Baked Ham With Rhubarb In Balsamic Vinegar Sauce Recipes

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HAM WITH RHUBARB SAUCE



Ham with Rhubarb Sauce image

Make and share this Ham with Rhubarb Sauce recipe from Food.com.

Provided by Charlotte J

Categories     Sauces

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

1 (4 lb) boneless ham, cooked
1/2 cup water
3 cups chopped rhubarb
1 1/4 cups sugar
1/3 cup orange juice
2 teaspoons grated orange rind
3/4 teaspoon dry mustard
1 cinnamon stick

Steps:

  • Put ham on a rack in a shallow roasting pan.
  • Add water and cover with foil.
  • Roast at 325 degrees until meat thermometer registers 135 degrees.
  • In the meantime combine remaining ingredients and bring to a boil.
  • Reduce heat to medium and cook, uncovered, about 15 minutes; stir occasionally.
  • Remove cinnamon stick.
  • The last 15 minutes of baking time, remove foil from ham and spoon small amount of sauce over the ham (return to oven for remaining time).
  • Remove and allow ham to stand, covered, about 10 minutes.
  • Serve remaining sauce with ham.

Nutrition Facts : Calories 439, Fat 14.2, SaturatedFat 3.8, Cholesterol 161.2, Sodium 2749, Carbohydrate 36.2, Fiber 0.9, Sugar 32.6, Protein 40.2

BAKED HAM WITH RHUBARB IN BALSAMIC VINEGAR SAUCE



Baked Ham With Rhubarb in Balsamic Vinegar Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield Four servings, with leftover ham

Number Of Ingredients 8

1 teaspoon unsalted butter
1 onion, peeled and thinly sliced
1 cup brown sugar
1/2 cup balsamic vinegar
1 6-pound smoked half-ham
4 cups rhubarb, trimmed and cut into 1-inch pieces
8 very small red potatoes
Salt and freshly ground pepper to taste

Steps:

  • Preheat the oven to 375 degrees. Heat the butter in a large ovenproof pot over medium heat. Add the onion and saute until soft, about 5 minutes. Add the brown sugar and vinegar and and cook until the sugar melts. Place the ham in the center of the pot. Scatter the rhubarb around the ham, stirring to coat it with the sauce. Place the potatoes around the ham and cover the top with foil. Bake until the ham is heated through and the potatoes are tender, about 1 hour.
  • Carefully remove the ham and potatoes from the pot. With a slotted spoon, transfer the rhubarb to a bowl. Place the pot over medium-high heat and cook until the liquid has reduced to 1/2 cup, about 5 minutes. Stir the sauce into the rhubarb. Slice enough ham to serve 4 and divide among 4 plates. Place 2 potatoes on each plate and spoon the rhubarb mixture over the ham. Serve immediately.

BAKED HAM WITH BALSAMIC BROWN SUGAR GLAZE



Baked Ham with Balsamic Brown Sugar Glaze image

A gorgeous, juicy ham is the centerpiece of many holiday tables, and we think that this simple (and simply stunning, when you taste it) recipe should be the next one you try. It starts with a pre-cooked ham (which you can learn more about in our handy article that covers all the details of how to cook a ham) and from there, an easy glaze does the work of adding flavor and a glossy appearance. Sweet-on-sweet glazes were more popular in the past, but this updated-yet-accessible version strikes an ideal balance between sweet and acidic, the perfect complements to naturally salty ham. The hardest part about this six-ingredient recipe? Waiting to carve yourself a succulent slice-after all, a good host lets their guests go first.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h40m

Yield 12

Number Of Ingredients 6

6- to 8-pound fully cooked smoked bone-in gluten-free ham
1 cup packed brown sugar
2 tablespoons balsamic or cider vinegar
1/2 teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired

Steps:

  • Heat oven to 325°F. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
  • About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
  • Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.

Nutrition Facts : Calories 225, Carbohydrate 20 g, Cholesterol 60 mg, Fiber 0 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1320 mg

STICKY BAKED HAM



Sticky Baked Ham image

Balsamic vinegar adds the perfect complement to the traditional flavors of mustard and brown sugar for this glaze, creating a dark and caramelized coating for baked ham.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 20

Number Of Ingredients 4

1 5-8 lb. fully cooked ham half (shank or butt end)
1/2 cup packed brown sugar
1/4 cup balsamic vinegar
1/4 cup grainy Dijon mustard

Steps:

  • Preheat the oven to 350°F. Line a roasting pan with foil.
  • Place the ham in the roasting pan cut side down. Roast the ham uncovered for 1 (for a 5 lb. ham) to 2 hours hours (for an 8 lb. ham).
  • Meanwhile, combine the brown sugar, balsamic vinegar and mustard in a small bowl. Brush the ham with the glaze; continue roasting for an additional 30 minutes, basting with glaze every 10 minutes. Ham should be baked to an internal temperature of 140° F. Remove from oven; let the ham rest for 15 minutes before carving. Serve.

Nutrition Facts : Calories 220, Carbohydrate 6 g, Cholesterol 65 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 6 g, TransFat 0 g

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  • Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven.
  • Place the ham on a large cutting board and score the ham with cuts, 1/2" deep in a diamond pattern. If that sounds confusing, look down at the ham and start in a straight line from one end to the other making a 1/2" deep cut all the way across and over the top of the ham. Then repeat this cut, about an inch apart, slicing the ham from one side to the other. Then turn the ham 90 degrees and repeat, straight cuts, all the way across the ham. It should resemble a checkerboard when you are finished. This process allows the glaze to penetrate deeper into the ham. It is well-worth the effort and it only takes a few minutes.
  • Preheat the oven to 325 degrees. Line a large roasting pan or a heavy rimmed baking sheet with foil and place the ham cut side down in the pan. Roast 45-50 minutes. While the ham begins roasting, combine the sugar, vinegar and mustard in a small cup or bowl. Set aside next to the stove.
  • Remove the ham from the oven and baste generously with the glaze, using about 1/4 of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.


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