Sticky Marmalade Ham Recipes

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ORANGE MARMALADE GLAZED HAM



Orange Marmalade Glazed Ham image

Provided by Molly Yeh

Categories     main-dish

Time 4h25m

Yield 12 to 14 servings

Number Of Ingredients 11

One 8- to 10-pound bone-in smoked fully cooked ham (shank portion)
1/2 cup orange marmalade
1/2 cup whole-grain mustard
1/2 cup loosely packed light brown sugar
2 tablespoons sherry vinegar
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground allspice
Freshly ground black pepper
Fresh rosemary sprigs, for serving
Oranges, cut into quarters, for serving

Steps:

  • Let the ham sit at room temperature for 30 minutes to 1 hour. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Score the ham in a diagonal crosshatch pattern (about 1-inch apart) without cutting through into the meat. Place the ham, flat-side down, fattier side up, on a rack in a roasting pan. Pour a 1/2-inch of water in the bottom of the pan. Cover with aluminum foil and roast, about 1 hour. Remove the foil, add more water if the water has dried up and recover loosely with the foil. Continue to bake until the ham reaches 130 degrees F, adding more water if needed to keep the roasting pan from burning, 1 hour to 1 1/2 hours more (about 15 minutes per pound).
  • Increase the oven temperature to 400 degrees F. Whisk the marmalade, mustard, brown sugar, vinegar, coriander, ginger, allspice and a generous amount of black pepper in a liquid measuring cup. Spoon off about 1/4 cup of the pan juices from the ham and whisk into the glaze mixture. Brush about half of the glaze all over the ham. Continue to bake, brushing the ham with the glaze twice more until the surface of the ham is caramelized and the internal temperature in the center of the ham reads 140 degrees F on an instant read thermometer, adding more water if the bottom of the pan dries out and begins to burn, 40 to 45 minutes. Transfer the ham to a cutting board or platter and let rest for 20 minutes before slicing. Serve with the rosemary, oranges and any additional glaze on the side.

STICKY MARMALADE HAM



Sticky marmalade ham image

A Christmas classic from John Torode that will have all your guests wanting more

Provided by John Torode

Categories     Buffet, Main course

Time 6h15m

Yield Serves 10 with leftovers

Number Of Ingredients 4

1 raw gammon ham, smoked or unsmoked, approx 5-6kg/11-13lb 3oz with bone in
454g jar good quality orange marmalade
300g light muscovado sugar
jar whole cloves

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.

Nutrition Facts : Calories 663 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 67 grams protein, Sodium 8.65 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!

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