Jewel of the holiday repast.
Several varieties. Smoked. Hickory.
However, the essence is the glaze, to distinguish the holiday ham.
Enjoy the Menu Shoppe finds.
Enjoy a Happy Easter!
Dulce du Leche Glazed Ham
1/2 cup dulce de leche
6 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1 medium onion, thinly sliced
1 large garlic clove, minced
1/4 teaspoon cayenne pepper
1 1/4 cups chicken stock
Preheat the oven to 375°. In a small bowl, whisk the dulce de leche with the two mustards, and the garlic and cayenne. Whisk in 1/4 cup of the stock. Trim the skin off the ham, leaving a 1/4-inch-thick layer of fat. Score the fat in a shallow cross-hatch pattern. Spread the onion slices in a large roasting pan. Set the ham on top and add 1/2 cup of the stock. Cover the ham with parchment paper, then cover the roasting pan with foil. Roast the ham for 1 1/4 hours. Remove the foil and parchment, brush the ham with all but 1/4 cup of the dulce de leche glaze. Roast the ham for 1 hour longer, or until nicely glazed all over. Transfer the ham to a cutting board and let rest for at least 15 minutes. Meanwhile, pour the pan drippings into a small saucepan and skim off as much of the fat as possible. Set the roasting pan over 2 burners. Add the remaining 1/2 cup of stock and cook, scraping up any browned bits from the bottom and side of the pan. Pour the deglazed liquid into the saucepan. Whisk in the remaining 1/4 cup of dulce de leche glaze and bring to a boil. Transfer the gravy to a warmed gravy boat. Thinly slice the ham and serve with the gravy.
Marmalade Glazed Ham with Sweet Orange-Tea Sauce
1 16- to 19-pound smoked fully cooked bone-in ham
36 (about) whole cloves
For the sauce:
1 cup orange marmalade
1/4 cup Dijon mustard
2 tablespoons plus 1 1/2 cups water
4 orange-spice herb tea bags or black tea bags
2 cups water
2 cups canned low-salt chicken broth
1 cup orange juice
3 tablespoons orange marmalade
1 tablespoon Dijon mustard
Position rack in center of oven and preheat to 325°F. Trim any rind and excess fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Insert 1 clove into center of each scored diamond. Place ham in heavy large roasting pan. Bake until thermometer inserted into center of ham registers 120°F about 3 hours 45 minutes.
Melt 1 cup marmalade in heavy small saucepan over medium heat. Whisk in 1/4 cup mustard and 2 tablespoons water. Boil until mixture thickens enough to coat spoon without dripping, about 6 minutes. Set mixture aside. Transfer ham to cutting board. Increase oven temperature to 425°F. Place same roasting pan atop burner set on medium heat. Whisk remaining 1 1/2 cups water into pan, scraping up browned bits from bottom. Transfer pan juices to 4-cup glass measuring cup. Freeze pan juices 15 minutes. Spoon fat off top of pan juices. Reserve pan juices.
Bring 2 cups water to boil in heavy medium saucepan. Add tea bags. Remove from heat; cover and let steep 10 minutes. Discard tea bags. Add 2 cups chicken broth, 1 cup orange juice and 3 tablespoons orange marmalade to tea. Boil mixture until reduced to 3 cups, about 12 minutes. Whisk in 1 tablespoon Dijon mustard and reserved pan juices. Return to boil. Whisk in cornstarch mixture. Boil until sauce thickens slightly, about 4 minutes. Season sauce to taste with pepper. Carve ham and serve with sauce.
Smoked Ham with Apple-Riesling Sauce
6 red apples such as Paula Red or Empire halved, cored and skin peeled in stripes
2 cups water
6 scallions, coarsely chopped
2 tablespoons unsalted butter
1 teaspoon hot paprika
2 tablespoons Calvados
Preheat the oven to 325°. Set the ham fat side up in a large roasting pan. Add the water to the pan and bake for 2 hours. Pour the wine over the ham. Roast for 30 minutes. Increase the oven to 350°. Baste the ham and arrange the apples around it. Roast for 35 minutes-baste once more. Remove the apples, then peel and chop. Bake the ham for 1 hour and 15 minutes, basting frequently, until an instant-read thermometer registers 170°. Transfer to a carving board–let rest for 15 minutes. Strain the pan juices into a bowl and skim off the fat. In a deep skillet, melt the butter. Add the scallions and paprika; cook over moderately high heat until the scallions are softened. Add the Calvados. Using a long match, carefully ignite the Calvados; let the alcohol burn off. Add the apples and pan juices and cook until the apples are just heated through. Season the sauce with salt. Carve the ham and serve with the sauce.
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