Marmalade Raisin Glazed Ham Recipes

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.

BAKED GLAZED HAM WITH RAISINS

Steps:

• Preheat oven to 350 degrees F.
• Remove rind from the ham and score the surface if the fat is reasonably thick.
• Place the ham in a casserole dish and pour on the wine and water, then arrange the raisins and butter around the meat.
• Pour on the brandy and place in the oven to bake for about 40 minutes, basting frequently with the pan liquids.
• When the surface is crisp and golden, remove and let stand for 10 minutes before slicing.
• Serve hot or cold.
• *The ham can be cooked in advance and reheated to serve hot.
• Cover with aluminum foil and warm for 20-25 minutes in a moderate oven, or wrap in plastic wrap and microwave for about 4 minutes.
• Ham slices can be frozen or chopped and frozen for future use!

MARMALADE BAKED 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; insert a clove in each diamond. , Pour beer or broth over ham. Rub brown sugar over surface of ham. Cover and bake at 325° for 1-1/4 hours. , Spread with marmalade. Bake, uncovered, for 15-25 minutes longer or until a thermometer reads 140°.

MARMALADE GLAZED HAM

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.

MARMALADE RAISIN GLAZED HAM

Steps:

• Line a shallow roasting pan with foil. Place ham on a rack in prepared pan. Bake, uncovered, at 325 degrees F for 45 minutes.
• Meanwhile, combine the water, 1/2 cup orange juice, marmalade, raisins and spices in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until raisins are softened and mixture is reduce to 1-3/4 cups.
• Combine cornstarch and remaining orange juice until smooth. Gradually stir into glaze. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush ham with glaze. Bake 1 to 1-1/2 hours longer or until a meat thermometer reads 140 degrees F, brushing occasionally with glaze.

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.

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.