CHERRY-PORT GLAZE (COOK'S ILLUSTRATED)
I made this glaze while preparing a spiral sliced ham in the CI way, see recipe #366252 . I don't much care for ruby port, so used tawny port and also light brown sugar. I reduced the pepper to 1/2 tsp., use more if you wish.A key to this recipe is the quality of cherry preserves. I used preserves from the Kedainiu konservu fabrikas, which contain 35% cherries and no preservatives. I found these at a large ethnic grocery.
Provided by duonyte
Categories < 60 Mins
Time 40m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Simmer the port in a small saucepan over medium heat until it is reduced to 2 tablespoons, about 5 minutes.
- Add the brown sugar, cherry preserves, and ground pepper and cook, stirring occasionally, until the sugar dissolves and the mixture is thick, syrupy and reduced to 1 cup, 5 to 10 minutes.
- To use as glaze, bake your ham until it reached an internal temperature of 100 degrees.
- Remove ham from oven and increase oven temperature to 350 degrees.
- Cut open the oven bag (if using the CI method) and roll back the sides to expose the ham.
- Brush ham with about one-third of the glaze (a silicone brush is highly recommended).
- Return to the oven until the glaze becomes sticky, about 10 minutes.
- Remove ham from the oven, transfer to a cutting board, and brush te entire ham with another third of the glaze. (If the glaze has thickened, just reheat it briefly).
- Let the ham rest, loosely covered with foil, for 15 minutes.
- Heat the remaining third of the glaze with 4 to 6 tablespoons of the ham juices, until it forms a thick but fluid sauce. Pass the sauce with the ham.
- Note: I think this recipe makes enough for probably six people, at best, but did not really measure it out after adding the juices. Also, I found the ham juices very salty, and would probably use just two or three spoons of ham drippings, and low-sodium broth or water for the rest.
CHERRY-GLAZED ROAST PORK
this tender roast looks elegant...yet it's easy to prepare. I use it as a year-round main dish for holidays and entertaining in general. The nicely spiced cherry glaze make a mouthwatering topping.-Beth Brandenburger, Rochester, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place roast fat side up on a rack in a shallow roasting pan. Sprinkle with 1/4 teaspoon salt and pepper. Bake, uncovered, at 350° for 40 minutes. , In a small saucepan, combine the preserves, juice, corn syrup, spices and remaining salt. Bring to a boil. Reduce heat; simmer for 5 minutes. Pour 1/2 cup sauce over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing., Scrape up browned bits and pan drippings; add to remaining sauce. Cook and stir until heated through. Serve with roast.
Nutrition Facts : Calories 224 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 22g protein.
CHERRY & PORT GLAZED HAM
Yield Serves 24
Number Of Ingredients 10
Steps:
- 1. Stir the cornstarch and stock in a small bowl until the mixture is smooth.
- 2. Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the allspice and cook for 30 seconds.
- 3. Increase the heat to medium-high. Stir the wine, cherries and brown sugar in the skillet and heat to a boil. Reduce the heat to low. Cook until the mixture is slightly thickened, stirring occasionally.
- 4. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
- 5. Place the oven bag into a large roasting pan at least 2 inches deep. Place the ham into the oven bag. Pour the cherry glaze over the ham. Close the oven bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the oven bag. Tuck the ends of the bag under to seal.
- 6. Bake at 250°F. for 1 1/2 hours or until the ham is heated through. Remove the ham from the oven bag to a serving platter. Spoon some of the cherry glaze over the ham. Serve the remaining cherry glaze with the ham.
PORK CHOPS WITH CHIPOTLE CHERRY GLAZE
This delicious combination of pork and spicy cherry sauce is so quick and easy. Canned cherries work well, too. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the salt, sugar and cinnamon. Sprinkle over pork chops. In a large skillet, cook chops, uncovered, in oil over medium heat for 6-8 minutes on each side or until meat juices run clear. Remove to a serving platter and keep warm., In the same skillet, combine the sweet cherries, orange juice, dried cherries, vinegar, chipotle peppers, marmalade and garlic. Cook and stir for 2-3 minutes or until heated through. Spoon over chops; sprinkle with almonds and green onion.
Nutrition Facts : Calories 318 calories, Fat 13g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 217mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 28g protein.
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