Orange Mustard Glaze Recipes

MUSTARD-ORANGE GLAZE

Steps:

• Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.

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.

ORANGE GLAZED HAM WITH MUSTARD SAUCE

Steps:

• Melt 1/2 cup butter in a medium sized glass bowl. Add 1/2 c brown sugar , 1/4 c honey, 1/2 c orange juice, 1/4 tsp cloves, and 1/4 tsp cinnamon.
• Whisk it together to combine and heat it in the microwave for 1 minute.
• Line a large baking pan with tin foil and spray it with cooking spray. Unwrap your ham and place it in the center of the pan. Brush some of the orange glaze over the ham. Put in 325 oven to bake.
• Take the ham out of the oven every 15 minutes and brush or pour more glaze over the top. Hal way through baking you might turn over the ham and place it face down in the pan so it won't dry out and coat all sides of ham with the glaze. Bake for 1 1/2 hours.
• For Mustard Sauce: Place 3 eggs into a medium sized sauce pan. Whisk them together until frothy.
• Combine 1/2 cup brown sugar, 1 tbsp flour, 1/4 c dry mustard in a small bowl.
• Pour it into the sauce pan with the egg yolks.
• Pour in 1/2 c water and 1/2 c white vinegar.
• Whisk the mixture together and heat it over medium heat, stirring constantly. Bring it to a boil and keep stirring while it thickens. The texture will be like mustard you would squeeze out of a bottle.
• Add 4 tablespoons butter to the warm sauce and stir it well to combine. Serve the sauce warm with the ham.
• The sauce will start to thicken as it cools. Reheat it in the microwave if you need before you serve it. Leftovers can be stored for up to 3 weeks.

BAKED HAM WITH ORANGE-MUSTARD GLAZE

Steps:

• Heat oven to 325 degrees.
• Place ham, fat side up, in roasting or on rack in shallow roasting pan.
• Pour water into pan.
• Bake for 1 hour.
• Remove ham from oven.
• add sherry to roasting pan, If necessary trim fat from ham.
• Score Ham diagonally at one inch intervals, cutting about 1/4 inch deep; score in opposite direction to from diamonds.
• Insert meat thermometer so bulb reaches thickest part of ham but does not rest in fat or on bone.
• In a small bowl, combine marmalade and mustards; mix well.
• Brush half of marmalade mixture over ham; baste with pan juices.
• Return to oven; bake 1 to 1 1/2 hours or until meat thermometer registers 140 degrees.
• ,basting frequently with pan juices and brushing with remaining marmalade mixture.
• Let ham stand in roasting pan for 15 minutes before slicing, basting frequently with pan juices.
• Serve, enjoy.