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Spiced up Ham-Recipes with Rhubarb
Be unique and add some rhubarb to your ham-recipes this Easter. As with most special occasions, there are traditional favorites served in most homes this Easter-Holiday.
I think the most popular is ham cooked a variety of ways, and
served with a variety of side dishes. Some of us will still
cook a turkey. We love turkey and ham here. Cooking both
certainly won't go to waste at my house.
But Easter has such meaning for so many, not only in the religious sense. It means the beginning of Spring, which in turn signifies gardening, new growth, fresh produce. Easter arrives at the changing of the seasons, and for some people, it also especially means fresh young rhubarb.
Whatever you have on hand will do. A rhubarb-glaze can add a wonderful sweet and sour taste to your ham. Chutney can make a world of difference as well with a little change of texture. Bring something a little different to your Easter-Holiday
cooking. Try rhubarb with your ham-recipes this year.
3 or 4 lb. cooked smoked ham (bone in or out)
Place the ham in a baking pan, and add the water. Place in a 300F oven, covered with foil. In a saucepan, combine the rest of the ingredients, and bring to a low boil. Turn the heat down, and let mixture simmer for approximately 20 minutes. Stir frequently so as not to burn or stick. Remove from heat and evenly baste the ham.
Continue cooking for 30 - 40 minutes, and remove
the foil towards the end. Baste with more
rhubarb-glaze as needed.
GLAZED HAM WITH CHUTNEY 1 cooked ham Glaze 1/2 cup honey Combine all glaze ingredients and simmer over low heat until thickened. Stir frequently to prevent sticking. Place the ham in a baking dish on a rack and make criss-cross marks over the top. Arrange the garnishes evenly over the ham. Brush on some glaze, and bake at 350F. Glaze throughout the baking process.
1/3 cup red wine vinegar Combine ingredients in a saucepan and bring to a low boil stirring frequently. Simmer until the sugar has dissolved. Add in: 4 cups diced rhubarb, 1 chopped onion or 3 green onions, and 1/2 cup currants. Let simmer about 5 or 6 minutes, and remove from heat. Let cool, cover and refrigerate. Chutney is best served at room temperature.
More Rhubarb Chutney for your Ham-Recipes
HAM STEAKS AND CHERRY RHUBARB 1 tsp. mustard seed toasted 1 cup diced fresh rhubarb 1/2 cup chopped onion 1/3 cup water 1/4 cup cherry preserves 1/4 cup dried cherries 2 tblsp. balsamic vinegar 2 tblsp. white sugar pinch of salt and pepper
Mustard seeds should be toasted, which you can do in a pan on the stove on medium heat. This will only take a few minutes. To the same pan, add the remaining ingredients and simmer until the rhubarb is soft. Bring the mixture to a boil and stir frequently. Remove from heat after 4 or 5 minutes. Broil a large hamsteak until the edges are golden brown. Remove from heat and cut into chunks. Serve
covered with cherry rhubarb mixture over top.
BAKED-HAM WITH HONEY RHUBARB SAUCE 4 cups chopped rhubarb Combine and let simmer in a saucepan on medium heat. Stir frequently, until rhubarb begins to break down. Brush over cooked ham,cover and slow bake at 300F.
Towards the end of the cooking time, depending on
the size of your ham, uncover and bake for 30
minutes. Drizzle ham with sauce frequently.
HAM-RECIPES - BAKED-HAM AND RHUBARB BALSAMIC 1 large onion, thinly sliced On low heat, saute onion in the butter, until tender. Slowly add the sugar and vinegar and simmer until sugar is well dissolved. Add in the rhubarb, toss well, and cover. Let simmer for a few minutes. Remove from heat. Pour rhubarb mixture over 4 - 6 pound cooked ham, and
slow bake until heated thoroughly, and rhubarb is
tender.
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