Easy Orange And Ginger Glazed Ham Recipes

ORANGE GLAZE FOR HAM

Steps:

• Drain the juice from the can of mandarin oranges into a microwave-safe bowl. Eat the oranges, or reserve for other uses. Stir in the brown sugar and orange juice. Cook in the microwave for 5 minutes on full power, then stir and cook for another 5 minutes. Glaze will be runny.
• Use to glaze a whole ham every 10 minutes during the last hour of cooking. Also baste a few times after you take the ham out of the oven.

BAKED HAM WITH ORANGE AND GINGER GLAZE

Steps:

• Prepare and heat the ham according to directions.
• Meanwhile combine marmalade, ginger root and mustard thoroughly.
• Remove meat 30 minutes, before the ham is done.
• Raise oven heat to 425°F.
• Brush with marmalade mixture.
• Pour ginger ale and 1/4 orange juice into the roasting pan.
• Bake uncovered for 30 minutes, basting the ham with the pan juices every 10 minutes.
• Remove from pan, put on a board, cover lightly with foil and let rest for approx 15 minutes.
• Pour cooking juices into a small sauce pan. Stir in brown sugar; heat and let simmer.
• Combine the remaining orange juice with the cornstarch.
• Add to the mix and let simmer until the sauce thickens, about 1-2 minutes.
• Drizzle ham slices before serving.

ORANGE AND GINGER GLAZE FOR PORK ROAST OR HAM

Steps:

• In a small bowl stir together the marmalade, mustard, ginger, Worcestershire sauce, salt and pepper.

GINGER ORANGE GLAZE

Steps:

• Stir together all ingredients in a saucepan. Heat over medium. Bring to a boil and stir occasionally until glaze has thickened and reduced by half, about 20 to 30 minutes. May be stored in the rerigerator for up to one week.

SPICED GINGER-GLAZED HAM

Steps:

• Put the gammon in a large pan and cover with 2 litres of ginger ale. Top up with water to cover the joint, if you need to. Add the whole allspice berries and bring to a boil. Turn the heat down to low, and simmer gently, covered, for 2½ hrs. Top up with water, if you need to, while it's simmering.
• Drain the ham and leave until it's cool enough to handle while you make the glaze. Put the remaining ginger ale in a pan with the sugar, grated ginger and crushed allspice. Simmer, uncovered, for 20-25 mins until syrupy.
• Heat the oven to 190C/170C fan/gas 5. Remove the skin from the ham, leaving a layer of fat, then score the fat in a criss-cross pattern. Transfer the ham to a foil-lined roasting tin, and brush over half the glaze. Roast for 15 mins, then glaze with the remaining syrup. Increase the temperature to 200C/180C fan/gas 6 and roast for a further 15-20 mins until you get a sticky golden crust. Leave to cool for 15 mins before carving. Drizzle over more glaze from the tin to serve, if you like. Can be made ahead and chilled for up to four days.