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
HAM LOAF WITH MARMALADE-MUSTARD GLAZE
I just purchase one whole block of smoked ham at the deli and chop it in my processor, or you can use leftover cooked ham from a previous meal, I suggest to not add in any salt until the very end as the cooked ham already has a high salt content, or add it on at the table. This glaze recipe is also good on your cooked hams.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 806.8, Fat 45.2, SaturatedFat 18.1, Cholesterol 253.7, Sodium 1866, Carbohydrate 47, Fiber 2.2, Sugar 32.5, Protein 54
MARMALADE-GLAZE HAM LOAF
Make and share this Marmalade-Glaze Ham Loaf recipe from Food.com.
Provided by Courtly
Categories Ham
Time 2h20m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine eggs, milk and stuffing mix; let stand for 5 minutes. Add onion and salt. Crumble pork and ham over mixture and mix well. Pat into a greased 9 inch square baking dish [pan will be full]. Bake, uncovered, at 350°F for 30 minutes; drain. Bake 30 minutes longer; drain.
- Combine the marmalade, vinegar, mustard, cinnamon and cloves; spread over ham loaf. Bake 10-15 minutes longer or until a meat thermometer reads 160°F Let stand for 5-10 minutes before cutting.
Nutrition Facts : Calories 582.8, Fat 32.2, SaturatedFat 12.3, Cholesterol 196.7, Sodium 229.1, Carbohydrate 29.1, Fiber 0.5, Sugar 23.3, Protein 43.2
PORK AND HAM LOAF WITH MARMALADE-MUSTARD GLAZE
Categories Mustard Pork Bake Back to School Dinner Meat Ham Winter Jam or Jelly Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6-8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Melt butter in heavy medium skillet over medium-low heat. Add onion and bell pepper. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Cool mixture completely.
- Mix ground pork, ham, crushed crackers, milk, eggs, pepper, salt and cooled onion mixture in large bowl; combine thoroughly. Transfer pork mixture to shallow baking pan. Shape into 9x4x2 1/2-inch loaf. Using long knife, make shallow crisscross (diamond) pattern in top of loaf. Bake loaf 30 minutes.
- Meanwhile, blend orange marmalade, Dijon mustard and brown sugar in small bowl for glaze.
- Drizzle 1/3 cup glaze over loaf; bake 15 minutes. Drizzle another 1/3 cup glaze over loaf; bake 15 minutes. Drizzle remaining glaze over loaf and bake until thermometer inserted into center of loaf registers 165°F, about 20 minutes longer. Transfer loaf to platter; let stand 10 minutes. Pour pan juices into small bowl; whisk to blend.
- Cut loaf crosswise into 3/4-inch-thick slices. Serve with pan juices.
GRANDMA LORI'S MARMALADE GLAZED HAM
Provided by Food Network
Time 2h
Yield 16 servings
Number Of Ingredients 3
Steps:
- HEAT ham according to package directions. COMBINE orange marmalade and brown sugar in small bowl until blended. Remove ham from oven 30 minutes before end of suggested bake time. Brush glaze over ham. BAKE an additional 30 minutes. Remove ham from oven and let rest 5-10 minutes. Spoon pan juices over ham and serve.
ORANGE GLAZED HAM
A spiral cut ham with a spiced orange marmalade glaze makes an impressive Easter or Christmas main dish.
Provided by McCormick Spice
Categories Main Dish Recipes Pork Ham Whole
Time 1h55m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 8.9 g, Cholesterol 92.7 mg, Fat 25.1 g, Fiber 0.1 g, Protein 32.3 g, SaturatedFat 8.9 g, Sodium 1782.6 mg, Sugar 8 g
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
HAM LOAF
"I COPIED this recipe exactly the way Grandma has written it in her worn cookbook. The only difference today is that I can't get home-smoked ham like those Grandpa used to cure in his old-fashioned smokehouse. But that never matters to hungry folks at the table-Grandma's recipe is a winner every time!"
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the eggs; add milk, bread crumbs and pepper. Add ham and pork; mix well. In a shallow baking pan, shape meat mixture into an 8x4-in. oval. Insert a thermometer. Bake at 350° for 30 minutes. , Meanwhile, combine glaze ingredients. Spoon over loaf. Bake 40 minutes longer or until the thermometer reads 170°, basting occasionally with glaze.
Nutrition Facts :
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
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
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
BAKED HAM WITH MARMALADE-HORSERADISH GLAZE
Steps:
- Position rack in bottom third of oven and preheat to 325°F. Place ham on rack set in large roasting pan. Using sharp knife, score ham in diamond pattern. Press 1 clove into center of each diamond. Pour 4 cups water into roasting pan. Roast ham 1 hour 30 minutes.
- Meanwhile, blend marmalade, horseradish, and sugar in medium bowl.
- Remove ham from oven. Transfer ham to baking sheet. Discard pan juices. Return ham to roasting pan. Add orange juice to roasting pan. Brush top of ham with 1/3 of marmalade glaze. Bake ham 10 minutes. Baste with orange juice in pan, then brush with half of remaining glaze. Bake ham 10 minutes. Baste with orange juice in pan and brush with remaining glaze. Roast ham until heated through, basting every 5 minutes, about 20 minutes longer. Let ham rest 15 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature.
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