Easter Braised Ham With Orange Honey Glaze And Champagne Raisin Recipes

PORK RIBS / CHOP WITH CHAMPAGNE SAUCE

Steps:

• Clean pork chop or spare ribs, use a mallet to pound both sides. Marinate for 3 hours, then deep fry till golden brown. Remove and drain well.
• Cook and reduce sauce. Adjust seasoning.
• Then dip (for a while)the fried pork chop in serving sauce piece by piece, remove and place on serving plate.

PINEAPPLE-RAISIN SAUCE

Steps:

• In medium saucepan, mix together brown sugar, mustard, ginger & cloves so that mustard moistens sugar.
• To sugar mixture, add drained pineapple chunks, diced onion & raisins.
• Over medium-high heat, bring JUST to a boil, then reduce heat to medium-low & SIMMER about 10-15 minutes, until slightly thickened.
• Mix cornstarch with water, then, stirring this mixture into the raisin sauce, continue to simmer about 8-10 minutes.
• Serve with pork or chicken (OR ham) -- OR -- !

LAMB SPARERIBS

Steps:

• Whisk together 3/4 cups vinegar and olive oil; brush over all sides of ribs and season with salt. Add garlic and rosemary to vinegar and oil. Place ribs in recloseable plastic bag and pour vinegar and oil mixture over, seal bag and massage marinade into meat.
• Refrigerate for at least 6 hours or overnight.
• Thouroughly mix remaining 1/2 cup vinegar with honey and set aside.
• Arrange ribs on a rack in a shallow roasting pan and cook in a 325f degree oven for 1 1/2 hours turning once.
• During the last half hour baste frequently with reserved honey mixture.
• Cut into 2 or 3 rib portions.

BAKED HAM WITH ORANGE-HONEY GLAZE

Steps:

• In a saucepan, combine the first 3 ingredients.
• Remove 1/4 cup of mixture and combine with cornstarch, stirring until mixture is smooth.
• Add the cornstarch mixture to the orange juice mixture in the saucepan; stir until smooth.
• Add in the dry mustard and next 3 ingredients; stir to combine.
• Cook over medium heat, stirring continually, until the mixture comes to a boil; cook for 1 minute.
• Remove the cinnamon stick and take the pan off the stove burner and set aside.
• Score the fat on the ham in a diamond pattern; stud with whole cloves.
• Place ham, fat side up, on a rack in a shallow roasting pan.
• Insert meat thermometer; make sure it does not touch fat.
• Bake, uncovered, in a 325 degree oven for 2 hours or until meat thermometer reads 140­°.
• After the first hour of baking, baste the ham every 15 minutes with orange-honey sauce.
• Heat the remaining sauce; add orange sections; serve with ham.

NONA'S ORANGE-GLAZED EASTER HAM

Steps:

• Place ham in a large pot and cover with water. Soak 8 hours to overnight to remove salt.
• Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with aluminum foil.
• Mix orange juice, brown sugar, and dry mustard together in a small bowl.
• Drain ham and pat dry. Place in the prepared roasting pan. Score the outside of the ham in a diagonal pattern and coat with orange juice mixture. Insert cloves at cross marks.
• Bake in the preheated oven until heated through and glaze is well browned, about 2 hours. Let sit for 20 to 30 minutes before carving.

EASTER BRAISED HAM WITH ORANGE HONEY GLAZE AND CHAMPAGNE RAISIN

Steps:

• FOR THE HAM: Trim skin and excess fat from ham, leaving about 1/4 inch covering of fat over ham. Insert cloves into fat side of ham; place in roasting pan, fat side up.
• Combine orange juice, wine and orange rind; set 1/2 cup aside and pour remaining mixture over ham. Set roasting pan on top of stove and bring liquid to boil, then place in 325°F oven for 1 1/2 hours, basting occasionally.
• Combine reserved liquid, honey, ginger and mustard; stir until smooth. Pour over ham and bake for 30 minutes, basting occasionally. Makes about 12 servings.
• FOR THE CHAMPAGNE RAISIN SAUCE: In saucepan, bring 1 cup of the champagne and raisins to boil; reduce heat to low and simmer for 5 minutes.
• Dissolve cornstarch in remaining champagne; add to saucepan along with sugar, butter, salt, cloves and cinnamon.
• Cook, stirring, until boiling and slightly thickened, 2 to 3 minutes. Pour into sauceboat. Makes about 3 cups enough for 12 servings.
• The Canadian Living Entertaining Cookbook.
• Menu:.
• Shrimp cocktail with pineapple.
• Braised Ham with Orange honey glaze.
• Champagne raisins sauce.
• Scalloped potatoes.
• Steamed asparagus or green beans.
• Marinated vegetable salad.
• Lemon parfait with almonds and strawberries.