Spiced Tangerine Ham Recipes

SPICED TANGERINE HAM

Steps:

• Squeeze juice from six tangerines; strain pulp. Cut a thin slice off the bottom and top of the remaining tangerines. Place each tangerine cut side down on a cutting board. With a sharp knife, remove peel and white pith from fruit. Holding fruit over a bowl, slice between the membrane of each section and the fruit until the knife reaches the center; remove sections; set aside. , In a small bowl, combine cornstarch and tangerine juice until smooth; stir in the honey, ginger and cloves., In a large nonstick skillet coated with cooking spray, brown ham slices on both sides; remove and keep warm. Stir tangerine juice mixture and add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tangerine segments; heat through. Serve with the ham.

AROMATIC SPICED HAM

Steps:

• Place the gammon in a large saucepan. Add all the ingredients for the ham to the pan, adding more water if the ham isn't covered. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about 2 1/2 to 3 hours, approximately 1 hour a kilo simmering time, plus an extra 15 minutes.
• When you are ready to glaze the ham, preheat oven to 440 degrees F (230 degrees C).
• Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart. Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.
• Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. Allow the meat to rest in a warm place for at least 15 minutes before carving it.

SPICED ORANGE BATH SALTS

Steps:

• Combine epsom salt with sea salt in a bowl.
• Add orange essential oil and stir until mixed through.
• Add cinnamon essential oil and stir until mixed through.
• Seal in a jar for a several days to absorb the scent.

SWEET AND SPICY GLAZED HAM

Steps:

• Heat oven to 325°F. Line shallow roasting pan with foil. Place ham, cut side down, on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of ham and does not touch bone.
• Bake uncovered about 1 hour 30 minutes or until thermometer reads 135°F to 140°F. Meanwhile, in small bowl, mix remaining ingredients. Brush over ham during last 30 minutes of baking.
• Cover ham loosely with foil and let stand 10 to 15 minutes for easier carving.

TANGERINE GLAZED HAM WITH FRESH SAGE

Steps:

• Preheat the oven to 300 degrees F.
• Put the ham in a large roasting pan, fat-side up.
• Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep.
• Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper.
• Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste.
• Rub the sage-oil all over the ham, being sure to get the flavor into all the slits.
• Bake the ham for 2 hours.
• Assemble the glaze as the ham is baking.
• For the glaze: Place a saucepan over medium heat.
• Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices.
• Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
• After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all.
• Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for another 2 hours, basting with the pan juices every 30 minutes.
• The ham is done when it is dark and crispy, and the whole thing is glistening with a sugary glaze.
• Set the ham on a cutting board to rest for 10- 15 minutes before carving.
• Serve the tangerine glaze on the side if desired.

SPICED HOLIDAY HAM

Steps:

• Score ham; insert cloves in cuts. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 20 minutes per pound. Combine jelly, sugar, vinegar, mustard and cinnamon; brush half over ham. Bake 15 minutes. Brush remaining jelly mixture over ham. Bake for 15 minutes, basting occasionally, or until a thermometer reads 140°.

BROWN SUGAR AND SPICE DRY HAM RUB

Steps:

• Mix together brown sugar, pumpkin pie spice, mustard powder, onion powder, and pepper in a bowl until well blended. Makes enough rub to cover one 3 to 5 pound ham. To be sure sugars form a crust, do not cover the ham during cooking. If not using immediately, store in an airtight tin.