Red Currant Glaze Recipes

HAM WITH CURRANT-ROSEMARY GLAZE

Steps:

• Preheat oven to 325 degrees. Wrap ham with parchment-lined foil. Transfer to a rimmed baking sheet. Bake for 1 hour.
• Meanwhile, bring jelly and rosemary to a simmer in a small saucepan over medium-high heat. Cook until thick and syrupy, about 3 minutes. Stir in lemon juice and salt.
• Transfer ham to a cutting board, and unwrap. Score fat in a diamond pattern with lines less than 1/2 inch apart using a sharp knife. Return ham to baking sheet. Raise oven temperature to 375 degrees. Brush ham with currant glaze. Bake for 30 minutes. Brush again with glaze, and bake for 10 minutes more. Remove from oven, and brush again with glaze. Rewarm remaining glaze over low heat until pourable and saucelike. Slice ham, and serve with sauce.

RED CURRANT GLAZE

Steps:

• Heat the jelly and water in a small saucepan over medium heat until melted and smooth.
• Remove from heat.
• Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush.

EASTER HAM WITH RED CURRANT GLAZE

Steps:

• Heat oven to 300 degrees.
• Put ham fat side up on a bed of aluminum foil in a pan just big enough to hold it. Place in oven for 2 1/2 hours.
• Remove from oven, and peel off the outer layer of fat. Score top with a sharp knife at 3/4-inch intervals in a checkerboard pattern, about half an inch deep. Return ham to oven.
• In a saucepan over medium heat, melt the jelly with the red wine and reduce until mixture is slightly syrupy, about 6 minutes. Baste ham lightly with the glaze every 10 minutes or so for 1 1/2 hours.
• Let cool for 30 minutes; then decorate with a thin line of parsley along every third scored line.

MEAN CHEF'S GRILLED SALMON WITH RED CURRANT GLAZE

Steps:

• Preheat an outdoor grill (to high if using a gas grill) and oil the grill grate.
• Melt ½ cup jelly in a small saucepan over low heat.
• Season salmon with salt and pepper and brush both sides with melted jelly.
• Grill until fish is opaque in the thickest part, about 8 minutes.
• Turn the pieces halfway through cooking time.
• While salmon is cooking, melt remaining ½ cup jelly over low heat.
• Add lemon juice, vinegar and mustard.
• Whisk in the olive oil and season with salt and pepper.
• Keep warm.
• Set the grilled salmon on individual plates, spoon the sauce partly over and around the fish, and garnish with fruit if using.
• notes: The salmon can also be cooked in a preheated 450-degree oven.
• Place a heavy, oven-proof 12-inch skillet on medium heat 5 minutes.
• Pour about 2 teaspoons olive oil into pan.
• Put salmon into the pan and brown.
• (If using fillet with skin, the skin side should be facing up.) Turn and pour melted jelly over salmon; season with salt and pepper.
• Place skillet in oven and bake a total of 12 minutes per inch of thickness.
• Or brown the salmon in 2 batches, transfer to a baking dish and bake.

RED CURRANT, ORANGE AND ROSEMARY GLAZE

Steps:

• Sauce -- In a small pot, add the orange juice, butter, and rosemary and bring to a boil. Reduce the heat and simmer until reduced by approximately half, this should take about 5 minutes. Remove the rosemary sprigs. Add the jelly and whisk well to combine. Continue to simmer another couple of minutes just to heat through.
• Just brush or baste on your meats or chicken as it bakes or grills. I often just season my meats or poultry with salt and pepper and then baste often. I treat the glaze very much like a BBQ sauce.