Currant Mustard Glazed Ham Recipes

RED CURRANT-GLAZED HAM

Steps:

• Heat oven to 375°F. Place the ham, cut-side down, on a rack set in a roasting pan. Cover with foil and bake for 40 minutes.
• Meanwhile, using a heavy pan, crush the peppercorns; place them in a bowl. Add the jelly, mustard and cider vinegar to the bowl and mix well to make a glaze. Transfer 1⁄2 cup of the glaze to a second bowl and set aside for serving.
• Brush half the remaining glaze over the ham and bake, uncovered, 20 minutes. Brush the rest of the remaining glaze over the ham and bake until ham is heated through and internal temperature registers 140°F, 15 to 20 minutes more. Thinly slice the ham and serve with the reserved glaze.

BAKED HAM WITH MUSTARD-RED CURRANT GLAZE AND RHUBARB CHUTNEY

Steps:

• Position rack in bottom third of oven and preheat to 325°F. Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute. Remove glaze from heat.
• Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in roasting pan. Bake 1 hour. Brush top and sides of ham generously with some of glaze. Bake until thermometer inserted into thickest part of ham registers 140°F, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour 15 minutes. Remove ham from oven; let stand 15 minutes. Transfer to platter. Garnish with watercress. Serve with Rhubarb Chutney.

SPICY CURRANT SAUCE FOR HAM

Steps:

• Stir brown sugar, dried currants, water, vinegar, Worcestershire sauce, butter, salt, black pepper, cloves, and mace together in a saucepan over medium heat, stirring occasionally until butter melts, about 10 minutes. Bring to a boil.
• Stir currant jelly into sauce and return to a gentle boil; reduce heat to low and simmer until currents are slightly plump, 5 to 10 minutes.

HAM WITH CURRANT SAUCE

Steps:

• In a large skillet, bring ham and water to a boil. Reduce heat; cover and simmer until ham is heated through, turning once. Meanwhile, in a small microwave-safe bowl, combine jelly and horseradish. Cover and microwave on high for 1-3 minutes or until heated through, stirring occasionally. Serve over ham.

SPIRAL HAM WITH CURRANT HONEY MUSTARD GLAZE

Steps:

• Preheat oven to 350°F.
• In a small sauce pot combine mustard and honey. Heat to a simmer.
• Place ham cut side down on a baking sheet or roasting pan. Brush with honey mustard and bake for 30 minutes.
• Add rehydrated currants to honey mustard and brush ham one more time and bake for 10 more minutes.
• Serve ham with remaining glaze as a sauce on the side. Enjoy!

CURRANT-GLAZED HAM BALLS

Steps:

• In a bowl, combine the first six ingredients. Crumble ham and beef over mixture and mix well. Shape into 1-in. balls. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 15-18 minutes or until meatballs are no longer pink. Remove from pan; drain if needed. , In a large skillet, combine jelly and mustard. Cook and stir over low heat until jelly is melted. Add meatballs. stir to coat.

RED CURRANT HAM GLAZE

Steps:

• In a small saucepan, add all the ingredients. Stir to combine.
• Put the pan over medium heat. Cook until warm. Set aside.
• When the ham is about 20 minutes from being done or at 120 degrees. Remove the ham from the oven and apply the glaze with a pastry brush.
• Return the ham to the oven and finish cooking. Internal temperature needs to be 140 degrees.
• Save any leftover glaze to be used at the table.

EASTER HAM WITH RED CURRANT GLAZE

Steps:

• Heat oven to 300 degrees.
• Put ham fat side up on a bed of aluminum foil in a pan just big enough to hold it. Place in oven for 2 1/2 hours.
• Remove from oven, and peel off the outer layer of fat. Score top with a sharp knife at 3/4-inch intervals in a checkerboard pattern, about half an inch deep. Return ham to oven.
• In a saucepan over medium heat, melt the jelly with the red wine and reduce until mixture is slightly syrupy, about 6 minutes. Baste ham lightly with the glaze every 10 minutes or so for 1 1/2 hours.
• Let cool for 30 minutes; then decorate with a thin line of parsley along every third scored line.

CURRANT MUSTARD-GLAZED HAM

Steps:

• If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a collar of skin around the shank bone and a layer of fat. Trim the fat, leaving a layer about 1/3 inch thick, score the layer remaining into diamonds, and stud the center of each diamond with a clove. Bake the ham on a rack in a roasting pan in a preheated 350°F. oven for 55 minutes.
• In a small saucepan heat the jelly over moderate heat, stirring, until it is melted and smooth, remove the pan from the heat, and stir in the mustard. Spoon the glaze over the ham, spreading it evenly, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. Transfer the ham to a platter and let it stand for 15 minutes before carving. If planning to make the ham, spinach, and pasta gratin (page 117), reserve 1 pound of the carved ham, covered and chilled.

MUSTARD-GLAZED HAM WITH PEAR CHUTNEY

Steps:

• Heat oven to 325°F.
• Place ham in roasting pan; cover loosely with foil. Bake 1-1/2 hours.
• Meanwhile, mix mustard, syrup and cloves until blended. Heat oil in small saucepan on medium heat. Add peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add pears, onions, currants, water, vinegar and 1/3 cup mustard mixture; mix well. Cook 20 min., stirring occasionally. Remove from heat; set aside until ready to use.
• Remove ham from oven; brush with remaining mustard mixture. Bake, uncovered, 30 min. or until heated through (140°F).
• Slice ham. Serve topped with pear chutney.