Ham And Apricot Crepes Recipes

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APRICOT-GLAZED HAM



Apricot-Glazed Ham image

Glaze a bone-in ham with apricot jam for a entree that's beautiful and delicious. Any leftovers will make meal planning a breeze later in the week. -Galelah Dowell, Fairland, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 20 servings.

Number Of Ingredients 5

1 fully cooked bone-in ham (6 to 8 pounds)
1/2 cup packed brown sugar
2 to 3 tablespoons ground mustard
Whole cloves
1/2 cup apricot preserves

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 brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through.

Nutrition Facts : Calories 233 calories, Fat 13g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 926mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 17g protein.

APRICOT GLAZED HAM



Apricot Glazed Ham image

Apricot preserves and a hint of honey mustard make a wonderful glaze for your traditional Easter Ham (or any other special occasion).

Provided by Karen Karsten

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 2h5m

Yield 14

Number Of Ingredients 4

1 (8 pound) fully-cooked, bone-in ham
¼ cup whole cloves
½ cup apricot preserves
3 tablespoons honey mustard

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
  • Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
  • Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

Nutrition Facts : Calories 677.6 calories, Carbohydrate 10 g, Cholesterol 145.2 mg, Fat 48.4 g, Fiber 0.7 g, Protein 48.3 g, SaturatedFat 17.2 g, Sodium 3363.4 mg, Sugar 6 g

HAM AND CHEESE CREPES



Ham and Cheese Crepes image

You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.

Provided by lutzflcat

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h15m

Yield 10

Number Of Ingredients 10

1 ¼ cups all-purpose flour
1 cup milk
4 large eggs
1 tablespoon melted butter
1 teaspoon butter
1 medium onion, thinly sliced
2 teaspoons butter, divided, or more as needed
2 tablespoons Dijon mustard
½ slice thinly sliced ham
8 ounces shredded Gruyere cheese

Steps:

  • Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
  • Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
  • Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
  • Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
  • Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g

APRICOT-GLAZED HAM



Apricot-Glazed Ham image

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h55m

Yield 8 to 10 servings

Number Of Ingredients 9

One 7- to 8-pound cured smoked ham, bone in
2 cups apricot jam
2 tablespoons unsalted butter, plus more for greasing the foil
2 tablespoons Dijon mustard
2 tablespoons minced fresh sage
1 tablespoon red wine vinegar
1 bay leaf
Pinch of ground cloves
Pinch of cinnamon

Steps:

  • Preheat the oven to 375 degree F.
  • Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake the ham for 1 hour.
  • While the ham is baking, make the glaze. In a small saucepan, combine the jam, butter, mustard, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Cook, stirring, until the glaze is thin and syrupy.
  • After the ham has baked 1 hour, brush with about half of the glaze and return to the oven. Cook, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 1 to 1 1/2 hours longer. If the glaze starts to burn, tent with a piece of greased foil.
  • Remove the ham from the oven and tent with a piece of greased foil. Let rest for about 10 minutes before carving.

HAM AND APRICOT CREPES



Ham and Apricot Crepes image

A sweet apricot sauce nicely complements these savory ham crepes.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 10 servings.

Number Of Ingredients 13

2 large eggs
1-1/2 cups 2% milk
1 tablespoon butter, melted
1 cup all-purpose flour
20 thin slices deli ham
SAUCE:
1 can (15-1/4 ounces) apricot halves
2/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cans (5-1/2 ounces each) apricot nectar
2 tablespoons butter
2 teaspoons lemon juice

Steps:

  • In a large bowl, whisk eggs, milk and butter. Add flour and mix well. Refrigerate, covered, 1 hour. , Preheat oven to 350°. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , Place a slice of ham on each crepe; roll up. Arrange in two greased 13x9-in. baking dishes. Bake, uncovered, until heated through, 8-10 minutes., Meanwhile, drain apricots, reserving syrup. Cut apricots into 1/4-in. slices; set aside. In a large saucepan, combine sugar, cornstarch and salt. Whisk in apricot nectar and reserved syrup until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in butter, lemon juice and apricot slices. Serve with crepes.

Nutrition Facts : Calories 235 calories, Fat 6g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 224mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 7g protein.

HAM AND CHEESE CREPES



Ham and Cheese Crepes image

Ham and Cheese Crepes are one of the most famous French street foods. A simple batter of flour, milk, eggs and butter, combine to make perfect crepes. Stuff them up with sliced ham and melted cheese, and you'll be immediately transported of a French street corner.

Provided by Edyta

Categories     Lunch

Time 20m

Number Of Ingredients 7

2 eggs
1 cup flour (all purpose)
3/4 cup milk (whole or 2%)
1/2 cup water
3 tbsp butter (melted, cooled off)
6 oz ham (sliced)
6 oz cheese (sliced or shredded)

Steps:

  • Add eggs, flour, milk, water and melted butter to the blender and mix well together. Place the batter in a fridge for 1/2 hour
  • Brush non stick 10 inches skillet with butter and heat it up
  • Using a ladle pour one ladle of batter on a pan and swirl around to cover all bottom of the pan with the crepes batter
  • Cook it for about a minute
  • Using spatula flip it and cook for a minute on the other side
  • Add slice of cheese and slice of ham, fold and cook for another minute until the cheese is melted
  • Continue with the remaining batter, ham and cheese until all are used.
  • Enjoy.

Nutrition Facts : Calories 349 kcal, Carbohydrate 17 g, Protein 18 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 120 mg, Sodium 598 mg, Sugar 1 g, ServingSize 1 serving

SLOW-COOKER HAM WITH APRICOT-DIJON GLAZE



Slow-Cooker Ham with Apricot-Dijon Glaze image

This super-convenient ham leaves your oven free for all the sides. For an easy variation on the glaze, try peach or pineapple preserves.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h15m

Yield 10 to 12 servings

Number Of Ingredients 5

1/2 cup apricot jam
1/2 cup Dijon mustard
1/2 cup packed light brown sugar
Freshly ground black pepper
One 4- to 5-pound spiral-cut ham

Steps:

  • Whisk together the jam, mustard, sugar and 1/4 teaspoon black pepper in a small pot. Bring the mixture to a boil to melt the sugar, whisking occasionally. Reduce the heat to a simmer until the mixture thickens, about 2 minutes. Remove from the heat, and reserve.
  • Add 3/4 cup water to the insert of a 6-quart slow cooker. Place the ham in the insert on its side, and brush lightly with the glaze. Cover, and cook on low until the ham is hot throughout, 6 to 7 hours. Refrigerate the remaining glaze.
  • When the ham has about 10 minutes left to cook, reheat the glaze in a small saucepan over medium-low heat, stirring frequently.
  • Transfer the ham to a carving platter or serving dish, and brush with enough glaze to make a glossy, sticky coating. Slice, and serve with the remaining glaze on the side.

HAM AND WATERCRESS CREPES



Ham and Watercress Crepes image

Categories     Leafy Green     Quick & Easy     Ham     Watercress     Gourmet

Yield Makes about 30 hors d'oeuvres

Number Of Ingredients 16

For crêpes
3/4 cup plus 2 tablespoons whole milk
1/2 cup plus 2 tablespoons all-purpose flour
2 large eggs
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons vegetable oil
3/4 teaspoon salt
2 tablespoons unsalted butter, melted
For filling
6 oz cream cheese, softened
3/4 stick (6 tablespoons) unsalted butter, softened
1/4 cup finely chopped shallot
1 1/2 teaspoons ground cumin
1/4 teaspoon black pepper
15 thin slices cooked ham (preferably Black Forest; 10 ounces)
1 1/4 cups packed fresh watercress sprigs

Steps:

  • Make crêpes:
  • Blend all crêpe ingredients except butter in a blender until smooth. Chill batter 30 minutes.
  • Brush a 10-inch nonstick skillet with some butter, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/4 cup batter, immediately swirling and tilting to create a thin, even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better.) Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds.
  • Flip crêpe carefully and cook until underside is just cooked through and pale golden, about 20 seconds more. Transfer crêpe to a large plate. Make 4 more with remaining batter (5 more if first crêpe stuck to skillet), buttering skillet each time and stacking crêpes on plate as made.
  • Make cheese filling and assemble crêpes:
  • Stir together cream cheese, butter, shallot, cumin, and pepper in a small bowl until smooth.
  • Put 1 crêpe on a work surface and spread with 3 tablespoons cheese filling. Fold 3 ham slices in half crosswise and put over lower half of crêpe. Scatter 1/4 cup watercress over ham. Starting at end with ham, tightly roll up crêpe, enclosing ham and watercress, to form an 8-inch log. Make 4 more logs in same manner. Cut each log crosswise into 6 pieces.

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