FRESH HAM WITH MAPLE-BALSAMIC GLAZE RECIPE - NYT COOKING
Think beyond pink. Here is a recipe for a fresh ham — uncured, unsmoked, straight from the butcher — roasted slowly in the oven beneath a shower of salt and pepper, glazed with maple syrup and balsamic vinegar, and finished with a mixture of toasted pecans and candied ginger. It makes for a holiday centerpiece of some distinction, and marvelous sandwiches afterward. Those with access to good pork, free-ranging and fed well, with lots of fat, do not have to brine the meat before cooking. But if you’re picking up a supermarket ham, it is a good bet to do so.
Provided by Sam Sifton
Total Time 3 hours 30 minutes
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Using a sharp knife, score entire surface of ham in a diamond pattern, cutting down just through the skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with salt and pepper, pressing it into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
- After 20 minutes, reduce oven to 300 degrees. In a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. Baste ham hourly with mixture, as well as with fat from the bottom of the pan, roasting until the very center of the ham reaches an internal temperature of 145 degrees, 2 1/2 to 3 hours total cooking time. (Begin checking at 2 hours, inserting a meat thermometer into the absolute center of the roast.)
- Put the toasted pecans and candied ginger into a food processor and pulse lightly until crumbled and well combined.
- When ham is done, remove it from roasting pan, shower with pecan-ginger mixture and cover it loosely with foil. Allow the meat to rest for 20 to 30 minutes. (Its internal temperature will rise to 150 or more as it rests.)
- Tip roasting pan to the side so you can spoon off all the fat from the pan juices, then place pan on stove over medium-high heat. Scrape the bottom of pan to free any browned bits, skim any film off surface and season liquid as needed with salt and pepper. Pour into a gravy boat.
- Carve ham into thick slices, drizzle with pan sauce and serve, passing remaining sauce on the side.
Nutrition Facts : @context http//schema.org, Calories 1157, UnsaturatedFatContent 46 grams, CarbohydrateContent 28 grams, FatContent 81 grams, FiberContent 1 gram, ProteinContent 73 grams, SaturatedFatContent 27 grams, SodiumContent 838 milligrams, SugarContent 25 grams
FROZEN BREAD DOUGH MAPLE CINNAMON BUNS | RECIPE - RACHAEL ...
Using frozen bread dough as a shortcut makes these maple-flavored cinnamon buns quick & easy for breakfast, brunch or dessert.
Provided by Grant Melton
Number Of Ingredients 15
Steps:
- Using a pastry brush, lightly brush an 8-by-8-inch baking pan with melted butter
- Add the 1 tablespoon maple syrup to the remaining butter (you should have at least a tablespoon left) and whisk with a fork
- Set aside
- Place the sugar and cinnamon in a small bowl and combine using a fork
- Set aside
- Place the thawed dough on a floured work surface
- Using a rolling pin, roll the dough into a rectangle roughly 16 inches long and 8 inches wide
- Using the pastry brush, brush the maple-butter mixture onto the dough to evenly coat it
- Sprinkle the cinnamon sugar over the top
- Starting with the long end, roll the dough into a log
- Using dental floss (or a sharp knife), trim 2 inches off both the ends and then cut the log into twelve 1-inch-thick pieces
- Place the cinnamon buns in the buttered baking pan, cover with a kitchen towel and let rise for 1 ½ hours
- If making ahead, the buns can be refrigerated at this point and then removed from the fridge 1 ½ hours before baking
- Preheat an oven to 350°F
- When the oven is ready, bake the buns until lightly golden brown on top, 20 to 25 minutes
- While the rolls cool, make the glaze
- Whisk together the confectioners' sugar, ¼ cup maple syrup, heavy cream and salt
- Drizzle the glaze over the warm buns and top with the chopped pecans
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