Marmalade And Soy Glazed Ham at John Pullen blog

Marmalade And Soy Glazed Ham. Place the ham in a large roasting pan, pour the pineapple juice over it and bake it at 300°f for an hour and 30 minutes. Preheat your oven to 325°f. Place on wire rack in a roasting dish. Season with salt and pepper. Squeeze the juice from that orange and blend everything together. Carefully remove the ham rind, leaving as much fat on as possible. Pour over the ham and cover the top with. When everything is dissolved, and your ingredients are well combined, set aside the glaze until the ham is done with. Cook ham, with hood closed, using indirect heat (see note), for 30 minutes. Make the glaze:while the ham is roasting, combine the marmalade,. Meanwhile, cook potato in a saucepan of boiling, salted water for 15 minutes or until just tender. Place in a large disposable foil baking tray. Increase the oven temperature to 400 degrees f. Score the fat with a sharp knife all the way through to the ham in a cross pattern. While the ham bakes, whip up the glaze by combining the remaining ingredients in a saucepan over low heat.

Orange MarmaladeGlazed Ham Rosa Diana
from rosa-diana.com

When everything is dissolved, and your ingredients are well combined, set aside the glaze until the ham is done with. Preheat your oven to 325°f. Pour over the ham and cover the top with. Place in a large disposable foil baking tray. Add the orange marmalade, brown sugar, garlic cloves, honey and zest from an orange. Mix together the orange marmalade, brown sugar, soy sauce and dijon mustard in a small pot. Pour the pineapple juice over the ham and roast for 1 hour and 30 minutes. Place on wire rack in a roasting dish. Meanwhile, cook potato in a saucepan of boiling, salted water for 15 minutes or until just tender. Make the glaze:while the ham is roasting, combine the marmalade,.

Orange MarmaladeGlazed Ham Rosa Diana

Marmalade And Soy Glazed Ham Preheat your oven to 325°f. Mix together the glaze ingredients and brush onto the scored fat, making sure to get in all the score lines. Score the surface of your ham by cutting 1″ deep diagonal cuts into the ham in a diamond check pattern. Meanwhile, cook potato in a saucepan of boiling, salted water for 15 minutes or until just tender. Mix together the orange marmalade, brown sugar, soy sauce and dijon mustard in a small pot. Make the glaze:while the ham is roasting, combine the marmalade,. Season with salt and pepper. Cook ham, with hood closed, using indirect heat (see note), for 30 minutes. Place in a large disposable foil baking tray. Squeeze the juice from that orange and blend everything together. Score the fat with a sharp knife all the way through to the ham in a cross pattern. While the ham bakes, whip up the glaze by combining the remaining ingredients in a saucepan over low heat. Place on wire rack in a roasting dish. Whisk the marmalade, mustard, brown sugar, vinegar, coriander, ginger, allspice and a generous amount of black pepper in a liquid measuring cup. Carefully remove the ham rind, leaving as much fat on as possible. Pour the pineapple juice over the ham and roast for 1 hour and 30 minutes.

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