Raspberry Wine Glazed Ham
A beautiful ruby-red glaze coats this delicious ham.
1 (8-10 pound) boneless ham, fully cooked
2 teaspoons cornstarch
2 tablespoons lemon juice
1/4 cup dry white wine
1/3 cup seedless raspberry preserves, divided
1 tablespoons butter
Parsley (for garnish)
Preheat oven to 325 degrees F.
Score ham in diamond shapes. Place on a rack in a shallow roasting pan. Bake for 2 hours, or until meat thermometer registers 140 degrees F. If you prefer, cook the ham on a gas grill or charcoal barbecue.
For the glaze, in a small saucepan blend cornstarch with lemon juice. Stir in wine and half of the preserves. Cook and stir until thickened and bubbly. Add remaining preserves and butter. Brush glaze over the ham. Bake for an additional 10 minutes.
Spoon any extra glaze over ham. Serve ham on a large platter, garnished with parsley.
NOTE: You can double the glaze recipe, use half on the ham and thin the rest with a little water for a sauce to use on the side.
Coca-cola Ham
Fresh ham comes from the pig’s hind leg. (You buy fresh pork leg to brine, not a cured, smoked ham.) Because a whole leg is quite large, it is usually cut into two sections. The sirloin, or butt, end is harder to carve than our favorite, the shank end. If you don’t have room in your refrigerator, brine the pork in an insulated cooler or a small new plastic garbage can and add five or six freezer packs to the brine to keep it well cooled.
1 (6 to 8 pound) bone-in fresh half leg of pork with skin,
preferably shank end, rinsed, or boneless pork loin (see notes)
Brine
3 cups kosher salt or 1 1/2 cups table salt
3 (2-liter) bottles Coca-Cola Classic
2 heads garlic, cloves separated, lightly crushed and peeled
10 bay leaves
1/2 cup black peppercorns, crushed
Garlic and Herb Rub
1 cup lightly packed fresh sage leaves
1/2 cup lightly packed fresh parsley leaves
8 medium cloves garlic, peeled
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1/2 tablespoon ground black pepper
1/4 cup olive oil
Coca-Cola Glaze With Lime and Jalapeno (recipe follows)
Carefully slice through skin and fat with serrated knife, making 1-inch diamond pattern. Be careful not to cut into meat.
To make brine: In large (about 16-quart) bucket or stockpot, dissolve salt in Coke. Add garlic, bay leaves and crushed peppercorns. Submerge ham in brine and refrigerate 8 to 24 hours.
Set large, disposable roasting pan on baking sheet for extra support; place flat wire rack in roasting pan. Remove ham from brine; rinse under cold water and dry thoroughly with paper towels. Place ham cut-side down on rack. (If using sirloin end, place ham skin-side up.) Let ham stand, uncovered, at room temperature 1 hour.
Meanwhile, adjust oven rack to lowest position and preheat oven to 500 degrees F.
To make rub: In work bowl of food processor fitted with steel blade, process sage, parsley, garlic, salt, pepper and oil until mixture forms smooth paste, about 30 seconds. Rub all sides of ham with paste.
Roast ham at 500 degrees F for 20 minutes. Reduce oven temperature to 350 degrees F and continue to roast, brushing ham with glaze every 45 minutes, until center of ham registers 145 to 150 degrees F on instant-read thermometer, about 2 1/2 hours longer.
Tent ham loosely with foil and let stand until center of ham registers 155 to 160 degrees F on thermometer, 30 to 40 minutes. Carve and serve.
NOTES: When ordering a fresh half leg of pork, tell butcher to leave fat and skin on the outside intact, unscored.
To roast a 5-pound boneless pork loin, cook at the same temperature as the half leg, allowing about 20 to 25 minute per pound. Take the roast out when it reaches 155 degrees F. Tent loosely with aluminum foil until it registers 160 degrees F.
Coca-Cola Glaze with Lime and Jalapeno
1 cup Coca-Cola Classic
1/4 cup lime juice (2 limes)
2 cups firmly packed dark or light brown sugar
2 medium jalapeno chiles, cut crosswise into 1/4-inch-thick slices
Bring Coca-Cola, lime juice, brown sugar and chiles to a boil in small nonreactive saucepan over high heat; reduce heat to medium-low and simmer until syrupy and reduced to about 1 1/3 cups, 5 to 7 minutes. (Glaze will thicken as it cools between bastings; heat over medium heat about 1 minute, stirring once or twice, before using.)
Makes about 1 1/3 cups, enough to glaze ham.
Makes 10 servings.
Ginger Melon Ham
1 pound fresh ham, cubed
1 tablespoon vegetable oil
1/2 onion, thinly sliced
1 clove garlic, minced
1 tablespoon grated fresh ginger or 1 teaspoon dry ginger
2 tablespoons soy sauce
1/4 cup dry sherry
2 tablespoons wine vinegar
1 tablespoon cornstarch
3 cups cantaloupe or honeydew, cubed
1/2 cup pickled watermelon rind, diced
Heat oil in large skillet over medium-high heat. Brown pork cubes, stirring, until lightly browned, about 4 to 5 minutes.
Stir in onion, garlic and ginger; stir and cook for 2 to 3 minutes. Mix together soy sauce, sherry, vinegar and cornstarch. Add to skillet. Cook and stir until sauce thickens. Stir in melon and watermelon rind. Heat through.
Orange Glazed Fresh Baked Ham
1 (4 to 5 pound boneless fresh ham
1 (12 ounce) jar orange marmalade
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Place ham on rack in open roasting pan. Insert meat thermometer in thickest part of ham, not touching fat.
Combine marmalade, soy sauce, ginger and cloves; mix well. Bake, uncovered in a 325 degree F oven for 2 to 3 hours (allow 25 to 30 minutes for each pound) or until meat thermometer registers 155 degrees F.
Brush with marmalade mixture several times during the last 45 minutes of cooking time. Let ham stand 10 to 15 minutes after removal from oven. (Temperature will rise about 5 degrees to reach recommended internal temperature of 160 degrees F and juices will set.) To serve, remove netting from ham.
Makes 12 to 15 servings.
Baked Ham With Cornbread Apricot Stuffing
1 (4 pound) smoked boneless ham
1 (8-inch square) pan cornbread (homemade or mix)
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
1/2 cup apricot preserves
1/2 cup chopped pecans
1/2 cup beef broth
Place ham on rack in shallow roasting pan. Bake at 325 degrees F for about 1 1/2 hours or until meat thermometer registers 140 degrees F. Slice to serve.
Meanwhile, crumble baked cornbread. Place in large mixing bowl.
In medium skillet, saute celery and onion in butter until onion is tender; stir in preserves and pecans; toss with cornbread. Turn into a greased 2-quart casserole. Drizzle broth over stuffing. Bake at 325 degrees F for 30-45 minutes, until heated through and lightly browned. Serve with smoked ham.
Yields 8 servings.
Spiral Ham With Honey Glaze
1 (7 pound) spiral cut smoked ham, fully cooked
1/2 cup pear nectar
1/2 cup orange juice
1/2 cup firmly packed brown sugar
1/2 cup honey
Preheat oven to 375 degrees F.
Place ham, cut end down, in a baking pan.
Mix together pear nectar and orange juice in a bowl. Bake ham in a preheated oven for 15 minutes, basting twice with juice mixture.
Mix together brown sugar and honey in a small bowl. Brush mixture over ham. bake for about another hour, or until internal temperature measures 140 degrees F on an instant read meat thermometer. Serve immediately.
Baked Ham
1 cooked ham, half or whole
Ground cloves, to taste
1/2 cup brown sugar
Maraschino cherries
1 tablespoon brown sugar
1 apple
Pineapple rings
Place cooked ham in pan. Rub in 1 tablespoon brown sugar and sprinkle with cloves. Pare and cut apple in eighths, place around and over ham. Sprinkle brown sugar over apples. Decorate with pineapple rings and maraschino cherries. Cover and bake for about 1 hour at 350 degrees F, basting frequently.
Apple-cinnamon Ham
18 servings
1/2 cup apple jelly
2 tablespoons Dijon mustard
1/2 teaspoon cinnamon
Pinch ground cloves
1 (7-to-8-pound) fully cooked spiral-cut ham
Preheat the oven to 350 degrees F.
In a saucepan, heat the jelly until melted and smooth. Remove jelly from the heat and stir in mustard, cinnamon and cloves.
Brush the mixture all over the ham and bake for 45 to 60 minutes, basting every 10 to 15 minutes.
Per serving: 340 calories (52 percent from fat), 32 g protein, 8 g carbohydrates, no fiber, 19 g fat, 168 mg cholesterol, 2,317 mg sodium
Easter Ham With Rhubarb Sauce
1 (4 pound) boneless, fully cooked ham, boneless
3 cups fresh rhubarb or 1 (16 ounce) package frozen cut rhubarb
1 1/4 cups granulated sugar
1/3 cup orange juice
2 teaspoons grated orange peel
3/4 teaspoon dry mustard
1 cinnamon stick
Do not preheat oven. Place ham, straight from the refrigerator, on a rack in a shallow roasting pan. Add 1/2 cup water. Insert an ovenproof meat thermometer into the thickest part of the ham. Cover the pan tightly with aluminum foil, leaving the thermometer dial exposed. Roast at 325 degrees F until thermometer registers 135 degrees F, about 19-23 minutes per pound.
Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard and cinnamon stick in a large saucepan. Bring to a boil. Reduce heat to medium and cook, uncovered, about 15 minutes, stirring occasionally.
Remove cinnamon stick. Remove aluminum foil from ham and spoon a small amount of sauce over the ham 15 minutes before end of cooking time. Remove ham when meat thermometer registers 135 degrees F. Allow ham to stand, covered, about 10 minutes, or until the thermometer registers 140 degrees F.
Serve remaining sauce with ham.
Makes 2 1/4 cups sauce.
