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Spiralized Ham with Festive Glaze
2018-11-09
https://www.metro.ca/userfiles/image/recipes/jambon-toupie-glacage-fetes-10949.jpg
PT45M
PT2H30M
PT3H15M
Bring the frozen fruit, the rosemary, orange juice, sour cherry jam, mustard, salt, pepper and orange peel to a simmer for 15-20 min or until frozen fruit has softened, and mixture has thickened.Let cool, discard the rosemary and orange peel and transfer sauce to food processor.Pulse until mixture has a slightly chunky texture, not completely smooth.Divide the mixture in half.Use half of the sauce for brushing onto the ham, and set aside the other half in the fridge for later when serving with the ham.Preheat the oven to 325 degrees.Transfer the unwrapped ham to baking dish, and lightly brush the glaze over the ham.Add the shallots and rosemary to the baking dish and bake uncovered for 1 1/2hours or until the internal temperature of ham is 135 degrees F. In the last 30 min of baking, brush with glaze again and add the segmented oranges.Remove ham from oven, lightly brush with more glaze, cover with foil and let rest 15-20 min.Take the sauce from the fridge, gently warm it in a pot on the stove or microwave and transfer to serving dish.Slice the ham and transfer to serving platter with the baked oranges, and shallots.Garnish with fresh oranges wedges, pomegranate seeds and fresh rosemary sprigs.Serve with the warmed sauce
4-6
Metro
3
2
5
1
1/2 Spiral ham
2 cup Irresistibles frozen “Red smoothie” mix: omitting the strawberries. (Keep frozen strawberries for a later use)
1 6” long sprig of Irresistibles fresh rosemary
1 piece of orange peel, 3” long using a vegetable peeler
1/4 cup (60 ml) fresh squeezed orange juice include the pulp
1/4 cup (60 ml) sour cherry jam
2 Tbsp. (30 ml) Irresistibles maple dijon mustard
1/4 tsp. (1 ml) kosher salt
fresh ground black pepper to taste
4-6 fresh rosemary approx 3” long
6-8 shallots skins removed
2 orange segmented
Garnish:
orange cut into wedges
Fresh pomegranate seeds
Fresh rosemary sprigs
Spiralized Ham with Festive Glaze
4-6
Main course
0:45
Preparation
2:30
COOKING
3:15
TOTAL TIME
Ingredients
-
1/2
Spiral ham
-
2 cup
Irresistibles frozen “Red smoothie” mix: omitting the strawberries. (Keep frozen strawberries for a later use)
-
1
6” long sprig of Irresistibles fresh rosemary
-
1
piece of orange peel, 3” long using a vegetable peeler
-
1/4 cup
(60 ml)fresh squeezed orange juice include the pulp
-
1/4 cup
(60 ml)sour cherry jam
-
2 Tbsp.
(30 ml)Irresistibles maple dijon mustard
-
1/4 tsp.
(1 ml)kosher salt
-
fresh ground black pepper to taste
-
4-6
fresh rosemary approx 3” long
-
6-8
shallots skins removed
-
2
orange segmented
-
Garnish:
-
orange cut into wedges
-
Fresh pomegranate seeds
-
Fresh rosemary sprigs
Preparation
Bring the frozen fruit, the rosemary, orange juice, sour cherry jam, mustard, salt, pepper and orange peel to a simmer for 15-20 min or until frozen fruit has softened, and mixture has thickened.
Let cool, discard the rosemary and orange peel and transfer sauce to food processor.
Pulse until mixture has a slightly chunky texture, not completely smooth.
Divide the mixture in half.
Use half of the sauce for brushing onto the ham, and set aside the other half in the fridge for later when serving with the ham.
Preheat the oven to 325 degrees.
Transfer the unwrapped ham to baking dish, and lightly brush the glaze over the ham.
Add the shallots and rosemary to the baking dish and bake uncovered for 1 1/2hours or until the internal temperature of ham is 135 degrees F. In the last 30 min of baking, brush with glaze again and add the segmented oranges.
Remove ham from oven, lightly brush with more glaze, cover with foil and let rest 15-20 min.
Take the sauce from the fridge, gently warm it in a pot on the stove or microwave and transfer to serving dish.
Slice the ham and transfer to serving platter with the baked oranges, and shallots.
Garnish with fresh oranges wedges, pomegranate seeds and fresh rosemary sprigs.
Serve with the warmed sauce
Source :
Metro
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