Maple Glazed Ham With Raisin Sauce Recipes

MAPLE GLAZED HAM

Steps:

• Take ham out of fridge 1 hour prior.
• Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).
• Place the Glaze ingredients in a bowl and mix until combined - use whisk if needed.

BAKED HAM WITH MAPLE GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
• Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
• When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.

MAPLE-GLAZED HAM

Steps:

• Preheat oven to 300°. Place ham on a rack in a shallow roasting pan. Cover and bake until a thermometer reads 130°, 1-1/2 to 2 hours., Meanwhile, in a large saucepan, combine glaze ingredients. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. , Remove ham from oven. Pour glaze over ham. Bake ham, uncovered, until a thermometer reads 140°, 15-30 minutes longer.

EASY RAISIN SAUCE FOR HAM

Steps:

• Bring water to a boil in a saucepan.
• Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes.
• Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.

MAPLE GLAZED HAM WITH RAISIN SAUCE

Steps:

• Rotisserie Directions:
• Score the top of the ham into diamonds.
• Place ham on the rotisserie. Set and cook for 1 1/4 hours.
• Prepare the Maple Glaze:
• In a small saucepan, combine the maple syrup, butter, corn syrup, 1 tablespoon orange juice, and 1/8 teaspoon allspice.
• Bring to a boil; remove the pan from the heat.
• Brush ham with some of the maple glaze.
• Cook for 15 minutes more, brushing once or twice more with the remaining glaze.
• Remove the ham from the rotisserie.
• Place on a large plate and cover with foil.
• Let stand for 15 minutes before craving.
• Prepare the Raisin Sauce:
• In a medium-size saucepan, combine the brown sugar, and cornstarch.
• Stir in apple juice, raisins, the 3 tablespoons orange juice, vinegar, orange rind, and 1/8 teaspoon allspice.
• Cook over moderate heat, stirring constantly, until the mixture starts to thicken.
• Combine and stir for 1 to 2 minutes more or until thickened.
• Serve sauce with the ham.

HAM BRAISED WITH MAPLE RAISIN SAUCE

Steps:

• Put ham cut side down in a large deep heavy pot (about 10 quarts) and add water and syrup.
• Bring liquid to a boil, then reduce heat to low and gently simmer ham, covered, until tender, 2 to 2 1/2 hours. Uncover and cool slightly.
• Preheat oven to 350°F.
• When ham is cool enough to handle, remove from pot, reserving cooking liquid, then cut off any rind and excess fat, leaving a thin layer. Transfer ham to a roasting pan.
• Whisk together sugar, mustard, apple juice, and ground cloves, if using, in a bowl, then spoon over ham. Add raisins and 1 cup reserved cooking liquid to roasting pan and bake in middle of oven, basting occasionally, until ham is glazed and juices are bubbling, 30 to 40 minutes. Serve warm or at room temperature.

MAPLE-GLAZED FRESH HAM WITH HARD CIDER SAUCE

Steps:

• If brining the ham, combine salt and white sugar with 2 quarts water in a pot large enough to fit the ham comfortably. Stir well to dissolve. Add ham, cover, and place in refrigerator for 12 to 24 hours. Remove, rinse well, and dry with paper towels.
• In a small bowl, combine raisins and rum and allow to sit while ham cooks, at least 2 hours.
• Preheat oven to 500 degrees. Place brown sugar, sage, mustard, lemon zest, garlic, salt and peppercorns in a blender or a food processor fitted with a steel blade, and process until smooth.
• Using a sharp knife, score entire surface of ham in a crosshatch pattern, cutting down just through skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with spice mixture, pressing it gently into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
• After 20 minutes, reduce oven setting to 300 degrees. After 1 hour, begin painting ham every 15 minutes or so with maple syrup. Continue roasting until the very center of ham reaches an internal temperature of 145 degrees, 2 to 2 1/2 hours total cooking time. (Begin checking at 1 1/2 hours to be sure.) To check for doneness, insert a meat thermometer into the absolute center of the roast, let it sit for 5 seconds, then take the reading.
• While ham is cooking, place cider in a medium saucepan and bring to a boil over high heat. Reduce heat to medium high, and simmer vigorously until liquid is reduced by about half, about 20 minutes.
• When ham is done, remove it from roasting pan, cover it loosely with foil, and allow it to rest for 20 to 30 minutes. Tip roasting pan to the side so you can spoon off all the fat from pan juices, then place pan on stove over medium-high heat. Add reduced cider, and bring to a simmer, scraping bottom of pan to free the browned bits. Skim any film off surface and season liquid as needed with salt and pepper. Add rum-soaked raisins, along with any remaining rum, and stir to combine. Pour into a gravy boat.
• Carve ham into thick slices, drizzle with raisin-cider sauce and serve, passing remaining sauce separately.

HONEY-MAPLE GLAZED HAM

Steps:

• Preheat oven to 325°. Line a roasting pan with heavy-duty foil. Place ham on a rack in prepared pan. Pour maple syrup over ham, separating slices. In a small bowl, beat the remaining ingredients until blended; spread 3/4 cup over ham., Bake, uncovered, for 1-1/2 hours. Spread remaining butter mixture over ham. Bake until a thermometer reads 140°, basting occasionally with pan drippings, 30-45 minutes longer.