Spiced Orange Glaze For Ham Recipes

ORANGE GLAZED HAM

Steps:

• Preheat oven to 325 degrees F. Place the ham on its side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil.
• Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

SPICY HONEY-GLAZED HAM

Steps:

• Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/4-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. Cover with foil and bake 1 1/2 hours.
• Meanwhile, make the glaze: Whisk the honey, brown sugar, mustards, vinegar, hot sauce, thyme and red pepper flakes in a medium bowl. Remove 3/4 cup of the glaze to a separate bowl and set aside for serving. Remove the ham from the oven, discard the foil and brush with about one-quarter of the remaining glaze. Continue baking, brushing with the glaze and the pan juices every 30 minutes, until the ham is a deep reddish-brown and a thermometer inserted into the center registers 140 degrees F, 1 to 1 1/2 more hours. (Add 1/2 cup water to the pan if the juices dry out.)
• Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.

SPICED POMEGRANATE & ORANGE GLAZED HAM

Steps:

• Put the gammon in a large pan with the bay leaves, star anise, cloves, 6 allspice berries and 8 peppercorns. Pour over the pomegranate juice to cover the gammon (you may need to top up with water). Add one of the orange halves, then bring to a simmer and partially cover with a lid. Cook for 2 hrs 30 mins, topping up with water as needed to keep the gammon covered. Leave to cool in the liquid for 20 mins, then lift out and place on a baking tray lined with baking parchment.
• Heat the oven to 200C/180C fan/gas 6. Cut the skin off the gammon, leaving a 1cm layer of fat. Score lines into the fat at ½cm intervals using knife. Bake for 15 mins until the fat is starting to crisp.
• Meanwhile, crush the remaining allspice berries and peppercorns with a pestle and mortar. Combine the crushed spices with the molasses, mustard, sugar and 1 tsp orange juice. Remove the gammon from the oven and brush over the molasses mixture. Arrange the orange slices over the gammon, securing them with some cloves.
• Turn the oven to 180C/160C fan/gas 4 and return the gammon to the oven for another 20 mins. Brush the honey over the orange slices and bake for another 5-10 mins, or until the glaze is bubbling. Leave to rest for at least 20 mins, then serve with bay leaves and pomegranate seeds scattered over, if you like.

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.

CELEBRATION SPICED BAKED HAM WITH ORANGE AND MARMALADE GLAZE

Steps:

• If the ham or gammon needs soaking, place in cold, clean water and soak overnight or for up to 24 hours.
• Boiling the Ham:.
• Place ham joint in a roomy saucepan - there should be plenty of space to add the liquids plus the vegetables and spices.
• Stick the cloves into the onion halves - 5 cloves in each half.
• Pour in the cider if using and top up with water - the liquids should just cover the ham.
• Add the onion halves, carrots, bay leaves and black peppercorns.
• Bring to the boil, and remove any scum that rises to the surface.
• Reduce the heat and cook on a rolling simmer for 20 minutes per lb, plus 20 minutes extra; a 3 lb ham will take 1 hour and 20 minutes to cook.
• Take off the heat, and allow to cool slightly.
• Take out the onions and discard the cloves. Skim out the black peppercorns and discard them as well as the bay leaves.
• Allow to cool completely; the ham can be stored in its cooking liquor in a cool place for up to 48 hours now, before baking.
• Before baking, remove the ham and set aside. Skim off any fat that has risen to the surface of the stock, it will be easy once the stock is cold.
• Take out the carrots and onions and chop them up finely, then add them back to the stock.
• The stock can be frozen now or kept in the fridge for about 3-4 days before being cooked and used for soups or a stew base.
• Baking the Ham:.
• Pre-heat the oven to 200C/400F or gas mark 6.
• If the ham has any skin, peel the skin off and discard it, trim any excess fat off the joint as well.
• Take an ovenproof dish large enough to take the ham with ease; skewer the sliced oranges with the cocktail sticks all over the surface of the ham.
• Spoon over the marmalade and then spoon the sugar over the oranges, patting it down firmly.
• Bake in the oven for between 30 and 45 minutes for a 3 lb ham - or until the glaze is sticky, glossy and the oranges are slightly caramelised.
• Serve slices of ham with some of the marmalade glaze over the top, garnished with a slice of orange. (Be careful to remove all the cocktail sticks before serving!).
• You can make extra glaze by heating up some marmalade with a little water or cider in a small saucepan, and serving it in a gravy boat.
• Wonderful with boiled or mashed potatoes, steamed greens or red cabbage. We often eat this with sauerkraut as well!

HONEY-ORANGE GLAZED HAM

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Stir the orange juice, cinnamon, clove, and honey together in a small bowl; set aside. Stir in almond extract if desired.
• Place the ham in a shallow roasting pan. Bake in the preheated oven 1 hour and 15 minutes. Remove the ham from the oven, and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 140 degrees F (60 degrees C), about 45 minutes longer. Baste occasionally as the ham finishes baking.

ORANGE-GLAZED 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. Combine mustard and allspice; rub over ham., Bake, uncovered, at 325° until a thermometer reads 140°, 2 to 2-1/4 hours. Spread top of ham with marmalade during the last hour of baking, basting occasionally.

FIVE SPICE PLUM-GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score the surface of the ham with 1/4 in.-deep cuts in a diamond pattern. , In a large saucepan stir together the remaining ingredients. Bring mixture to a boil and simmer until sugar is dissolved, 1-2 minutes. Reserve half the mixture, keep warm. Pour remaining half over the ham. Bake, uncovered, until a thermometer reads 140°, 2 to 2-1/2 hours. Baste occasionally with pan drippings. Cover loosely with foil if ham browns too quickly. Serve with remaining sauce mixture.

GLAZED HAM

Steps:

• Position a rack in the lower third of oven and preheat to 325°F.
• Using a sharp knife, score the fat covering the ham in a 3/4-inch-wide diamond pattern (do not cut into the meat). Place the ham in a 10-by-14-inch roasting pan and add 1 cup water. Roast the ham for 2 hours.
• While the ham is roasting, prepare the glaze: In a heavy, medium saucepan over moderately low heat, combine 1 cup orange juice, brown sugar, and bourbon. Bring to a simmer and continue simmering for 10 minutes. Add the guava or apple jelly, shallots, allspice, and cloves, and continue simmering until slightly reduced, about 5 minutes. Add the orange zest and the remaining 1 cup orange juice, and bring to a boil. Continue boiling until thickened, about 5 minutes. Add the orange slices and fresh ginger, and cook until the orange slices are tender, about 2 minutes.
• Once the ham has been in the oven for two hours, drape the glazed orange slices over the ham, securing them with toothpicks, and brush the ham and oranges with about 1/2 cup of glaze, reserving the remainder for serving. Continue roasting the ham until an instant-read thermometer inserted into the thickest part registers 145°F, about 30 minutes.
• To Serve:
• Remove the toothpicks from the ham and arrange the orange slices on a platter. Slice the ham and arrange on top of the oranges. Warm the remaining glaze and serve alongside.

SPICED POMEGRANATE AND ORANGE GLAZED HAM

Steps:

• Preheat oven to 180°C (350°F). Place the cinnamon, star-anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4-6 minutes or until syrupy.
• Lightly grease a large wire rack over a roasting pan lined with aluminum foil. Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap the ham hock in non-stick baking paper then aluminum foil. Place the ham on the rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing with glaze halfway. Increase the oven temperature to 200°C (400°F). Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelized.
• Serve the ham with the remaining glaze.