Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Fail-proof Easter Ham Recipes http://steamykitchen.com/26391-easter-ham-recipes.html http://steamykitchen.com/26391-easter-ham-recipes.html#comments Fri, 22 Mar 2013 19:59:15 +0000 http://www.steamykitchen.com/?p=26391   I have grand plans for this Easter – but it involves Buddha and God granting a sunny but not too hot day to us. Instead of our usual lavish feast inside the house, I’d love to do a casual Easter picnic in our backyard – something not too fussy yet still special. No family in town this year for ...

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easter_diagram

 

I have grand plans for this Easter – but it involves Buddha and God granting a sunny but not too hot day to us. Instead of our usual lavish feast inside the house, I’d love to do a casual Easter picnic in our backyard – something not too fussy yet still special.

No family in town this year for Easter and I haven’t invited anyone over (yet) – so perhaps this might be an intimate family thing. Though I’m open to inviting you if you know how to play guitar I’d love to have some music ‘n singing too! :-)

I bought everyone in our family guitars last week – none of us know how to play so we signed up for group lessons. Rule #1 of harmonious familial relations: don’t take group guitar lessons. More on that another time. I’m hoping that by Easter Sunday, the family will have learned enough guitar to play a song from Sound of Music for our picnic. We’ll call ourselves the Van Hairs. Actually, not a far fetched idea, since Scott’s middle name is “Georg” (pronounced “gay-org”) just like this fella.

If you’re looking for Easter recipes, especially Easter ham, I’ve got several for you. A few years ago, I worked with the National Pork Board to create a series of super-simple, fail-proof Easter ham recipes – here they are!

Steamy Kitchen Easter Recipes

1. Easter Peeps S’mores

2. Easter Ham with Grilled Peaches

3. Easter Ham with Mango Ginger Glaze

4. Cola-Pineapple Glazed Ham

5. Blackberry Rum Glazed Ham

Easter Picnic pictures from Pinterest

 Easter Picnic Meal in Eggs from Darling Darleen

 Party Carrot utensils from Spoonful

 Lemon Peeptinis by Home is Where the Boat Is

 Hummus with Carrots in little pots by La Receta de la Felicidad

 Easter Bunny Lunch from Creative Food

 Oreo Bunny Truffles from One Sweet Appetite

 Bunny Carrot Dip by Pizzazzerie

 Easter Snacks in Easter Eggs by Bubbly Nature Creations

 Easter Cupcakes Baked in Egg Shells by Cupcake Project

 Easter Hand Dipped Strawberry Carrots by Handmade Charlotte

 

 

 

 

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Easter Ham Recipe with Grilled Peaches http://steamykitchen.com/21181-easter-ham-with-grilled-peaches-recipe.html http://steamykitchen.com/21181-easter-ham-with-grilled-peaches-recipe.html#comments Mon, 02 Apr 2012 18:54:15 +0000 http://steamykitchen.com/?p=21181 Two-step Easter Ham recipe with Grilled Peaches Glaze Peach glaze includes peach jam, brown sugar, ground cloves and ground ginger Grill fresh peach halves to serve alongside Cooking Easter ham may look intimidating (it’s a big hunk of meat!) but in actuality, it’s one of the easiest things to cook. First of all, it’s fully cooked already (unless you’re buying country ham, which ...

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Ham with Grilled Peaches Recipe

  • Two-step Easter Ham recipe with Grilled Peaches Glaze
  • Peach glaze includes peach jam, brown sugar, ground cloves and ground ginger
  • Grill fresh peach halves to serve alongside

Cooking Easter ham may look intimidating (it’s a big hunk of meat!) but in actuality, it’s one of the easiest things to cook. First of all, it’s fully cooked already (unless you’re buying country ham, which is an entirely different thing altogether) and all you’re doing is warming it back up, slowly.

The glaze that I love most are sweet and fruity. This recipe features peaches, both in the glaze and also to serve alongside the ham.

It’s a light, simple and happy plate.

Grilling the peaches makes them sweet, warm and juicy.

Ham with Grilled Peaches Recipe

What kind of ham to buy

Here’s the key to buying ham: check out the label and make sure it says, “Ham with Natural Juices.” If your label says “Ham with Juices and Water” – don’t get it. The best ham is the one with the least amount of additives and water.

Below are step by step photos on how to make this Easter ham recipe. The photos are borrowed from my Ham with Mango Ginger Glaze Recipe since both recipes are identical in steps (just with different fruit)

Ham with Grilled Peaches Recipe

Easter Ham with Grilled Peaches

Here’s the ham. See on the label “Semi-Boneless Ham with Natural Juices” – that’s good. Open it up.

Use a sharp knife to score the ham, criss-cross. Just go in one direction diagonally, then the other way so you get “diamonds.” The scoring is totally not necessary, but it looks really pretty and also will help the glaze really stick onto the ham in a later step.

Place your ham in a oven-safe vessel not too much larger than the ham itself. Either a roasting pan, or large saute pan will do. Here’s my beloved cast iron. See how there’s only a couple inches of space around the ham?

Pour the peach nectar in the pan until it reaches about 1/2 inch up the sides. The juice helps with keeping the ham moist.

Cover with foil…which in the oven will help create steam with the peach nectar. So, instead of just warming your ham in the hot, dry oven – you’re creating a moist, flavorful (peachy!) environment. Bake 15 minutes per pound.

Bake in the oven 275F. We’re gonna warm this baby up low ‘n slow, to ensure the ham does not dry out or overcook.

In the meantime, let’s make the glaze: brown sugar, peach jam, ground cloves and ground ginger. Just heat it up and let it get all sticky and glaze-y.

Hey, remember that ham!? Well after the 15 minutes per pound is up (for me it was about 1 1/2 hours) it will look like this:

Glorious.

Now’s the time to crank your oven to 425F. While the oven is coming up to temperature, brush with some of the Peach Glaze on top of the ham. Get the glaze in those cross-hatched grooves (You’ll only use some of the glaze, reserve the rest):

Glaze all over the ham.

Stick it back in the oven to let the glaze get caramelized. 15 minutes later…..it’s DONE.

Remove the ham to a cutting board and let rest. In meantime, let’s finish the glaze for serving. There’s  a lot of pan juice left:

Pour some of that into the Peach Glaze that’s left over — just to thin it out a bit and add depth of flavor:

Hello….well rested ham!

Here’s how to slice the ham. See that bone in the middle? That gets in the way – so we’re going to take a knife and cut horizontally right above the bone:

And then go the other way:

Now, we’re ready to slice:

How beautiful is that?!

Grill the peaches and serve alongside with the Ham topped with Peachy Glaze.

Ham with Grilled Peaches Recipe

Have a Happy Easter!

Ham with Grilled Peaches Recipe

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Ham with Grilled Peaches

Servings: Prep Time: Cook Time:
grilled-peach-ham-recipe-489-2

Ingredients:

Directions:

More Easter Ham Recipes

Easter Ham with Mango Ginger Glaze (5 ingredients)

Cola-Pineapple Glazed Ham Recipe (6 ingredients)

Easter Ham Cola Glazed Recipe

Blackberry Rum Glazed Ham Recipe (15 minute recipe for 2-4 people)

Easter Blackberry Rum Glazed Ham Recipe

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Nutella Bread Pudding http://steamykitchen.com/19406-nutella-bread-pudding-recipe.html http://steamykitchen.com/19406-nutella-bread-pudding-recipe.html#comments Thu, 17 Nov 2011 15:03:17 +0000 http://steamykitchen.com/?p=19406 Store-bought croissants make the perfect Nutella Bread Pudding for this holidays. Total of 10 minutes hands-on time!

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Can’t help but share this recipe with you – because it just screams Thanksgiving dessert! Use store-bought croissants (day old works best) and the rest is a cinch. My buds and two people who do so much for me at SK that I couldn’t possibly imagine life without ’em, Adam and Joanne from Inspired Taste created this recipe! ~Jaden

Breakfast or dessert? We’re not sure, but either way it’s delicious. Here’s how we do it:

Start by slicing 3 croissants in half then generously slather Nutella onto one side. Put the halves back together to make a sandwich.

If you dare to continue, cut the Nutella sandwiches into smaller pieces, make them about 2-inches in size.

Toss the sandwich pieces into a small baking dish along with a handful of pecan halves (you could substitute with walnuts, hazelnuts or not add nuts at all, we just enjoyed the extra crunch).

Add 2 eggs and cream to a bowl, this is the start of the custard base. For depth of flavor, add some vanilla extract. Then, some salt — salt is a wonderful thing when making sweeter recipes, especially those with chocolate. Just as salt helps with enhancing flavor in savory dishes, it helps here, too. Finally, add some sugar and whisk everything together.

Pour the custard over the sandwich pieces and nuts. Then push everything down, smooshing the croissants slightly, this just helps them absorb that custard even more.

To bake, cover the bread pudding with foil for about 30 minutes, remove it then bake an additional 10 minutes or so until golden brown on top, the bread pudding has risen slightly and the liquid has all been absorbed.

Serve with ice cream or just as is out of the baking dish with spoons.

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Nutella Bread Pudding Recipe

Servings: 2 Prep Time: 10 minutes Cook Time: 40 minutes
Nutella Bread Pudding Recipe - final

Recipe by Adam & Joanne Gallagher. Inspired Taste blog

This recipe doubles nicely if you're serving more than 2 people. If you do not have croissants on hand, brioche, Challah and even French bread or a baguette will work well. Try to use bread that is 1-2 days old when making bread pudding, older bread will absorb more of the custard.

Ingredients:

3 croissants (preferably 1-2 days old)
3/4 cup Nutella
1/4 cup pecan halves
2 eggs
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup sugarpowdered sugar

Directions:

Preheat the oven to 350 degrees F.
Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.
Add sandwich pieces and pecans to a small baking dish (suggested: 10-inch x 5-inch loaf pan).
To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed. Let cool and then sprinkle on powdered sugar to finish.

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Pate a Choux Recipe and Cheese Puffs http://steamykitchen.com/6659-super-simple-pate-a-choux-basic-cream-puff-recipe.html http://steamykitchen.com/6659-super-simple-pate-a-choux-basic-cream-puff-recipe.html#comments Thu, 17 Nov 2011 14:12:22 +0000 http://steamykitchen.com/?p=6659 3-ingredient Cheese Puffs (Gougeres) for Thanksgiving dinner. Includes recipe for Mushroom Pate.

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Pate a Choux Recipe

 

Update:I’m thrilled to share that I’m a featured blogger for Oprah’s Holiday 2009 where this recipe is being featured!

Pâte à Choux

paht-ah-shoo!

Sounds like sneeze, those fancy French words that I can’t ever get right!

But so easy that this Pate a Choux Recipe can be summed up with this ratio 1:1:1:1:1

1 cup water: 1 stick butter: 1 cup flour: 1 cup eggs: 1 pinch salt

And so easy that even *I* an oven-fearing, non-baker could master it on the very first try.

Pate a Choux Recipe

So easy that I’ve made these cute little babies 6 times in the past 6 days.

Now that’s easy.

Or obsessive.

Either way, you MUST make these — like TONIGHT! Or perhaps your holiday meal? I’ll be making Pâte à Choux for our Thanksgiving dinner! Actually, I’ll add gruyere cheese and make gougeres.

And if you try to make me pronounce gougeres, I can’t.

So we’re calling them “Fancy Cheesy Puffy Poofs” at dinner.

Pate a Choux Recipe

The person responsible for my little poofy puffy pastry addiction is none other than Michael Ruhlman and his very useful ratios. Who knew 1:1:1:1:1 could do this? Well, Ruhlman did, and I know there are Pâte à Choux recipes out there that is way more complicated than 1:1:1:1:1….remember…

Rule #1: Simplest is best.
Rule #2: It’s RUHLMAN.

Oh but wait. I know what some of you smarty pants are going to say – this isn’t a TRUE Ruhlman ratio. A true Ruhlman ratio is by weight. And my 1:1:1:1:1 isn’t by weight — it’s just my way of remembering this recipe.

This choux dough is so versatile, that you can make the puffs sweet or savory. In fact, you can fill ’em with cream to get Cream Puffs, fry them to get farts of nuns, make easy donuts, stuff them, boil them, dip them in chocolate, drizzle them with chocolate, serve ’em with sauteed cherries, make cute little ice cream sandwiches with them, dip in peppermint fudge sauce, boil/saute for parisian gnocchi <- watch those 2 videos of Thomas Keller.

How to make Pate a Choux recipe

Cook the Pate a Choux dough:

Pate a Choux Recipe - gently cook the dough

Put Pate a Choux dough in a bag:

Pate a Choux Recipe - put dough in bag

 

Pipe the Pate a Choux onto a baking sheet:

Pate a Choux Recipe - pipe onto baking sheet

 

Easy Mushroom Pate

If you’d like to try the Easy Mushroom Pate shown in the photo below, you’ll have to head over to Tasty Kitchen.

Pate a Choux Recipe - mushroom pate

Add a bit of truffle oil to that mushroom pate? Now that’s luxurious!

Pate a Choux Recipe - mushroom pate

 More recipes to expore

Yorkshire Pudding (Steamy Kitchen)

Perfect Prime Rib Recipe with Red Wine Jus (Steamy Kitchen)

1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie (Steamy Kitchen)

Ruth’s Chris Sweet Potato Casserole Recipe (Steamy Kitchen)

Roasted Garlic Mashed Potatoes (Steamy Kitchen)

Puff-Pastry wrapped Jumbo Shrimp (Epicurious)

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Pâte à Choux Recipe - basic recipe

Servings: 20 medium pastries Prep Time: 10 minutes Cook Time: 20 minutes
pate-a-choux-1076

(paht-ah-shoo)
recipe from Michael Ruhlman
To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar)

To make gluten-free pate a choux, head over to The Sensitive Epicure, Gluten Free Girl and Jenn Cuisine

Ingredients:

1 cup water
1 stick butter (1/2 cup)
1 cup all purpose flour
1 good pinch of salt
1 cup eggs (4 large eggs)

Directions:

Preheat oven 425F.

1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you'll see that the flour starts absorbing the liquid -- and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.

2. You can do the next step one of two ways:

  • Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer.
  • If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.

3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.

4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4" of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.

To make gougeres (cheesy poofy puffs)

Stir in 1/2 cup finely grated gruyere cheese (or other grated hard cheese of your choice) + 1 teaspoon kosher/sea salt (1/2 teaspoon fine table salt) - I used a rasp/microplane grater to get ultra-light snowflakes of cheese so as not to weigh down the dough with heavy cheese. You can also sprinkle a bit of the cheese on top of the puffs after you've piped them.

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Easter Ham Recipe with Cola-Pineapple Glaze (5 Ingredients!) http://steamykitchen.com/15072-cola-pineapple-glazed-ham-easter-recipe.html http://steamykitchen.com/15072-cola-pineapple-glazed-ham-easter-recipe.html#comments Fri, 15 Apr 2011 17:09:28 +0000 http://steamykitchen.com/?p=15072 Step by step photos for Easter Ham using cola-pineapple glaze. Only 6 ingredients!

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Easter Ham Cola Glazed Recipe

This recipe features:

  • 5-Ingredient, fool-proof Easter Ham Recipe with Cola-Pineapple Glaze
  • 2-Step cooking process
  • How to buy the very best ham (no additives!)

This recipe is only 5 ingredients – it couldn’t be any easier.

How to buy ham

Ham usually comes in a couple different sizes, a whole ham (like this one here) half-ham or ham steaks. What they do have in common, is that they’re all fully cooked already. What you are really doing is warming up the ham. The best way to do this is low and slow in the oven, then brushing on a glaze and returning it back to the oven at high heat to caramelize.

When you’re buying ham, look for “Ham with Natural Juices” or just plain ‘ol “Ham.” There are several grades of ham, and it all has to do with how much water is injected (which keeps it moist). Ham labeled “with water added” or “ham and water product” in the lower quality, and and it’s something that I don’t recommend.

There’s so much water added to the ham that it becomes tasteless and its texture spongy. Spongy ham is not good eats, especially for celebrating Easter. Here’s a good article about the ham grades.

Surprisingly, ham is incredibly cheap when you purchase it whole or half. This 11 pound ham was only $31.00 and it will feed 20 people.

Of course, if you aren’t feeding an army, buy a smaller ham, like the semi-bonless half ham and follow the recipe, just changing your oven time (15 minutes per pound)

The first step is to remove the plastic surrounding the ham. I’m not just talking about the plastic bag either, look carefully and sometimes you’ll see a very thin membrane-ish layer that can be easy to miss.

Then use your knife to score the surface of the ham all the way around in diagonal lines, about 2-inches apart.

Then score the other way, opposite direction. Basically, you’re making diamond-shaped scores to a) make it look pretty once it’s cooked b) help release some of its fat c) allow the glaze to stick to the ham

Place the whole thing in a big roasting pan. Make sure that the roasting pan isn’t too big.

Pour in 1 1/2 cups of cola and 1 1/2 cups of grape juice. See how because the pan isn’t too much bigger than the ham itself, the cola/juice is able to go up about 1-inch in the pan. This is important – if the pan is too big and shallow, all of the cola/juice will evaporate off.

Cover with tin foil. Place it into an oven at 275F, 15 minutes per pound.

While the ham is baking, let’s make the Cola-Pineapple Glaze. 2 cups brown sugar:

1 cup cola and 1 cup grape juice.

Juice from the can of the sliced pineapple. We actually will be only using the sweet pineapple JUICE from the can. Use the pineapple fruit in another dish. Or, uh, you could just buy pineapple juice.

Simmer until you get a nice thick, sweet glaze, about 20 minutes.

 

It should look like this and coat a spoon nicely.

When the ham is done – uncover it and you’ll see the pretty diamond scores we made.

Brush on the glaze all over and crank the oven to super hot 425F.

Pop it back in the oven for 15 minutes which will allow all the sugar to caramelize – oh baby look at that ham!

Very pretty, very Easter-worthy centerpiece.

Rest the ham for 15 minutes or so. In the meantime, you can return the glaze to stove to warm up.

Slice the ham — beautiful.

Perfect pink. Low ‘n Slow will guarantee you moist, tender perfect Easter ham.

So, with 5 ingredients and about $40, you can feed 22 people. Or just feed 4 people and have a ton of leftovers for the rest of the year 😉

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Cola-Pineapple Glazed Easter Ham Recipe

Servings: 20 Prep Time: 15 minutes Cook Time: 15 minutes per pound
easter-ham-cola-glazed-recipe-8371

Feel free to use a full ham or half ham in this recipe - the timing - 15 minutes per pound still applies.

Ingredients:

11-12 pound bone-in ham with natural juices
2 1/2 cups grape juice, divided
2 1/2 cups cola, divided
20-ounce can of sliced pineapple (you'll need both the juice and the pineapple)
2 cups brown sugar

Directions:

Let the ham stand at room temperature for 90 minutes.

Preheat oven to 275 degrees F. Set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham in a roasting pan. Pour just 1 1/2 cups of the cola and 1 1/2 cups of grape juice into the pan and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 2 3/4 to 3 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees F.

While the ham is cooking, prepare the glaze. Combine the remaining 1 cup grape juice, 1 cup cola, the juice from the pineapple (reserve the pineapple slices for later) and the brown sugar in a small sauce pot and simmer on low for 20 minutes, until it becomes thick and glossy. Let stand at room temperature until ready to use (as the glaze cools, it will thicken up, making it easier to brush on the ham).

Take the ham out of the oven when it reaches the first internal temperature of 100 degrees F. Turn the oven to 425
degrees F. Brush the ham with about 1/4 of the glaze all over. Use toothpicks to stud the ham with the sliced pineapple, if desired. Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees F.

Remove ham to a cutting board and let rest for 15 minutes.

Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving. Carve and slice the ham, drizzle a bit of the cola glaze on each plate.

More Ham Recipes

Mango-Ginger Glazed Ham (6 Ingredients!)

easter ham mango glazed ginger recipe

Blackberry Rum Glazed Ham Recipe (perfect for 2 people!)

blackberry rum glazed easter ham recipe

Ham with Grilled Peaches 

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Easter Ham Recipe with Mango Ginger Glaze (6 ingredients!) http://steamykitchen.com/7897-00-easter-ham-with-mango-ginger-glaze-6-ingredients.html http://steamykitchen.com/7897-00-easter-ham-with-mango-ginger-glaze-6-ingredients.html#comments Tue, 23 Mar 2010 05:48:11 +0000 http://steamykitchen.com/?p=7897 Step by Step photos for Easter Ham with Mango Ginger Glaze recipe using only 6 ingredients!

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Easter Ham with Mango Ginger Glaze

I’ve found people to be in one of two ham categories: the spiral camp who loves the thin, orderly even slices….or the thicker, ragged hand-cut hearty slices. Well, okay, three….there’s the people who don’t even eat ham, and if that’s you, then I suggest you move on to the cheerful strawberries.

I think most are spiraly people who love the way the slices fold over and fan so elegantly. We just live in such a crazy world that maybe people crave order and evenness in their ham.

But please, please resist the urge to get the spiral. And I understand my request may disrupt your desire for uniformity, but I have good reason. Ham that’s pre-cut into fancy spirals don’t taste as good. It’s more susceptible to drying out in the oven.

You know how an oven is hot and dry like the desert? Well, a spiral cut ham exposes a lot of surface area to that desert. A ham that’s uncut just has limited surface area that’s exposed, resulting in a moister, more succulent ham.

If following my advice leads you to sweat and fret over having to hand-cut your ham slices, counter it by also serving green beans that you can stack evenly in a nice, neat row. That should hold you over.

How to Cook Easter Ham with Mango Ginger Glaze

aka my “6 Ingredients Easter Ham recipe with Mango Ginger Glaze”

I think “cooking” is a misnomer — it’s really “warming up.” Did you know that ham is already cooked? All you need to do is warm it back up and slather it with a nice sticky-sweet glaze. And I’m gonna teach you the Mango-Ginger Glaze.

Get this – this Easter ham is 5 ingredients + the ham.

And it will be fabulous. I promise. I made this on Daytime a couple of weeks ago and the moment the cameras shut off, the crew zipped on over to the kitchen and hovered over the ham for an hour, picking at the pieces as they pretended to be in the studio kitchen talking with me.

Oh yeah, they totally pretended like they were in the kitchen chit-chattin’ with me as an excuse to eat the ham.

It was all about the pork.

When you’re buying ham, look for “Ham” or “Ham with Natural Juices” — don’t bother with anything labeled “with water.” Trust me on this. There are many grades of ham – and the best quality is the one with the least amount of water/additives.

First step is to score the skin with a knife in a diamond pattern. Go one direction diagonally, then the other way so that you get “diamonds.” The scoring is totally not necessary, but it looks really pretty and also will help the glaze really stick onto the ham in a later step.

Place your ham in a oven-safe vessel not too much larger than the ham itself. Either a roasting pan, or large saute pan will do. Here’s my beloved cast iron. See how there’s only a couple inches of space around the ham?

Take the mango nectar and shake! shake! shake!

Pour it in the pan so that it goes — oh— until it reaches about 1/2 inch up the sides. The juice helps with keeping the ham moist.

Cover with foil…which in the oven will help create steam with the mango juice. So, instead of just warming your ham in the hot, dry oven – you’re creating a moist, flavorful (mango!) environment. You’re gonna do 15 minutes per pound.

Stick it in the oven 275F. We’re gonna warm this baby up low ‘n slow….

In the meantime, let’s make the glaze. Grate some fresh ginger. Sure, you could chop it with a knife…but why?

This is a better way….the tough fiber stays on top of the microplane grater:

In a sauce pot, add the ginger and the mango preserves:

Some ground cloves:

And brown sugar:

Warm and whisk!

Until you get this:

Hey, remember that ham!? Well after the 15 minutes per pound is up (for me it was about 1 1/2 hours) it will look like this:

Glorious.

Now’s the time to crank your oven to 425F while the oven is coming up to temp, brush with some of the Mango-Ginger Glaze. (You’ll only use some of the glaze, reserve the rest):

Alllll over the ham:

And then….15 minutes later…..it’s DONE. That sticky-sweet Mango-Ginger Glaze is perfect:

Remove the ham to a cutting board and let rest. In meantime, let’s finish the glaze for serving. There’s  a lot of pan juice left:

Pour some of that into the Mango-Ginger Glaze that’s left over — just to thin it out a bit and add more depth of flavor:

Hello….well rested ham!

Here’s how to slice the ham. See that bone in the middle? That gets in the way – so we’re going to take a knife and cut horizontally right above the bone:

And then go the other way:

Now, we’re ready to slice:

How beautiful is that?!

Drizzle a bit of the Mango-Ginger Glaze on top of each serving:

So, there you have it. 6 ingredients for Easter Ham.

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Easter Ham with Mango Ginger Glaze Recipe

Servings: 10-12 Prep Time: 10 minutes Cook Time: 15 minutes per pound
easter ham mango glazed ginger recipe

Ingredients:

6-7 pound ham (preferably "ham with natural juices")
1-2 cups mango nectar or juice
1 1/2 cups mango jam (or apricot jam)
3/4 cup light brown sugar
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon ground cloves

Directions:

1. Let the ham stand at room temperature for 90 minutes.

2. Preheat oven to 275F and set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham on oven-safe skillet with high sides or a large pot. Pour the mango juice into the pan, and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 1 1/2 to 2 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100F.

3. While the ham is cooking, prepare the glaze. Combine the mango jam, brown sugar, ginger and cloves in a small sauce pot and cook over low heat until the glaze is thick and sticky. Turn off heat and set aside.

4. When the ham has finished cooking (step 2), take the ham out of the oven. Turn the oven to 425F. Brush the ham with about 1/4 of the glaze all over. You should have some mango juice in the pan, if not, add additional mango juice or water to reach 1/4". Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 120F. Remove ham to a cutting board and let rest for 15 minutes.

5. Return the remaining glaze to the stove on medium-low heat. Your roasting pan should have some mango juice left - carefully pour about 1/2 cup of the mango pan juice into the glaze. Whisk and adjust with either more juice or mango jam to create a beautiful, slightly thick glaze for serving.

6. Carve the ham and serve with the Mango-Ginger Glaze.

More Easter Ham recipes

Blackberry Rum Glazed Ham Recipe (15 minute recipe for 2-4 people)

Easter Blackberry Rum Glazed Ham Recipe

Cola-Pineapple Glazed Ham Recipe (6 ingredients)

Easter Ham Cola Glazed Recipe

Ham with Grilled Peaches 

The post Easter Ham Recipe with Mango Ginger Glaze (6 ingredients!) appeared first on Steamy Kitchen Recipes.

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Easter Ham Recipe with Blackberry Rum Glaze (for 2-4) http://steamykitchen.com/7699-ham-blackberry-rum-glazed.html http://steamykitchen.com/7699-ham-blackberry-rum-glazed.html#comments Tue, 09 Mar 2010 20:46:12 +0000 http://steamykitchen.com/7699-ham.html I’m not normally a think-ahead type of gal. It’s hard for me to cook a Easter feast 2 weeks before the holiday. But I understand how recipe searching goes – people want to browse recipes BEFORE the holiday to get ideas on what to cook ON the holiday! I’ve been in the kitchen, pretending it’s Easter and cookin’ up some ...

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Blackberry Rum Glazed Ham Recipe

I’m not normally a think-ahead type of gal. It’s hard for me to cook a Easter feast 2 weeks before the holiday. But I understand how recipe searching goes – people want to browse recipes BEFORE the holiday to get ideas on what to cook ON the holiday!

I’ve been in the kitchen, pretending it’s Easter and cookin’ up some fantastic ham recipes. The first recipe that I want to share is a Easter ham dinner for 2 people. My in-laws are always asking for recipes scaled down for two, so this Easter Ham Recipe with Blackberry Rum Glaze perfect one for them.

Instead of buying a big gigantic ham – which, for 2-4 people would last them probably 3 years – buy individual ham steaks. I like to give the ham steaks a good sear on both sides and then top it off with a fruity, rum-my glaze.

And because so many of you asked in the comments, the side dish that I have is zucchini and carrot strands.

OMG

I can’t believe I’m about to do this, but we’re going to whip back in time and I’m in a link back to a vintage Steamy Kitchen post for that recipe.

This is from a time long, long ago, before I even knew how to use a camera.

There, I’m giving you a warning.

Be prepared.

It’s hideous.

The zucchini spaghetti looks alien.

Blackberry Rum Glazed Ham Recipe

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Blackberry Rum Glazed Ham Recipe

Servings: 2-4 Prep Time: 5 minutes Cook Time: 15 minutes
ham-blackberry-rum-8460

Perfect for Easter ham for 2-4 people! If you're serving more than 4 people, double the blackberry rum glaze.

Ingredients:

2-4 boneless ham steaks (about 1/2-inch thick) - or one for each person
1 tablespoon cooking oil (olive, vegetable, canola or peanut)
2 tablespoons butter
1/4 cup blackberry preserves (or jam)
1/8 cup white rum
1/2 cup packed brown sugar
1/2 cup fresh blackberries

Directions:

1. To make the blackberry rum glaze, heat a small sauce pot over medium-low heat. Add the butter and when melted, add the blackberry preserves, rum and brown sugar. Stir well. Let the mixture bubble a bit and then add the fresh blackberries. Cook for 3 minutes.

2. Heat a frying pan over high heat until very hot. Add the oil and swirl to coat. Lay the ham steaks in the pan and sear for 2 minutes each side.

3. Serve the ham steaks with a drizzle of the blackberry rum sauce.

 

More Ham Recipes

Easter Ham with Mango Ginger Glaze (5 ingredients)

Cola-Pineapple Glazed Ham Recipe (6 ingredients)

Easter Ham Cola Glazed Recipe

Ham with Grilled Peaches 

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