EASY-TO-MAKE GLAZES ADD PIZAZZ TO HAM, MAKING IT A SPECIAL TREAT.Byline: Daily News Give ham pizazz this Easter with a special, simple-to-make glaze or sauce. Marge Powers of the food department favors a champagne sauce, while food editor Natalie Haughton shares a recipe that produces a honey-type glazed ham. Any or all of the recipes that follow are designed to get you through Easter dinner with style and good flavor! NATALIE HAUGHTON'S BAKED HONEY OF A HAM This is an easy way to gussy gus·sy tr.v. gus·sied, gus·sy·ing, gus·sies Slang To dress or decorate elaborately; adorn or embellish: gussied herself up in sequins and feathers. up a canned ham for Easter or any time. 1/2 cup honey 1/4 cup cider vinegar cider vinegar n. Vinegar made from fermented apple cider. Noun 1. cider vinegar - vinegar made from cider vinegar, acetum - sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a 1/4 cup frozen orange juice Noun 1. frozen orange juice - orange juice that has been concentrated and frozen orange-juice concentrate concentrate - a concentrated form of a foodstuff; the bulk is reduced by removing water orange juice - bottled or freshly squeezed juice of oranges concentrate, thawed 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves cloves symbolic of stateliness. [Plant Symbolism and Folklore: Jobes, 350] See : Dignity 1/4 teaspoon grated nutmeg 1 (5-pound) canned ham, trimmed of all gelatin gelatin or animal jelly, foodstuff obtained from connective tissue (found in hoofs, bones, tendons, ligaments, and cartilage) of vertebrate animals by the action of boiling water or dilute acid. and fat Canned drained pineapple slices, maraschino cherries and parsley sprigs, for garnish Combine honey, vinegar, orange juice concentrate, cinnamon, cloves and nutmeg. Mix well. Line a 10x14-inch roasting pan with a double thickness of foil. Set a rack on top of foil and place ham on rack. Pierce ham every 3/4-inch with tines of a long, heavy fork. Brush some of honey mixture over ham. Bake in preheated 325-degree oven 1 1/2 to 2 hours, or until ham is heated through, basting baste 1 tr.v. bast·ed, bast·ing, bastes To sew loosely with large running stitches so as to hold together temporarily. ham every 15 to 20 minutes with honey mixture. Let ham stand 5 to 10 minutes before carving into slices. Serve ham slices on a platter garnished with drained pineapple slices, maraschino cherries and parsley. Makes 10 to 12 servings. MARGE POWERS' CHAMPAGNE HAM 1 (10-pound) bone-in fully cooked ham 1 box (1-pound) box light brown sugar 2 (4/5-quarts) bottles extra-dry champagne 3 tablespoons honey 1 1/2 teaspoons ground ginger 1 1/2 teaspoons dry mustard Noun 1. dry mustard - a substance such that one to three tablespoons dissolved in a glass of warm water is a homemade emetic powdered mustard emetic, nauseant, vomitive, vomit - a medicine that induces nausea and vomiting 2 large sweet onions, thinly sliced 2 large cloves garlic, cut in quarters Score ham and place on a rack in a large baking pan. Sprinkle top with 1 cup brown sugar and pour over 1 bottle champagne. Place onions and garlic in liquid in pan around ham. In a large saucepan, combine remaining bottle champagne, remaining brown sugar, honey, ginger and mustard; heat to a rolling boil. Then pour over ham in pan. Bake in preheated 325-degree oven about 2 hours or until heated through. Serve ham, cut into slices, topped with some sauce. Pass any extra sauce. Makes 15 to 20 servings. APRICOT HAM GLAZE 1 jar (16 ounces) apricot preserves 2 tablespoons brown sugar 3 tablespoons sherry Combine all ingredients, mixing well. Spoon some of glaze on top of ham during last hour of baking time and then again 1/2 hour before end of baking time. Heat any remaining glaze in microwave oven and spoon over ham slices on a serving platter. Makes about 1 1/2 cups glaze. BOURBON HAM GLAZE 2/3 cup packed light brown sugar 2/3 cup bourbon whiskey Some of the information in this article may not be verified by . It should be checked for inaccuracies and modified to cite reliable sources. Bourbon is an American form of whiskey named for Bourbon County, Kentucky. 2 tablespoons grated orange peel 1/4 to 1/2 teaspoon ground allspice allspice: see pimento. allspice Tropical evergreen tree (Pimenta dioica) of the myrtle family, native to the West Indies and Central America and valued for its berries, the source of a highly aromatic spice. In a small saucepan, combine brown sugar, whiskey, orange peel and allspice. Cook and stir over medium-low heat 15 minutes or until glaze is slightly thickened thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. . Brush glaze over glaze over Verb to become dull through boredom or inattention: the listener's eyes glaze over Verb 1. ham 20 to 30 minutes before end of baking time. Makes about 2/3 cup. TANGY HAM GLAZE 1/2 cup peach preserves 2 tablespoons chili sauce 2 teaspoons prepared grated horseradish horseradish Hardy perennial plant (Armoracia lapathifolia) of the mustard family, native to Mediterranean lands and grown throughout the temperate zones. Its hotly pungent, fleshy root is used as a condiment and is traditionally considered medicinal. 1 teaspoon dry mustard Combine preserves, chili sauce, horseradish and mustard. Spread glaze over ham 20 minutes before end of cooking time. Makes about 2/3 cup. GINGER-MUSTARD GLAZE 1 jar (12 ounces) ginger preserves 3 tablespoons Dijon mustard Combine ginger preserves and mustard, mixing well. Use to baste baste 1 tr.v. bast·ed, bast·ing, bastes To sew loosely with large running stitches so as to hold together temporarily. ham several times during last hour of baking time. Makes 1 1/2 cups glaze. SWEET-SOUR APRICOT GLAZE 1 cup apricot preserves 2 tablespoons (OR more to taste) Dijon mustard Combine all ingredients, mixing well. Heat a few minutes in a microwave oven, if necessary to blend thoroughly. Spoon some on top of ham at beginning of baking time and then during last 30 to 45 minutes. Use any excess to brush over ham slices on a serving platter. Makes 1 cup. SPICY HAM GLAZE 1 cup packed brown sugar 1/3 cup white vinegar 1/4 cup water 4 cinnamon sticks 2 teaspoons whole cloves In a small saucepan, combine all ingredients. Simmer uncovered, 15 minutes. Remove spices. Use as a glaze for baked ham, basting ham frequently during last 30 to 45 minutes of baking time. Makes about 1 cup. BROWN SUGAR GLAZE 1 cup packed brown sugar 1 tablespoon white vinegar 1/2 teaspoon dry mustard Mix all ingredients well. Spoon on ham last 20 to 30 minutes of baking time. PINEAPPLE GLAZE 1 cup packed brown sugar 1 tablespoon cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. 1/4 teaspoon salt 1 can (8 1/4 ounces) crushed pineapple in syrup, undrained 2 tablespoons lemon juice 1 tablespoon mustard Mix brown sugar, cornstarch and salt in 1-quart saucepan. Stir in pineapple, lemon juice and mustard. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Spoon on ham last 20 to 30 minutes of baking time. RHUBARB rhubarb: see buckwheat. rhubarb Any of several species of the genus Rheum (family Polygonaceae), especially R. rhaponticum (or R. rhabarbarum), a hardy perennial grown for its large, succulent, edible leafstalks. SAUCE FOR HAM 1 package (16 ounces) frozen cut rhubarb, thawed OR 3 cups sliced fresh rhubarb 1 1/4 cups sugar 1/3 cup orange juice 2 teaspoons grated orange peel 3/4 teaspoon dry mustard 1 cinnamon stick Combine all ingredients in a large saucepan and heat to boiling. Reduce heat to medium and cook, uncovered, 15 minutes, stirring occasionally. Remove and discard cinnamon stick. Spoon a small amount of sauce over ham 15 minutes before end of baking time, if desired. Serve remaining sauce with ham. Makes 2 1/4 cups sauce. |
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