Apricot Glazed Ham Balls Recipe 455 Recipes

APRICOT GLAZED HAM

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.

APRICOT HAM BALLS

Steps:

• Preheat oven to 325°. Whisk eggs with 3/4 cup nectar. Stir in bread crumbs and onion. Add ham and sausage; mix lightly but thoroughly. Shape into 2-in. balls. Place in an ungreased 13x9-in. baking dish., In another bowl, mix remaining ingredients and remaining nectar. Pour over ham balls. Bake, uncovered, until meat is no longer pink, 45-50 minutes.

APRICOT-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 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.

APRICOT-GLAZED HAM

Steps:

• Preheat oven to 350°F. Place ham, fat cap facing up, in a large roasting pan. Fill bottom of pan with water to a depth of ½ an inch. Cover pan with aluminum foil. Bake in preheated oven until an instant-read thermometer inserted into thickest portion of meat registers 120°F, about 2 hours, 30 minutes, basting every 30 minutes with accumulated juices in pan.
• Meanwhile, stir together preserves, mustard, and sugar in a small saucepan. Cook over medium, stirring occasionally, until mixture is smooth, about 2 minutes. Remove from heat; cover to keep warm, and set aside.
• Remove ham from oven; remove and discard foil. Brush ham with ½ cup of the apricot glaze. Return to oven and bake, uncovered, at 350°F until top is lightly caramelized and thermometer inserted into thickest portion of meat registers 140°F, about 40 minutes, brushing with ½ cup of the apricot glaze after about 20 minutes. Remove from oven. Transfer ham to a platter; tent with foil, and let rest 15 minutes. Reserve juices in pan.
• Whisk ½ cup reserved pan juices into remaining apricot glaze in saucepan until well combined. Serve ham alongside apricot-pan sauce.

APRICOT-GLAZED HAM BALLS RECIPE - (4.5/5)

Steps:

• 1. For meatballs, in a large bowl combine egg, graham cracker crumbs, the 2 tablespoons pineapple juice, dry mustard, and salt. Add ground ham, ground pork, and snipped apricots; mix well. Shape into 30 meatballs. In a 15x10x1-inch baking pan arrange meatballs in a single layer. Bake, uncovered, in a 350 degree F oven for 20 minutes. Drain well. In a 3-1/2- or 4-quart slow cooker place cooked meatballs. 2. For sauce, in a small bowl combine apricot preserves, the 1/3 cup pineapple juice, vinegar, and ginger. Pour sauce over meatballs. 3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 1 1/2 to 2 hours. 4. Serve immediately or keep covered on low-heat setting for up to 2 hours. Gently stir just before serving. Serve with toothpicks. Makes 30 meatballs. Nutrition facts: Servings Per Recipe 30, Calories 86, Protein (gm) 3, Carbohydrate (gm) 15, Fat, total (gm) 2, Cholesterol (mg) 15, Saturated fat (gm) 1, Monosaturated fat (gm) 1, Sugar, total (gm) 10, Vitamin A (IU) 146, Vitamin C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 151, Calcium (DV %) 10, Iron (DV %) 0, Percent Daily Values are based on a 2,000 calorie diet