Marmalade Glazed Ham With Sweet Orange Tea Sauce Food

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.

HAM WITH MAILLE® ORANGE SAUCE

Steps:

• Combine all ingredients in small saucepan. Bring to a gentle boil, stirring until thoroughly combined. Use as a sauce for sliced ham (also good with pork chops or pork tenderloin).
• This is also excellent as a glaze. Just spoon over entire ham about 30 minutes before ham is done, basting two or three times.

MARMALADE-GLAZED HAM WITH SWEET ORANGE-TEA SAUCE

Steps:

• Make ham:
• Position rack in center of oven and preheat to 325°F. Trim any rind and excess fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Insert 1 clove into center of each scored diamond. Place ham in heavy large roasting pan. Bake until thermometer inserted into center of ham registers 120°F., about 3 hours 45 minutes.
• Melt 1 cup marmalade in heavy small saucepan over medium heat. Whisk in 1/4 cup mustard and 2 tablespoons water. Boil until mixture thickens enough to coat spoon without dripping, about 6 minutes. Set mixture aside. Transfer ham to cutting board. Increase oven temperature to 425°F. Place same roasting pan atop burner set on medium heat. Whisk remaining 1 1/2 cups water into pan, scraping up browned bits from bottom. Transfer pan juices to 4-cup glass measuring cup. Freeze pan juices 15 minutes. Spoon fat off top of pan juices. Reserve pan juices.
• Line same pan with foil. Return ham to pan. Generously spoon marmalade mixture over ham. Bake ham until glaze is set and begins to caramelize, about 20 minutes. Let ham stand 30 minutes.
• Meanwhile, prepare sauce:
• Bring 2 cups water to boil in heavy medium saucepan. Add tea bags. Remove from heat; cover and let steep 10 minutes. Discard tea bags. Add 2 cups chicken broth, 1 cup orange juice and 3 tablespoons orange marmalade to tea. Boil mixture until reduced to 3 cups, about 12 minutes. Whisk in 1 tablespoon Dijon mustard and reserved pan juices. Return to boil. Whisk in cornstarch mixture. Boil until sauce thickens slightly, about 4 minutes. Season sauce to taste with pepper. Carve ham and serve with sauce and Pineapple-Mint Relish.

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.

BAKED HAM WITH MARMALADE-HORSERADISH SAUCE RECIPE

Steps:

• Position rack in bottom third of oven and preheat to 325 degrees Fahrenheit.
• 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 cup 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.

HAM WITH ORANGE SAUCE

Steps:

• Remove skin from ham. Place on a rack in a shallow roasting pan. Combine orange juice and broth; pour over ham. Sprinkle with cloves. Cover and bake at 325° for 1 to 1-1/2 hours. , Combine glaze ingredients; spoon over ham. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 140° and ham is heated through. , Remove ham to a serving platter and keep warm. Strain pan drippings; skim fat. In a saucepan, combine orange juice, brown sugar and ginger. Stir in pan drippings, oranges and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. Thicken if desired. Serve with the ham.

BAKED HAM WITH ORANGE MARMALADE

Steps:

• Don't use the kind of ham that is pre-cooked. The one I use is Smithfield brand and has the bone in it. It's usually the rump portion.
• It also doesn't have to be exactly 10 lbs.
• Wrap ham in aluminum foil, and place in a lightly greased 13- x 9-inch pan; bake at 300° for 2 hours.
• Remove ham from oven, and unwrap.Just pull the foil down away from the ham. It's not necessary to completely take it off. Remove skin and excess fat from ham. Score fat on ham in a diamond pattern.
• Stir together marmalade and remaining ingredients in small bowl.
• Spoon glaze over ham, and bake 1 hour, basting every 15 minutes or until a meat thermometer inserted into the thickest portion registers 140°.
• Let stand 15 minutes before slicing.

ORANGE GLAZED HAM

Steps:

• Preheat oven to 325°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.

MARMALADE GLAZED HAM - HOLIDAY HAM

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!

MARMALADE-GLAZED HAM

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.

ORANGE MARMALADE GLAZED HAM

Steps:

• Preheat the oven to 325 degrees
• Place the ham in a heavy bottom pan. Using a sharp knife, score the ham first one way, then the other to make a diamond pattern in the skin. Poke the cloves into each diamond all over the ham. Cover tightly with tin foil and put in the preheated oven for 1 1/2 hours.
• While it is baking, prepare the glaze. Combine the remaining ingredients in a sauce pan on the stove. Heat over medium heat, stirring until all of the ingredients are well combined, reduce heat to low and simmer for 10 minutes. Set aside when complete.
• After 1 1/2 hours, remove the ham from the oven and remove the foil. Baste it with the sauce. Return it to the oven uncovered.
• Baste every 15 minutes over the next hour, three or four times. You'll bake it for about another hour until it is heated thru. It will be glossy and gorgeous and oh so delicious!
• If desired, finish it under the broiler for 3-5 minutes to caramlize the glaze.
• Remove it from the oven. While it's resting remove the cloves, cover with foil and allow to rest for 15 minutes.
• Now here's the hard part.....just slice and eat!

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.

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°.

ORANGE MARMALADE GLAZED HAM

Steps:

• Place the gammon joint in a large pan and add the cinnamon sticks, allspice berries, halved onion, black peppercorns and the zest and juice of the orange. Pour over the orange juice and top up with enough water to cover the gammon. Bring to the boil and skim off any impurities that rise to the surface. Reduce the heat, cover with a lid and simmer for about 1 1/2 hours. Remove from the heat and leave the gammon in the liquid (you can quite happily leave it for up to 1 1/2 hours if it's easier - or remove the gammon from the liquid and let it go cold if you're cooking it in advance, but bear in mind that it will need longer in the oven if you do this).
• Place the gammon joint in your slow cooker pot and add the cinnamon sticks, allspice berries, halved onion, peppercorns and the zest and juice of the orange. Pour over the orange juice and enough water to cover the gammon. Cook on LOW for 7 hours. Follow the instructions below for the glaze.
• Place a trivet in the Instant Pot. Place the gammon on the trivet and pour over about 250ml (one cup) of orange juice. Add the cinnamon sticks, allspice berries, halved onion, peppercorns, and the zest of one large orange. Place the lid on the Instant Pot and press
• MANUAL.
• Set the timer to 33 minutes (the general advice on the Instant Pot UK community Facebook page is to go for 11 minutes for every 500g which worked perfectly for my 1.4kg joint) Leave the pressure to release naturally before opening the lid and removing the gammon from the pot.
• Preheat the oven to 200C/180Fan.
• In a small bowl, mix together the mustard and marmalade. Stir in the orange juice.
• Remove the gammon from the liquid and transfer to a roasting tin double lined with foil. Remove the thick layer of fat and score into a diamond shape if desired (I don't always bother doing this)
• Pour the marmalade glaze all over the gammon. Cover with foil, place in the oven and bake for 10-15 minutes if you've just removed the ham from the simmering liquid OR for 40 minutes if you cooked the gammon in advance.

GRANDMA LORI'S MARMALADE GLAZED HAM

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.