Thoughts on Ham and it’s ultimate side dish | Carrot Puree

Champagne Glazed Ham

Growing up we always had an Easter Ham. My Mema always made a big “show” ham. You know, the one cross-hatched perfectly and covered in pineapple rings and cherries precisely placed with cloves.  It always look like something out of a magazine and naturally was always delicious.  In 2009 I started making my own Easter Ham, because we moved from home and unfortunately don’t get to make it home for every holiday.  We’ve embraced it though and try to branch out and try new traditions of our own and explore new recipes. That being said, I don’t do  a “show” ham… Below are links to the three ham recipes I have tried over the years and the recipe for the glaze I made this year, which is light, sweet, and delicious – if I don’t say so myself. And it comes with an added bonus. The recipe uses champagne, but not an entire bottle – so you can have a glass or two or make a small batch of mimosas to ease the stress of cooking a big holiday meal.

Carrot Puree

Also, I really wanted to share what I believe is the ultimate side for ham: Carrot Puree. It’s quite simply divine on it’s own and it pairs wells with everything from roast chicken to glazed pork chops, but with ham… yes, with ham it’s something glorious. We were first introduced to this idea by our friends the Palmers and it was a recipe they shared from Top Chef.  I looked high, low, and sideways for the recipe, but alas I just made my own version and found it worthy of recording for future use. This would also be a great puree for your baby!

CHAMPAGNE HAM GLAZE

  • 1-1/2 cups champagne
  • 2 Tablespoons honey
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground mustard
  • 1 Tablespoon Dijon mustard

DIRECTIONS: Cook ham according to package directions, reserving last 30 minutes of cooking time for glazing the ham.

More thoughts on ham: I like bone in shank ham myself, no water added. The bone adds heaps of flavor and though you can’t do perfect slices the flavor it well worth it.  I still like to score my ham in a diamond pattern about 3/4″ to 1″ apart. It allows glaze to seep into cuts and I crank up the broiler the last few minutes to give parts of the ham crispy and charred edges. So good with the sweetness of this glaze. 

While the ham is baking prepare glaze:

In a small saucepan combine all the ingredients and bring to simmer, stirring occasionally to prevent burning and cook until reduced by half.  Remove from heat
and set aside until ready to baste ham.

During the last 30 minutes, baste ham twice with glaze. ( I used all my glaze, but if you have any leftover you can serve it warm with the ham.)

Carrot Puree

Now for the side dish that can make any ham recipe more magical:

CARROT PUREE
               Makes 4 large side serving or 6 small

  • 1 lbs of carrots, sliced
  • 1 Tablespoon fresh ginger, chopped
  • water, for boiling
  • 3 cloves garlic, roasted
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/8 cup whipping cream
  • 4 Tablespoons butter

DIRECTIONS: In a large saucepan combine carrots and ginger and cover with an inch or two of water and bring to a boil; boil carrots until soft and can be pierced with a fork.
You could use steamfresh carrots, or steam them yourself. Frozen carrots will also work for this recipe. 

Carrot Puree  Carrot Puree

Drain carrots and place in a blender with remaining ingredients: roasted garlic, salt, pepper, whipping cream, and butter. Puree on high until butter is melted and all the ingredients are smooth and creamy consistency. Serve warm.

Words can not express how amazing this is so you just have to try it… with ham, chicken, pork or nothing at all.

Carrot Puree

Other ham recipes we have tried and approve of whole-heartedly:

Honey-Thyme Glaze from Simply Recipes – this sweet and herb-y glaze was our first personal ham attempt and we were swooning over the results for days. It made the best leftover ham sandwiches I have ever had.

Bourbon and Cola Glazed Ham by Tyler Florence – this one is almost a combination of all three recipes listed here. But, really all I have to say it Tyler Florence wrote this recipe and so you know it has to be good… and of course it was amazing! Plus, it uses Bourbon which paired with the smokiness of the ham and the sweetness of Coke perfectly.

Glazed Easter Ham by Pioneer Woman – we made this Dr Pepper ham glaze last year and it was a hit with everyone, including the picky-eaters at the table. It was wonderful. *We omitted the cloves and used this on a spiral cut ham (first for us to buy this kind of ham!) It didn’t disappoint.

In the end though my favorite part about all these ham recipes is this:

Leftovers

Leftover ham sandwiches. These have the added bonus of Loaded Potatoes Au Gratin, not complaining…

I hope everyone has a safe and blessed Easter! Most of all I hope you share it with those you love over your favorite recipes and traditions,

ApronClad

 

4 Comments on “Thoughts on Ham and it’s ultimate side dish | Carrot Puree

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