HAM SLICES RECIPES
GLAZED HAM SLICES RECIPE: HOW TO MAKE IT - TASTE OF HOME
BESIDES being a great cook, my mom could put a meal together in no time at all. A creative cook, she didn't always measure everything, which made it look so easy. This recipe of hers is quick to put together. The sauce is simple but delicious. We have ham quite often and this is our favorite "leftover" dish. -Leona Luecking, West Burlington, Iowa
Provided by Taste of Home
Categories Dinner
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a skillet, combine the brown sugar, flour, mustard, ginger ale and vinegar. Bring to a boil over low heat; cook and stir for 2 minutes or until sugar is dissolved and sauce is thickened. Add ham slices and heat through.
Nutrition Facts : Calories 304 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 1461mg sodium, CarbohydrateContent 33g carbohydrate (29g sugars, FiberContent 0 fiber), ProteinContent 21g protein.
BAKED HAM SLICES RECIPE - FOOD.COM
Make and share this Baked Ham Slices recipe from Food.com.
Total Time 2 hours 5 minutes
Prep Time 5 minutes
Cook Time 2 hours
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put ham slices in a single layer in a roast pan with a cover.
- Combine apple juice, brown sugar, and dry mustard.
- Pour over ham.
- Bake, covered, at 350F for about 2 hours, or until liquid reduces to approximately 1/2 - 1 cup.
- Turn ham slices occasionally during cooking time.
Nutrition Facts : Calories 110.8, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 9.7, CarbohydrateContent 27.7, FiberContent 0.2, SugarContent 26.7, ProteinContent 0.2
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Calories 290 calories per serving
- Take your meat out of the fridge and bring it up to room temperature before you cook it.
- Place the gammon in your largest pot, then strip in the woody herbs and add the bay. Roughly chop the celery and carrots, peel and quarter the onion, and squash the garlic cloves, then add it all to the pot with the chilli and peppercorns.
- Cover with water, bring to the boil, then pop the lid on and simmer gently for 2 hours, or until the meat is tender, turning it halfway, topping up with water occasionally and skimming away any excess fat.
- Preheat the oven to 180°C/350°F/gas 4. Transfer the gammon to a large roasting tray (save a little of the stock for later), then carefully remove the skin and discard, keeping the fat on the meat. Score the fat in a criss-cross fashion, then drizzle with 1 tablespoon of oil. Roast the gammon for 20 to 30 minutes, or until lightly golden.
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- Add the spices and bay, strip in the clementine zest using a speed-peeler, then pour in the pineapple juice, saving the fruit for later. Allow to bubble away and reduce by half, then switch off – it should be thick and syrupy.
- When the roasting time’s up, take the tray out of the oven, then arrange pineapple rings over the gammon, securing them with a few cloves. Arrange the rest of the pineapple in and around the tray, then pour the glaze over the meat.
- Spoon ½ a ladleful of the gammon stock into the pan you used to make the glaze, scrape up all the sticky bits from the bottom and pour into the tray, ensuring all the gammon and pineapple is coated. Roast for a further 20 minutes, or until beautifully glazed, basting with the glaze every 5 minutes.
- Remove the glazed ham to a serving platter, ready to slice hot, cold or at room temperature. Pour any remaining glaze from the tray all over the ham, and arrange the pineapple slices around it.
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