Sangria Glazed Ham Recipes

GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Bake at 325° for 1 hour. In a small bowl, combine the remaining ingredients. Spoon about 1/3 cup over ham. Bake 15 minutes longer or until a thermometer reads 140° and ham is heated through. Heat remaining glaze to serve with sliced ham.

SANGRIA GLAZED PRAWNS

Steps:

• For the glaze: In a small sauce pot add all ingredients except cornstarch and water. On medium-low heat, simmer and reduce mixture by 1/3. In small sauce bowl, whisk together the cornstarch and water. Then whisk this into the hot mixture. Turn heat to low and simmer until reduced by half.
• For the prawns: In medium saute pan add butter and oil. When butter is melted add onions and peppers. Cook until translucent but not to achieve color. Add apples and prawns, and cook until prawns turn pink. Toss with paprika and glaze.
• Garnish with fresh mint.

MAPLE & MUSTARD GLAZED HAM

Steps:

• Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
• Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
• Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.

SANGRIA GLAZED HAM

Steps:

• 1. Preheat the oven to 400 degrees F. Place the ham in a large roaster pan with the fat side up. Use a sharp knife to score the ham 1/4-inch deep. Place whole cloves on top in a line about 1/2-inch apart, be sure to use plenty.
• 2. Pack the top of the ham with the brown sugar to coat the surface. It is okay if brown sugar falls into the pan, it will incorporate into the sangria.
• 3. Roast, uncovered, until the sugar begins to melt, about 20 minutes.
• 4. During this time, mix together the pineapple juice, sangria wine, and orange peel in a bowl.
• 5. After 20-25 minutes, the sugar should have started to melt. Remove ham from oven and turn the heat down to 325. Pour 1 cup of the wine mixture over the sugared ham.
• 6. Return the ham to the oven for 40 minutes.
• 7. Remove from oven. Baste the ham with a second cup of wine, stirring it into the pan mixture created at the bottom.
• 8. Cover the ham with foil and cook for another 40-45 minutes in the oven.
• 9. Remove from oven. Uncover the ham, baste and bake uncovered for 20 more minutes.
• 10. Remove uncovered ham, baste one final time and let stand for 10 minutes. Voila!