Best Rum Sherry Dijon Glaze Recipes

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JAMON BORRACHO (DRUNKEN HAM)



Jamon Borracho (Drunken Ham) image

This ham is to die for. Sounds to difficult to make but it is very simple. I serve this dish during Easter or Christmas, or whenever I'm in the mood for ham. The flavors of the Dijon mustard and the brown sugar are intensified with the orange rum. Igniting rum will help glaze the ham and melt any remaining sugar, plus it looks cool, too.

Provided by arios153

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 2h30m

Yield 10

Number Of Ingredients 8

1 (5 pound) bone-in fully-cooked ham
⅓ cup Dijon mustard
¾ cup brown sugar
1 (15 ounce) can pineapple slices, undrained
10 whole cloves, or as needed
4 fluid ounces orange-flavored rum (such as Bacardi O®), divided
2 tablespoons cornstarch, or as needed
¼ cup water

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place ham into a roasting pan. Spread Dijon mustard over top and sides of ham in an even coat; sprinkle ham with brown sugar. Press brown sugar onto ham with your hands. Place pineapple slices onto ham, securing them to the top and sides with cloves. Place any unused pineapple slices into bottom of roasting pan and pour pineapple juice and half the orange-flavored rum.
  • Bake in the preheated oven until ham is heated through and brown sugar has begun to glaze onto the meat, about 1 hour. Remove ham from oven and pour remaining 2 fluid ounces of orange rum over the ham; carefully light the rum on fire with a match. The flames will help the glaze to adhere to the meat.
  • Continue baking until an instant-read meat thermometer inserted into the thickest part of the ham, not touching bone, reads at least 140 degrees F (60 degrees C), about 1 more hour. Let ham rest for 10 minutes before serving. Transfer ham to a serving platter, leaving pan drippings in roasting pan.
  • Stir cornstarch and water together in a small bowl until smooth; whisk cornstarch into pan drippings. Place roasting pan over medium-low heat and whisk until pan juices thicken, about 5 minutes. Serve with ham.

Nutrition Facts : Calories 668.1 calories, Carbohydrate 21.1 g, Cholesterol 127.1 mg, Fat 42.1 g, Fiber 0.7 g, Protein 42.2 g, SaturatedFat 15 g, Sodium 3121.2 mg, Sugar 16.6 g

RUM & SHERRY DIJON GLAZE



RUM & SHERRY DIJON GLAZE image

I created this recipe to add depth in flavor to my Bacon Wrapped Garlic Studded Pork Center Cut Roast. It added just the right amount of flavor. A slightly sweet taste to compliment the saltiness & garlic of the Pork Roast. I wanted it to be just a tad bit different from the Pork Roast I usually make, & I always stud my Lamb Roast with Garlic Slivers, so why not Pork, then to add a slightly sweet taste of the Dijon Brown Sugar with Rum Glaze, I thought would make it a perfect compliment to each other. I was right, my husband loved it & ate far more pieces than I care to mention.

Provided by Rose Mary Mogan @cookinginillinois

Categories     Marinades

Number Of Ingredients 7

2/3 cup(s) light brown sugar
1/3 cup(s) cooking sherry
1/3 cup(s) dijon mustard
1/2 cup(s) light corn syrup
1 tablespoon(s) softened butter
1/2 tablespoon(s) dried chopped chive
3 tablespoon(s) dark rum

Steps:

  • Create a creamy base by blending the Dijon mustard with the cooking sherry, and then pour into a small sauce pan.
  • Add the Brown Sugar, and stir to blend together.
  • Add the dark Rum, & stir again.
  • Next add the corn Syrup and Butter.
  • Cook over low heat till the mixture thickens and becomes syrupy, about 10 to 15 minutes.
  • Then Glaze Roast and garnish with chopped chive if desired. Can serve any additional glaze as a side accompainment if desired.

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