Best 7 Red Currant Ham Sauce Recipes

HAM WITH CURRANT SAUCE

Steps:

• In a large skillet, bring ham and water to a boil. Reduce heat; cover and simmer until ham is heated through, turning once. Meanwhile, in a small microwave-safe bowl, combine jelly and horseradish. Cover and microwave on high for 1-3 minutes or until heated through, stirring occasionally. Serve over ham.

RED CURRANT HAM SAUCE

Steps:

• 1. Pour Currant Jelly into small saucepan and cook on medium/low until it is melted
• 2. Add remaining Ingredients and cook until the onions are cooked thoroughly
• 3. Cool for 5 minutes and serve on your favorite ham or use as a glaze to cook your ham with

RED CURRANT-GLAZED HAM MEATBALLS W/DRIED CHERRIES

Steps:

• In bowl, combine first 5 ingredients.
• Add next 2 ingredients and mix with hands.
• Shape into 1" balls.
• Bake in 13x9 pan and bake at 350º for 18-20 minutes.
• In small saucepan, melt jelly and mustard.
• Place meatballs into dish, pour sauce over, stir lightly to coat.
• Toothpick if desired for appetizers.
• Serve hot.

RED CURRANT SAUCE

Steps:

• Combine ingredients in medium saucepan.
• Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
• I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.

EASTER HAM WITH RED CURRANT GLAZE

Steps:

• Heat oven to 300 degrees.
• Put ham fat side up on a bed of aluminum foil in a pan just big enough to hold it. Place in oven for 2 1/2 hours.
• Remove from oven, and peel off the outer layer of fat. Score top with a sharp knife at 3/4-inch intervals in a checkerboard pattern, about half an inch deep. Return ham to oven.
• In a saucepan over medium heat, melt the jelly with the red wine and reduce until mixture is slightly syrupy, about 6 minutes. Baste ham lightly with the glaze every 10 minutes or so for 1 1/2 hours.
• Let cool for 30 minutes; then decorate with a thin line of parsley along every third scored line.

SPIRAL HAM WITH CRANBERRY GLAZE

Steps:

• Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 2-1/2 hours. , Meanwhile, for glaze, combine the remaining ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until cranberries pop, stirring occasionally. Remove from the heat; set aside. , Uncover ham; bake until a thermometer reads 140°, about 30 minutes longer, basting twice with 1-1/2 cups glaze. Serve remaining glaze with ham.

CURRANT MUSTARD-GLAZED HAM

Steps:

• If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a collar of skin around the shank bone and a layer of fat. Trim the fat, leaving a layer about 1/3 inch thick, score the layer remaining into diamonds, and stud the center of each diamond with a clove. Bake the ham on a rack in a roasting pan in a preheated 350°F. oven for 55 minutes.
• In a small saucepan heat the jelly over moderate heat, stirring, until it is melted and smooth, remove the pan from the heat, and stir in the mustard. Spoon the glaze over the ham, spreading it evenly, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. Transfer the ham to a platter and let it stand for 15 minutes before carving. If planning to make the ham, spinach, and pasta gratin (page 117), reserve 1 pound of the carved ham, covered and chilled.