1 cup Apple Sauce
Combine all the ingredients in a saucepan and simmer until bubbly. Makes 2-1/4 cups of sauce.
1 (8-1/2-ounce) can Applesauce
Pour 3/4 cup over ham. Heat remaining and serve as sauce with ham.
Thirty minutes before ham is done, spread with apricot preserves then
2 tablespoons butter
In saucepan, melt butter. Blend in the flour, salt, mustard and pepper. Cook
until smooth. Remove from heat, stir in milk. Heat to boiling, stirring
constantly; boil 1 minute.
1/2 cup apples cider
Combine the cider with the honey and spread on ham.
1 cup Sour Cream
Stir the mustard and onion into the sour cream. Serve COLD.
1 cup Currant Jelly
In a saucepan melt jelly with mustard and juice. Add slivered rind.
1 cup Currant Jelly
Sheer Elegance for ham, hot or cold, or a sauce in which to heat sliced ham.
1/2 cup chopped onion
Cook onion and curry powder in butter or margarine till onion is tender but
not brown. Stir in cranberry sauce and corn syrup; heat through. Spoon some of
the mixture over ham during the last 20 to 30 minutes of baking time. Reheat
remaining mixture and pass with meat. Makes about 1-3/4 cups glaze.
1 Ham (English hams weigh roughly 14 to 20 pounds)
The same method may be used for bacon. A leg of pork severed from the whole side is called a ham. When the leg is left attached to the side, and severed only after the cure, it is called a gammon.
You will need a salting pan. Leave the ham unskinned. Rub in the sugar and the saltpeter first, paying particular attention to the bone ends. Then rub on half the salt and put the ham to rest on slats in a slating trough (best if it has a channel for the brine to drain out). Rub in the rest of the salt at the end of a week. Leave the ham to take the salt for a total of 3 weeks (depending on the size of the ham), turning regularly. Then hang the ham to dry in a draft of warm air for a day or two. If you would like to smoke your own, you will need a barrel smoker or a smoking shed.
Light the fire with kindling first, then feed it with beech, birch, or oak sawdust. Smoke over the open end of a smoker barrel. Keep the fire smoldering constantly - it is not good for the cure to allow changes in temperature.
Twenty-four hours in the smoke should suffice for a ham; 6 hours is enough
for a side of bacon. York hams are then hung to mature for 2 to 3 months in a
temperature and humidity controlled room.
1 cup apples, diced
Soak apricots in cider for 1 hour. After ham has cooked 1 to 1-1/2 hours, remove from oven. Add above ingredients, blended together.
Ham cooking rule of thumb = 325 degrees at 25 minutes per pound.
2 quarts cider vinegar
In a large bowl, mix together cider vinegar, salt, crushed red pepper, red pepper flakes, light brown sugar and hot pepper sauce. Allow the mixture to stand covered at least 3 hours before serving on meat. Makes 2 quarts (32 Servings)
Nutrition at a glance: per serving: Calories 25; Protein 0 grams; Total Fat 0
grams; Sodium 897 milligrams; Cholesterol 0 milligrams; Carbohydrates 8 grams;
Fiber 0 grams
1 (20-ounce) can of Pineapple chunks
Drain pineapple, reserve juice. In a saucepan, combine the juice with other
ingredients. Cook and stir until it boils and thickens. Add the pineapple
1/2 cup packed brown sugar
Combine sugar, fruit juice, and dry mustard. Spoon over ham 2 or 3 times
during the last 30 minutes of baking time. Makes about 1/2 cup glaze.
For Whole Ham
For Half Ham
Mix together and spread on ham.
After you have finished the ham, remove it from the roasting pan, pour some
hot water into the pan and deglaze it, getting all the brown "goody"
from it. Pour the liquid into a saucepan. You probably need to have a couple of
cups. Combine a couple tablespoons of cornstarch with 1/2 cup cold water and mix
until smooth. Stir into the ham broth, stirring constantly. Bring to a boil. It
probably won't need any seasonings.
Many glaze recipes can be used as a sauce to serve on the side. If it's too
thin, simmer for a while until it reaches the desired consistency. Also, a
little cornstarch can be added to thicken the sauce.
1 cup Cranberry, currant or other tart jelly
Spread over scored ham during last 1/2 hour of baking.
1/2 cup Orange, Peach or Apricot Marmalade
Brush on ham as glaze last 1/2 hour of baking time.
1/2 cup brown sugar
Mix brown sugar with mustard; stir to a paste. Gradually add the beer or ale,
1 (10 ounce) can pineapple tidbits,
Combine reserved juice and enough water to make 1 cup. Combine sugar,
cornstarch and salt; stir into reserved juice mixture. Cook, stirring, until
thick and clear. Add mustard, pineapple and cherries. Serve hot over ham. Yield:
2 tablespoons Butter
In saucepan, melt butter. Blend in the flour, salt, mustard, nutmeg and
pepper. Cook until smooth. Remove from heat then stir in the chicken broth. Heat
to boiling stirring constantly. Boil for one minute. Stir the horseradish in.
Serve with ham.
8 ounces Cream Cheese; softened
Bake and score ham. Cool. Blend cream cheese with juice and rind. Spread on
1/2 cup brown sugar
In saucepan, combine brown sugar and cornstarch. Blend in apple juice (or
cider); stir until smooth. Cook stirring constantly, until clear and thick. Add
raisins, cook 10 minutes to plump raisins. Just before serving, stir in butter
1-1/2 cups raisins
Put raisins and water in pan. Heat slowly, about 10 minutes to plump raisins.
Add sugar and vinegar. Boil slowly about 15 minutes until thickened. Makes 2
1-1/2 cups raisins
2 teaspoons prepared mustard
1/2 teaspoon salt
1 tablespoon (or more) vinegar
2 tablespoons cornstarch
Simmer raisins in water to cover for 1 hour. Add mustard, sugar, salt and
vinegar. Dissolve cornstarch in small amount of cold water; add to sugar
mixture. Bring to a boil, stirring constantly. Serve hot with baked ham.
1 (10-ounce) jar red currant jelly
Cook all ingredients over medium heat in a saucepan, stirring occasionally
until well blended, butter melted and sauce is completely heated through. If
this sauce is too thin for your taste, take 1 tablespoon flour and mix with a
little of the hot sauce to blend, then add to the whole batch to thicken.
Cook over slow heat until thick, stirring constantly.
1 cup brown sugar
Simmer brown sugar and water for 5 minutes. Stir until sugar is dissolved. Add all remaining ingredients and cook until jelly dissolves.
Store leftover sauce in a tightly sealed container. Sometimes the sugar
crystallizes a little when it's refrigerated--just "zap" it in the
microwave and the sugar will re-dissolve!!
1/4 cup Apple Jelly
Combine ingredients in saucepan. Simmer gently for 10 minutes. Use to glaze
1/2 cup plain yogurt
In a small bowl or blender, stir together the yogurt, chopped mint, sugar, salt and cayenne until well blended. Serve immediately or chill for a while to let the flavors come together. Makes 1 cup (2 Servings)
Nutrition at a glance: per serving: Calories 49; Protein 3 grams; Total Fat 1 gram; Sodium 1206 milligrams; Cholesterol 4 milligrams; Carbohydrates 7 grams; Fiber 0 grams
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