Orange Glazed Spiral Ham Food

ORANGE BAKED HAM

Steps:

• Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
• Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

AMAZING GLAZED HAM

Steps:

• Let the ham sit at room temperature for 1 hour before baking. This will allow it to cook evenly.
• Preheat the oven to 325 degrees F.
• Make the glaze: In a medium pot over medium-high heat, combine the brown sugar, mustard, vinegar, cinnamon, paprika, chili powder, orange zest and juice, garlic and some salt and pepper. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.
• Place a rack in a roasting pan. Put the ham on the rack large open-face down (so the spiral cuts are stacked on top of one another). Brush half of the glaze over the surface of the ham, getting it between the slices as much as you can.
• Pour about an inch of water in the base of the roasting pan; the water should not touch the ham. Tent the pan loosely with aluminum foil and bake for about 10 minutes per pound (1 hour 10 minutes to 1 hour 25 minutes).
• Take the ham out of the oven and remove the foil. Raise the oven temperature to 375 degrees F. Brush half of the remaining glaze on the ham. When the oven is up to temperature, return the ham, uncovered, and bake for 15 minutes. Brush the remaining glaze over the ham and cook for another 15 minutes.
• Carefully transfer the ham to a platter. Serve right away, or cover with foil and take it to your gathering!

ORANGE GLAZED HAM

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.

HONEY-GLAZED SPIRAL HAM

Steps:

• Preheat oven to 325°. Line a roasting pan with heavy-duty foil. Place ham on a rack in pan. Combine pear nectar and orange juice; brush 1/3 cup over ham. Bake, uncovered, 30 minutes, brushing twice with remaining juice mixture., Combine brown sugar and honey; spread over ham. Bake 45-55 minutes longer or until a thermometer reads 140°, basting occasionally with pan drippings.

ORANGE-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. Combine mustard and allspice; rub over ham., Bake, uncovered, at 325° until a thermometer reads 140°, 2 to 2-1/4 hours. Spread top of ham with marmalade during the last hour of baking, basting occasionally.

ORANGE GLAZED SPIRAL HAM

Steps:

• Heat oven to 375.
• Place ham, cut side down, on a rack in large roasting pan. Pour 2 cups of water into roasting pan. Cover ham with aluminum foil.
• Heat at 375 for 1 hour 30 minutes.
• While ham is heating, whisk together brown sugar, orange juice, marmalade and mustard. Set aside.
• Remove foil and brush ham liberally with about 3/4 cup of the orange glaze. Heat uncovered for 30 minutes or until ham is nicely colored and internal temperature registers 140 on an instant read thermometer.
• Let ham stand 10 minutes before slicing. To slice, cut around center bone with a knife, freeing as many slices as you wish. Cut along the natural seams of the ham to remove slices separated from the bone. Serve with remaining glaze on the side. Garnish with orange slices, if desired.

ORANGE GLAZED HAM WITH BABY CARROTS

Steps:

• Preheat the oven to 300 degrees F.
• Put the ham in a large roasting pan, fat side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the orange glaze.
• For the glaze: Place a saucepan over medium heat. Add the chunks of butter, oranges, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
• After the ham has been going for a couple of hours, pour the orange glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven. Continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.
• Scatter the carrots around the ham and coat in the orange glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
• Set the ham on a cutting board to rest before carving. Serve the carrots and orange glaze on the side.

ORANGE GLAZED HAM

Steps:

• Preheat oven to 325℉. Position oven rack in the lower ⅓ of the oven.
• Unwrap ham and place sliced side down on a rack in roasting pan. Add ½ cup water to bottom of pan. Place a sheet of parchment paper over the ham then cover with aluminum foil.
• Place pan in oven and roast 45 minutes.
• While ham is in the oven, prepare glaze by adding orange juice, water, ginger and cloves to a small saucepan. Bring to a boil, reduce heat then simmer until reduced to roughly half and glaze is slightly thickened. Remove from heat.
• After 45 minutes, remove ham from oven and uncover. Spoon or brush some of the glaze over ham. Return ham to oven uncovered.
• Continue to spoon or brush remaining glaze over the ham every 15 minutes until a thermometer inserted in the center of the ham registers 140℉.
• Remove ham from oven and allow to rest, covered, for 10 minutes before slicing and serving.

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.

SPIRAL HAM WITH MAPLE-BLACKBERRY-ORANGE GLAZE

Steps:

• Preheat oven to 325°.
• In a saucepan, whisk together maple syrup, preserves, mustard, orange juice, and orange zest; cook over med-low heat for 4-5 minutes or until preserves melt, whisking occasionally.
• Remove from heat, and set aside.
• Place ham, cut side down, on a foil-lined broiler pan, and cover loosely with foil.
• Bake for 1 hour.
• Uncover and brush glaze over ham.
• Bake an additional 30 minutes, basting every 10 minutes, or until a meat thermometer registers 140°.
• Let stand for 10 minutes before slicing.
• Garnish with blackberries and orange slices.

HONEY-GLAZED SPIRAL HAM

Steps:

• Preheat oven to 325°F with a rack in lower third. Stir together honey, orange zest and juice, ginger, cloves, and 1/2 teaspoon pepper. Wrap ham, fat-cap-side up, tightly in parchment-lined foil. Place on a rimmed baking sheet or in a small roasting pan.
• Bake 1 hour. Unwrap, leaving foil under ham to catch juices. Brush with some of the glaze; continue baking, uncovered, basting with more glaze every 15 minutes, until heated through, 45 minutes to 1 hour more. Brush with remaining glaze; let cool slightly. Serve warm.

GLAZED HAM

Steps:

• Position a rack in the lower third of oven and preheat to 325°F.
• Using a sharp knife, score the fat covering the ham in a 3/4-inch-wide diamond pattern (do not cut into the meat). Place the ham in a 10-by-14-inch roasting pan and add 1 cup water. Roast the ham for 2 hours.
• While the ham is roasting, prepare the glaze: In a heavy, medium saucepan over moderately low heat, combine 1 cup orange juice, brown sugar, and bourbon. Bring to a simmer and continue simmering for 10 minutes. Add the guava or apple jelly, shallots, allspice, and cloves, and continue simmering until slightly reduced, about 5 minutes. Add the orange zest and the remaining 1 cup orange juice, and bring to a boil. Continue boiling until thickened, about 5 minutes. Add the orange slices and fresh ginger, and cook until the orange slices are tender, about 2 minutes.
• Once the ham has been in the oven for two hours, drape the glazed orange slices over the ham, securing them with toothpicks, and brush the ham and oranges with about 1/2 cup of glaze, reserving the remainder for serving. Continue roasting the ham until an instant-read thermometer inserted into the thickest part registers 145°F, about 30 minutes.
• To Serve:
• Remove the toothpicks from the ham and arrange the orange slices on a platter. Slice the ham and arrange on top of the oranges. Warm the remaining glaze and serve alongside.

SPIRAL HAM WITH ORANGE MUSTARD GLAZE

Steps:

• Heat oven to 325. You'll need a roasting pan lined with nontick foil.
• Mix marmalde and mustard in a small bowl.
• Place ham in roasting pan. Brush on some of the glaze. Cover loosely with nonstick foil and bake according to package directions, brushing on more glaze halfway through baking time.
• Serve ham with remaining glaze to drizzle over slices.