" /> I taste: July 2007
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July 17, 2007

Ham Fantastic

Ham Glaze
This is my favorite ham glaze, bar none.

2 small fists of garlic, peeled and separated into cloves. Do not crush or mince.
6 oz. dried tart cherries
¾ bottle dry red wine
6 oz prepared red currant or raspberry jelly
1/3 c. honey

Combine cherries, whole garlic cloves and wine in a saucepan. Bring to a boil, lower the heat and simmer, uncovered, for about an hour, until reduced by half (add water if necessary.)

When completed, strain out the solids. Remove about ¼ cup of cherries and discard all else. Reduce to ½ to 1 cup, depending upon how much sauce you need. Chop the remaining cherries and add back, along with the honey and jelly. Simmer over low heat till nicely combined and heated thru. (May doctor with a little chopped ginger, chopped garlic, etc. Thicken with cornstarch or arrow root if necessary. Then use as a glaze and serve on the side.

Ham Marinade
A great way to start.
(If you do this, strain and add the marinade to the glaze above before cooking it.)

1/3 c red wine
1/3 c. ruby port
1/3 c. water
1 tbsp. hot mustard powder
1 tbsp. Pick-a-Pepper sauce
1 tbsp. ginger powder
½ c. ginger ale
1 tbsp. coarse ground black pepper
6 small whole cloves
(Overall, make enough to half cover the ham to be marinatedP

Marinate for 2-4 days, turning occasionally (but overnight, at least!) Bake at time recommended and glaze the ham for the last 20 minutes, uncovered.

(Again, I like to use a plastic bag sufficiently large to accomodate the ham and tie it off--as opposed to a huge pan which requires that you baste regularly)

Posted by respeto at 1:12 PM