Baked Orange Glazed Ham Food

ORANGE GLAZED HAM

Steps:

• Preheat oven to 325 degrees F. Place the ham on its side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil.
• Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

ORANGE GLAZED BAKED HAM

Steps:

• Heat oven to 350°F.
• Place ham into ungreased 13x9-inch baking pan. Pour orange juice over ham.
• Combine remaining ingredients in bowl. Spoon sauce over entire ham. Bake, basting every 15 minutes with pan juice, 70-80 minutes or until heated through. Serve ham with pan juices.

ORANGE MARMALADE GLAZED HAM

Steps:

• Let the ham sit at room temperature for 30 minutes to 1 hour. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Score the ham in a diagonal crosshatch pattern (about 1-inch apart) without cutting through into the meat. Place the ham, flat-side down, fattier side up, on a rack in a roasting pan. Pour a 1/2-inch of water in the bottom of the pan. Cover with aluminum foil and roast, about 1 hour. Remove the foil, add more water if the water has dried up and recover loosely with the foil. Continue to bake until the ham reaches 130 degrees F, adding more water if needed to keep the roasting pan from burning, 1 hour to 1 1/2 hours more (about 15 minutes per pound).
• Increase the oven temperature to 400 degrees F. Whisk the marmalade, mustard, brown sugar, vinegar, coriander, ginger, allspice and a generous amount of black pepper in a liquid measuring cup. Spoon off about 1/4 cup of the pan juices from the ham and whisk into the glaze mixture. Brush about half of the glaze all over the ham. Continue to bake, brushing the ham with the glaze twice more until the surface of the ham is caramelized and the internal temperature in the center of the ham reads 140 degrees F on an instant read thermometer, adding more water if the bottom of the pan dries out and begins to burn, 40 to 45 minutes. Transfer the ham to a cutting board or platter and let rest for 20 minutes before slicing. Serve with the rosemary, oranges and any additional glaze on the side.

ORANGE BAKED HAM

Steps:

• Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
• Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

BAKED HAM WITH ORANGE-PEPPER GLAZE

Steps:

• Remove the ham from the refrigerator 1 hour before baking. Trim off any skin, leaving an even layer of fat (about 1/2 inch thick). Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Place the ham, flat-side down, on a roasting rack set in a large roasting pan.
• Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the orange juice, 1 cup chicken broth and the melted butter in a measuring cup. Pour over the ham and tent with foil. Bake, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part of the ham registers 130 degrees F, 2 to 2 1/2 hours.
• Make the glaze: Remove the ham from the oven, spoon out about 1/4 cup of the pan juices and transfer to a medium bowl. Whisk the pepper jelly, mustard, brown sugar, marmalade, vinegar, thyme, chile powder, coriander, cayenne and orange zest into the bowl.
• Brush the ham with about one-quarter of the glaze. Add the remaining 1 cup broth to the pan. Return to the oven and bake, brushing the ham with more glaze twice (reserve some for finishing), until the surface is caramelized and a thermometer inserted into the thickest part registers 140 degrees F, 1 1/2 to 2 more hours. Transfer the ham to a cutting board. Brush with the reserved glaze; let rest 15 minutes before carving.

ORANGE GLAZED HAM WITH BABY CARROTS

Steps:

• Preheat the oven to 300 degrees F.
• Put the ham in a large roasting pan, fat side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the orange glaze.
• For the glaze: Place a saucepan over medium heat. Add the chunks of butter, oranges, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
• After the ham has been going for a couple of hours, pour the orange glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven. Continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.
• Scatter the carrots around the ham and coat in the orange glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
• Set the ham on a cutting board to rest before carving. Serve the carrots and orange glaze on the side.

BROWN SUGAR-ORANGE GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a roasting pan, fat side up. Score the ham in diamond shapes with a sharp knife. Insert the cloves in the center of each diamond. Bake until a meat thermometer registers 140 degrees F when inserted in the thickest portion (avoiding bone), 18 to 20 minutes per pound.
• Meanwhile, make the glaze. Combine the honey, brown sugar, orange juice and butter in a medium saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes.
• Remove the ham from the oven. Increase the oven temperature to 375 degrees F.
• Remove about 2 tablespoons pan drippings from the roasting pan and add to the glaze. Whisk to combine. Pour the glaze over the ham. Return the ham to the oven and continue baking, basting with the pan juices frequently, until the ham is browned, about 20 more minutes. Slice the ham and serve with the pan juices, if desired.

BAKED HAM WITH GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ham in a large baking dish.
• Bake in the preheated oven for 45 minutes. Whisk brown sugar, ginger ale, mustard, and cinnamon together in a bowl; brush over ham. Continue baking ham until the meat pulls away easily from the bone, about 45 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

ORANGE BAKED HAM

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.

SPICED POMEGRANATE & ORANGE GLAZED HAM

Steps:

• Put the gammon in a large pan with the bay leaves, star anise, cloves, 6 allspice berries and 8 peppercorns. Pour over the pomegranate juice to cover the gammon (you may need to top up with water). Add one of the orange halves, then bring to a simmer and partially cover with a lid. Cook for 2 hrs 30 mins, topping up with water as needed to keep the gammon covered. Leave to cool in the liquid for 20 mins, then lift out and place on a baking tray lined with baking parchment.
• Heat the oven to 200C/180C fan/gas 6. Cut the skin off the gammon, leaving a 1cm layer of fat. Score lines into the fat at ½cm intervals using knife. Bake for 15 mins until the fat is starting to crisp.
• Meanwhile, crush the remaining allspice berries and peppercorns with a pestle and mortar. Combine the crushed spices with the molasses, mustard, sugar and 1 tsp orange juice. Remove the gammon from the oven and brush over the molasses mixture. Arrange the orange slices over the gammon, securing them with some cloves.
• Turn the oven to 180C/160C fan/gas 4 and return the gammon to the oven for another 20 mins. Brush the honey over the orange slices and bake for another 5-10 mins, or until the glaze is bubbling. Leave to rest for at least 20 mins, then serve with bay leaves and pomegranate seeds scattered over, if you like.

BAKED HAM WITH BROWN SUGAR-ORANGE GLAZE

Steps:

• Heat oven to 325°F. On rack in shallow roasting pan, place ham. Insert meat thermometer in thickest part of ham. Bake uncovered 1 hour 30 minutes or until thermometer reads 135°F to 140°F.
• Meanwhile, in small bowl, mix remaining ingredients. Brush glaze over ham during last 45 minutes of baking.
• Remove ham from oven; cover with tent of foil and let stand 10 to 15 minutes for easier carving.

HAM WITH PINEAPPLE-ORANGE DIJON GLAZE

Steps:

• Place ham in a roasting pan, bake at 325°F for two hours.
• Meanwhile, stir remaining ingredients together in a saucepan.
• Bring to a boil, lower heat and simmer 10 minutes.
• When ham has baked two hours, brush the ham with the glaze, continue doing so every 10 minutes while baking for another 30 minutes.

BAKED HAM WITH ORANGE GLAZE

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/4 in. deep. Add cider and orange juice to pan. Loosely cover ham with foil; bake at 325° for 1 hour. Combine remaining ingredients; brush some over ham. , Bake, uncovered, 45-60 minutes longer or until a thermometer reads 140°, brushing occasionally with glaze. Serve with remaining glaze.,

ORANGE GLAZE FOR HAM

Steps:

• Drain the juice from the can of mandarin oranges into a microwave-safe bowl. Eat the oranges, or reserve for other uses. Stir in the brown sugar and orange juice. Cook in the microwave for 5 minutes on full power, then stir and cook for another 5 minutes. Glaze will be runny.
• Use to glaze a whole ham every 10 minutes during the last hour of cooking. Also baste a few times after you take the ham out of the oven.

BAKED ORANGE-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 1 hour. , In a small saucepan, combine the brown sugar, whiskey, orange zest, allspice and cloves. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. , Brush some of the sauce over ham. Bake, uncovered, 20 minutes longer or until a thermometer reads 140°, brushing twice with sauce.

HAM BAKED WITH ORANGE GLAZE FOR GRAVY

Steps:

• Score the ham and place the cloves into the scores (if you don't have cloves and use ground cloves, just sprinkle some on the ham).
• Place the ham in oven-safe dish.
• Mix the brown sugar, mustard and orange juice and pour over the ham.
• Cook the ham until it is done.
• Drain off all broth (glaze juice) and pour into a saucepan.
• Over low heat, thicken the broth with cornstarch and cold water until gravy consistency.
• Serve over mashed potatoes or the ham slices.

HONEY-ORANGE GLAZED HAM

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Stir the orange juice, cinnamon, clove, and honey together in a small bowl; set aside. Stir in almond extract if desired.
• Place the ham in a shallow roasting pan. Bake in the preheated oven 1 hour and 15 minutes. Remove the ham from the oven, and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 140 degrees F (60 degrees C), about 45 minutes longer. Baste occasionally as the ham finishes baking.

BAKED HAM WITH ORANGE AND GINGER GLAZE

Steps:

• Prepare and heat the ham according to directions.
• Meanwhile combine marmalade, ginger root and mustard thoroughly.
• Remove meat 30 minutes, before the ham is done.
• Raise oven heat to 425°F.
• Brush with marmalade mixture.
• Pour ginger ale and 1/4 orange juice into the roasting pan.
• Bake uncovered for 30 minutes, basting the ham with the pan juices every 10 minutes.
• Remove from pan, put on a board, cover lightly with foil and let rest for approx 15 minutes.
• Pour cooking juices into a small sauce pan. Stir in brown sugar; heat and let simmer.
• Combine the remaining orange juice with the cornstarch.
• Add to the mix and let simmer until the sauce thickens, about 1-2 minutes.
• Drizzle ham slices before serving.

CELEBRATION SPICED BAKED HAM WITH ORANGE AND MARMALADE GLAZE

Steps:

• If the ham or gammon needs soaking, place in cold, clean water and soak overnight or for up to 24 hours.
• Boiling the Ham:.
• Place ham joint in a roomy saucepan - there should be plenty of space to add the liquids plus the vegetables and spices.
• Stick the cloves into the onion halves - 5 cloves in each half.
• Pour in the cider if using and top up with water - the liquids should just cover the ham.
• Add the onion halves, carrots, bay leaves and black peppercorns.
• Bring to the boil, and remove any scum that rises to the surface.
• Reduce the heat and cook on a rolling simmer for 20 minutes per lb, plus 20 minutes extra; a 3 lb ham will take 1 hour and 20 minutes to cook.
• Take off the heat, and allow to cool slightly.
• Take out the onions and discard the cloves. Skim out the black peppercorns and discard them as well as the bay leaves.
• Allow to cool completely; the ham can be stored in its cooking liquor in a cool place for up to 48 hours now, before baking.
• Before baking, remove the ham and set aside. Skim off any fat that has risen to the surface of the stock, it will be easy once the stock is cold.
• Take out the carrots and onions and chop them up finely, then add them back to the stock.
• The stock can be frozen now or kept in the fridge for about 3-4 days before being cooked and used for soups or a stew base.
• Baking the Ham:.
• Pre-heat the oven to 200C/400F or gas mark 6.
• If the ham has any skin, peel the skin off and discard it, trim any excess fat off the joint as well.
• Take an ovenproof dish large enough to take the ham with ease; skewer the sliced oranges with the cocktail sticks all over the surface of the ham.
• Spoon over the marmalade and then spoon the sugar over the oranges, patting it down firmly.
• Bake in the oven for between 30 and 45 minutes for a 3 lb ham - or until the glaze is sticky, glossy and the oranges are slightly caramelised.
• Serve slices of ham with some of the marmalade glaze over the top, garnished with a slice of orange. (Be careful to remove all the cocktail sticks before serving!).
• You can make extra glaze by heating up some marmalade with a little water or cider in a small saucepan, and serving it in a gravy boat.
• Wonderful with boiled or mashed potatoes, steamed greens or red cabbage. We often eat this with sauerkraut as well!

MAPLE ORANGE GLAZED HAM

Steps:

• Prepare the ham; Heat oven to 325 degrees F. Trim the skin and the fat to a 1/4 inch layer on the ham. Score the fat in a diamond pattern (using a sharp knife). Insert a whole clove into each cross-hatch, pat the mustard over the top and sides of the ham, and sprinkle with the brown sugar. Pour the maple syrup and chicken broth into a 12 x l7 inch roasting pan. Add the ham. Bake, basting every 30 minutes, for 1 1/2 hours. Add the bourbon, orange juice, and thyme to the pan. Sprinkle the ham with the maple sugar, if desired. Bake basting after 15 minutes, for 30 minutes and remove from the oven.
• Prepare the sauce: Strain the pan juices and skim the fat off the top. Add the orange zest and salt, and boil for about 10 minutes. Serve hot with the ham.

ORANGE-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine mustard and allspice; rub over ham., Bake, uncovered, at 325° until a thermometer reads 140°, 2 to 2-1/4 hours. Spread top of ham with marmalade during the last hour of baking, basting occasionally.