Easter Braised Ham With Orange Honey Glaze And Champagne Raisin Recipes

EASTER BRAISED HAM WITH ORANGE HONEY GLAZE AND CHAMPAGNE RAISIN

Steps:

• FOR THE HAM: Trim skin and excess fat from ham, leaving about 1/4 inch covering of fat over ham. Insert cloves into fat side of ham; place in roasting pan, fat side up.
• Combine orange juice, wine and orange rind; set 1/2 cup aside and pour remaining mixture over ham. Set roasting pan on top of stove and bring liquid to boil, then place in 325°F oven for 1 1/2 hours, basting occasionally.
• Combine reserved liquid, honey, ginger and mustard; stir until smooth. Pour over ham and bake for 30 minutes, basting occasionally. Makes about 12 servings.
• FOR THE CHAMPAGNE RAISIN SAUCE: In saucepan, bring 1 cup of the champagne and raisins to boil; reduce heat to low and simmer for 5 minutes.
• Dissolve cornstarch in remaining champagne; add to saucepan along with sugar, butter, salt, cloves and cinnamon.
• Cook, stirring, until boiling and slightly thickened, 2 to 3 minutes. Pour into sauceboat. Makes about 3 cups enough for 12 servings.
• The Canadian Living Entertaining Cookbook.
• Menu:.
• Shrimp cocktail with pineapple.
• Braised Ham with Orange honey glaze.
• Champagne raisins sauce.
• Scalloped potatoes.
• Steamed asparagus or green beans.
• Marinated vegetable salad.
• Lemon parfait with almonds and strawberries.

ORANGE BAKED HAM

Steps:

• Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
• Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

NONA'S ORANGE-GLAZED EASTER HAM

Steps:

• Place ham in a large pot and cover with water. Soak 8 hours to overnight to remove salt.
• Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with aluminum foil.
• Mix orange juice, brown sugar, and dry mustard together in a small bowl.
• Drain ham and pat dry. Place in the prepared roasting pan. Score the outside of the ham in a diagonal pattern and coat with orange juice mixture. Insert cloves at cross marks.
• Bake in the preheated oven until heated through and glaze is well browned, about 2 hours. Let sit for 20 to 30 minutes before carving.

CHAMPAGNE BAKED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake, uncovered, at 325° for 1-1/2 hours., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until glaze is reduced by half. Remove from the heat., Baste ham with glaze; bake 30 minutes longer or until a thermometer reads 140°, basting twice with glaze. Serve with remaining glaze.

HONEY-ORANGE GLAZED HAM

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Stir the orange juice, cinnamon, clove, and honey together in a small bowl; set aside. Stir in almond extract if desired.
• Place the ham in a shallow roasting pan. Bake in the preheated oven 1 hour and 15 minutes. Remove the ham from the oven, and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 140 degrees F (60 degrees C), about 45 minutes longer. Baste occasionally as the ham finishes baking.

ORANGE-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine mustard and allspice; rub over ham., Bake, uncovered, at 325° until a thermometer reads 140°, 2 to 2-1/4 hours. Spread top of ham with marmalade during the last hour of baking, basting occasionally.