Cherry Glazed Ham Recipes

STICKY CHERRY GLAZED HAM

Steps:

• Pre-heat the oven to 160°C/320ºF.
• Place the ham in a large roasting dish. Add the onion, garlic, rosemary, apple juice and water. Cover tightly with foil and place in a preheated oven.
• Place in the oven and roast for 20 minutes per 500g/1lb. A 4kg/8lb ham/gammon will need 2 hours 40 minutes.
• When the ham is cooked, remove from the oven and turn the heat up to 200°C/390ºF.
• In a small saucepan, combine all the glaze ingredients and allow to come to the boil. Cook until the sugar has dissolved and the cherries are soft. Remove the cinnamon and ginger then blend with an immersion blender.
• Cut the skin off the gammon and cut a diamond pattern into the fat.
• Pour the glaze over the gammon and place back in the oven to cook for another 20-30 minutes.
• Allow the glaze to get sticky but check on it regularly as it can burn quickly. Glaze the ham once or twice while baking to allow the glaze to get thick and sticky. When the glaze is sticky and dark, remove from the oven.
• Allow the ham to cool for 30 minutes then slice and serve.

BAKED HAM WITH CHERRY SAUCE

Steps:

• Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Mix brown sugar, syrup and mustard; rub over ham and press into cuts. Bake, covered, until a thermometer reads 140°, 1-3/4 to 2 hours., In a small saucepan, mix cornstarch, sugar and water until smooth. Add cherries; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and almond extract. Serve warm with ham.

CHERRY DIJON-GLAZED 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.

CHERRY-GLAZED HAM

Steps:

• Place ham on a rack in a shallow baking pan.
• Bake, uncovered, in a 325° F oven about 1-1/2 hours (or until thermometer registers 140° F).
• Meanwhile, in a saucepan combine the cherry preserves, vinegar, corn syrup, and spices.
• Cook and stir until boiling.
• Reduce heat; simmer two minutes.
• Stir in almonds.
• Remove from heat.
• Set aside 3/4 cup of the glaze.
• About 15 minutes before the ham is done, spoon some of the remaining glaze over the ham, basting occasionally.
• Remove from oven; place on a heated serving platter.
• Stir the water into the reserved 3/4-cup glaze; heat and serve along with the ham.

CHRISTMAS CHERRY HAM GLAZE

Steps:

• In a medium saucepan combine all ingredients; bring to a light simmer over medium heat.
• Reduce heat to low and simmer stirring for 5 minutes.
• The last 30 minutes of cooking the ham remove from oven and baste with the sauce.
• Continue to cook uncovered for 30 minutes.

CHERRY GLAZED HAM

Steps:

• Bake ham.
• Thirty minutes before end of baking, remove from oven.
• Pour drippings from pan.
• Score fat surface lightly in uniform diamond pattern.
• Strain pie filling; set cherries aside.
• Stir together syrup from pie filling, marmalade, sherry flavoring and orange juice.
• Pour syrup mixture on ham.
• Continue baking 30 min longer or til ham is done, basting frequently with glaze.
• Garnish ham with reserved cherries.
• About 2 1/2 cups.

BAKED HAM WITH SPICED CHERRY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a roasting pan with foil and spray it with nonstick spray.
• Score the top and sides of the ham with a small sharp knife in a crisscross pattern. Put the ham in the pan, pour 1/2 cup water or white wine into the bottom of the pan and bake, covered loosely with a tent of foil, 45 to 60 minutes.
• To make the glaze, combine the preserves, horseradish, brown sugar, cinnamon, cumin, cardamom, salt, and lemon juice in a medium bowl. Transfer the cherry mixture to a small saucepan and bring to a boil over medium heat. Boil until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat; stir in the lemon zest.
• Remove the ham from the oven and brush the top with 1/4 cup of the glaze. Bake, uncovered, until the ham is hot and an instant-read thermometer inserted into the center registers 140 degrees F, about 20 minutes longer. Remove the ham from the oven to a cutting board and let stand 10 minutes before slicing. Arrange the sliced ham on a serving platter and serve with the reserved glaze.