Marmalade Tea Recipes

MARMALADE-GLAZED HAM WITH SWEET ORANGE-TEA SAUCE

Marmalade-Glazed Ham with Sweet Orange-Tea Sauce image

Categories Tea Mustard Bake Easter Ham Spring Jam or Jelly Bon Appétit

Yield Serves 12

Number Of Ingredients 15

Ingredients

For ham
1 16- to 19-pound smoked fully cooked bone-in ham
36 (about) whole cloves
1 cup orange marmalade
1/4 cup Dijon mustard
2 tablespoons plus 1 1/2 cups water
For sauce
2 cups water
4 orange-spice herb tea bags or black tea bags
2 cups canned low-salt chicken broth
1 cup orange juice
3 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 tablespoon cornstarch dissolved in 1 tablespoon water
Pineapple-Mint Relish

Steps:

Make ham:
Position rack in center of oven and preheat to 325°F. Trim any rind and excess fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Insert 1 clove into center of each scored diamond. Place ham in heavy large roasting pan. Bake until thermometer inserted into center of ham registers 120°F., about 3 hours 45 minutes.
Melt 1 cup marmalade in heavy small saucepan over medium heat. Whisk in 1/4 cup mustard and 2 tablespoons water. Boil until mixture thickens enough to coat spoon without dripping, about 6 minutes. Set mixture aside. Transfer ham to cutting board. Increase oven temperature to 425°F. Place same roasting pan atop burner set on medium heat. Whisk remaining 1 1/2 cups water into pan, scraping up browned bits from bottom. Transfer pan juices to 4-cup glass measuring cup. Freeze pan juices 15 minutes. Spoon fat off top of pan juices. Reserve pan juices.
Line same pan with foil. Return ham to pan. Generously spoon marmalade mixture over ham. Bake ham until glaze is set and begins to caramelize, about 20 minutes. Let ham stand 30 minutes.
Meanwhile, prepare sauce:
Bring 2 cups water to boil in heavy medium saucepan. Add tea bags. Remove from heat; cover and let steep 10 minutes. Discard tea bags. Add 2 cups chicken broth, 1 cup orange juice and 3 tablespoons orange marmalade to tea. Boil mixture until reduced to 3 cups, about 12 minutes. Whisk in 1 tablespoon Dijon mustard and reserved pan juices. Return to boil. Whisk in cornstarch mixture. Boil until sauce thickens slightly, about 4 minutes. Season sauce to taste with pepper. Carve ham and serve with sauce and Pineapple-Mint Relish.

MARMALADE TEA

Marmalade Tea image

Make and share this Marmalade Tea recipe from Food.com.

Provided by ratherbeswimmin

Categories Beverages

Time 15m

Yield 5 cups

Number Of Ingredients 5

Ingredients

5 cups boiling water
1 family-size tea bag
1/2 cup orange marmalade
2 tablespoons sugar
2 tablespoons lemon juice

Steps:

Place tea bag into a saucepan.
Pour boiling water over tea bag; cover and let steep for 5 minutes.
Remove tea bag.
Add in marmalade, sugar, and lemon; stir to combine.
Strain mixture if you want or serve as is.

Nutrition Facts : Calories 99.8, Sodium 22.7, Carbohydrate 26.8, Fiber 0.2, Sugar 24.4, Protein 0.1

ORANGE MARMALADE TEA BISCUITS

Orange Marmalade Tea Biscuits image

Categories Tea Bake Orange

Yield makes 24 2-inch biscuits

Number Of Ingredients 8

Ingredients

3 cups Basic Gluten-Free Flour Mix (page 19)
3/4 teaspoon xanthan gum
2 tablespoons double-acting baking powder
3/4 teaspoon salt
6 tablespoons dairy-free, soy-free vegetable shortening
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
1 cup orange marmalade
1/2 cup rice milk

Steps:

Preheat the oven to 400°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour mix, xanthan gum, baking powder, and salt, mixing on medium speed for 20 seconds.
Add the shortening and mix on low speed until you have a coarse meal, about 1 minute.
With the mixer still running, add the egg replacer, then 1/2 cup of the marmalade, then the rice milk. Mix until the dough is just combined. It will still be crumbly.
Sprinkle your work surface, a rolling pin, and your hands with a little gluten-free flour mix. Turn out the dough onto the floured board, pat into a disk, and gently roll out the dough to about 1/2 inch thick.
Cut with a 2-inch floured biscuit cutter, gathering scraps and rerolling as necessary. Place 12 biscuits on each baking sheet. Top each with about 1 teaspoon of the remaining marmalade. Bake for 15 minutes, until the biscuits are lightly golden around the edges and the marmalade is bubbling. Let cool slightly before eating.

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