MARMALADE GLAZED HAM
Marmalade glazed ham is the perfect main course for your next holiday meal. Spiral sliced ham is coated in a sweet and tangy orange marmalade glaze with a hint of cinnamon.
Provided by Heather
Categories Main Course
Time 4h
Number Of Ingredients 5
Steps:
- Remove ham from refrigerator and allow to set at room temperature for 2 hours.
- Preheat oven to 325 degrees Fahrenheit. Remove all packaging from ham and discard. Place ham, flat/cut side down, onto the rack of a roasting pan (or directly into a lined 9x13 baking pan). If using a roasting pan with a rack, pour one cup of water into the bottom of the roasting pan to prevent drippings from burning.
- Cover pan with foil and roast until ham reaches an internal temperature of 140 degrees Fahrenheit when a digital thermometer is inserted into the thickest part of the ham, about 12-15 minutes per pound of ham.
- Meanwhile, add marmalade, maple syrup, dijon mustard, and cinnamon to a bowl. Stir to combine.
- In the last 30 minutes of roasting, remove ham from oven and baste with half of glaze mixture. Lightly tent with foil and return to oven. 10 minutes before ham is done, remove from oven and baste with remaining glaze. Return ham to the oven, uncovered.
- Allow ham to rest for 10 minutes before serving.
Nutrition Facts : Calories 340 kcal, Carbohydrate 16 g, Protein 45 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 102 mg, Sodium 2922 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
ORANGE MARMALADE GLAZED HAM
Provided by Molly Yeh
Categories main-dish
Time 4h25m
Yield 12 to 14 servings
Number Of Ingredients 11
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.
MARMALADE BAKED HAM
"My family loves the flavor that orange marmalade, beer and brown sugar give this ham," says Clo Runco. The Punxsutawney, Pennsylvania reader scores the ham and inserts whole cloves for an appealing look with little effort.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12-14 servings.
Number Of Ingredients 5
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°.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 1017mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 18g protein.
MARK'S MARMALADE CHRISTMAS HAM
Try any marmalade or jelly you might have in your condiment ghost town with this festive baked ham.
Provided by Kylee Newton
Yield Makes about 750g (1lb 6oz) cooked ham
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C (180°C fan/400°F/gas mark 6).
- Rinse the gammon in cold water. Pour the cider into a roasting pan, then top up with boiling water to a depth of about 3cm (1in). Place the gammon on a rack that sits above the surface of the liquid, making sure the liquid isn't touching the meat. Wrap a large piece of foil loosely over the meat like a tent, ensuring there is an airtight seal around the edges of the pan but that it doesn't touch the meat (creating a sort of steam balloon around the gammon).
- Bake in the middle of the oven for 50-55 minutes per 1kg (2lb 4oz) of meat. Remove from the oven, remove the foil and rest until cool enough to handle. Snip off the string and use a very sharp knife to slice off the tougher skin without removing any of the fat. Score a criss-cross pattern into the fat at 2cm (¾in) intervals. In a small bowl, mix together the marmalade, honey, mustard and orange juice and generously cover the scored fat with the mixture. Push the cloves, if using, into the scored fat in an intermittent fashion.
- Return the gammon to the oven and bake uncovered for a further 25 minutes or until the glaze is golden. Rest the meat for at least 1 hour before slicing. You can make this a few days ahead of Christmas to lighten the cooking prep on the day-it will keep in the fridge for up to 1-2 weeks.
MARMALADE, GINGER & STAR ANISE BAKED HAM
Bake a gammon joint with a marmalade, ginger and star anise glaze for a centrepiece main course. It's ideal at Christmas time or for Sunday lunch
Provided by Diana Henry
Categories Supper
Time 3h
Number Of Ingredients 14
Steps:
- Put the gammon in a large pan and cover with cold water. Bring to the boil, then immediately remove from the heat. Pour away the water and any scum.
- Add the cider and orange to the pan, followed by enough water to cover the ham, then add the peppercorns, onion, bay, celery, carrots and parsley. Bring slowly to the boil, then lower to a gentle simmer, cover and cook gently for 1½ hrs, or until the meat is tender. Cool to room temperature, then leave the meat in the liquid in the fridge for up to two days until you are ready to bake it.
- Heat the oven to 220C/200C fan/gas 7. Lift the ham onto a board and, using a small sharp knife, remove the skin and string, leaving as much fat as possible on the joint. Score the fat in a criss-cross pattern, without cutting through the meat. Put the ham in a roasting tin lined with a double layer of foil.
- Heat the marmalade, sugar, lime juice, ginger and 2 star anise in a saucepan until the sugar and marmalade have melted. Leave to cool a little so the glaze thickens.
- Spread the glaze over the ham, then push star anise into some of the diamonds and bake for 40 mins until glossy and caramelised in patches. Baste the ham, spooning the glaze over it, a couple of times during the cooking time. Leave to cool slightly before slicing and serving.
Nutrition Facts : Calories 557 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Protein 52 grams protein, Sodium 6.6 milligram of sodium
STICKY MARMALADE HAM
A Christmas classic from John Torode that will have all your guests wanting more
Provided by John Torode
Categories Buffet, Main course
Time 6h15m
Yield Serves 10 with leftovers
Number Of Ingredients 4
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.
Nutrition Facts : Calories 663 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 67 grams protein, Sodium 8.65 milligram of sodium
MARMALADE-GLAZED HAM
Topping the ham with thinly sliced oranges provides an eye-catching contrast to its burnished crust and reinforces the citrus flavor of the glaze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Cover ham with a large piece of parchment and then foil. Place ham, widest side down, on a heavy rimmed baking sheet. Bake for 1 hour.
- Heat marmalade, Madeira or sherry, lemon juice, and juice of 1/2 orange in a saucepan over medium heat until runny, about 5 minutes.
- Remove ham from oven, and uncover. Score ham all over in a diamond pattern. Brush 1/2 of the glaze over ham. Thinly slice remaining 1/2 orange, and arrange slices over glaze, covering the ham.
- Increase temperature to 425 degrees. Bake ham, uncovered, for 20 minutes. Brush with remaining glaze, and bake until golden brown, 10 to 15 minutes more. Let rest for 15 to 30 minutes before slicing. Top with orange slices, and serve.
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