Marmalade Glazed Steaks Recipes

MARMALADE-GLAZED STEAKS

Steps:

• In a small saucepan, heat marmalade and mustard over low heat. Whisk in butter until melted. Set aside 1/4 cup glaze for serving., Broil steaks 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with remaining glaze. , Spoon reserved glaze over steaks; sprinkle with onions.

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.

SPICED MEATBALLS (WITH MARMALADE GLAZE)

Steps:

• Preheat oven to 400 degrees F. Combine all ingredients, except the marmalade and red pepper flakes, in a large bowl and mix until just combined. Moisten hands, gently form mixture into 1-inch meatballs (you should have about 25) and place on a baking sheet. (Meatballs can be made up through this step to 24 hours ahead and stored covered in the refrigerator; let come to room temperature 10 minutes before roasting.)
• Bake until meatballs are warmed through and almost cooked, about 15 minutes. Meanwhile, stir together marmalade and red pepper flakes, and season with salt, as desired.
• Remove meatballs from oven, toss with marmalade, return to oven and bake until the meatballs are completely cooked and the sauce is warmed through, about 5 more minutes. Skewer meatballs with toothpicks and serve.

ORANGE-GLAZED HAM STEAKS

Steps:

• In a small bowl, combine the marmalade, syrup, orange juice and chili powder., Grill ham steaks, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until heated through, brushing occasionally with marmalade mixture.

ORANGE-GLAZED STEAK

Steps:

• Preheat grill to medium heat. Mix steak sauce, marmalade, soy sauce and ginger; set aside.
• Grill steak 7 to 8 min. on each side for medium doneness (160°F), brushing with 1/4 cup of the steak sauce mixture during the last 2 min. of the grilling time. Let stand 5 min.
• Meanwhile, heat remaining steak sauce mixture. Cut steak across the grain into thin slices. Serve topped with the warm steak sauce mixture.

MARMALADE GLAZED PORK CHOPS

Steps:

• In a bowl combine marmalade, chili sauce, mustard and cumin, mixing well to combine, then set aside.
• Heat oil in a non-stick skillet over medium high heat.
• Sprinkle chops with salt and pepper and brown in hot oil about 4 minutes on each side.
• Remove from pan and cover with foil to keep warm.
• Lower heat a bit and saute onion until softened, about 5 minutes, adding a little more oil if needed.
• Add marmalade mixture to onions, stirring well, and let cook for about 2 minutes.
• Return chops to skillet, turning to coat with the glaze and cook over low heat about 1 minute on each side.
• Serve hot.

EASY TASTY HAM STEAKS WITH MAPLE GLAZE FOR 2

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange ham steaks in a baking dish.
• Whisk brown sugar, maple syrup, Dijon mustard, and vinegar in a bowl; pour over ham steaks. Sprinkle cloves over ham steaks.
• Bake in the preheated oven until browned on both sides, about 45 minutes, turning every 15 minutes. Discard cloves before serving.

GRILLED GLAZED PEPPERED STEAK

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix marmalade and vinegar. Cook over low heat, stirring constantly, until marmalade is melted. Rub pepper and salt on both sides of each beef steak.
• Place beef on grill rack over medium-high heat. Cover grill; cook 8 to 12 minutes, turning once or twice and brushing with marmalade glaze during last 2 minutes of grilling, until desired doneness.
• Heat any remaining glaze to boiling. Boil and stir 1 minute. Serve glaze with beef.

MARMALADE PORK

Steps:

• Heat the oil in a large frying pan and briefly cook the garlic, stirring with a wooden spoon, to start it softening. Add the pork to the pan in a single layer, season and cook for 6 mins each side, until golden and cooked through.
• Meanwhile, mix the stock with the thyme and marmalade. Remove the pork from the pan and set aside briefly to rest on a warm plate. Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce. Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes, spinach and peas.

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.