Best Cherry Port Glazed Ham Swanson Recipes

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 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.

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 & PORT GLAZED HAM

Steps:

• 1. Stir the cornstarch and stock in a small bowl until the mixture is smooth.
• 2. Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the allspice and cook for 30 seconds.
• 3. Increase the heat to medium-high. Stir the wine, cherries and brown sugar in the skillet and heat to a boil. Reduce the heat to low. Cook until the mixture is slightly thickened, stirring occasionally.
• 4. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
• 5. Place the oven bag into a large roasting pan at least 2 inches deep. Place the ham into the oven bag. Pour the cherry glaze over the ham. Close the oven bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the oven bag. Tuck the ends of the bag under to seal.
• 6. Bake at 250°F. for 1 1/2 hours or until the ham is heated through. Remove the ham from the oven bag to a serving platter. Spoon some of the cherry glaze over the ham. Serve the remaining cherry glaze with the ham.

BAKED HAM WITH SPICED CHERRY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a roasting pan with aluminum foil and spray with cooking spray.
• Score the top and sides of the ham with a small sharp knife in a crisscross pattern. Put the ham in the prepared pan, flat-side down, and pour the wine or water into the bottom of the pan. Tent loosely with foil and bake until a thermometer inserted into the center of the ham registers 140 degrees F, about 2 hours.
• Meanwhile, make the glaze: Combine the preserves, horseradish sauce, brown sugar, cinnamon, cumin, 1/4 teaspoon salt and the lemon juice in a small saucepan and bring to a boil over medium heat. Cook until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon zest; let cool. Add more lemon juice to taste, if needed.
• Remove the ham from the oven, uncover and brush with about 1/4 cup of the glaze. Bake, uncovered, 20 more minutes, brushing the ham with another 1/4 cup glaze halfway through. Remove from the oven, brush with more glaze and transfer to a cutting board. Let stand 10 minutes before slicing. Serve with the remaining glaze.

CHERRY AND PORT GLAZED HAM

Steps:

• Stir the cornstarch and stock in a small bowl until the mixture is smooth.
• Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the allspice and cook for 30 seconds.
• Increase the heat to medium-high. Stir the wine, cherries and brown sugar in the skillet and heat to a boil. Reduce the heat to low. Cook until the mixture is slightly thickened, stirring occasionally.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
• Place the oven bag into a large roasting pan at least 2 inches deep. Place the ham into the oven bag. Pour the cherry glaze over the ham. Close the oven bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the oven bag. Tuck the ends of the bag under to seal.
• Bake at 250°F. for 1 1/2 hours or until the ham is heated through. Remove the ham from the oven bag to a serving platter. Spoon some of the cherry glaze over the ham. Serve the remaining cherry glaze with the ham.
• • Make-Ahead: The cherry glaze can be made in advance. Prepare as directed and let cool to room temperature. Cover and refrigerate for up to 2 days. Reheat the glaze in a 3-quart saucepan over medium heat until heated through, stirring occasionally. Serve with the ham as directed above.
• With Swanson Chicken Stock:
• Serving size 1 serving;
• Calories 189;
• Total Fat 6g;
• Saturated Fat 2g;
• Cholesterol 49mg;
• Sodium 1200mg;
• Total Carbohydrate 9g;
• Dietary Fiber 0g;
• Protein 22g