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
MARMALADE GLAZED HAM - HOLIDAY HAM
This marmalade glazed ham is the perfect centrepiece for any holiday gathering. This glazed ham is full of flavor and easy to prep. A traditional dish that's always a crowd pleaser!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 2h
Number Of Ingredients 12
Steps:
- Read all notes before beginning.
- Remove the ham from the fridge 2 hours before cooking.
- Thirty minutes before cooking , heat oven to 325°F and spray a roasting pan with nonstick spray. Line the pan with foil and spray the foil.
- To prepare the glaze, combine all glaze ingredients in a medium-size saucepan, set over medium heat, and bring to a boil. Reduce heat to low and simmer about 10 minutes or until the mixture reduces and thickens.
- Score a diamond pattern, with a sharp knife, in the ham just through the skin & fat layer. Cut the skin/fat layer about ¼-inch deep, with the parallel lines about 2-inches apart.
- Pour cider into the bottom of the pan and set the ham flat side-down in the middle.
- Reserve ½ of the glaze; set aside for serving.
- Brush the glaze over the ham and place the ham on the center rack in the oven. Bake the ham at 325°F for 1½ hours, glazing every 30 minutes.
- If the ham is browning too quickly, spray a piece of foil with nonstick spray and loosely place it, sprayed side-down, over the ham. The ham should take 10-15 minutes per pound to heat through. Remember the ham is already cooked, it just needs to be cooked through - the internal temperature should register 115°F on an instant read thermometer.
- Remove the foil, if using.
- When the ham has reached the desired internal temperature, baste it one more time. If the ham needs additional browning/caramelizing, set the oven to broil and let it brown 1-2 minutes - watch very closely.
- Remove the pan from the oven and brush it with pan juices. Cover with aluminum foil and allow it to rest 15 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 747 kcal, Carbohydrate 39 g, Protein 69 g, Fat 32 g, SaturatedFat 9 g, Cholesterol 277 mg, Sodium 4399 mg, Fiber 1 g, Sugar 31 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-GLAZED HAM
Just need a simple, fast, and delicious way to prepare a holiday ham? This marmalade-glazed ham is the perfect way to impress your guests with very little effort.
Provided by WENIKISAN
Categories Main Dish Recipes Pork Ham Whole
Time 1h10m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place ham, cut-side down, in a large baking dish. Smear 3/4 of the marmalade all over the ham. Cover with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 1 to 1 1/2 hours. Remove from the oven and let rest for 5 minutes.
- While the ham is resting, mix remaining marmalade with horseradish mustard in a small bowl. Serve alongside ham.
Nutrition Facts : Calories 488 calories, Carbohydrate 38.3 g, Cholesterol 165.9 mg, Fat 18.2 g, Fiber 0.8 g, Protein 43.2 g, SaturatedFat 4 g, Sodium 2712 mg, Sugar 34.2 g
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
BOURBON AND MARMALADE GLAZED HAM
Wonderful, from Houston Jr. League Stop and Smell the Rosemary. Cooking time will vary, so time given is approximate. You can modify cooking heat/time and use a spiral-sliced ham - save the glaze packet that comes with it for another time.
Provided by LorenLou
Categories Ham
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 219.4, Fat 0.1, Sodium 41.7, Carbohydrate 32.2, Fiber 0.3, Sugar 27.9, Protein 0.2
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.
MARMALADE GLAZED HAM
Glazed hams make delicious centre pieces for a holiday table and the leftovers can be used in many different meals for quick weeknight dinners. Made with natural ingredients, Schneiders Country Naturals smoked ham is a healthy choice to serve to family and friends this Easter.
Provided by Mary Jenny
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325ºF (160ºC).
- Remove ham from package. Place in shallow baking dish, face side down. Add water and bake uncovered for 30 minutes.
- Meanwhile, combine remaining ingredients in a small saucepan and bring to a boil.
- Baste ham with â..." of marmalade mixture and continue cooking for 30 minutes or until internal temperature of meat reaches 140ºF (60ºC), basting every 15 minutes with remaining glaze.
- Tip: Try replacing the mango chutney with more marmalade.
Nutrition Facts : Calories 92.5, Fat 0.1, Sodium 46.7, Carbohydrate 24.1, Fiber 0.3, Sugar 22.2, Protein 0.3
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
Make and share this Marmalade Glazed Ham recipe from Food.com.
Provided by Bergy
Categories Ham
Time 1h40m
Yield 14 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 372.5, Fat 11.2, SaturatedFat 3.8, Cholesterol 101.1, Sodium 2963, Carbohydrate 23, Fiber 0.2, Sugar 21.3, Protein 43.5
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- Brush ham with glaze and roast, basting with pan juices every 20 minutes and tenting with foil if needed, until an instant-read thermometer inserted into the thickest part of ham registers 135°, 1½–2 hours.
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