Best 6 Spanish Ham With Olives And Oranges Recipes

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In the realm of culinary adventures, the Spanish ham with olives and oranges stands as a symphony of flavors, a testament to the vibrant spirit of Spanish cuisine. This captivating dish, steeped in the rich traditions of the Iberian Peninsula, boasts a savory harmony between the delicate saltiness of the cured ham, the briny tang of succulent olives, and the vibrant burst of citrus from sun-kissed oranges. As you embark on this culinary journey, prepare to tantalize your taste buds and immerse yourself in a feast for the senses, as we uncover the secrets to crafting this delectable dish.

Here are our top 6 tried and tested recipes!

ORANGE BAKED HAM



Orange Baked Ham image

One of my stepmother's recipes...she used to fix this for Easter.

Provided by SARA R

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 1h10m

Yield 12

Number Of Ingredients 4

1 (3 pound) boneless ham
1 tablespoon whole cloves
1 (6 ounce) can frozen orange juice concentrate, thawed
½ cup honey

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place ham in a shallow roasting pan, and stud ham with whole cloves. In a small bowl, mix orange juice concentrate with honey. Pour mixture evenly over ham. Tent ham with aluminum foil.
  • Bake ham for 1 hour, basting occasionally.

Nutrition Facts : Calories 351.9 calories, Carbohydrate 18.8 g, Cholesterol 63.6 mg, Fat 21.1 g, Fiber 0.3 g, Protein 21.5 g, SaturatedFat 7.5 g, Sodium 1459.8 mg, Sugar 18.2 g

SPANISH HAM WITH OLIVES AND ORANGES



Spanish Ham with Olives and Oranges image

If you can't find dry-cured Serrano ham, prosciutto can be substituted in this intensely Iberian appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 10

2 oranges
1/4 cup imported green olives, such as Provencal, pitted
1/2 small shallot, sliced into very thin rounds
1 tablespoon olive oil
2 tablespoons fresh orange juice
1 teaspoon sherry vinegar
1/4 teaspoon salt
Pinch of freshly ground black pepper
1 round loaf of country bread (about 1 pound and 10 inches in diameter)
8 very thin slices serrano ham (about 2 ounces)

Steps:

  • Remove zest from a quarter of 1 orange, cut zest into very thin strips, and set aside.
  • Cut away peel and pith of oranges and separate segments, removing white membranes. Cut segments into 1/2-inch pieces, and place in a small bowl. Coarsely chop olives, and add to oranges. Add shallot, olive oil, orange juice, vinegar, salt, and pepper; toss to combine.
  • Cut bread into 4 wedges. Split 1 wedge crosswise with your hands (set remaining bread aside for another use), separating the top and bottom crusts. Tear each half into 4 chunks, and arrange on a serving plate. Place a slice of ham, folding or rolling it if necessary, on each piece of bread, and spoon about 1 tablespoon of the orange mixture on top. Sprinkle with zest, and serve.

SWEET AND SMOKEY SPANISH-STYLE HAM



Sweet and Smokey Spanish-Style Ham image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 7

One 8- to 10-pound bone-in, smoked, fully-cooked ham, butt or shank portion
1/3 cup light brown sugar
1/4 cup sweet smoked paprika (pimenton)
2 tablespoons garlic powder
2 teaspoons dried oregano
1/2 cup extra-virgin olive oil
2 tablespoons Dijon mustard

Steps:

  • Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
  • Meanwhile, combine the sugar, paprika, garlic powder and oregano in a small bowl and stir until well mixed. Whisk in the olive oil until the mixture is a smooth paste.
  • Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush the mustard all over the ham. Spread the spice paste with a spoon as evenly as possible all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast until the paste forms a very light brick red crust, turning once halfway through, about 25 minutes more.

SPANISH CHICKEN WITH RICE AND OLIVES



Spanish Chicken With Rice and Olives image

I most always add in some chorizo or smoked dry sausage to this just to boost up the flavor a bit. If you have a large electric fypan, then use it for this recipe. Please include the saffron, it really makes this recipe!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

9 chicken pieces (can use less)
seasoning salt (or use white salt)
pepper
4 -6 tablespoons olive oil
1 large onion, chopped
2 tablespoons fresh minced garlic
1 large red bell pepper, seded and chopped
2 teaspoons paprika (can use more)
2 teaspoons dried red pepper flakes (optional or to taste)
2 cups uncooked converted white rice (Uncle Ben's is best)
1 1/4 cups dry white wine
1 (14 ounce) can diced tomatoes with juice
3 1/2 cups chicken broth
3/4 teaspoon saffron thread
1 bay leaf
1 1/2 cups frozen peas
1/2 cup pimento-stuffed green olives, sliced (or to taste)

Steps:

  • Season the chicken pieces with salt and pepper.
  • Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
  • Brown the chicken well on both sides; transfer to a plate.
  • Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
  • Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
  • Add in wine and bring to a boil; simmer uncovered for 3 minutes.
  • Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
  • Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
  • Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
  • Add in the peas and olives, season with salt and pepper to taste.
  • Cover the skillet and let stand for 10 minutes before serving.

Nutrition Facts : Calories 498.2, Fat 15.8, SaturatedFat 2.4, Sodium 955.6, Carbohydrate 63.9, Fiber 6.4, Sugar 11.4, Protein 12.8

SPANISH CHICKEN WITH ORANGES & OLIVES



Spanish Chicken With Oranges & Olives image

This is a great weeknight dish I adapted from a Bon Apetit magazine recipe. Very nice in spring before the good local produce appears at the market.

Provided by TinyBubbles

Categories     Chicken

Time 50m

Yield 8 pieces chicken, 4-5 serving(s)

Number Of Ingredients 11

1 whole chicken, cut into pieces
2 tablespoons olive oil
1 cup shallot, sliced
2 garlic cloves, minced
1 cup madeira wine (a sweet Spanish wine)
1 cup chicken broth
1/2 cup orange juice
1 orange, rind of, grated
1 orange, cut into 6 wedges (leave peel on)
1/2 cup large Spanish olives, brined
1 tablespoon honey

Steps:

  • Preheat oven to 425°F Heat oil in a large oven-proof skillet over high heat.
  • Sprinkle chicken pieces with salt and pepper and brown in oil until skin is crisp, about 6 minutes per side.
  • Transfer chicken to a plate and reduce heat to medium. Drain all but 2 Tbsp drippings from skillet.
  • Add shallots and cook, stirring, until beginning to brown. Add garlic and stir for 30 seconds.
  • Add sherry, boil until reduced by half. Then add chicken broth, orange juice and grated rind. Boil one more minute.
  • Return chicken pieces to pan, skin side up. Arrange orange wedges and olives around chicken, and place some shallots atop the ckicken.
  • Bake uncovered for about 20 minutes, until done through.
  • Place chicken on a platter. Bring juices to a boil on the stove and stir in the honey, to thicken, about 5 minutes.
  • Pour the sauce, oranges, olives, and shallots over the chicken and serve.
  • Great with rice or cous-cous and lightly sauteed greens.

Nutrition Facts : Calories 956.4, Fat 62.8, SaturatedFat 16.5, Cholesterol 243.8, Sodium 688, Carbohydrate 24.9, Fiber 2.2, Sugar 13.8, Protein 60.6

HAM WITH ORANGE SAUCE



Ham with Orange Sauce image

The light and citrusy glaze and sauce is what makes this ham so special. It's as good as it is good for you.-Gloria A. Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 20 servings (about 3 cups sauce).

Number Of Ingredients 16

1 reduced-sodium semi-boneless fully cooked ham (6 pounds)
1 cup orange juice
1 cup reduced-sodium chicken broth
1/4 teaspoon ground cloves
GLAZE:
1 cup reduced-sugar orange marmalade
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon horseradish mustard or spicy brown mustard
1/8 teaspoon garlic powder
SAUCE:
1/4 cup orange juice
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
1 can (11 ounces) mandarin oranges, drained
1/2 cup golden raisins

Steps:

  • Remove skin from ham. Place on a rack in a shallow roasting pan. Combine orange juice and broth; pour over ham. Sprinkle with cloves. Cover and bake at 325° for 1 to 1-1/2 hours. , Combine glaze ingredients; spoon over ham. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 140° and ham is heated through. , Remove ham to a serving platter and keep warm. Strain pan drippings; skim fat. In a saucepan, combine orange juice, brown sugar and ginger. Stir in pan drippings, oranges and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. Thicken if desired. Serve with the ham.

Nutrition Facts : Calories 211 calories, Fat 5g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 907mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges

Tips:

  • Choose a good quality Spanish ham. Look for one that is dry-cured and has a deep red color.
  • Cut the ham into thin slices. This will help it to absorb the flavors of the other ingredients.
  • Use a variety of olives. This will add different flavors and textures to the dish.
  • Use fresh oranges. The juice and zest of the oranges will brighten up the dish.
  • Serve the ham with a variety of accompaniments. This could include bread, crackers, cheese, or fruit.

Conclusion:

Spanish ham with olives and oranges is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to enjoy the flavors of Spain and is sure to impress your guests.

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