Balsamic And Dijon Glazed Ham With Roasted Pearl Onions Recipes

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BALSAMIC-GLAZED PEARL ONIONS



Balsamic-Glazed Pearl Onions image

This makes a fantastic side dish to a prime-rib beef roast or a pork roast dinner, or to any beef or pork dish! This will serve about 6 people but can easily be doubled. Use a large package of frozen pearl onions for this recipe, and also fresh pearl onions can be used, just blanch in boiling water, cool then peel.

Provided by Kittencalrecipezazz

Categories     Onions

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

9 cups frozen pearl onions
2 tablespoons olive oil
1 cup balsamic vinegar
1/2 cup water
1 teaspoon sugar (optional or to taste)
salt and pepper
1 -2 tablespoon butter

Steps:

  • In a large skillet heat oil over medium-high heat, then saute the onions until lightly browned (about 5-6 minutes).
  • Add in balsamic vinegar and water; simmer stirring occasionally until the onions are tender (about 12-15 minutes).
  • Transfer the onions to a bowl using a slotted spoon (reserve the liquid).
  • Simmer the reserved liquid until thick and syrupy and reduced to about 1/2 cup.
  • Season the liquid with salt and pepper and a little sugar if desired.
  • Transfer the onions back to the skillet and coat with the liquid.
  • Add in the butter, stirring and heat slightly until the butter has melted.
  • Transfer to a bowl.
  • Delicious.

BALSAMIC-AND DIJON-GLAZED HAM WITH ROASTED PEARL ONIONS



Balsamic-And Dijon-Glazed Ham With Roasted Pearl Onions image

Make and share this Balsamic-And Dijon-Glazed Ham With Roasted Pearl Onions recipe from Food.com.

Provided by yooper

Categories     Ham

Time 2h55m

Yield 12 serving(s)

Number Of Ingredients 8

2 lbs white pearl onions
1 cup packed brown sugar
5 tablespoons balsamic vinegar
3 tablespoons Dijon mustard
1/4 cup butter, diced
1 teaspoon salt
1/4 teaspoon ground black pepper
8 -10 lbs half ham shank, fully cooked,fat trimmed to 1/2 inch thickness

Steps:

  • Cook onions in large pot of boiling salted water 2 minutes; drain.
  • Trim root ends, leaving base intact.
  • Peel.
  • (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 325.
  • Combine sugar, vinegar, and mustard in bowl for glaze.
  • Transfer onions to 11x7x2-inch glass baking dish.
  • Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat.
  • Cover with foil.
  • Line large roasting pan with foil.
  • Making 1/2-inch-deep slits, score ham with diamond pattern.
  • Place ham in pan and roast 45 minutes.
  • Place onions in oven.
  • Roast ham and onions 25 minutes.
  • Uncover onions.
  • Continue roasting onions and ham 50 minutes.
  • Baste ham with some of glaze.
  • Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer.
  • Transfer ham to large platter.
  • Transfer onion mixture to bowl.
  • Serve ham, passing onion mixture seperately.

Nutrition Facts : Calories 937.7, Fat 67.6, SaturatedFat 24.5, Cholesterol 215.8, Sodium 446.1, Carbohydrate 26.4, Fiber 1.4, Sugar 22, Protein 52.8

CHERRY DIJON-GLAZED HAM



Cherry Dijon-Glazed Ham image

Make and share this Cherry Dijon-Glazed Ham recipe from Food.com.

Provided by Charlotte J

Categories     Sauces

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 7

1 (16 ounce) can pitted dark sweet cherries in syrup, undrained
1/2 cup red wine
1/4 cup dark brown sugar, firmly packed
6 tablespoons Grey Poupon Dijon Mustard, divided
4 teaspoons cornstarch
1 tablespoon frozen orange juice concentrate, thawed
1 (3 lb) fully cooked boneless smoked ham

Steps:

  • Drain cherries, reserving syrup.
  • Combine the cherry syrup, wine, sugar, 2 tablespoons of the mustard, the cornstarch and juice concentrate in small saucepan.
  • Cook on medium-high heat until mixture thickens and starts to boil, stirring constantly.
  • Remove 1/3 cup of the sauce; reserve for later use.
  • Stir cherries into remaining sauce; cover.
  • Refrigerate until ready to use.
  • Brush ham with remaining 1/4 cup mustard.
  • Bake ham as directed on package (I think it says 20 minutes per pound), brushing occasionally with the reserved 1/3 cup sauce for the last 30 minute of the baking time.
  • Meanwhile, cook cherry sauce on medium-low heat until heated through, stirring occasionally.
  • Carve ham.
  • Serve ham slices topped with the warm cherry sauce.

Nutrition Facts : Calories 224.3, Fat 10.1, SaturatedFat 3.3, Cholesterol 58.6, Sodium 1536.3, Carbohydrate 12.1, Fiber 0.9, Sugar 9.2, Protein 20.2

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