestyle brand at the intersection of cooking, eating out, travel, entertaining and style, design and global trends, reaching over 2 million Australians each month. Food is life, #makeitdelicious.
Hungry for more delicious. Australia?
Check out our website:
Subscribe to our magazine:
Like us on Facebook:
Follow us on Instagram:
Follow us on Twitter:
Follow us on Pinterest:
#ham #christmas #glaze #recipe #cooking #food
CHRISTMAS RECIPE: Honey Glazed Ham With Pear & Saffron Chutney
A classic recipe paired with a delicious chutney.
Gordon Ramsay’s Ultimate Cookery Course –
Subscribe for weekly cooking videos.
A hearty dinner together with a wonderfully homey dessert.
Gordon Ramsay’s Ultimate Cookery Course –
Subscribe for weekly cooking videos.
If you liked this clip check out the rest of Gordon's channels:
Maple Glazed Ham with Mushrooms and Cranberries
**I suggest using cream of MUSHROOM soup for this recipe.
This recipe is my own. Here are the ingredients
- small precooked ham
- 1/4 cup maple syrup
- 1/4 cup craisins
- 1/4 cup milk (optional)
- sliced mushrooms (your choice -- white, cremini, or mixed)
It's simple and so tasty!
Please let me know if you make it!
:)
Cookie
Christmas Cooking | Baked ham with cranberry glaze
Christmas Cooking recipe for Baked ham with cranberry glaze, roasted pears and bacon greens.
It’s hard to beat a baked ham at Christmas, whether for a Boxing day buffet or as an alternative to the traditional roast turkey. This one has a sweet and sticky cranberry and mustard glaze, a port sauce and soft roasted pears. Serve with these honey and mustard bacon greens for a showstopper main. See method
Serves 12 (with leftovers)
15 mins to prepare and 3 hrs 15 mins to cook
309 calories / serving
Ingredients
2.6kg gammon joint
3 small pears, halved
For the sauce and glaze
1 tsp olive oil
1 shallot, finely chopped
3 tbsp balsamic vinegar
200ml port
200g jar cranberry sauce
3 tbsp soft brown sugar
1 tbsp wholegrain mustard
2 tbsp whole cloves
For the bacon greens
300g pack sliced greens
5 rashers streaky bacon, chopped
1 tsp olive oil
2 garlic cloves, sliced
2 tbsp cider vinegar
1 tbsp honey
2 tsp mustard seeds
Each serving contains
Energy
1300kj
309kcal
15%
Fat
13g
18%
Saturates
4g
18%
Sugars
18g
20%
Salt
3.8g
63%
of the reference intake
Carbohydrate 18.5g Protein 39.1g Fibre 2.7g
Method
1. Put the gammon in a large, deep saucepan, cover with water and simmer for 2-2½ hrs or until very tender. Alternatively, roast the gammon in a roasting tin in the oven at gas 3, 170°C, fan 150°C, covered in foil, for the same amount of time.
2. To make the sauce, heat 1 tsp oil in a frying pan over medium heat. Add the shallot, cook for 3 mins to soften, then season and stir in the vinegar and port. Simmer for 10 mins until reduced by a third, then add half the cranberry sauce. Simmer for 5 mins, then remove from the heat. Set aside.
3. Preheat the oven to gas 5, 190°C, fan 170°C. Drain the gammon and leave to cool for 10 mins, then slice off the rind and most of the fat, leaving behind a 1cm layer. Score a cross-hatch diamond pattern into the fat and put in a roasting tin with the pears.
4. To make the glaze, blitz the remaining cranberry sauce and brown sugar in a food processor to a smooth purée. Mix with the mustard, then brush all over the gammon and the pears. Press the cloves into the scores on the fat. Cover with foil and roast for 45 mins, or until the glaze has caramelised.
5. Towards the end of the gammon’s cooking time, bring a large pan of water to the boil. Add the greens and cook for 1 min to wilt, then drain, rinse in cold water and drain again. Set aside. In a nonstick frying pan, fry the bacon over a medium heat for 3-4 mins until very crisp. Transfer to a plate and discard the fat from the pan. Add the olive oil and garlic and cook for 1 min or until pale golden. Add the vinegar, honey, mustard seeds and bacon. Simmer for 1 min until syrupy, then remove from heat. Toss with the greens and put in a bowl.
6. Gently reheat the sauce, then serve alongside the ham with the pears and bacon greens.
Read more at
I hope you enjoyed this video and found it useful. Please let me know if you make this meal.
#ChristmasCooking #ChristmasRecipes #HolidayRecipes
This presentation contains images that were used under a Creative Commons License. Click here to see the full list of images and attributions: