Best 8 Ginger Chile Glazed Ham With Flambe Finish Recipes

GINGER GLAZED HAM

Steps:

• Place the joint in a large pan over the hob, or burner, and add 7 quarts of dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.
• Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.
• In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves.
• After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.
• Serve hot or cold.

ROASTED GRAPES WITH GINGER AND MOSCATO

Steps:

• Preheat the oven to 400 degrees F.
• In a medium saucepan, combine the Moscato, corn syrup, ginger and thyme. Cook over medium-high heat until the mixture is reduced by 80 percent, forming a glaze, 8 to 10 minutes.
• Put the grapes in a pan, drizzle the glaze over the grapes (or lightly toss) and roast until the grapes have wilted but still retain their shape, 6 to 10 minutes.
• Serve with a cheese platter.

ESPRESSO CHILE GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Cut the thick layer of fat and the skin from the ham and discard. Place the ham in a roasting pan. For easier cleanup, line the pan with aluminum foil, because the glaze will drip off and burn on the bottom of the pan. Roast the ham for 1 hour.
• While the ham is roasting, make the glaze. Combine the orange juice and zest, brown sugar, liqueur, chile paste, and pepper in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium and simmer the mixture until is reduced by about half and is as thick as maple syrup, about 35 minutes. Whisk in the espresso or espresso powder. You should have almost 2 cups of glaze. You are going to use half of this glaze to brush the ham while it is roasting and reserve the other half for brushing on the ham after it is sliced.
• After the first hour of cooking, brush the ham with the glaze. Roast for another hour, brushing with the glaze every 15 minutes. Since the ham is already cooked, you just need to warm it all the way through. Check for an internal temperature of 130 to 140 degrees using an instant-read thermometer. Remove the ham from the oven when it is nicely browned and warmed through.
• To serve: We like to serve this with warm cornbread. For a lovely presentation, slice half the ham and arrange the slices up against the unsliced part on a big platter. Brush the slices with the remaining glaze.
• Cook's Note: The glaze can be made a few days ahead and stored, tightly covered, in the refrigerator.
• Serving Suggestion: Etta's Cornbread, recipe follows.
• To make the cornbread, preheat the oven to 425 degrees F. Butter an 8-inch square baking dish.
• Combine the flour, cornmeal, cheese, baking powder, and salt in a large bowl.
• In a mixing bowl, whisk together the eggs, milk, and honey. Add the wet ingredients to the dry ingredients, stirring until just combined. Add the melted butter and stir into the mixture. Pour into the prepared pan and bake until a toothpick comes out clean, 15 to 20 minutes.
• Cook's Note: You can make the cornbread and store it in the freezer, covered tightly in plastic wrap, for a few weeks.

HONEY-GINGER GLAZED HAM

Steps:

• Preheat oven to 325°.
• Remove ham from refrigerator 1 hour before cooking to bring to room temperature.
• Put ham in a roasting pan and place on a rack.
• Using a knife, score fat on top in a diamond pattern.
• Mix remaining ingredients in a bowl.
• Brush about 3/4 of honey mixture on ham with a pastry brush.
• Bake 2 hours, basting with remaining mixture and pan drippings every 45 minutes.
• Remove from oven and serve warm or at room temperature.

BAKED HAM WITH ORANGE AND GINGER GLAZE

Steps:

• Prepare and heat the ham according to directions.
• Meanwhile combine marmalade, ginger root and mustard thoroughly.
• Remove meat 30 minutes, before the ham is done.
• Raise oven heat to 425°F.
• Brush with marmalade mixture.
• Pour ginger ale and 1/4 orange juice into the roasting pan.
• Bake uncovered for 30 minutes, basting the ham with the pan juices every 10 minutes.
• Remove from pan, put on a board, cover lightly with foil and let rest for approx 15 minutes.
• Pour cooking juices into a small sauce pan. Stir in brown sugar; heat and let simmer.
• Combine the remaining orange juice with the cornstarch.
• Add to the mix and let simmer until the sauce thickens, about 1-2 minutes.
• Drizzle ham slices before serving.

BAKED HAM WITH HONEY-CHIPOTLE GLAZE

Steps:

• Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/2-in.-deep cuts in a diamond pattern. Bake, uncovered, 1-1/2 hours., Meanwhile, for glaze, in a small saucepan, mix brown sugar, honey, vinegar and ginger ale. Bring to a boil; cook until mixture is reduced by half, about 15 minutes. Stir in remaining ingredients. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Reserve 1 cup mixture for sauce; keep warm., Brush ham with some of the remaining glaze. Bake, uncovered, until a thermometer reads 140°, about 30 minutes, brushing twice with additional glaze. Serve with reserved sauce.

SPICED GINGER-GLAZED HAM

Steps:

• Put the gammon in a large pan and cover with 2 litres of ginger ale. Top up with water to cover the joint, if you need to. Add the whole allspice berries and bring to a boil. Turn the heat down to low, and simmer gently, covered, for 2½ hrs. Top up with water, if you need to, while it's simmering.
• Drain the ham and leave until it's cool enough to handle while you make the glaze. Put the remaining ginger ale in a pan with the sugar, grated ginger and crushed allspice. Simmer, uncovered, for 20-25 mins until syrupy.
• Heat the oven to 190C/170C fan/gas 5. Remove the skin from the ham, leaving a layer of fat, then score the fat in a criss-cross pattern. Transfer the ham to a foil-lined roasting tin, and brush over half the glaze. Roast for 15 mins, then glaze with the remaining syrup. Increase the temperature to 200C/180C fan/gas 6 and roast for a further 15-20 mins until you get a sticky golden crust. Leave to cool for 15 mins before carving. Drizzle over more glaze from the tin to serve, if you like. Can be made ahead and chilled for up to four days.

STEM GINGER & MUSTARD GLAZED HAM

Steps:

• Put the gammon in a deep saucepan (if tied, leave it as is). Pour over the ginger beer and add the onion, clementine halves, 5 cloves and 3 bay leaves. Top up the saucepan with enough water to just cover the gammon. Bring to a gentle bubble, cover with foil and cook for 2 hrs, topping up with more water while cooking if you need to.
• Remove the ham from its cooking liquid using large tongs and leave to cool for 10 mins until cool enough to handle.
• Heat oven to 200C/180C fan/gas 6. Carefully cut off the rind, leaving a thin layer of fat on the ham. Score a diamond pattern all over the fat. Put the gammon in a roasting tin. Mix the mustard and ginger syrup, then paint about half of the mixture over the ham. Stuff the stem ginger slices into the crevices of the scored fat and stud with the remaining cloves.
• Bake for 20 mins, then paint with the remaining glaze. Bake for 1 hr more until burnished and bronzed. Cover with foil during cooking if the glaze starts to catch. Cut some clementines into thick slices and roast them while you glaze the ham, then use to decorate the plate, if you like. Serve the ham warm or cold. Will keep in the fridge for five days.