Marmalade Glazed Ham Loaf 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.

STICKY MARMALADE HAM

Steps:

• Heat oven to 180C/160C fan/gas 6. Put the ham into a large roasting tin, then tip in 500ml water. Cover the whole thing loosely with greaseproof paper, then cover with a large sheet of foil, scrunching and sealing it around the edge of the tin. Make sure you leave some room around the ham. Put it in the oven, then turn the heat down to 160C/140C fan/gas 3 and leave to cook for 5 hrs. Meanwhile, mix the marmalade with the sugar and 50ml water in a small pan, bring to the boil, then set aside and leave to cool.
• Take the ham from the oven. Be careful when you lift the foil as there will be a good amount of steam, which can burn. Once the ham has cooled just a little, remove the rind by gently prising the skin from the fat and lifting it away. Try to keep as much fat on the leg as you can as this will keep the ham moist as it roasts. Drain off most of the liquid (this is very good ham stock - keep it and use it for soup), leaving a little in the tin. Turn the oven up to 200C/180C fan/gas 6.
• Score lines into the fat with a knife to make large diamond shapes, with the lines about 4cm apart. Brush a third of the marmalade glaze over the joint, really pushing it into the creases and cuts. Now stud the ham with the cloves by poking a clove into the corner of each diamond.
• Put a trivet into the roasting tin (if you don't have one, a few halved carrots will do), then sit the ham on top. Roast the ham, uncovered, for 45-50 mins, brushing with the remaining glaze a few times during cooking, until caramelised and delicious. Carve hot or cold.

MARMALADE-GLAZED HAM LOAF

Steps:

• In a large bowl, combine eggs, milk and stuffing mix; let stand for 5 minutes. Add onion and salt. Crumble pork and ham over mixture and mix well. Pat into a greased 9-in. square baking dish (pan will be full). Bake, uncovered, at 350 degrees F for 30 minutes; drain. Bake 30 minutes longer; drain.
• Combine the marmalade, vinegar, mustard, cinnamon and cloves; spread over ham loaf. Bake 10-15 minutes longer or until a meat thermometer reads 160 degrees F (72 degrees C). Let stand for 5-10 minutes before cutting.

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.

PORK AND HAM LOAF WITH MARMALADE-MUSTARD GLAZE

Steps:

• Preheat oven to 350°F. Melt butter in heavy medium skillet over medium-low heat. Add onion and bell pepper. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Cool mixture completely.
• Mix ground pork, ham, crushed crackers, milk, eggs, pepper, salt and cooled onion mixture in large bowl; combine thoroughly. Transfer pork mixture to shallow baking pan. Shape into 9x4x2 1/2-inch loaf. Using long knife, make shallow crisscross (diamond) pattern in top of loaf. Bake loaf 30 minutes.
• Meanwhile, blend orange marmalade, Dijon mustard and brown sugar in small bowl for glaze.
• Drizzle 1/3 cup glaze over loaf; bake 15 minutes. Drizzle another 1/3 cup glaze over loaf; bake 15 minutes. Drizzle remaining glaze over loaf and bake until thermometer inserted into center of loaf registers 165°F, about 20 minutes longer. Transfer loaf to platter; let stand 10 minutes. Pour pan juices into small bowl; whisk to blend.
• Cut loaf crosswise into 3/4-inch-thick slices. Serve with pan juices.

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.