BALSAMIC GLAZE PIZZA RECIPES

Name: Baked Ham with Balsamic Brown Sugar Glaze
Prep time: 15 min
Total time: 2 h 40 min
Yield: 12
Ingredients: 6- to 8-pound fully cooked smoked bone-in gluten-free ham; 1 cup packed brown sugar; 2 tablespoons balsamic or cider vinegar; 1/2 teaspoon ground mustard; Orange slices, if desired; Maraschino cherries, if desired

BAKED HAM WITH BALSAMIC BROWN SUGAR GLAZE RECIPE ...

Baked Ham with Balsamic Brown Sugar Glaze Recipe ... image

A gorgeous, juicy ham is the centerpiece of many holiday tables, and we think that this simple (and simply stunning, when you taste it) recipe should be the next one you try. It starts with a pre-cooked ham (which you can learn more about in our handy article that covers all the details of how to cook a ham) and from there, an easy glaze does the work of adding flavor and a glossy appearance. Sweet-on-sweet glazes were more popular in the past, but this updated-yet-accessible version strikes an ideal balance between sweet and acidic, the perfect complements to naturally salty ham. The hardest part about this six-ingredient recipe? Waiting to carve yourself a succulent slice—after all, a good host lets their guests go first.

Provided by Betty Crocker Kitchens

Total Time 2 hours 40 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 6

Ingredients

6- to 8-pound fully cooked smoked bone-in gluten-free ham
1 cup packed brown sugar
2 tablespoons balsamic or cider vinegar
1/2 teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired

Steps:

Heat oven to 325°F. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.

Nutrition Facts : Calories 225 , CarbohydrateContent 20 g, CholesterolContent 60 mg, FatContent 0 , FiberContent 0 g, ProteinContent 23 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 1320 mg

SLOW ROASTED BALSAMIC-GLAZED LAMB SHOULDER | RED MEAT ...

Slow Roasted Balsamic-Glazed Lamb Shoulder | Red Meat ... image

This dish is the ultimate winter comfort meal. Falling-apart lamb with a sticky, caramelised balsamic crust and tender meat. All that’s needed is a simple side salad and a glass of bold red wine.

Provided by Laura Romeo - Weber Grill Expert

Categories Red Meat

Total Time 7 hours 10 minutes

Prep Time 10 minutes

Cook Time 7 hours

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 kilograms boneless lamb forequarter/shoulder
3 garlic cloves, finely chopped
1 tablespoon extra-virgin olive oil
3 teaspoons finely chopped fresh rosemary leaves
1½ teaspoon sea salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic glaze

Steps:

Prepare the barbecue for indirect cooking over low heat (100°C to 130°C). If using a Weber Family Q barbecue, set up your barbecue with a convection tray and a trivet. If using a Weber Pulse, set up your barbecue with a trivet.
Trim the lamb of any hard lumps of fat. In a small bowl, combine the garlic, olive oil, rosemary, salt and pepper. Spread the herb mixture all over the lamb. With cooking string, truss the lamb into an even shaped roast.
Place the lamb onto the barbecue and roast over indirect low heat, with the lid closed, for 5 ½ hours.
Once the lamb has been roasting for about 5 ½ hours, or has reached an internal temperature of 90°C, brush the lamb with the balsamic glaze and continue roasting the lamb for a further 30 minutes. Once the lamb has cooked, remove from the barbecue and cover with aluminium foil. Leave the lamb to rest for at least 15 to 30 minutes.
Remove and discard the string from the lamb. Using two forks, pull the lamb into bite-sized pieces and serve immediately.

Nutrition Facts : Calories calories

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BAKED HAM WITH BALSAMIC BROWN SUGAR GLAZE RECIPE ...

A gorgeous, juicy ham is the centerpiece of many holiday tables, and we think that this simple (and simply stunning, when you taste it) recipe should be the next one you try. It starts with a pre-cooked ham (which you can learn more about in our handy article that covers all the details of how to cook a ham) and from there, an easy glaze does the work of adding flavor and a glossy appearance. Sweet-on-sweet glazes were more popular in the past, but this updated-yet-accessible version strikes an ideal balance between sweet and acidic, the perfect complements to naturally salty ham. The hardest part about this six-ingredient recipe? Waiting to carve yourself a succulent slice—after all, a good host lets their guests go first.
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 40 minutes
Calories 225 per serving

Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.

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SLOW ROASTED BALSAMIC-GLAZED LAMB SHOULDER | RED MEAT ...

This dish is the ultimate winter comfort meal. Falling-apart lamb with a sticky, caramelised balsamic crust and tender meat. All that’s needed is a simple side salad and a glass of bold red wine.
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Remove and discard the string from the lamb. Using two forks, pull the lamb into bite-sized pieces and serve immediately.

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In a large skillet, cook and stir chicken in oil over medium heat 10-15 minutes or until no longer pink. , Place the crust on a lightly greased 12-in. pizza pan. Spread with pesto; top with the chicken, tomato, beans and cheeses. Bake at 400° for 10-12 minutes or until cheese is melted.
Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

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Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.

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Remove and discard the string from the lamb. Using two forks, pull the lamb into bite-sized pieces and serve immediately.

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In a large skillet, cook and stir chicken in oil over medium heat 10-15 minutes or until no longer pink. , Place the crust on a lightly greased 12-in. pizza pan. Spread with pesto; top with the chicken, tomato, beans and cheeses. Bake at 400° for 10-12 minutes or until cheese is melted.
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