Spiced Pomegranate And Orange Glazed Ham Recipes

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SPICED POMEGRANATE AND ORANGE GLAZED HAM



Spiced Pomegranate and Orange Glazed Ham image

This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can't buy a pre-cooked ham, ask your local butcher for a cured leg and follow their cooking instructions before glazing.

Provided by Donna Hay

Categories     HarperCollins     Ham     Christmas     Winter     Dinner     Orange     Pomegranate     Honey     Pork

Yield 12-14 servings

Number Of Ingredients 8

2 sticks cinnamon
4 star-anise
1 cup (250ml) orange juice
1 1⁄2 cups (260g) light brown sugar
1⁄4 cup (60ml) pomegranate molasses
1⁄4 cup (90g) honey
1 (13-15 lb.) ham leg
4 oranges, peeled, thinly sliced and patted dry

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.

ORANGE-GLAZED HAM



Orange-Glazed Ham image

This delicious ham looked like a sparkling jewel on the table when my mom served it for Easter dinner. The flavor of the spice rub penetrates through every tender slice. Even its enticing aroma while baking can't match the wonderful taste. -Ruth Seitz, Columbus Junction, Iowa

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 12 servings.

Number Of Ingredients 4

1 fully cooked bone-in ham (6 to 8 pounds)
1 tablespoon ground mustard
1 teaspoon ground allspice
3/4 cup orange marmalade

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.

Nutrition Facts : Calories 243 calories, Fat 6g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 1203mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 34g protein.

ORANGE GLAZED HAM



Orange Glazed Ham image

A spiral cut ham with a spiced orange marmalade glaze makes an impressive Easter or Christmas main dish.

Provided by McCormick Spice

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 1h55m

Yield 24

Number Of Ingredients 6

1 (10 pound) bone-in spiral-cut ham
1 cup orange marmalade
1 teaspoon McCormick® Mustard, Ground
½ teaspoon McCormick® Garlic Powder
¼ teaspoon McCormick® Black Pepper, Ground
¼ teaspoon McCormick® Cloves, Ground

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.

Nutrition Facts : Calories 397.2 calories, Carbohydrate 8.9 g, Cholesterol 92.7 mg, Fat 25.1 g, Fiber 0.1 g, Protein 32.3 g, SaturatedFat 8.9 g, Sodium 1782.6 mg, Sugar 8 g

SPICED POMEGRANATE & ORANGE GLAZED HAM



Spiced pomegranate & orange glazed ham image

Serve our glazed ham warm in thin slices alongside the Christmas turkey. This one has a sticky sweet-and-sour glaze made with pomegranate molasses and orange

Provided by Cassie Best

Categories     Dinner

Time 3h10m

Yield Serves 12-15

Number Of Ingredients 13

1.5-2kg unsmoked boneless tied gammon joint
2 bay leaves, plus extra to serve (optional)
3 star anise
4 whole cloves, plus extra for studding the ham
8 allspice berries
10 whole peppercorns
1 litre pomegranate juice
2 small oranges, 1 halved, 1 sliced, plus 1 tsp juice
1 tbsp pomegranate molasses
1 tbsp Dijon mustard
2 tbsp brown sugar
1 tbsp honey
80g pomegranate seeds to serve (optional)

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.

Nutrition Facts : Calories 221 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 22 grams protein, Sodium 3 milligram of sodium

CELEBRATION SPICED BAKED HAM WITH ORANGE AND MARMALADE GLAZE



Celebration Spiced Baked Ham With Orange and Marmalade Glaze image

A delectable sticky glazed ham cooked in spiced cider and with a tangy marmalade glaze! This is one of my most requested recipes from family and friends - I have been cooking and preparing this ham for about 20 years now; it is wonderful for celebrations and festive gatherings! You can increase the quantities and weight with ease, although I have given the minimum ham weight here. The "boil before baking" method gives you a moist and flavourful ham with a sticky glaze, and just a hint of spices. A couple of "musts", do use good quality high fruit ratio marmalade, and if the ham is smoked or heavily brined - do soak the ham joint overnight or for up to 24 hours, in cold water - it disperses the excess salt. This ham makes a wonderful centrepiece for any special meal; however, it is also a wonderful and very economical way of providing two more types of snacks or meals - ham sandwiches, plus the ham stock makes a delicious base for all types of soups, especially ham and pea soup! I have stated oranges for the decorative finish - but clementines or tangerines would work very well too.

Provided by French Tart

Categories     Stocks

Time P1DT1h50m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs ham, joint
1 pint cider (optional)
water
1 large onion, peeled and cut in half
2 large carrots, peeled and cut into large chunks
10 cloves
10 black peppercorns
2 bay leaves
4 -6 tablespoons marmalade
1 large oranges or 1 medium orange, sliced thinly
2 tablespoons demerara sugar or 2 tablespoons soft brown sugar
wooden cocktail stick

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!

ORANGE SPICED HAM STEAK



Orange Spiced Ham Steak image

I turn orange marmalade, mustard and just a hint of ginger into a glaze for ham that comes together super quick but feels exceptional. And that makes it perfect for when I'm entertaining brunch guests! -Connie Moore, Medway, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 bone-in fully cooked ham steak (about 1 pound)
1/4 cup orange marmalade
2 tablespoons water
1 tablespoon butter
1 tablespoon prepared mustard
1 teaspoon corn syrup
1/8 to 1/4 teaspoon ground ginger

Steps:

  • In a large greased cast-iron or other heavy skillet, brown ham 3-4 minutes on each side; remove and set aside., In the same skillet, combine remaining ingredients; bring to a boil. Add ham; cook, covered, until heated through, 1-2 minutes.

Nutrition Facts : Calories 188 calories, Fat 8g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 885mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 14g protein.

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