Glazed Ham Recipe With Marmalade

Allow 15 minutes cooking time for each 500g of meat. Using a small, sharp knife, score the ham fat in a diamond pattern and cover the hock with aluminium foil. Cover the pan with the lid, place onto the heat, bring the water to the boil, then turn the heat down until simmering.

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Pour in enough water to cover the gammon.

Glazed ham recipe with marmalade. Web for the glaze: Web cover ham with a large piece of parchment and then foil. Run a small sharp knife down the back of the ham.

It is way too good to only do at christmas, an absolute crowd pleaser, and th. 14 nutrition information advertisement ingredients units: Cut through rind about 10cm from shank end of leg in decorative pattern.

Web directions let the ham sit at room temperature for 30 minutes to 1 hour. Run thumb around edge of rind just under. While the ham bakes, whip up the glaze by combining the remaining ingredients in a saucepan over low heat.

Combine sugar, orange juice, brandy, marmalade and mustard in a small pot and heat gently until simmering. Place ham, widest side down, on a heavy rimmed baking sheet. Place on a baking tray.

Simmer for 2 minutes then set aside. Place the ham in a large roasting dish and baste with the glaze. Web directions preheat the oven to 350 degrees f (175 degrees c).

▢ 1 cup marmalade bitter or sweet ▢ 4 tablespoons unsalted butter ▢ 1 tablespoon hot honey or honey plus ¼ teaspoon crushed red pepper ▢ 3 tablespoons big o liqueur bourbon or dark rum ▢ ½ cup dark brown sugar ▢ 1 tablespoon dijon mustard ▢ 2 teaspoons ginger paste or 1 teaspoon. Remove ham from oven, and uncover. Keep your leftover ham wrapped in a ham bag or muslin that has been rinsed with water and a little.