Best Cherry And Port Glazed Ham Recipes

CHERRY-PORT GLAZE (COOK'S ILLUSTRATED)

Steps:

• Simmer the port in a small saucepan over medium heat until it is reduced to 2 tablespoons, about 5 minutes.
• Add the brown sugar, cherry preserves, and ground pepper and cook, stirring occasionally, until the sugar dissolves and the mixture is thick, syrupy and reduced to 1 cup, 5 to 10 minutes.
• To use as glaze, bake your ham until it reached an internal temperature of 100 degrees.
• Remove ham from oven and increase oven temperature to 350 degrees.
• Cut open the oven bag (if using the CI method) and roll back the sides to expose the ham.
• Brush ham with about one-third of the glaze (a silicone brush is highly recommended).
• Return to the oven until the glaze becomes sticky, about 10 minutes.
• Remove ham from the oven, transfer to a cutting board, and brush te entire ham with another third of the glaze. (If the glaze has thickened, just reheat it briefly).
• Let the ham rest, loosely covered with foil, for 15 minutes.
• Heat the remaining third of the glaze with 4 to 6 tablespoons of the ham juices, until it forms a thick but fluid sauce. Pass the sauce with the ham.
• Note: I think this recipe makes enough for probably six people, at best, but did not really measure it out after adding the juices. Also, I found the ham juices very salty, and would probably use just two or three spoons of ham drippings, and low-sodium broth or water for the rest.

CHERRY HAM GLAZE

Steps:

• Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
• Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.

BAKED HAM WITH CHERRY SAUCE

Steps:

• Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Mix brown sugar, syrup and mustard; rub over ham and press into cuts. Bake, covered, until a thermometer reads 140°, 1-3/4 to 2 hours., In a small saucepan, mix cornstarch, sugar and water until smooth. Add cherries; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and almond extract. Serve warm with ham.

CHERRY DIJON-GLAZED HAM

Steps:

• Drain cherries, reserving syrup.
• Combine the cherry syrup, wine, sugar, 2 tablespoons of the mustard, the cornstarch and juice concentrate in small saucepan.
• Cook on medium-high heat until mixture thickens and starts to boil, stirring constantly.
• Remove 1/3 cup of the sauce; reserve for later use.
• Stir cherries into remaining sauce; cover.
• Refrigerate until ready to use.
• Brush ham with remaining 1/4 cup mustard.
• Bake ham as directed on package (I think it says 20 minutes per pound), brushing occasionally with the reserved 1/3 cup sauce for the last 30 minute of the baking time.
• Meanwhile, cook cherry sauce on medium-low heat until heated through, stirring occasionally.
• Carve ham.
• Serve ham slices topped with the warm cherry sauce.