Baked Ham With Black Cherry Glaze Recipes

BAKED HAM WITH CHERRY SAUCE

Steps:

• Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Mix brown sugar, syrup and mustard; rub over ham and press into cuts. Bake, covered, until a thermometer reads 140°, 1-3/4 to 2 hours., In a small saucepan, mix cornstarch, sugar and water until smooth. Add cherries; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and almond extract. Serve warm with ham.

GLAZED HAM WITH CHERRY SAUCE

Steps:

• Place ham on a rack in large roasting pan. Bake, uncovered, at 325° for 3 hours., In a small saucepan, combine the brown sugar, cornstarch and mustard. Stir in cherry juice until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Spoon over ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Remove from the oven; keep warm. , For cherry sauce, in a large saucepan, combine the brown sugar, cornstarch, cinnamon and cloves. Stir in apple juice and vinegar until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cherries and food coloring if desired; heat through. Serve with ham.

BAKED HAM WITH SPICED CHERRY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a roasting pan with aluminum foil and spray with cooking spray.
• Score the top and sides of the ham with a small sharp knife in a crisscross pattern. Put the ham in the prepared pan, flat-side down, and pour the wine or water into the bottom of the pan. Tent loosely with foil and bake until a thermometer inserted into the center of the ham registers 140 degrees F, about 2 hours.
• Meanwhile, make the glaze: Combine the preserves, horseradish sauce, brown sugar, cinnamon, cumin, 1/4 teaspoon salt and the lemon juice in a small saucepan and bring to a boil over medium heat. Cook until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon zest; let cool. Add more lemon juice to taste, if needed.
• Remove the ham from the oven, uncover and brush with about 1/4 cup of the glaze. Bake, uncovered, 20 more minutes, brushing the ham with another 1/4 cup glaze halfway through. Remove from the oven, brush with more glaze and transfer to a cutting board. Let stand 10 minutes before slicing. Serve with the remaining glaze.

BAKED HAM WITH BLACK CHERRY GLAZE

Steps:

• Put ham on a rack in a roasting pan. Bake at 325F 90-120 minutes until done (130-140F). Brush with sauce during final 30 minutes.
• Meanwhile, make sauce. Drain cherry liquid into a sauce pan. Stir in Madeira, sugar cornstarch and lemon juice. Cook over medium heat, stirring until sauce boils and thickens slightly. Boil 1 minute. Remove from heat and brush on ham during final 30 minutes in oven. Into the remaining sauce, add the canned cherries. Reheat. Serve with ham.

BAKED HAM WITH SPICED CHERRY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a roasting pan with foil and spray it with nonstick spray.
• Score the top and sides of the ham with a small sharp knife in a crisscross pattern. Put the ham in the pan, pour 1/2 cup water or white wine into the bottom of the pan and bake, covered loosely with a tent of foil, 45 to 60 minutes.
• To make the glaze, combine the preserves, horseradish, brown sugar, cinnamon, cumin, cardamom, salt, and lemon juice in a medium bowl. Transfer the cherry mixture to a small saucepan and bring to a boil over medium heat. Boil until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat; stir in the lemon zest.
• Remove the ham from the oven and brush the top with 1/4 cup of the glaze. Bake, uncovered, until the ham is hot and an instant-read thermometer inserted into the center registers 140 degrees F, about 20 minutes longer. Remove the ham from the oven to a cutting board and let stand 10 minutes before slicing. Arrange the sliced ham on a serving platter and serve with the reserved glaze.

CHERRY HAM GLAZE

Steps:

• Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
• Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.

CHERRY-GLAZED HAM

Steps:

• Place ham on a rack in a shallow baking pan.
• Bake, uncovered, in a 325° F oven about 1-1/2 hours (or until thermometer registers 140° F).
• Meanwhile, in a saucepan combine the cherry preserves, vinegar, corn syrup, and spices.
• Cook and stir until boiling.
• Reduce heat; simmer two minutes.
• Stir in almonds.
• Remove from heat.
• Set aside 3/4 cup of the glaze.
• About 15 minutes before the ham is done, spoon some of the remaining glaze over the ham, basting occasionally.
• Remove from oven; place on a heated serving platter.
• Stir the water into the reserved 3/4-cup glaze; heat and serve along with the ham.

BAKED HAM WITH SPICED CHERRY GLAZE

Steps:

• Preheat oven to 350 degrees. Line a roasting pan with foil for easy clean-up.
• Score top & sides of ham in a crisscross pattern. Put ham in pan, pour 1/2 c water or white wine into bottom of pan and bake, covered loosely with a tent of foil, 45-60 minutes.
• To make the glaze, combine the preserves, horseradish, brown sugar, cinnamon, cumin, cardimom, salt and lemon juice in a small saucepan and bring to a boil over medium heat. Boil until slightly thickened, 2-3 minutes. Remove from heat and stir in lemon zest.
• Remove ham from oven and brush with 1/4c of glaze. Bake uncovered for another 20 minutes or until thermometer hits 140 degrees internal. Remove ham from oven and let rest for 10 minutes before slicing. Arrange sliced ham on platter and serve with reserved glaze.

BAKED GLAZED HAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the ham on a wire rack or trivet set over a large roasting tin, pour in 480ml warm water and cover tightly with foil. Put the ham in the oven, immediately reduce the heat to 160C/140C fan/gas 3 and cook for 5 hrs.
• Meanwhile, put the maple syrup, apricot jam and brown sugar in a heavy-based pan and stir in 50ml water. Bring to the boil, then remove from the heat and leave to cool.
• Take the ham out of the oven. Increase the temperature to 200C/180C fan/gas 6. Open the foil, being careful of the hot steam. Remove the rind from the ham by inserting a sharp knife under it at the opposite end to the knuckle bone, gently lifting it away from the fat (try to keep as much fat on the leg as possible so that it will protect the ham and stop it drying out).
• Decorate the ham by scoring the fat with a knife to make large diamond shapes, taking the knife from one corner to the other, then making parallel scores 4cm apart. Repeat in the opposite direction. Put a clove in the corner of each diamond. Brush the ham with the sugar mixture, pushing it into the scores with the brush.
• Return the ham to the oven, placing it back on the trivet over the water. Bake for a further 45 mins until deeply coloured. Serve hot or cold. Will keep in the fridge for up to one week.

BAKED HAM WITH GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ham in a large baking dish.
• Bake in the preheated oven for 45 minutes. Whisk brown sugar, ginger ale, mustard, and cinnamon together in a bowl; brush over ham. Continue baking ham until the meat pulls away easily from the bone, about 45 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).