Ham With Marmalade Bourbon Glaze Food

MAPLE ORANGE BOURBON GLAZED HAM

Steps:

• Preheat the oven to 375 degrees F.
• Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a small knife to lightly score the fat in a crosshatch pattern, taking care not to cut into the meat. Add about 1 cup of water to the bottom of the pan. Bake the ham for 45 minutes.
• Meanwhile, make the glaze. Combine the marmalade, bourbon, maple syrup, butter, cinnamon and cloves in a small saucepan over medium-low heat. Cook, stirring often, until the glaze is thick and syrupy, 20 to 25 minutes.
• Brush the ham with about half of the glaze and return to the oven. Roast, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 45 minutes to 1 hour more. (The ham will get very brown, but if the glaze starts to burn, tent with a piece of foil greased with cooking spray. Let rest, tented with a piece of greased foil, for about 10 minutes before carving.

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.

BOURBON-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. Brush with 2 tablespoons bourbon. Bake, uncovered, at 325° for 2 hours. , In a small bowl, combine the brown sugar, mustard, marmalade, coriander and remaining bourbon; spoon over ham. Bake 30 minutes longer or until a thermometer reads 140°. Let stand for 15 minutes before slicing.

COUNTRY-BAKED HAM WITH BOURBON MOLASSES GLAZE

Steps:

• Remove skin from ham, leaving 1/4 to 1/2-inch of fat on ham. Score the fat into diamond shapes and insert cloves in a decorative manner. In a saucepan, bring bourbon, molasses, and peppercorns to a simmer, to cook off the alcohol -- be careful, the alcohol will flame a little. Allow to cool. Put ham on a rack in a baking pan, add 1-inch of water, baste with the glaze and bake in a preheated 350 degree oven. Depending on weight of the ham, the time will vary. It will take approximately 20 minutes per pound. Bake for 3 hours covered and last 1/2 hour uncovered, basting every 20 minutes with glaze.

HAM WITH MARMALADE BOURBON GLAZE

Steps:

• 1.Bake ham per package directions.
• 2.For the glaze: combine rest of ingredients and mix well.
• 3.When ham has 20 minutes left to cook, remove from oven and brush on glaze; allow to cook for 10 minutes, then brush on a second layer of glaze and allow to cook for another 10 minutes. Remove from oven and let rest 10 minutes before serving.

BOURBON HONEY GLAZED HAM

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.
• With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.

BOURBON-GLAZED HAM

Steps:

• Score the surface of the ham, making diamond shapes about 1/2-inch deep. Place the ham in a large, resealable bag. Add the bourbon, brown sugar, crushed pineapple, honey, and garlic to the bag; refrigerate at least 8 hours, turning the bag over several times while marinating.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer the ham and marinade to a large baking dish; pour the water into the dish. Attach the pineapple rings around the surface of the ham with toothpicks.
• Bake in preheated oven until the internal temperature reaches 165 degrees F (95 degrees C), basting occasionally with the sauce in the pan, 90 to 105 minutes.

STICKY MARMALADE HAM

Steps:

• Heat oven to 180C/160C fan/gas 6. Put the ham into a large roasting tin, then tip in 500ml water. Cover the whole thing loosely with greaseproof paper, then cover with a large sheet of foil, scrunching and sealing it around the edge of the tin. Make sure you leave some room around the ham. Put it in the oven, then turn the heat down to 160C/140C fan/gas 3 and leave to cook for 5 hrs. Meanwhile, mix the marmalade with the sugar and 50ml water in a small pan, bring to the boil, then set aside and leave to cool.
• Take the ham from the oven. Be careful when you lift the foil as there will be a good amount of steam, which can burn. Once the ham has cooled just a little, remove the rind by gently prising the skin from the fat and lifting it away. Try to keep as much fat on the leg as you can as this will keep the ham moist as it roasts. Drain off most of the liquid (this is very good ham stock - keep it and use it for soup), leaving a little in the tin. Turn the oven up to 200C/180C fan/gas 6.
• Score lines into the fat with a knife to make large diamond shapes, with the lines about 4cm apart. Brush a third of the marmalade glaze over the joint, really pushing it into the creases and cuts. Now stud the ham with the cloves by poking a clove into the corner of each diamond.
• Put a trivet into the roasting tin (if you don't have one, a few halved carrots will do), then sit the ham on top. Roast the ham, uncovered, for 45-50 mins, brushing with the remaining glaze a few times during cooking, until caramelised and delicious. Carve hot or cold.

BOURBON, PINEAPPLE AND ORANGE GLAZED HOLIDAY HAM

Steps:

• Preheat oven to 325°F.
• Using a sharp knife, score the ham into a diamond pattern about 1/4-inch deep and 1-inch apart.
• Stud the ham with whole cloves in the center of each diamond.
• Place ham fat side up in a shallow roasting pan (for easy clean-up line pan with aluminum foil, or use a heavy-duty disposable aluminum pan).
• Bake ham for 2 1/2 hours.
• Meanwhile, stir together the brown sugar, bourbon, orange marmalade, crushed pineapple, and prepared mustard. Heat to boiling over medium-high heat, stirring until sugar has dissolved.
• Remove ham from the oven.
• Spoon half of the glaze/sauce over the ham.
• Decorate ham with pineapple rings, using a few toothpicks to hold ring in place. Place a cherry in the center of each ring, and attach it with a toothpick.
• Return ham to the oven and bake for another 20 to 30 minutes.
• Transfer ham to a platter and allow to rest for 10 minutes before carving (be sure to remove all toothpicks).
• Pass the remaining sauce at the table.

MARMALADE BAKED 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; insert a clove in each diamond. , Pour beer or broth over ham. Rub brown sugar over surface of ham. Cover and bake at 325° for 1-1/4 hours. , Spread with marmalade. Bake, uncovered, for 15-25 minutes longer or until a thermometer reads 140°.

MARMALADE GLAZED HAM

Steps:

• Heat oven to 325F'Score the fat on the ham into diamonds.
• Bake uncovered for 1 1/2 hours.
• Combine the remaining ingredients and mix well.
• During the last 20 minutes of baking time increase the oven temp tp 400 degrees F.
• Spoon half the glaze over the ham covering the sides as well.
• return to oven for 10 minutes.
• Spoon the rest of the glaze over the ham bake a final 10 minutes.

HAM LOAF WITH MARMALADE-MUSTARD GLAZE

Steps:

• Set oven to 350 degrees.
• In a medium skillet melt butter, then add in onions, garlic and bell pepper; saute for about 8-10 minutes, or until the veggies are tender; remove to cool slightly.
• Add in the chopped mushrooms; mix to combine.
• Using a food processor coarsley chop the cooked ham.
• In another bowl using clean hands mix together the ground pork, chopped ham, crushed crackers, milk, eggs, cayenne pepper, black pepper and the onion/pepper mixture; mix thoroughly to combine (if the mixture seems to moist then add in a bit more crushed crackers).
• Transfer the mixture to a 9 x 5-inch baking pan.
• Using a sharp long knife, make shallow crisscross diamond-shaped patterns in the top of the loaf.
• Place in oven and bake for 30 minutes.
• While the loaf is cooking; blend the marmalade, Dijon mustard and brown sugar in a small bowl.
• After the 30 minutes cooking time, remove the ham loaf from the oven and carefully drain off the fat from the pan.
• Drizzle about 1/2 of the glaze over the loaf and return to the oven for about 15 minutes, remove and drizzle the remaining glaze over the top and return to oven for about 20 minutes longer or until the loaf is cooked.
• Transfer the loaf to a platter.
• Slice and serve with pan juices.

BOURBON AND MARMALADE GLAZED HAM

Steps:

• Preheat oven to 425°F.
• Line a large roasting pan with foil.
• If necessary, trim the rind and fat from the ham, leaving only 1/4" layer of fat.
• Place the ham in the roasting pan.
• Score the ham in a diamond pattern, with a sharp knife.
• Stick one whole clove into the center of each diamond.
• Combine water, sherry and ginger in a small bowl, then pour over ham.
• Bake 5 minutes per pound.
• Combine the marmalade, bourbon and mustard in a small saucepan and cook over medium heat until warm, about 5 minutes.
• Stir occasionally.
• Increase oven temp to 450°F.
• Brush the glaze over the cooked ham, then sprinkle with the brown sugar.
• Bake until ham reaches a rich brown color, about 20 minutes.
• Spoon off the fat from the pan juices.
• Transfer the pan juices to a saucepan, and boil until thick, about 10 minutes or so.
• Serve the ham with the pan juices.