Best Ham Cups With Cherry Sauce Recipes

STICKY CHERRY GLAZED HAM

Steps:

• Pre-heat the oven to 160°C/320ºF.
• Place the ham in a large roasting dish. Add the onion, garlic, rosemary, apple juice and water. Cover tightly with foil and place in a preheated oven.
• Place in the oven and roast for 20 minutes per 500g/1lb. A 4kg/8lb ham/gammon will need 2 hours 40 minutes.
• When the ham is cooked, remove from the oven and turn the heat up to 200°C/390ºF.
• In a small saucepan, combine all the glaze ingredients and allow to come to the boil. Cook until the sugar has dissolved and the cherries are soft. Remove the cinnamon and ginger then blend with an immersion blender.
• Cut the skin off the gammon and cut a diamond pattern into the fat.
• Pour the glaze over the gammon and place back in the oven to cook for another 20-30 minutes.
• Allow the glaze to get sticky but check on it regularly as it can burn quickly. Glaze the ham once or twice while baking to allow the glaze to get thick and sticky. When the glaze is sticky and dark, remove from the oven.
• Allow the ham to cool for 30 minutes then slice and serve.

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.

SLOW-COOKER HAM WITH CURRANT-CHERRY SAUCE

Steps:

• Mix preserves, vinegar, mustard and ginger in 2-cup glass measuring cup. Place ham in 6-quart slow cooker, trimming ham if necessary to fit. Brush ham with about 1/4 cup of the preserves mixture. Refrigerate remaining preserves mixture while ham cooks.
• Cover and cook ham on Low heat setting 7 to 8 hours.
• About 20 minutes before ham is done, microwave remaining preserves mixture uncovered on High 4 minutes. Stir in currants and lemon peel; microwave uncovered on High about 3 minutes or until mixture just begins to boil. Stir in chives. Cool about 10 minutes.
• Remove ham from cooker. Slice ham; place on serving platter. Serve sauce with ham.

MOIST AND EASY HAM LOAF WITH CHERRY SAUCE

Steps:

• In a bowl combine the first 5 ingredients. Crumble ham and turkey over mixture and mix together well.
• Press into greased 9 x 5 x 3-inch loaf pan. Bake uncovered at 375°F for 50 to 55 minutes or until meat thermometer reads 160°F.
• In a saucepan combine sauce ingredients; cook and stir over medium heat for 5 minutes or until heated through. Serve with ham loaf.

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.

CHERRY SAUCE FOR HAM

Steps:

• Combine all the ingredients in a small saucepan; bring to a boil. Reduce heat and simmer for 5-10 minutes. Serve with ham.

HOLIDAY HAM AND CHERRY SAUCE

Steps:

• Place ham in roasting pan; stud with cloves. Roast ham at 325°F until.
• thermometer inserted in center of ham register 160°F, about 1-1/2 hours.
• Slice ham and arrange on platter with bowl of Cherry Sauce in the center.
• Garnish with parsley.
• Cherry Sauce:.
• Drain cherries, reserving juice in 2-cup glass measure; add enough pineapple juice to make 2 cups. Pour juice mixture and lemon juice into medium saucepan; whisk in cornstarch until smooth. Heat to boiling, whisking constantly; boil until thickened, whisking constantly, about 1 minute. Add cherries to saucepan; cook over medium heat until hot throughout, 3 to 4 minutes. Stir in Equal® and food coloring. Makes about 4-2/3 cups.
• TIP: 2 packages (16-ounces each) frozen no-sugar-added pitted cherries,.
• thawed, can be substituted for the canned cherries; drain cherries.
• thoroughly and add enough pineapple juice to make 2 cups. Proceed with.
• recipe as above.

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 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.

HAM WITH SPICED CHERRY SAUCE

Steps:

• Place ham slices in baking dish.
• Drain cherries and reserve syrup.
• Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water and spices.
• Cook over medium heat, stirring constantly, until thick and clear.
• Add wine and cherries.
• Pour over ham slices and bake at 350F 45 minutes.