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
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.
ORANGE BAKED HAM
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 35 servings for dinner, 50 servings for cocktails
Number Of Ingredients 7
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.
Nutrition Facts : Calories 275 calorie, Fat 4.5 grams, SaturatedFat 2 grams, Cholesterol 43 milligrams, Sodium 1837 milligrams, Carbohydrate 24 grams, Protein 35 grams, Sugar 8 grams
MAPLE ORANGE BOURBON GLAZED HAM
Provided by Katie Lee Biegel
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a small knife to lightly score the fat in a crosshatch pattern, taking care not to cut into the meat. Add about 1 cup of water to the bottom of the pan. Bake the ham for 45 minutes.
- Meanwhile, make the glaze. Combine the marmalade, bourbon, maple syrup, butter, cinnamon and cloves in a small saucepan over medium-low heat. Cook, stirring often, until the glaze is thick and syrupy, 20 to 25 minutes.
- Brush the ham with about half of the glaze and return to the oven. Roast, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 45 minutes to 1 hour more. (The ham will get very brown, but if the glaze starts to burn, tent with a piece of foil greased with cooking spray. Let rest, tented with a piece of greased foil, for about 10 minutes before carving.
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.
DIJON MARMALADE GLAZED BAKED HAM
Make and share this Dijon Marmalade Glazed Baked Ham recipe from Food.com.
Provided by dicentra
Categories Ham
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F Line a large baking pan with heavy-duty aluminum foil. Place ham cut side down in center of pan.
- Trim any rind or excess fat from ham with a sharp knife. Score outside of ham with a sharp knife in a decorative diamond pattern (as shown) and insert a whole clove into each diamond point. Cover pan and ham with more heavy-duty aluminum foil. Bake ham for 1 1/2 hours.
- Make glaze: Melt orange marmalade in small saucepan over medium heat, stirring occasionally. Whisk in Dijon mustard and 2 tablespoons water. Bring mixture to a boil and cook for about 10 minutes, until glaze thickens. Set glaze aside.
- Remove ham from oven and raise oven temperature to 425°F Remove aluminum foil covering ham and brush warm glaze all over ham.
- Return ham to oven and bake uncovered until glaze caramelizes, about 30 minutes. Remove ham from oven, tent loosely with aluminum foil to keep warm, and let stand for 30 minutes before serving.
Nutrition Facts : Calories 642.6, Fat 22.3, SaturatedFat 7.3, Cholesterol 189, Sodium 5616, Carbohydrate 26.9, Fiber 2.6, Sugar 20.6, Protein 81.9
CELEBRATION SPICED BAKED HAM WITH ORANGE AND MARMALADE GLAZE
A delectable sticky glazed ham cooked in spiced cider and with a tangy marmalade glaze! This is one of my most requested recipes from family and friends - I have been cooking and preparing this ham for about 20 years now; it is wonderful for celebrations and festive gatherings! You can increase the quantities and weight with ease, although I have given the minimum ham weight here. The "boil before baking" method gives you a moist and flavourful ham with a sticky glaze, and just a hint of spices. A couple of "musts", do use good quality high fruit ratio marmalade, and if the ham is smoked or heavily brined - do soak the ham joint overnight or for up to 24 hours, in cold water - it disperses the excess salt. This ham makes a wonderful centrepiece for any special meal; however, it is also a wonderful and very economical way of providing two more types of snacks or meals - ham sandwiches, plus the ham stock makes a delicious base for all types of soups, especially ham and pea soup! I have stated oranges for the decorative finish - but clementines or tangerines would work very well too.
Provided by French Tart
Categories Stocks
Time P1DT1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- If the ham or gammon needs soaking, place in cold, clean water and soak overnight or for up to 24 hours.
- Boiling the Ham:.
- Place ham joint in a roomy saucepan - there should be plenty of space to add the liquids plus the vegetables and spices.
- Stick the cloves into the onion halves - 5 cloves in each half.
- Pour in the cider if using and top up with water - the liquids should just cover the ham.
- Add the onion halves, carrots, bay leaves and black peppercorns.
- Bring to the boil, and remove any scum that rises to the surface.
- Reduce the heat and cook on a rolling simmer for 20 minutes per lb, plus 20 minutes extra; a 3 lb ham will take 1 hour and 20 minutes to cook.
- Take off the heat, and allow to cool slightly.
- Take out the onions and discard the cloves. Skim out the black peppercorns and discard them as well as the bay leaves.
- Allow to cool completely; the ham can be stored in its cooking liquor in a cool place for up to 48 hours now, before baking.
- Before baking, remove the ham and set aside. Skim off any fat that has risen to the surface of the stock, it will be easy once the stock is cold.
- Take out the carrots and onions and chop them up finely, then add them back to the stock.
- The stock can be frozen now or kept in the fridge for about 3-4 days before being cooked and used for soups or a stew base.
- Baking the Ham:.
- Pre-heat the oven to 200C/400F or gas mark 6.
- If the ham has any skin, peel the skin off and discard it, trim any excess fat off the joint as well.
- Take an ovenproof dish large enough to take the ham with ease; skewer the sliced oranges with the cocktail sticks all over the surface of the ham.
- Spoon over the marmalade and then spoon the sugar over the oranges, patting it down firmly.
- Bake in the oven for between 30 and 45 minutes for a 3 lb ham - or until the glaze is sticky, glossy and the oranges are slightly caramelised.
- Serve slices of ham with some of the marmalade glaze over the top, garnished with a slice of orange. (Be careful to remove all the cocktail sticks before serving!).
- You can make extra glaze by heating up some marmalade with a little water or cider in a small saucepan, and serving it in a gravy boat.
- Wonderful with boiled or mashed potatoes, steamed greens or red cabbage. We often eat this with sauerkraut as well!
ORANGE-GLAZED HAM
This delicious ham looked like a sparkling jewel on the table when my mom served it for Easter dinner. The flavor of the spice rub penetrates through every tender slice. Even its enticing aroma while baking can't match the wonderful taste. -Ruth Seitz, Columbus Junction, Iowa
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 12 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 243 calories, Fat 6g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 1203mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 34g protein.
BAKED HAM WITH ORANGE MARMALADE
This Recipe comes from Southern Living and is originally called Michele's Baked Ham and it is the VERY best we've ever had!
Provided by NVirginian
Categories Ham
Time 3h10m
Yield 10-12 serving(s)
Number Of Ingredients 4
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.
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
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
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- Do not glaze ham right away! First, place the unglazed ham in a large roasting pan (I actually used my cast iron skillet because my roasting pan was too small) and bake in a preheated 325˚ oven and for 3 and a half hours. Remove ham and apply glaze 30 minutes prior to it being done. The ham should cook for a total of 4 hours or until an internal temperature of 140˚ is reached.
- To prepare glaze: In a bowl, using a fork, mix together the orange marmalade, dijon mustard and room-temperature butter. Spread the glaze over the entire surface of the ham and return to the oven for 30 minutes. Warning: Ham may be hot to touch so use a spatula to spread the glaze. Note: You may want to make an additional batch of the glaze and serve it as a spread!
- Slice pomegranate in half and squeeze to loosen seeds (or better yet, buy a cup of pomegranate seeds if your grocery store carries them that way). Use as garnish along with fresh rosemary and place your ham on a bed of orange slices right before serving.
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