Long Island Press Long Island Press
Serving the opinion leaders of Long Island
Long Island Press Long Island Press
Long Island Press Long Island Press
  • Home
  • Long Island News
  • Columns
  • Entertainment News
  • Living
  • Special Series
  • CURRENT LONGISLANDPRESS.COM
  • SECTIONS
    • Home
    • Long Island News
    • Columns
    • Entertainment News
    • Living
    • Special Series
    • CURRENT LONGISLANDPRESS.COM

Glazed Ham: Still Time For One More Special Holiday Meal

by J.M. HIRSCH, AP Food Editor on December 25, 2012
In this image taken on Dec. 3, 2012,  peppadew glazed ham is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on Dec. 3, 2012, peppadew glazed ham is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

In this image taken on Dec. 3, 2012, peppadew glazed ham is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

Time is running short for special holiday dinners, so I made this one effortlessly delicious to help you squeeze it in.

The concept is pretty basic — get yourself a bone-in ham (bone-in hams tend to have more flavor), dump glaze on it, pop it in the oven, then walk away except to glaze every now and again.

The trick that puts this sweet-and-tangy ham glaze over the top — and way above your basic honey glazed ham — is spiking it with Peppadews, a small, tangy red pepper. These peppers, which look like cherry tomatoes, have a very mild heat, a pronounced sweetness and just a kick of tang. Pureed with orange juice and agave syrup, they make an awesome complement for a baked ham.

Grocers sell Peppadews both jarred and loose (at the olive bar). If you can’t find them, you could substitute jarred roasted red peppers and a splash of hot sauce, or yellow banana peppers.

___

PEPPADEW GLAZED HAM

Start to finish: 1 1/2 hours

Servings: 20

1/2 cup agave syrup

1/2 teaspoon ground cloves

1/2 cup orange juice

1 cup (about 6 ounces) mild Peppadew peppers, drained and patted dry

7-pound cooked, spiral-cut smoked bone-in ham

Heat the oven to 350 F. Coat a roasting pan with cooking spray.

In a blender, combine the agave, cloves, orange juice and Peppadews. Puree until smooth, then transfer to a small saucepan over medium heat. Bring to a simmer and cook until thickened, about 10 minutes.

Set the ham in the pan, then brush it with half of the glaze. Bake for 1 hour, brushing with additional glaze every 20 minutes. Let the ham rest for 15 minutes before slicing.

Nutrition information per serving: 140 calories; 30 calories from fat (21 percent of total calories); 3 g fat (1 g saturated; 0 g trans fats); 55 mg cholesterol; 9 g carbohydrate; 0 g fiber; 8 g sugar; 19 g protein; 1,090 mg sodium

Your reaction
LOL
0%
Cool
0%
What!?
0%
Meh...
0%
Sad
0%
RAGE!
0%
Food
highlight-food
highlight-food
About the Author
Lindsay Christ
You might also dig
 
In this image taken on Dec. 20, 2012, Italian-style onion soup topped with a poached egg is shown served in a bowl in Concord, N.H. (AP Photo/Matthew Mead)

A Lighter Take on French Onion Soup, Via Italy

by Associated Press on December 31, 2012
Everybody loves French onion soup, and with good reason. Caramelized onions swimming in a rich beef broth flavored with a splash of red wine or brandy and topped with broiled Gruyere cheese? Every warm, gooey mouthful lights up your taste buds like a [...]
 
In this image taken Dec. 3, 2012, poached eggs over ricotta cheese on arugula are shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

Egg and Ricotta Salad: Poached Eggs For Breakfast, Lunch or Dinner

by J.M. HIRSCH, AP Food Editor on December 28, 2012
The beauty of poached eggs is their versatility. Depending on what you pair them with, they can be breakfast, lunch or even dinner. So for this quick and easy weekday meal, I serve them with a bed of arugula, a scoop of ricotta cheese — one of the most [...]
 
In this image taken on Dec. 3, 2012, Chinese-styled steamed tilapia is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

A Light, Steamed Fish Dish With Big, Bold Flavors

by Associated Press on December 27, 2012
The first time I had to test a recipe for steamed fish was back in the ’80s, when I was working in the test kitchen at Gourmet magazine. And truthfully, the very idea seemed preposterous. Steaming anything over water had always struck me as boring. [...]
Long Island Press is a registered trademark of Schneps Communications. © 2017. All rights reserved.