Sauces Apricot Lemon Glaze Lime Daiquiri Pineapple Ginger Recipes

CLASSIC PINEAPPLE-APRICOT GLAZED HAM

Steps:

• For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F.
• Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over).
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound).
• Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon.
• Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more.
• Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve.

FRESH LIME DAIQUIRI

Steps:

• Combine the rum, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into frosted martini glasses. Serve ice cold.

PINEAPPLE-APRICOT GLAZE

Steps:

• Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

LIME-SOY-GINGER SAUCE

Steps:

• 1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld.
• 2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days.

APRICOT DIPPING SAUCE

Steps:

• Purée all ingredients in a blender until smooth.

PINEAPPLE-APRICOT SAUCE

Steps:

• Conventional Method:-.
• In a medium sized saucepan combine the pineapple juice, sugar, orange juice and cinnamon and add the water and heat until boiling and then stir in the dried apricots.
• Reduce the heat, cover and simmer for 10 minutes and allow to stand for 5 minutes.
• Pour into a blender and blend until smooth and thickened.
• Microwave Method:-.
• Place the apricots, pineapple juice, sugar, orange juice and cinnamon in a medium sized microwave safe container and stir in the dried apricots.
• Cover and cook on HIGH (100% for 6 minutes, stirring once and then allow to stand for 5 minutes).
• Pour into a blender and blend until smooth and thickened.
• Please note for the microwave method it will depend on the wattage of your microwave.