Best 5 Spicy Currant Sauce For Ham Recipes

SPICY HONEY-GLAZED HAM

Steps:

• Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/4-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. Cover with foil and bake 1 1/2 hours.
• Meanwhile, make the glaze: Whisk the honey, brown sugar, mustards, vinegar, hot sauce, thyme and red pepper flakes in a medium bowl. Remove 3/4 cup of the glaze to a separate bowl and set aside for serving. Remove the ham from the oven, discard the foil and brush with about one-quarter of the remaining glaze. Continue baking, brushing with the glaze and the pan juices every 30 minutes, until the ham is a deep reddish-brown and a thermometer inserted into the center registers 140 degrees F, 1 to 1 1/2 more hours. (Add 1/2 cup water to the pan if the juices dry out.)
• Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.

HAM WITH CURRANT-ROSEMARY GLAZE

Steps:

• Preheat oven to 325 degrees. Wrap ham with parchment-lined foil. Transfer to a rimmed baking sheet. Bake for 1 hour.
• Meanwhile, bring jelly and rosemary to a simmer in a small saucepan over medium-high heat. Cook until thick and syrupy, about 3 minutes. Stir in lemon juice and salt.
• Transfer ham to a cutting board, and unwrap. Score fat in a diamond pattern with lines less than 1/2 inch apart using a sharp knife. Return ham to baking sheet. Raise oven temperature to 375 degrees. Brush ham with currant glaze. Bake for 30 minutes. Brush again with glaze, and bake for 10 minutes more. Remove from oven, and brush again with glaze. Rewarm remaining glaze over low heat until pourable and saucelike. Slice ham, and serve with sauce.

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.

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

SWEET AND SPICY HAM STEAK

Steps:

• Coat a large skillet with cooking spray and place over medium heat. Fry ham in skillet until browned and heated through, 5 to 6 minutes per side. Drain any excess grease. Add salsa, apricot nectar, apricot preserves, brown sugar, and taco seasoning to skillet.
• Reduce heat to low and cover skillet. Simmer until sauce is hot and bubbly, turning ham steak once, about 5 minutes.
• Transfer ham steak to a platter and cover with sauce.