Time 4h25m Yield 12 to 14 servings Number Of Ingredients 11 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.
Yield Makes 20 servings Number Of Ingredients 7 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.
Time 1h55m Yield 12 servings. Number Of Ingredients 5 Steps:
Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern; insert a clove in each diamond. Bake according to package directions., Meanwhile, mix remaining ingredients. Brush over ham during the last 30 minutes of baking.
Time 2h Yield 16 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Cut ham into 1/4-inch thick slices and tie slices back together in shape of original ham, using kitchen string. Place ham on a rack set in a roasting pan. Stir honey and cloves together in a bowl and drizzle honey mixture over ham. Bake ham in the preheated oven for 1 hour and 15 minutes, basting often with pan drippings. Mix brown sugar, horseradish, and lemon juice together in a bowl. Baste ham with horseradish glaze, allowing glaze to drip between slices. Continue baking until glaze has set, ham has browned, and an instant-read meat thermometer inserted into the center of the sliced ham reads at least 140 degrees F (60 degrees C), 25 to 30 more minutes.
Time 1h15m Yield 12-14 servings. Number Of Ingredients 5 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°.
Time 3h10m Yield 10-12 serving(s) Number Of Ingredients 4 Steps:
Don’t use the kind of ham that is pre-cooked. The one I use is Smithfield brand and has the bone in it. It’s usually the rump portion. It also doesn’t have to be exactly 10 lbs. Wrap ham in aluminum foil, and place in a lightly greased 13- x 9-inch pan; bake at 300° for 2 hours. Remove ham from oven, and unwrap.Just pull the foil down away from the ham. It’s not necessary to completely take it off. Remove skin and excess fat from ham. Score fat on ham in a diamond pattern. Stir together marmalade and remaining ingredients in small bowl. Spoon glaze over ham, and bake 1 hour, basting every 15 minutes or until a meat thermometer inserted into the thickest portion registers 140°. Let stand 15 minutes before slicing.
Time 1h35m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Score ham and bake in a 325* oven for 1 1/2 hours. In a medium sauce pan over low heat add remaining ingredients, stir and melt. Brush this on ham frequently. I reserve around 1/2 of this recipe to offer at the table or to drizzle over sliced ham on the platter.
Time 4h30m Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees with rack in lower third. Rinse and dry ham and wrap first in parchment, then in foil, making sure thicker rind faces up. Place on a wire rack set in a rimmed baking sheet or roasting pan and bake 1 1/2 hours. Meanwhile, stir together 1/3 cup horseradish, honey, allspice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and set aside. Remove ham from oven and unwrap. When cool enough to handle, peel rind from ham with a paring knife, trimming fat all over to about 1/2 inch. (It doesn’t need to be perfectly even; the bottom will have less fat and more skin.) Pat dry. With the tip of the knife, score the skin with 1/4-inch-deep parallel lines, 1 to 2 inches apart. Then score skin in the opposite direction to create a diamond pattern. Return to oven and bake 30 minutes. Baste with honey-horseradish mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone registers 145 degrees, about 2 hours more. If necessary, add water to pan, about 1/4 cup at a time, to prevent pan from scorching, and tent with foil if ham begins to blacken. Meanwhile, stir together creme fraiche, remaining 1/3 cup horseradish, thyme, and shallot. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Transfer ham to a serving platter and let rest at least 20 minutes. Serve with horseradish cream.
More about “baked ham with marmalade horseradish glaze recipes”
Time 1h10m Yield 12 Number Of Ingredients 3 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.
