Marmalade Glaze Ham Loaf Recipes

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.

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.

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.

MARMALADE-GLAZED HAM

Steps:

• Preheat oven to 350 degrees. Cover ham with a large piece of parchment and then foil. Place ham, widest side down, on a heavy rimmed baking sheet. Bake for 1 hour.
• Heat marmalade, Madeira or sherry, lemon juice, and juice of 1/2 orange in a saucepan over medium heat until runny, about 5 minutes.
• Remove ham from oven, and uncover. Score ham all over in a diamond pattern. Brush 1/2 of the glaze over ham. Thinly slice remaining 1/2 orange, and arrange slices over glaze, covering the ham.
• Increase temperature to 425 degrees. Bake ham, uncovered, for 20 minutes. Brush with remaining glaze, and bake until golden brown, 10 to 15 minutes more. Let rest for 15 to 30 minutes before slicing. Top with orange slices, and serve.

PORK AND HAM LOAF WITH MARMALADE-MUSTARD GLAZE

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.

MARMALADE-GLAZED HAM LOAF

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-in. square baking dish (pan will be full). Bake, uncovered, at 350 degrees 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 degrees F (72 degrees C). Let stand for 5-10 minutes before cutting.

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.

HAM LOAF WITH MARMALADE-MUSTARD GLAZE

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.

MARMALADE-GLAZE HAM LOAF

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.